Wild Foodies of Philly

WILD MENU IDEAS
  

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TASTES/FLAVORS:

BLAND

BITTER

TART/LEMONY

SWEET

MINT

LICORICE

WINTER SPICE


asiatic dayflower leaf
hosta leaf
indian strawberry
lady’s thumb leaf
mallows, all parts
wild violet

 


chicory greens
chickweed, slightly
clover, slightly
dandelion greens
docks, curly & yellow
lettuces

 

 


some fruit:

c
rab apple
hawthorns
raspberries
asian lemon, trifoliate
GREENS:
patience dock (best raw)purslane (slightly tart)sorrel, sheep
sorrel, wild
sorrel, wood
staghorn sumac
mile-a-minute (avoid barbs)

 

 
some fruits:
mulberry
paper mulberry
paw paw
wild strawberry
tree water/sap:
ash
birch
hickory
maples
walnut
sycamore

 


wintergreen
creeping snowberry
mints:
spearmint
bee balm
ground ivy
henbit
deadnettle


licorice mint
fennel
anise
goldenrod?

 


birch trees
ginger
parsnip
sarsaparille (greenbrier)
sassafras
spice bush

 

PEPPERY

ONION & GARLIC

MUSTARD
*Horse Radish roots

ARTICHOKE

MUSHROOM

SPINACH

MISCELLANEOUS


daylily (slightly peppery)peppercress
smartweed, pepper
swamp cabbage

 

 


garlic grass
onion grass
ramps

 

 
garlic mustard*
mustards & cresses
radish

 


burdock root
Jerusalem artichoke
salsify
thistles

 
carpetweed
cleaver
plantain, broad & narrow
mushrooms, of course

 


amaranth
lamb’squarters

 

 

CABBAGE - sow thistle

OYSTER – salsify root

TEXTURES/USES:


many are…CRUNCHY RAW &
SLIMY COOKED


FUZZY (can be uncomfortable to
swallow if not well cooked)


THICKENERS / MUSILAGE


FLOUR from seeds:


asparagus
bull thistle stalk
burdock stalk/leaf
cattail stalk
daylily buds / shoots
fiddlehead (ostrich fern)
flower buds
hosta shoots
mallows, all parts of plant
patience dock
purslane
sedum
spiderwort stalk

Also see: http://www.wildfoodies.org/SHOOTS.docx

 

 

carrot stalks
cleaver
mallows
mouse-eared chickweed
quickweed

 

 

mallows (entire plant)
ginkgo nut
sassafras (leaves)
nut / acorn flours

 

 

amaranth
cattails
foxtail grass
lamb's quarters
wild rice
reed grass

http://www.eattheweeds.com/wild-flours/