Morels, Chicken of the Woods, and others. My wife is from the mid-west where they're abundant. Hard to find around here so I bought spawn from an ad in a magazine, "planted" them, and now we have morels!
I've heard many different people have success with Morel spawn. We happened to have some here, literally growing under our front porch (dead elm stump nearby), so I haven't messed with spawn...but I do keep hearing great reviews from people.
Oh interesting. My midwives gave it to me like crazy when I was pregnant, it only makes sense that it'd have similar uses for other mamas, human or not.
Outstanding as always! I don’t know how you have time to research everything you write, but very appreciative. My garden doesn’t grow worth a hoot, but I now know I have plenty of weeds I can eat, seriously!😁. Thanks Ashley!!
Amazing! Yes we have a big section of that ground ivy as well but I haven’t been able to identify it yet. Are the leaves and flowers edible?
Last year I made a salad from clover leaves and flowers, plantain leaves, dandelion leaves, salmon berries, jewelweed flowers, then made a dressing from olive oil, honey and cumin - delish!
For ground Ivy, yes, both the leaves and flowers are edible. It doesn't have any close lookalikes, at least that aren't edible, as most things that look like ground Ivy are also edible weeds. But you should, of course, ID it for sure just to be save. Hope it turns out for you, enjoy!
I would also like to know more about the linden leaves. I also saw a post on ig about using the seeds as a chocolate substitute and I’d like to try that.
I’m in the suburbs of Milwaukee and I find a lot of ramps, pheasant back mushrooms, nettle, brown mustard, field garlic, motherwort, dandelions, burdock, milk thistle, yarrow, black cap raspberries, walnuts, river grapes, may apples, ground berries (rarely), violets, wild rose, acorn, lambs quarters, purslane, plantain, knotweed, mares tail, dock seed, Dames rocket, false Solomon seal, chestnut, trout lilies, and clover. Many of which I don’t think I could eat because of my location 😫
I love to make Sumac tea and its great to ferment as well here in Portland there are a few trees. It's such a stately tree and I remember it being called Staghorn Sumac for obvious reasons back in Michigan. It is very prevalent there in the cooler upper half of Michigan.
thanks...yes, Sumac is like hibiscus, but for the north!....really there are only a very few trees of it here, but we have a good herb shop (mississippi herb shoppe) so I am lucky there...best
Please tell more about using the linden leaves. Raw shredded or torn in salads? Pureed and in a sour cream sauce for other veggies? Steamed with cheese sauce?
They're really best when young and bright green, but they're edible anytime. I like them fresh, especially when they're just buds. You can use them anyway you'd use any raw or cooked green though. When fully mature, I think they're a bit tough and probably best cooked in some way. (and steamed with cheese sauce sounds great!)
I have only recently begun eating Japanese maple leaves - they are very good when new and tender! It isn't a tree native to my region, but folks are planting them ornamentally.
The lemony sorrel like taste is interesting. We mostly have sugar maples here, which while edible, don't taste like a whole lot even when young and fresh. Green and sweet when very young, and the flowers are good...but lemony would be amazing. I'll have to see if anyone around here has Japanese maples!
Hi Ashley...this was absolutely wonderful! I have different things growing here in Oz than you do, but some are similar....and I LOVED the triceratops's cake! Well done! Thanks again, many hugs, Barbara from Sydney in Oz xoxoxo
Morels, Chicken of the Woods, and others. My wife is from the mid-west where they're abundant. Hard to find around here so I bought spawn from an ad in a magazine, "planted" them, and now we have morels!
I've heard many different people have success with Morel spawn. We happened to have some here, literally growing under our front porch (dead elm stump nearby), so I haven't messed with spawn...but I do keep hearing great reviews from people.
we use raspberry leaves for a calming herbal for horses, particularly moody mares. I believe the are high in magnesium.
Oh interesting. My midwives gave it to me like crazy when I was pregnant, it only makes sense that it'd have similar uses for other mamas, human or not.
Outstanding as always! I don’t know how you have time to research everything you write, but very appreciative. My garden doesn’t grow worth a hoot, but I now know I have plenty of weeds I can eat, seriously!😁. Thanks Ashley!!
Amazing! Yes we have a big section of that ground ivy as well but I haven’t been able to identify it yet. Are the leaves and flowers edible?
Last year I made a salad from clover leaves and flowers, plantain leaves, dandelion leaves, salmon berries, jewelweed flowers, then made a dressing from olive oil, honey and cumin - delish!
For ground Ivy, yes, both the leaves and flowers are edible. It doesn't have any close lookalikes, at least that aren't edible, as most things that look like ground Ivy are also edible weeds. But you should, of course, ID it for sure just to be save. Hope it turns out for you, enjoy!
I would also like to know more about the linden leaves. I also saw a post on ig about using the seeds as a chocolate substitute and I’d like to try that.
I’m in the suburbs of Milwaukee and I find a lot of ramps, pheasant back mushrooms, nettle, brown mustard, field garlic, motherwort, dandelions, burdock, milk thistle, yarrow, black cap raspberries, walnuts, river grapes, may apples, ground berries (rarely), violets, wild rose, acorn, lambs quarters, purslane, plantain, knotweed, mares tail, dock seed, Dames rocket, false Solomon seal, chestnut, trout lilies, and clover. Many of which I don’t think I could eat because of my location 😫
Woah! Sounds like you know where to find a lot of good stuff (too bad it's not a great harvestable location though).
I love to make Sumac tea and its great to ferment as well here in Portland there are a few trees. It's such a stately tree and I remember it being called Staghorn Sumac for obvious reasons back in Michigan. It is very prevalent there in the cooler upper half of Michigan.
We have that too, it's so delicious!
thanks...yes, Sumac is like hibiscus, but for the north!....really there are only a very few trees of it here, but we have a good herb shop (mississippi herb shoppe) so I am lucky there...best
Love this blog!
Please tell more about using the linden leaves. Raw shredded or torn in salads? Pureed and in a sour cream sauce for other veggies? Steamed with cheese sauce?
They're really best when young and bright green, but they're edible anytime. I like them fresh, especially when they're just buds. You can use them anyway you'd use any raw or cooked green though. When fully mature, I think they're a bit tough and probably best cooked in some way. (and steamed with cheese sauce sounds great!)
Amazing post! My kids are going to love this! Thank you for writing your articles. I really appreciate them/ Mikaela Cannon
Amazing lessons for the little ones.
I have only recently begun eating Japanese maple leaves - they are very good when new and tender! It isn't a tree native to my region, but folks are planting them ornamentally.
How do you eat them?
I just add them to salads or snack on them. But they are used in soups and spring rolls in Asian food. THey have a somewhat lemony taste, like sorrel.
The lemony sorrel like taste is interesting. We mostly have sugar maples here, which while edible, don't taste like a whole lot even when young and fresh. Green and sweet when very young, and the flowers are good...but lemony would be amazing. I'll have to see if anyone around here has Japanese maples!
Ashley, I enjoy all your email and the knowledge that you share, thank you Carolyn
Thank you Carolyn!
Hi Ashley...this was absolutely wonderful! I have different things growing here in Oz than you do, but some are similar....and I LOVED the triceratops's cake! Well done! Thanks again, many hugs, Barbara from Sydney in Oz xoxoxo
What a great article! Your little ones are very blessed to have a Mom with your knowledge. Thanks for posting.
Pretty big fan of purslane and shepherd's purse, since it's easier to feed those to the uninitiated.
Getting the kids to eat the weeds is a big victory.
Glechoma is more hard core for the bitters lovers, kind of on the level of bitter melon.
I hope your children grow up knowing how blessed they are in having you as a parent and guide!
What a beautiful story of serendipitous 'rolling with it' to get young'uns on board. <3