Wild Summer and Fall Plant Foods (Foxfire Americana Library)
Foxfire Fund Inc.
Format: PDF / Kindle (mobi) / ePub
A handy illustrated guide to the edible plant life available in Appalachia and surrounding areas during the summer and fall seasons. From berries to herbs perfect for teas and tonics, each entry includes information on where to find the plant, how to spot it, and the best ways to eat it, often with recipes.
Series Canning and Preserving Berries and Fruits White mulberry Red mulberry Wild gooseberry Allegheny serviceberry Serviceberry Black raspberry Wineberry Dewberry Southern dewberry Blackberry Allegheny blackberry Swamp blackberry Sumac Buckberry Squaw huckleberry Sparkleberry High bush blueberry High bush black blueberry Low blueberry Bilberry Dwarf huckleberry Elderberry Possum Haw Black haw Figs Mayapple Pawpaw River plum Chicksaw plum Peach Pincherry Wild
Sweet nutty tubers with a tough, dry rind occur on the roots. These can be ground into flour. ILLUSTRATION 33 Nut grass Chufa drink: soak tubers eight hours. Mash, add one quart water and ½ pound sugar to each ½ pound of tubers. Strain through a sieve and serve as a drink. Chufa (ground nut) bread: 2½ cups warm water; two packages active dry yeast; one tablespoon salt; one tablespoon melted margarine or butter; seven cups unsifted flour; one cup peanut butter; ¼ cup softened margarine or
onions or just boil them until they’re tender and serve with a plain white sauce. Boiled artichokes: one pound unpeeled, shredded, or diced artichokes. Simmer in hot milk, add a pinch of salt and parsley or onion before serving. Baked artichokes: slice thin in a baking dish, cover with white sauce and bake. Or combine with wild onions and grated cheese in a baking dish and bake. Artichoke relish: five quarts Jerusalem artichokes; three pounds white cabbage; six green peppers; one quart onions,
fistulosa) (purple bee balm) The lavender bee balm has opposite green leaves, often purple-tinged, and purplish stems. It grows in colonies in open woodlands and along roadsides. The leaves are aromatic. Flowers vary from pale lavender to a deep magenta or purple. Leaves have been used as flavoring in sausage, and it is a favorite for mint tea. Pale bergamot (Monarda clinopodia) Pale bergamot grows in mountain woods. It has flowers of a pale greenish-white, less showy than those of
tablespoons cream, one teaspoon sugar. Shape in balls, roll in crumbs, and fry in deep fat. ILLUSTRATION 58 Chestnuts Chinquapin (Castanea pumila) (family Fagaceae) The chinquapin is a spreading shrub, or small tree, found on mountainsides and in the piedmont oak-pine woods. It is more resistant to blight than the American chestnuts, and is still abundant in some areas, bearing a crop of small, but very sweet and edible nuts. Leaves are slender, toothed slightly, and dark green in