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15

Nettles should be blanched to destroy the formic acid before eating (Handle with gloves of course). Bring a pot of lightly salted water to a boil & prepare a bowl of ice water on the side. Once the water is boiling, plunge the nettles in the water for no more than a minute or so (the nettles should be bright green & not over cooked). Quickly drain ...


13

I have only had them as a tea with raspberry leaves. Refreshing enough, but nothing I'd actively forage to accomplish. However since the USDA report (direct PDF download) says that stinging nettles are 2.7% protein, and high in a number of vitamins and minerals, I think I'll try using them in a few dishes. Initial collection and preparation for cooking ...


11

If you are referring to Crataegus, then yes Hawthorne is edible, the pomes are like tiny apples with two flower spots on the bottom. It is commonly made into jelly, syrups and country wine. Regarding the seed, you want to pull this out after cooking the pome just like you would the heavy solids of any other fruit. I know you mention raspberry and black ...


10

(TL:DR -- The "safe" amount to harvest varies enormously with plant species and context. When in doubt, take 5% or less. 1/3 is probably safe for common, prolific species.) This rule is given out because if you harvest every fruit on a plant, you've stopped it from reproducing this year. You don't necessarily even have to harvest all the fruit, if the plant ...


9

Foraging is actually really easy in the UK, there are plenty of easy start plants and berries you can look for. Do you require anything specific to start doing this? Realistically, no not at all, as some plants you can forage in your own back garden. However, it's a good idea to get yourself a decent reference book - we brought the Collins pocket guide ...


7

If you are eating fruits like these, you aren't eating true almonds. These are tropical almonds (Terminalia catappa) and the entire fruit and nut are edible. http://the3foragers.blogspot.com/2012/02/wild-edibles-in-hawaii-tropical-almonds.html


7

There is one poisonous: the Desmarestia. The other species should be okay. However, I can't say anything about if they are "worth eating" :) Desmarestia is a genus of brown algae found worldwide. Members of this genus can be either annual or perennial. Annual members of this genus can produce and store sulfuric acid in intracellular vacuoles. When ...


6

Very carefully!! Seriously need to be blanched/boiled to render the Formic acid inert. Formic has a much higher effect on organics than its relative acidity would suggest. From here use like cabbage or such.


5

What your describing is flocking. It's an extremely complex behaviour where individuals react to their immediate neighbours giving the sense that the whole flock moves as a whole. Birds naturally flock (in the air or on the ground) as a defensive mechanism against predators, etc. Though complex there appears to be some basic rules to the mechanism as a whole:...


5

Rumex includes both sorrels and docks. The sorrels are generally more widely eaten. You can eat all of them, although they're pretty acid. Sliced finely with other salad greens, they add some bite. You can also wilt them down as you would spinach for a risotto or soup. http://www.jamieoliver.com/recipes/rice-recipes/a-beautiful-sorrel-risotto-with-crumbled-...


5

Yes loads! They're currently a very popular hedge bush. You'll likely find them along all new housing developments. Especially speaking for in the South of the UK, my development is only 4 years old and we have them there - much to my pleasure! My old development is now around 15-20 years old and has them as well. It's also quite common to find it in towns ...


4

The best time of year in the UK to go foraging for sloes is from mid-October to early-November, with the best time being after the first frost in this time frame. Allowing a frost will help the berries be less tough - their skins should burst slightly. Some people say don't worry about the frost and just stick them in the fridge or freezer - but from ...


4

This is a good place to start: http://www.theguardian.com/lifeandstyle/2012/mar/30/nettle-recipes-hugh-fearnley-whittingstall Nettle Soup Adapted from Hugh Fearnley-Whittingstall Around 150g nettle tops 30-35g knob of butter 1 onion, peeled chopped 1 large or 2 smallish leeks, trimmed, washed and finely sliced 2 celery sticks, chopped ...


4

In Russia we make a soup with nettles. It's very very tasty! I have no receipts from myself, but I have some links on Russian receipt forum, maybe it will be useful.


4

Crataegus is definitely eatable, and has medicinal qualities. But remove the seeds before preparing any significant quantity. You also might wish to know that mature hawthorn fruit is often loaded with Codling moth larvae. And read this about seed toxicity.


3

I think this is a question of sustainability. If you strip a bush of its flowers and/or fruit, then it loses the opportunity to reproduce this year, or ever in the case of annuals and/or patches of wild veg in which you harvest the whole plant. Basically you want to leave some behind to continue the species where you found it. In desert cultures this is ...


3

My mother makes gnocchi with nettles. You can make them both with or without potatoes. Another nice recipe is meat/pork joint wrapped in nettle and bread. This one may be quite unpractical to prepare outdoor though as you need to bake it.


3

If you're feeling extra adventurous, you can eat it raw! If you fold up the nettle leaf, such that it "breaks" the little pricklers (they're like little needles) on leaf, you should be able to eat it without issue. The trick is to fold/roll the leaf up all over and tightly, so it forms a small compact ball. Your stomach acid is much stronger than the formic ...


3

Like a lot of other people have said, cooking neutralises the sting, but blending them to a paste, in an oil or a pesto works too. The reason for this is that the sting is not just the acid component, but the delivery mechanism: the little hairs on the leaves are hollow, and act as little hypodermic needles. If you blend the leaves, you destroy the little ...


3

We've made Indian-style saag paneer with nettle and it was great! Just substituted the spinach/mustard-greens with the nettle.



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