All things Selfsufficientish

Foraging season is almost here

Posted by Andy Hamilton - 25/02/09 at 02:02:21 pm

Well when I say foraging season is almost here, I guess it does not really go away it is just that the amount you can pick goes down.

I am happily tucking into dandelion roots which are not massive at the moment but are starting to swell up. This is where my allotment life and foraging life cross over as it seems a shame to waste any of the weeds I am digging out. The cold weather has been a sort of god send on the allotment as not many weeds are growing. Not so great for us foragers although saying that weeds don’t need that much encouragement.

Back to dandelions – The way to cook them is to wash them (don’t peel), choping off the leaves. The leaves can be dried and drunk like a tea, which is good for hangovers. Cut the roots up like you would a carrot then lightly fry in butter for about 5 mins. Now add a little water and simmmer until soft. Serve with soy sauce. They do still have a bit of a taste of battery acid, which is where the soy sauce comes in. But similar to olives repeat eating and you can enjoy it.

I am also experimenting with dandelion leaves by making a beer out of them, more on that when it is ready.

The same can’t be said about evening primrose root which, no matter what I do I still can seem to get to stop from either ruining everything else in the pot with its gloopy horrible taste or just tasting pretty horrible just on its own.

And of course it also means that the season is on us for our wild food walks. It would be lovely to see some of you on them.