Purple Camping
Recently I have been looking to use natural ingredients for use in the kitchen, thanks to a suggestion in our forum thought it was great to see in the collection and make my own food while camping outside. Ray Mears is an expert on this but I thought I would try to find some simple recipes to get started. The idea of being in the wild and collecting my own ingredients is something that I love to be able to do. So far I have been researching what he could do and thought I share with you, and identification tips and benefits of using natural ingredients. In the near future we are looking to go to try the recipes yourself, but first I will take a simplified look at three different forms of collection of wild foods in three articles:
1. Edible leaves
2. Fruit and berries
3. Fungi / Mushrooms
Edible leaves Part 1.
An easy one to start with:
Nettle Tea
Pick young, small nettle (carefully!)
Wash and boil with water.
Remove from the nettles, where the water goes a little green, if you leave the nettles in the tea can be very bitter.
Stinging nettles are abundant and easy to find and identify. The benefits of nettles in your diet are iron, calcium and a lot of vitamins, including A, C and E.
Herb Salad
There is a huge list of wild food salads can be made a combination of herbs and leaves that are common throughout the UK. Below is a list of some that are edible, I have not included all because some can be easily confused with poisonous species and varieties.
Lino ivy leaves - is growing near the walls, the leaves have five lobes, are soft and green on top and reddish purple below. Best to eat when they are young, like the leaves can become bitter.
Hairy Bittercress - Located in forest soils and disturbed soil. The exploding seed capsules, hairy leaves are smooth and straight stems, branched from the base.
Wood Sorrel - Sometimes known as a club because of the clover leaves are like, three-leaf heart-shaped with a kink in the middle. Often found in areas of shade and forest line. Can be used in small amounts if cooked, keep careful when using.
Wild Marjoram - Found in the calcareous soils in meadows, banks coverage, and scrubland. Round, dense clusters of purplish flowers. A popular herb oregano family.
Dandelions - often considered a weed and the bathroom of most gardeners, the leaves are supposed very tasty in salads, if picked when young and tender, usually during the spring. There are many inventive recipes that can be found online incorporating the dandelion leaves, and flowers.
Hedge mustard and garlic mustard / Jack-by-the Hedge -- Loaded with vitamin C, a popular salads, pesto and stews.
Wild garlic (saves) - Large, bright green leaves, white flowers with elongated petals. Found in humid forests and hedges established in the spring season. Known to help reduce blood pressure and cholesterol, especially through consumption of the bulb.
Sow thistle - found mostly along the roads have been yellow flowers and bluish-green leaves.
Things to consider:
- With a plant ID book with you, make sure you know what you are looking for and your plants are correctly identified.
- Avoid scratching in highly contaminated areas or near rivers and streams as the plants can be contaminated.
- Wash everything very well.
- Do not eat anything unless you are 100% sure what it is and the impact it can have on you.
Looking to the collection of wild foods has made us realize what a lost art that is. While this used to be a daily part of life had become almost forgot a source of food in our diet. Expertise in identifying plants, seasonal plants and fruits, best time to harvest, which starts the selection and preparation are essential in gathering wild foods. Ray Mears makes it look easy, but he has dedicated his life to research, gather and preparation of food in nature. So while I have mentioned only the simple ideas that I felt much more time and knowledge needed before begin the most difficult! Beware of parties coming soon.
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Article Source: ArticlesBase.com - Wild Food Gathering as a Part of Camping
Purple Camping
Purple Camping
