Wild Things in November - Seeds


Welcome to Wild things in November.  This month will be a bit of a departure from the usual single ingredient concentration at Wild Things.  Instead, in November, we will be celebrating wild foraged seeds.


You've got a lot of room to wiggle this month, as you can choose to play with any seed (or wild grain or fruit that can be used like a seed) that is abundant in your area.  I will be using seeds from curly dock, amaranth (pictured above), lambsquarter, pennycress, and evening primrose.

How to Use Seeds


Many seeds can be ground and be used as a flour in baking recipes.  You can usually substitute about 1/3 of the flour in a recipe with wild seed flour, and still see good results.  Many wild seeds can be sprouted.  It is traditional to wild seeds as a hot cereal.  You might also want to use seeds as a flavorful addition to recipes, much the same as you'd use poppy seeds or sesame seeds.

As always, I'd love for my herbalist friends to share how they use seeds as medicine.  And if anyone would like to share how they go about saving wild seeds, that would be a welcome contribution as well.

A Word About Winnowing


Most wild seeds you can collect will need to be winnowed, removing the papery chaff from the actual seed.  There are a lot of different ways to approach this.  Here's the method I've settled upon.  After I've stripped the seeds from the stalk, I either use my hands or a pulsing food processor to break up the papery bits.  I then pour the whole mess into a gold pan (you could also use a pie plate, or any other wide shallow bowl) and shake it several times so that the seeds settle to the bottom.  I set up a box fan on an extension cord outside, and hold the pan in front of it.  By gently shaking the bowl, or reaching in and dropping handfuls of seeds in front of the fan, most of the chaff blows away easily.  What remain are shiny hard seeds, ready to use in a recipe.

Are you new to Wild Things?  Here's the scoop.

In many countries, traditional foods are prepared for their medicinal effects. In most of these places, the foods prepared were wild foods that were cheap and easy to obtain. By default, they were local and seasonal. One of the problems with a lot of modern fad diets is that in order to actually follow the diet, one needs to fork out a whole lot of money. Most of us just can't afford to do that, especially not in this economy! Not only that, but it seems might suspicious that, in many cases, these products that are touted as panaceas have to come from half way around the globe -- noni from Tahiti, acai from Brazil, gogii from China. What are the odds that God (or the higher being of your choice) put all of the good stuff in Tahiti, and left us to fend for ourselves until the advent of globalization? Whether food or medicine, the majority of what we need can be found locally. It might not be trendy, but it will most probably be just as effective, if not more so. Wherever you are, you have with your reach an untapped resource - wild foods!
Welcome to the Wild Things Round Up*
As your host, I'd like to demonstrate that eating wild foods doesn't need to be a terrifying endeavor, and that our health and our diet needn't be dictated by financial status or geographic location.

A Few Notes About the Round Up
1. Wherever you are, you have access to Wild Things, even if this means clandestine trips to your neighbor's yard in the middle of the night**.

2. Foraging isn't only for hippies and luddites, though hippies and luddites are both very much welcome (Hi, Hippie!  Hi, Luddite!). It's easy to assume that everyone who eats this way lives out in the wild, and shuns the material world and/or technology. But it just isn't true! This isn't a club exclusive to country mice. I live smack in the middle of suburbia. I'm a very well adjusted modern woman who loves my life, and happen to love nature as well.

3.  This is not about trying to be a cave dweller. Though there are plenty of people in the world who successfully and gracefully live a life that is more similar to how people lived hundreds, or even thousands of years ago. I'm not one of those people, and I'll assume that for the most part, you are not either.  It's easy to romanticize, but that is a difficult, hard working life. It's also not necessary to remove yourself from the modern world in order to be connected to nature. When it comes down to it, isn't that what we all want a bit more of -- connection, to nature, to community, to other people, to a higher power? Nature is everywhere. Life is everywhere. It's not outside of your touch. It's not only available to people who sacrifice modern convenience. You do not need to give up your makeup or latte.

A Few Foraging Rules

1. DO NOT EAT ANYTHING THAT YOU CANNOT 100% IDENTIFY!!! I can't stress the importance of this point. People can die from this sort of stupidity. Let's not win any Darwin Awards here.

2.  Know the foraging laws in your area. Call the city, call the forest service, call the landowner.   Respect private property. Ask permission. Most people will gladly let you pull up some weeds for them. Most of them are delighted to get rid of some of the fruit that rots all over the pavement. Just ask.

3.  Don't take more than you need. Never take rare plants. Learn what's in your area -- only take things what are abundant. This is important! Always think of the future, not just in terms of what you want, but in terms of the ecology of the system from which you are harvesting. These ecosystems have been around for millenia, since long before people got there. Don't be the one to change that in one generation.

Tools You Will Need

1. Scissors and/or pocket knife

2. A local guidebook (don't be tempted to grab a national guide), with pictures

3. Bags for collecting food

How to Play

At the beginning of each month, I will introduce a new Wild Thing. I will give pictures, descriptions, best locations, and taste, and also list any possible toxicity issues. The plants that I feature will be those with few, if any, toxic lookalikes. And if there are any, I'll give you ample warning. None of the plants I select will have any potential lethal lookalikes.

Over the course of the month, both you and I will go and find the featured plant, play with it in the kitchen, and come up with creative ways to use it. But don't feel like you need to invent a recipe in order to participate. Feel free to tell about your experience using a known recipe. But please do credit the originator of the recipe.

If you have a blog, post your recipe on your blog, and then share it with Wild Things. Also, mine your archives, and link old recipes.

If you don't have a blog, you are still welcome to participate. Simply introduce your recipe and experience with a few sentences, and then share your recipe. A picture is always nice, too, although not necessary to play along.

Before the end of the month (sooner is better, because your host has a day job!), submit your recipe to wildthings.roundup@gmail.com . Please send your recipe directly to that email address. If you send it to my personal email, or post it on Facebook, I'm likely to forget it.
At the end of the month, I will provide a round up list of everyone's adventures. Sound like fun?  I think so.
*No association with Monsanto.

** Just kidding.  I don't advocate stealing. Really, there's no need -- a knock on the door and a "Hey, I noticed that you have an apple tree full of rotting apples. I was wondering, could I take a few of them, or pay you for some of them, or mow your lawn for some of them?" will suffice. Most people are horrified at the thought of taking money for apples, and will drop big bags of them off on your front step for months to come.

Comments

  1. I'm excited about this one. Pretty much everyone has at least one kind of seed around, right?

    ReplyDelete
    Replies
    1. Yes, I'm pretty sure everyone should have something to work with this time. What are you thinking of using?

      Delete
  2. I've always wondered about using those amaranth seeds. I guess this is my chance. They also call that pig weed, dont' they?

    ReplyDelete
    Replies
    1. Yes, also commonly known as pig weed. The dried flowers are usually prickly, so I strip them using leather gloves. But after winnowing, you get those beautiful shiny black seeds. Supposedly they are very nutritious, as are most seeds.

      Delete
  3. Replies
    1. Thanks, sweets. First one I've been happy with in ages. If either of you comes down, come pick some amaranth with me!

      Delete
  4. I really hope someone uses wild chia seeds, prety please!

    ReplyDelete
    Replies
    1. I agree! I know some of my California friends have been playing with chia, and I hope they'll share their recipes.

      Delete
  5. Those look like poppy seeds.

    ReplyDelete
    Replies
    1. They do look quite a bit like poppy seeds, only they are much shinier. They are gorgeous, really. And the best part is that amaranth is a very common "weed." The only down side is that they are so small that it really takes a while to collect any great quantity of them.

      Delete
  6. Oh you bloody dancer- I've got a bunch of evening primrose seeds and white sage seeds waiting for something to happen, and have been too lazy to do anything with them. Motivation alert!!!

    ReplyDelete
    Replies
    1. I'm curious to find out what you come up with. I've been grinding up and eating evening primrose seeds for two years now for the GLA, but I've not managed to coax much flavor from them.

      Delete
  7. That's what those plants are? And they're edible?

    ReplyDelete
    Replies
    1. Yes, and as far as wild seed/grains go, they are very mild and pleasant.

      Delete

Post a Comment

Popular Posts