COME AND JOIN US AS WE GO FORAGING THE EDIBLE WILD AND EXPLORE THE WONDERFUL WORLDS OF WILD FOODS AND THEIR COLLECTION AND USES IN SURVIVAL AS WE WALK IN BALANCE.

" Wild foods provide a greater awareness of the earth, of my heritage as a human being. They comprise a unity with the universe, and a new level of exploration for the individual. They are my friends and I would like to share them with others." ~<-<-% Lloyd T. Rich

May the joy of this season be with you. Freda Gibbons Is on a Christmas Card I got from Euell and Freda Gibbons. I want to share it witt you.

THIS SPACE TO HONOR MICHEAL DIGGING BEAR NELSON.~ MY BLOOD BROTHER ~ Contact me if you can, MonAmis ]:^{) foraging@survivormail.com Foraging@RespectThePlanet.com taimloyd@webtv.net ONLY MSN MESSENGER

This site was created on WebTV which does not have Java Support. Pictures of Wild Foods, Links on Foraging and other Uses of Wild Foods can be found after my articles. I thank their creators for sharing. HAPPY FORAGING ~<-<-%

BASIC FORAGING EQUIPMENT Book On Wild Foods > Bibliography At Book On Survival > End For Suggestions List Of Endangered Plants from your state Garden Club or Department of Conservattion A copy of the Foraging Agreement A Poncho or Sheet for Rain Protection, and collecting berries from trees and for picnics Ziplock and Paper Bags to keep different wild foods seperate Net Bag Towell Canteen with water Note Pad Pen and Pencil A trowel or digging stick made from whittled hardwood with fire hardened point Pocket Knife Cooking Pot Camp Stove Eating Utensels Chop Sticks Compass Flash Light for foraging at night Extra Batteries Fire Kit - Flint & Steel, Matches .... Mug or Tin Cup Bowl or Deep Pie Pan Bandana Sinew / Fishline and hooks Gloves for collecting Nettles, and Thorney plants Extra Socks - White Cotton (good for Char Cloth for fire kit) Wool in case feet get wet, Harmonica or flute for entertainment Camera Hat Glasses or googles if needed to protect eyes And A Back Pack To Keep It All IN Foraging@RespectThePlanet.com

WHICH WILD FOODS ? Some wild plants are protected and listed on Endangered plant lists, and in many cases this is profitable to preserving them , and preventing the destruction of wild plants and wild life as we have a symbiotic relationship to them. In a talk he gave at Nature Wonder Weekend September 21, 1974 Euell Gibbons told us, " One man said all life is struggling against each other and that the more of life we destroy the better we survive. Today we know that this is a fallacy. One way to overcome this is to develop a more intimate relationship with nature then we have." He then explained how life relates to each other and how one life lives on with the help of another which depends on it. Euell then finished the lecture by saying, "No ecology is worth writing about or talking about unless it sees man living in a more harmonious non-destructive relationship with nature then he has done in the recent past. " Although I became a wild food nibbler I know that a good forager is also a very good conservationist. He will never over collect an area, he will collect by carefull thining , and will take only what he will use. If the plant is endangered or only a few are growing there scatter collect from here and there thining it carefully, and take as little as you need. Of course you can take all the pictures you want. REMEMBER If you cut a stalk at ground level it will return and can be used again, but not so with all roots, or if you cut a plant too high. Destroy all the flowers for fritters and you won't have berries for pies and desserts. How you forage now effects how you and others will forage tomoerrow. The forager should carry on him/her a wild food book / booklet , pocket knife, trawl, water for emergencies, towel , bags and a protected plant list for the state / area you are in . These are available from your state Garden Club, Park and Forest Services. They usually list all protected and endangered plants in the state . Also see Threatened Species Of Plants ^ . Use the FORAGER' S AGREEMENT below when foraging on Private Property to prove your good intentions by getting permission if required, and to show respect toward the land owner's property ande the Earth. I believe the Earth is Sacred and that it belong's to the Creator ~ God / Wakntanka . Thus I show great respect toward the Creator, the Earth, and everything I collect from it. Native Americans offered thanks to Creator and Spirits/Angels watching over His creations and then asked permision that what they collected / hunted would give up it's life that it may live on in the forager that they may walk in balance. As they would say ~{:^0 Aho Mitakye Oyasin. Thanks All My Relatives. Lloyd T. Rich 705 N. Carico Carbondale, Illinois 62901 Foraging@RespectThePlanet.com Galactic Hitchhiker Resource http://community.webtv.net/Timeloyd/GALACTICHITCHHIKER

FORAGING FRIENDS CHARTER as of SEPTEMBER 8, 1974 Purposes : To develop a greater appreciaton and knowledge of wild foods and their environment, Club Wild Food : Milkweed (Asclepias syriaca) It has been agreed to that all members : Must fill out a wild food questionare . Be willing to share infromation on wild food with others . Must know how to know Poisonous Plants Have a list of protected plants in the state being foraged. Keep a list of wild foods, their availabilty, progress when seen and where. Respect the rights of land owners and accept all lability for injury while on his property. Know how to forage properly and be a good conservationist Attend at least one membership meeting/hike a year , unless out o state and then send infromation on wild foods to the meeting . Leaders of wild food hikes should have at least one year experience, observe all rules of the club, and provide infromation on terrarian, transportation, time, and type of hike. To suggest foraging areas for hikes provide infromation on transportation , terrain , wild foods available, and locaion . Membership dues are to be paid to be spent on supplies regarding club activities, and rules . AGREED TO SEPTEMBER 8, 1974 by Lloyd Rich ~ Euell Gibbons Gene Stanley ~ Nancy Wilson Richard C. Wilson _______________________________________ ORIGINAL IS SCANNED WHEN POSSIBLE !!!! Lloyd T. Rich ~ Foraging@RespectThePlanet.com

~ ON EXPLORING WILD FOODS ~ Modern wild food foragers have a link with their pioneer heritage that may be both observed and experianced through the collection, and use of wild foods. Our ancestors - both Indian and European employed wild foods in their diets as either a supplement or as I have found out the complete diet as in the case of the Digger Indians who ate nothing else, and the Plains Indians who followed the Buffalo, and foraged along the way. It is interesting to note that most wild game have very little fat but are mostly lean meat so fat was considered a delecacy then as evidenced by many foods they ate with lots of fat. Plum Pudding * which has a lot of Suet was very popular in Charles Dicken's time and some places today. Mountain Men, Trappers, and Pioneers of the 1800's considered Beaver Tail a delacacy which I had once after baking it. It is a water animal and it's tail is 90% fat with a strong fish taste and a bone down the center. Thanks Digging Bear. The early settlers , travelors and Mountain Men learned from the Indian knowledge of wild foods to survive. For example John Colter was required to use his knowledge after being forced to run cross country surviving only on wild foods and the knowledge he had, as did Hugh Glass after being seriously injured by that Grizzly Bear and being left for dead. It was only their foraging knowledge that enabled them to survive Rather roots, or teas like White Pine which cured Cartiers crew of Scurvy, and Wild Bergamont which was popular then and in the future after having become Earl Grey Tea favored by Captain Picard. Red Sumac berries were boiled and sweetened as a wild Lemonade and used in place of Lemon Juice. Often times wild teas and foods were the sole means of survival and existence as in the case of Slippery Elm Bark and wild Onions or Artichokes as well as Cattail and Arrowhead tubers. Digging Bear lived off eadible roots, and teas .Remember that roots should only be used for food if thy can be obtained in a large quantity or are required for survival. REMEMBER ~ NEVER OVER FORAGE AN AREA. Old journals of the explorers as well as the older generartion can often provide unlimited sources for infromation on Wild Foods, and Herbs. After all we are not discovering anything new just rediscovering what has already been discovred yet you never stop learning about it. Foragers are both explorers and conservationists seeking and developing a greater knowledge, and a deeper understanding of the natural world about them. It's a great exploration. One time we had a Mulberry Work Shop and after spending the morning collecting Mulberries everybody then prepared them in a different way (cut sugar 1/2 or so and double the amount of berries) and we had a fantastic wild meal based on Mulberries. As many wild foods came over from Europe and other countries especially the broad leaf ones I find additional sources for infromation. Then a teacher of an Athropology class I took is from the Phillipines and she shared how she grew up living and useing wild foods. I found out a good French cook can prepare Stinging Nettles in many different ways so I started boiling, and cooking and preparing them and came up with all kinds of foods from greens to soup and puddings and cassaroles. Nettles also remind me of the Nettle Beer I drank at a Friendship Black Powder Shoot. It is said Buckskinners will drink anything that's in a jug and it was great. Sometimes discoveries are made accidently when the unexpected happens like collecting a wild food, and someone will walk up, and tell you how they had eaten it or how it was prepared by Grandma, or someone they knew who are quite pleased being able to share the infromion, and interest in something they had taken for granted. Then of course there is experimenting and comparing wild foods and cook books. Curled Dock resembles Rhubarb so I used it in a Rhubarb Pie recepie. Onion tops resemble chives so I use them instead. Always identify the plant/wild food for certain by finding a Latin Name for it, and know how and part that's used, or learn from someone with experience with it. I started foraging by finding as many ways as possible to prepare the wild foods I already knew. What ever way you forage and discover the secrets that the wild foods have to share remember to respect them, and respect the Earth. HAPPY FORAGING :^{) Lloyd T. Rich Foraging@SurvivorMail.com Foraging@RespectThePlanet.com * Galactic Hitchhiker Resource http://community.webtv.net/Timeloyd/GALACTICHITCHHIKER

WILD PLANT MEDITATION Many is the time I get hungry and think of eating wild foods when riding a car or train and looking out of the window. I have done this many times and it amazes some people that I can identify wild edible plants from a moving vehicle, even a bus or train (though a tad harder because of speed). It involves becoming one with the plant and it's energies so you will always recognze it. To do so I will explain how using the Yarrow or Achillea Millefolium which is both a Tea and Medicinal. Chewed it can be applied to heal cuts sore bruses, burns, and insect bites. It is said Achilleas used it to heal wounds from the battle injuries . This may be how it got it's name Achillea and the name Millefolium because of what look like many leaves growing from the stem making it look fern like. To me it's similar in power to Plantain, and will cure the same things. REMEMBER WHEN COLLECTING SCATTER COLLECT ~ ONLY THINNING THE PATCH BUT ALWAYS LEAVE ENOUGH TO USE IN THE FUTURE AND NOT DESTROY IT ALL> NEVER COLLECT THE FIRST PLANT YOU COME ACROSS Instead walk over to it and speak to it gently and careing or rather showing respect to the Angel/Spirit Creator has watching over it. Do so in your own way showing that you care for the plant and respect it . An offering of an object as Native Americans did when hunting for something or a part of your Spirit in prayer. Ask that the plant may heal and benefit all those who use it, and seek it's aid that they may walk in balance. That the plant won't die, but by giving itself that it's energy continues living on in those who use it and that it benefits and heals them. Sit on the ground or hunch squatting above it with one heel turned inward. Study the plant closely ~ in this case Yarrow. Observe the height of the plant and it's color seeing the color for itself and nothing else. You are no longer aware of anything around you just the plant you are observing . Observe the leaves the shape and color. How it fastens to the stem and become one with its shape and color. See the plant as being one with yourself, and brcome one with the plant and its color, form, and texture. Continue observing it, and try to see and hear what the plant has to teach you about itself, and it's Creator. Let your eyes caresses and feel the detail of the plants existence. When you feel you know the plant as yourself and its energy is one with you then slowly stand up still looking at the plant, and moving around it dancing in Spirit . Look at and see it from many different angles and dimentions till you believe you know it completely and understand it.. Now ask it or the Angel/Spirit watching over it to let you see it's brothers and sisters in the area. Slowly then look at the plant and slowly look at the area surrounding it looking observing it as your eyes dance over it seeking the color, shape, texture of the yarrow or plant you have been studying, and meditating on. Then suddenly as if offering themselves to you for your benefit and bcause you talked to one of them you see more yarrow or plant you have been meditating on where you did not see them before . Observe them , their color, shape, texture , and compare them to the surrounding area slowly seeing them and feeling their energy. Collect only what you need with respect and then if possible leave a gift to show appreciatin of the harvest. This is then the same way I look for wild plants from a moving vehicle also. With practice you will get good at it. The only difference is you must be able to adjust to the different dimention of speeds and time when in a moving vehicle to be able to identify them from a moving vehicle. Then you can be going along identifying them ~ and naming the ones you recognize and getting hungry for a wild dinner as a result wanting to stop and collect . I have been using this means of identifying and knowing a wild plant after locating it, and how to know it. I am sharing this with you as with others I have thaught about foraging. I use the term Creator to refer to the Supreme Being I believe created the Universes and all within them including the plants. Creator has many names. Use the one you feel comfortable with, or you may develop your own meditation. REMEMBER ALL LIFE IS IMPORTANT. TAKE ONLY WHAT YOU NEED TO USE > AND NEVER OVER HARVEST AN AREA > BUT RATHER THIN IT. IF YOU DON"T RESPECT THE PLANTS THEY MAY BECOME HARD TO LOCATE IN THE FUTURE. WE ARE ALL RELATED IN THE CREATOR. As Native Americans say ~ Thanks All My Relatives ~ Aho Mitakyue Oyasin ~ :^{) Foraging@RespectThePlanet.com

FORAGING THE EDIBLE WILD !!!! by LLOYD T. RICH

WHY FORAGE ?
One day I came across a lady pullng wild plants from her garden, and I asked what she was doing. After telling me that she was pulling and throwing away her weeds she was surprised to hear I wanted them.Then I asked her what she was growing , "Oh, she replied "Ooh, Spinich, collard greens, tomatoe, lettuce and carrots? Why ?"
I then told her I was going to eat her weeds saying that the Lambsquarters , and Amaranth
could be prepared as Spinich and Collard, that I could make a salad from the Chickweed, and Wood Sorrel, and Plantain leaves which I use for cut's, sores, bruses, burns, insect bites, stopping bleeding, and drawing pain . Then to her surprise I pointed at the Ground Ivy saying it would make a good and hearty tea. She agreed to try them. The next time I saw her she informed me they were so good she wouldn't let me have anymore as she
eats her weeds .
Most people take wild plants for granted. To many, they are weeds. To me they are wild friends. A unity with the Great Spirit and my mother the Earth, my heritage .... a unity with the universe of time.
The American Indians looked at the Earth as their mother, and everything they needed was provided through her and was a gift to them . If they showed their appreciation and respected her she would provide all they needed to survive food, medicine, warmth and shelter. They became one with her and she with them. Upon finding a lone plant they talked with it until they knew it and left it an offering. Leaving it they would soon find more. THEY TOOK ONLY WHAT THEY NEEDED, AND NEVER OVERHARVESTED AN AREA. Rather they thinned it, taking one here and one there instead of all in one spot. I did this one summer day as I collected a bag of Milkweed. After collecting what I needed I looked back and could not tell where I had picked it . REMEMBER ~ A GOOD FORAGER IS A GOOD CONSERVATIONIST. NEVER PICK A RARE OR PROTECTED PLANT UNLESS ABSOLUTELY NECCESARRY.
I recall reading somewhere of two hunters who had died of starvation in Canada on an expedition one summr, a time when wild foods would have been abundent. Cattails and water lilies would have provided food and starch on the waters edge, Pine needles, and Winter Green tea, and berries were also available. Daniel Boone once said he was never lost, just a bit bewildred. YOU ARE LOST ONLY IF YOU DON"T KNOW HOW TO SURVIVE.
I was once told a Mulberry Tree was poison because of a childhood belief. They have provided me with great Pies , and once we prepared 11 different things from Mulberies (to use Mulberries
cut the sugar in your recepie in half, and double or so the measurementt of berries due to their sweet and moistness). It turned out he was told they were poison by his mom and he had lost a Childhood wonder.
Poisonous Plants are not always edible, and some plants like Poke may me Poionous at certain stages. They may not kill you just make you really sick, or worse. In the Bible II Kings 4:38-42 Ezechial added meal to a pot of poisonous gourds to make them eadible. They should be respected. They can kill by raising or lowering blood preasure or other ways. Used properly they could save a life.
OBSERVE THESE RULES WHEN FORAGING
1. IDENTIFY it for certain. Find it's Latin name. Common names can be used for different plants and may be confusing .
2. KNOW HOW to prepare it properly.
3. KNOW WHAT PART to use.
4. KNOW WHEN that part is available.
5. SEPERATE wild foods in different bags or collect at different times.
IF YOU CAN"T ANSWER ALL THE RULES DON"T COLLECT IT.
The biggest danger in foraging isn't poisoning. It is something much harder to prevent. For several years I had what I considered to be the best Foraging Spot in Chicago 10 blocks from where I lived. There I found 19 different eadible plants including Milkweed, Wild Lettice, Chickweed, Mullein, Burdock, Peppergrass, Chickery, Dandelions, Amaranth, LambsQuarters, Violets, the most Curled Dock I had ever seen in one spot, a Hawthorn tree, and two kinds of Mulberry trees . A Red Mulberry tree, and the only White Mulberry tree I have ever seen. One summer day I went there to collect greens, and saw a sign that an old folks home was to be built there. A tear touched my eye, and now I can honestly say the city of Chicago destroyed a lot of food . The corner of Ridge and Peterson will never be the same. Finding a wonderful foraging spot and loosing it to progress is the biggest danger to the forager
I forage for many reasons. This past summer I took part in the George Rogers Clark Trek bicentenial reenactment. We marched from Metropolis Illinois to Prairie Du Roucher, Illinois.
In 1778 Clark could not hunt or build fires for fear he would be discovered, so they lived off the land. In recreating the march I felt I had gone back in time and realized the part that wild foods played then was much greater. One hot day I led everyone to a patch of Cattails, pulling it out of it's sheat (reaching low and pulling it up like a sword from it's case) we enjoyed it's starchy taste dressed as an 18th century expedition by the highway .
History has for me become one with wild foods and my heritage. I forage that I might be reunited with traders, mountain men, voyageurs, Indians, explorers, and frontiers people of then.
At a wild food workshop where I met Euell
Gibbons he was asked how he led such an adventurous life, and he replied "There are
two ways to do everything. The sane way, and the insane way. The latter is more adventurous."
He was right I found out, but adventures seem to find the forager anyway. It's unexpectedly tripping over a hen Phesant on a nest, scaring a couple
of neds while collecting Cattail Pollen because they think you are a large animal, or feeling a Monarch Butterfly walk on your hand while collecting Milkweed Blossoms (their favorite food).
I will never go hungry although I admit I get hungry looking out a car, bus or train window
and seeing Milkweed, Mustard, Cattail, Dock, Ground Cherries, Mullein, etc. and all the other wild foods going by the window.
I was traveling with a friend to a reunion when he had a flat. While he changed it I did some foraging nearby returning with several Cattail Hearts I pulled from it's sheath. After he finished we agreed the starch tasted good on a hot day.
I came across a Thistle and gingerly removing it's spiiked leaves with my knife I scraped the stalk
up and down and then cut it and PRESTO I had
a wild celery. Now I can find food and medicine almost everywhere.
Herbs have been used for centuries as wild plants for medicine so what the forager does is nothing new. Cartier used White Pine Needles to stop a Scurvy epidemic among his crew in 1592.
and today it's used in medicines. Did you know when one medicinal plant is unavailable there is usually another one to take it's place. Plantain (I call it Bicyclists Herb) is good for cuts, burns, bruses, sores, insect bites. It's found in the city and along trails. In the country Yarrow takes it's place. Once in Michigan I could not find anything until I saw the Sassafras leaves. They are good for cuts, sores, bruses, burns and insect bites, etc. The Great Spirit Creator has seen that we are never wanting..
Besides medicine wild foods serve many other uses. You can get fiber for baskets, clothes, and hats. You can get down for kapok, dies, toys, gum, syrup, meat tenderizer, tea, tinder for fire starting a campfire, and even toilet paper.I feel like George Washington Carver exploring the Peanut as I realize how much I can obtain .
If you would rather experiment on the stove as I enjoy doing the possibilities are endless. It is a whole new foragers world. I have had 6 course meals made entirely of wild plant foods at my class at a College in Chicago which was written up in the Chicago Magazine, Chicago Tribune, Daily News Hergerth's People column, The Reader and even All Things Considered on PBS .
You can not only make beverages, jellies, salads , and greens, but main courses, breads, cassaroles, desserts letting your imagination be your guide. I have made Milkweed Cassarole , Soups wih Fiddle Heads and Water Cress, Greens from Nettles, Sumac, Curlry Dock and Mulberry Pies, Acorn Bread and much more. I look forward to sharing my recepies with you. YOU CAN NEVER STOP LEARNING ABOUT WILD FOODS AND PLANTS .
The greatest reward would be the memories you capture along the way,the crisp spring day you collect Chickweeed and Violet flowers, and digging Dandelion roots., One early summer day you collected Cattail Pollen for food and ceremony, as
you feel the stalks brush against you in the heat, The shade of the tree as you pick Choke Cherries and the breeze rustles the leaves. the landing of a Monarch on a Milkweed Plant their only food, the
fall day you collect Wintergreen, and Acorns among the muti colored leaves. Then one winter day with snow falling outside you prepare yourself a meal.
Get out the jellies, make acorn bread, teas, cassaroles, greens, soup, and desserts from the
wild foods you collected earlier in the year. As you eat you will relive your memories. Is it any wonder I love to forage ?

ABOUT THE AUTHOR

This was printed in Vegetarian Times a National Magazine. in 1977. Copied by author Lloyd Rich
He is a long time forager and president of Foraging Friends Wild Food Club.

Foraging@RespectThePlanet.com

WILD ONIONS ~ ALLIUM SPECIES which includes WILD GARLIC and LEEKS are one of the first plants to show up in the spring, and can even be found growing in lawns and parks. I was collecting Wild Onions with some students when a stragler showed up and commented our breath smelled bad not knowing we had been eating them raw. We did not notice it. I was told that Onion tops were good for Bee Stings. I collect and eat both Onion tops and bulbs. The Onions beneath the ground will very in size depending on soil, and time of growth. Wild Garlic and Leeks can be used like Onions depending on strength. ALWAYS CHECK FOR THE ONION SMELL WHEN COLLECTING AND USEING. NOTE > Leek tops should be used before they open up. Collect the tops of Wild Onions until they flower. ALWAYS CUT AT GROUND LEVEL, and make sure grass does not get mixed in with tops. I bunch the Onion tops flat together and cut 1/4 inch sections along the tops. When older peel the outer part off and cut the tender inner parts, and the outer leaves that are easy to cut into 1/4 inch sections. This can then be USED AS CHIVES. I mix 1/4 cup chopped onion tops with 8 oz. Sour Cream and 8 oz. Shreaded Cheese for a layer on my Pasta Dish (Ranma-Chi see I LOVE LUM), or use it as a topping on Potatoes, stir into salads, etc. WILD ONION OMLET SANDWICH In a small container like Frosting comes in put the following ingredients ~ 2 Extra Large Eggs 1 Tsp or Packet Taco Sauce 2 Tbsp. Orange Juice 1/2 Cup Of Shreaded Cheese (your choice) 1/4 Cup Wild Onion tops cut into 1/4 inch sections. DO NOT use after flowering. 1/4 Cup cleaned Wild Onions (Because of their small size I leave root extentions on them). I have left out a few times when Onions were too hard to pull because the soil was clayey, etc. Put Cover on the container and shake it up til it's all shook up. Uh Huh. Your pun here. Put two slices of Potato Bread or kind you like in a Toaster. When done spread margarine / butter, etc. on them. Let rest abit. Put a bit of oil in a Fry Pan. When hot pour mixture onto it. Cover and simmer a tad. When done on bottom flip over til done. Put on a slice of Toast and fold double. If Eggs extend beyond toast trim it and put it on top of Eggs. Put additions you want on Eggs and other slice on top. Let it rest and become one with itself to cool down. Enjoy :^{) This will make 1 Sandwich. CREAMED ONION SOUP To 1 Quart Water ~ Add 2 Tbsp. Butter or Margarine ~ 1 Cup Milk, ~ 1 Tsp. Marjoram. Blend together 2 TBSP. FLOUR with a little MILK til smooth and creamy. Add to the soup. Having cleaned 1 CUP or so WILD ONIONS (rootlets can be left on the Onions) Wild Garlic or Leeks add them to the mixture. Add 1/4 CUP of CHOPPED ONION CHIVES. MIX everything together in a CLOCKWISE direction to ADD POSITIVE ENERGY. Cook over low heat till it simmers and is smooth. I remember Onion Soup with Cheese floating on it. Serve and Enjoy ;^{) Lloyd T. Rich Foraging@SurvivorMail.com @ I LOVE LUM http://community.webtv.net/Taimm/ILOVELUM

Foraging Friends Infromation Sheet by Lloyd Rich 1. Identify via Latin Name, 2. Know How To Prepare, 3. Know what part to eat 4. Know when available Salad Greens - such as Water Cress are availble ln soups, bread, and straight . Duck Weed a single leaf algae found among it and alone on water . can be screened out put in pan with bit of water in the sun, and will multiply for use in beverages , salads, etc. Wintercress a mustard like Water Cress can be collected in open areas for salds, soups, cassaroles , etc. The peppery seeds as well as those of Pepper Grass can be used as condiment and the 4 yellow petals used as Broccoli . Dandelion leaves and white underground crown are good in salads and the whole plant can be boiled when young., as can Wild Carrot. Dandelion flowers can be used in salads or dipped in batter and prepared as Mushrooms. Violet leaves , Violet flowers, Chickeweed, Wood Sorrel ( Shamrock) called Lemon Grass because of taste., Grape end tendrels (fork tongue shaped), and the Pigweeds ~ Lambsquarters, and Amaranth. The list seems endless.- The leaves and bristles of the Thistle are removed with a pocket knife, the stalk is cut then after being scraped and Presto wild celery. GREENS can be prepared from not only Pigweed, Amaranth and Mustard but also Knotweed shoots, Onion shoots above the ground and bulbs, Quickweed (Galinsoga), which can be boiled 20 minutes and served with butter, Burdock by diping young leaves in a batter or frying them sauted, It's roots can be fried with regenerated dry Day Lily flowers, Purslane which can also be used in a salad or cream soup, and rice. Try boiling your Chickweed and you will be surprised, as with Stinging Nettle which are very good when cooked up, and perfectly edible. Try a number of ways. Boiled Shepards Purse leaves resemble Cabbage, and are a bit peppery . Noteing the smilarity between taste of Curled Dock greens ,and Rhubarb I decided to make Curled Dock pie. It is delicious. Try new ways of preparing wild foods as your recipes, and ideas develop, then invite me to your next wild meal,. Pass the Milkweed Cassarole and your recepie . FLOWERY DISHES - also abound and are simply delicious. Remember however when collecting you don't become careless and destroy your food supply. An Elderbery bush had no Elderberries because someone collected all the flowers for fritters . Be a foraging conservationist . Almost all flowers are edible so I tried to make fritters from Lilac flowers which tasted as good as they smelled. DayLily flowers can also be frittered and the buds dipped.. When dryed I stir fry them. The roots can be boiled. Daisy Flowers can be steaped for tea like Camomile flowers and the roots and leaves are edible. Stem ends of Tulips can be cut up in salads, and Rose and Violet flowers candied. used ln salads or creamed soups. I really love Bergamont Tea. It's oils are used in Earl Grey Tea. All Mints can be used for Teas. ALWAYS TAKE NOTES while foraging to record wild foods for future reference, and guess when the Strawberry and Raspbery flowers willl be in fruit, or when something else wil be available. In case of Cattail llowers short season this can be useful. The green heads are boiled like corn, and the pollen in Mid June makes great pancakes, and biscuts (It can also be used in ceremonies ). If you miss them the dried heads can be mixed 1 to /2 cup flour for tart cups. DESSERT ~ can be obtained from Wild Strawberries, Raspberrys and Blackberrys which can be mixed withYogurt & jams for tart fillings. Mulberries which grow on a tree can be collected and made into desserts, or dried and pounded together with nuts, and seeds and rolled into balls for candy. Besides these and other berrys try using wild greens in pies like Pigweed and Curled Dock or create something new. TEAS include Ground Ivy (high in Vitamin C ), Yarrow , Sassafras used in Jelly also), Strawberry, and Raspberry leaf, Try Catnip, Bergamont, Violet, Mullein leaf, Elder flower and many more. Acorn shells make a good tea, as does White Pine needles which are high in Vitamin C. Sumac Berries can be boiled and strained for Lemonade . Just check your health food store or wild food books. Wild Food Links and Bibliography at end LLOYD T. RICH Foraging@RespectThePlanet.com

PLANTAIN - Plantago major ~ THE BICYCLISTS HERB by Lloyd T. Rich taimloyd@webtv.net I was teaching a Wild Food Workshop at Starved Rock State Park, Illinois U.S.A.where I met my Blood Brother Micheal Digging Bear Nelson . I was getting ready to greet the attendies with my lecture and then on the way I slipped and slid on some gravel. Scratching me up, and causing me to bleed . I yelled out at everyone who was there," QUICK, GET ME SOME PLANTAIN !!!!" I have had many experiences proving to me the healing properties of Plantain . Plantain is a low growing herb with dark green flatish fibrous leaves looking a bit like a banjo in shape > Broad Leaf Plantain has got roundish leaves that come to what is whitish with red near the end and looks like the neck of a banjo in relationship to the leaf. Narrow Leaf Plantain is similar only the leaves are longer, and narrow. Both have green seed spikes growing streight upward with the seeds around outside of seed stalk tip above the plant.> It spreads by brushing against something and seeds fall into clothing and shoes creases and folds then bouncing out as the carrier walks . The Native Americans whose clothing had no places to catch the seeds called it 'White Mans Foot Steps because it was found where the White Man walked". On a Back Pack trip as we followed a trail betwen the tall grass I noticed it was covered with Plantain, but none grew any where else. The young leaves are a good addition to salads along with Pepper Grass and Mustard or Curled Dock greens . Plantain leaves can be eaten cooked as rapidly as possible in a minimum amount of boilng water. The Plantain seeds may be parched and eaten as meal. The seeds have a mucilegous coat and when soaked in water and then eaten raw have been used as a Laxative. Tea can be made pouring boilig water over the leaves, and steeping them . It is good for scrapes, cuts, burns, insect bites, and other physical injuries . For this reason I call it THE BICYCLIST'S HERB because it will heal any physical injury a bycyclist will encounter on trail . On one of my Foraging The Edible Wild trips a student got cut with a Steak Knife. We took turns chewing Plantain leaves and putting it on noticing how fast it absorbed the blood. Then I saw something I had never expected to see happen . The blood was being absorbed by the Plantain leaves so fast we could see inside the cut made by the Steak Knife . We could see a thin white web like formation forming inside the cut as if it was being sewn shut from the inside stopping the bleeding and healing it as we watched . Another time a Sun Tea jar full of soapy water slipped and shattered in my sink cutting a couple fingers. I imediately rushed outside to the Plantain chewed up some leaves and put then on the cuts. Then I wraped them with Plantain leaf. When I got to the hospital a short while later they could not agree where I had injured myself and causing immediate strong bleeding. There was no sign of blood when I reached the hospital 6 blocks away from my house on foot . Not too long ago I got a grease burn, and the pain was indescribable. I went outside, got some Plantain leaves from next to my sidewalk , and chewed them up . after swallowing first because of he taste. Then chewing several Plantain leaves up I spit Plantain leaves and saliva on the burn holding them against the burns. It took away the pain real fast, and soon it was healing and before long the burn was not even noticible ,. While I was on a hike a Bee got tangled in my hair and stung me on the fore head > I grabbed 4 Plantain leaves said a prayer to Wakontanka the Creator ~ G_D !!!! I then chewed up some Plantain leaves along with Slippery Elm to help it adhere and put it where I was stung > Soon the pain was totally gone except for a mild headache. which vanished after a nap . The sting could have been a dream it seemed but I still had the Plantain Leaves on my Forehead .Never more I had been unfastening a Bunji Cord on my bike unloading after returning from a Galactic Picnic when the back end of the cord slipped off my bike basket due to slack and the hook end hit me in the nose hard causing my nose to bleed. I got a large Plantain leaf, chewed it to a pulp and used it to stop my nose bleed. Now in early Spring I dig Plantain and plant some of it in front of my house together so I can always find it when needed in an emergency ~ even at night, or during a storm. For these and many other reasons I respect the Plantain and use it whenever I need it. Even in Salads . This is why I call it the Bicyclists Herb and feel all bicyclists should know about it's use. It grows almost every where a Bicyclist goes. To it I say Thanks All My Relatives AHO !!!! Aho Mitakyue Oyasin Aho !!!! Lloyd T. Rich Foraging@survivormail.com

THE FORAGING EXPEDITION PUZZLE While foraging we find many kinds of wild foods as well as other things as you will see in his puzzel. How many wild foods can you find ? They are scattered and name letters must touch in any position to make up a wild food name. It may be refereed to by both comon and nick name which both count, however name may not be repeated and must be spelled corretly . How many can you find ? NOTE: THIS PUZZLE IS SQUARE ! IF THE LETTERS ARE NOT DIRECTLY UNDER EACH OTHER PLEASE COPY ON PAPER SO IT IS SQUARE OR USE THIS AS PART OF PUZZLE > WLERROMUSTARDEEWKCIHCIV ALORYSOYEWNOILEDNADUMUL PICOPUSLEYYLIATTACAPMEL WLSSOMNLUMALLOWEEODIILI ALASLAEEKCORMAHSORRELMO PYSSKLTMMAHSREDLENSIKAN PASFLETROMFIOORASHSOWHI AMAOOILOIUELCAWBLCERETO TAFROZESASRKKOAAORRAEHN ORRAKWAHTNOMAGREBIICCDIK RAAGRASSMULBERRYUBRHYSN RNSEPLANTAINGASHEPARDTI ATHMROWSUMACGPURSECANLF CHERRYBYHAHONEYLOCUSTEE IFROMHFORAGINGFFRIENDSB HAPPY FORAGING :^{) LLOYD RICH

FORAGING THE WILD CITY In the heart of the biggest city one can always find wild things growing in vacant loys, alleys , and along the rail road tracks. In the Hyde Park area there are wild plants .Fennel (domestic gone wild), and ornamentals that can provide quite a variety in the diet when you can't get out to the wilds. Most of the plants are already well known though their uses are not. There are teas such as : Mint - always square stem with opposite leaves and order (good quality Spearmint and Peppermint can be found growing wild, as well as Catnip ..and even Ground Ivy will make a hearty mint tea. You can find Cinquefoil (for medicinal purposes) , Strawberry , Camoile , Red Clover, and Rose Hips : berrys such a Elderberrys, Mulberrys, Yew Berries (DO NOT eat the seed), and Highbush Cranberries. Fruits like Hawthorn Apples or Haws, Crab Apples, Apples and Plums, and many other kinds of fruits. You can find Parsnips, and use Day Lily flowers. There are greens and wild mushrooms ~ REMEMBER To identify carefully, and most wild Mushrooms don't go with Alcoholic Beverages, Acorns, Horse Chestnuts, Locust Tree Beans, and Hickery nuts are also available, Peppergrass is also available for seasoning as are Mustard greens. The greens can be tossed directly into the stew pot, or steamed lightly if they are multi-flavored like Lambsquarters , Purslane, and Commoilna, or cooked in several waters if they are strong like Milkweed, Dandelion, and Plantain (also chewed as poltice for cuts, sours, bruses, burns, and insect bites ). Bring them to a boil, discard the first water then cook in fresh water or steam with a little salt, water and drppins. Usually best to use boiling water in complete cooking process. Berries and fruit can be eaten raw like the Mulberries, Haws, or Yew berries (except seed), or made into jellies, and pies like Mulberries, Haws, Plums, High Bush Cranberries, Raspberries, Blackberries, and Elderberries . Mushrooms can be dried for later use or sautted in butter for soups, gravies or part of the main meal. Teas are gathered, dried and then steeped in boiling water in a covered cup , 1 tsp to a cup of boiling water . Red Clover Blossoms and Rose Hips may require simmering to get the full flavor. Wild Parsnips,and Artichoke roots are cooked like any other root vegetables but be carefull as the leaves can be irritating when you gather them. Chickery as a coffee substitue must be gathered cleaned, grated, dried then roasted and brewed. It grows thickly in some lots with its tattered beautiful blue flowers . Chickery is also mixed with Coffee. Most people would rather use the young sprouts as potherbs. Acorns and Horse Chestnuts must be leached of the Tanic Acid boiling and changing until the water you pour off of them is clear. Then dry the nutmeats and grind for flour or meal. The Locust beans are shelled, soaked and cooked like any beans , except the cooking time is two or three times longer. FORAGING OFTEN REQUIRES ALOT OF PATIENCE AND WORK BUT IN THE END THE REWARD AND MEMORIES IS WORTH IT !!!!! PLEASE NOTE ~ IDENTIFY THE PLANT USING THE LINKS OR BIBLIOGRAPHY BOOKS AT END OF THIS WEB SITE. THESE ARTICLES ARE TO GIVE YOU THE FEELING OF WHAT FORAGING IS ABOUT AND SHARE MY EXPERIENCES FORAGING !!!! IDENTIFICATION AND KNOWLEDGE ABOUT YOUR WILD FOOD IS IMPORTANT !! Lloyd T,. Rich Foraging@survivormail.com ~<-<@ Taimloyd@webtv.net MSN MESSENGER ONLY i

HAPPY SAINT PADRIG'S DAY I said. Did you know that a Shamrock is eadible? The Shamrock is really the Wood Sorrell plant with it's obvious Shamrock shaped pleated leaves, and small tubuler yellow flower. Not the Clover which many think it is because of 3 leaves on one stem and white or red puffed up flower.. They are not in the same plant family. As for being edible Shamrocks can be eaten as they are and in salads. REMEMBER ~ Don't over harvest them or they may not return. Shamrocks ~ Wood Sorrel does have a nice pleasent lemony taste which reminds me of the essence of Spring. In Chicago I go to the parks on Saint Padrig's Day as I say Saint Patrick's Day when I feel Irish. I always find the Wood Sorrel ~ Shamrock bursting forth from the Earth. I seldom find Clover on Saint Patrick's Day. Thus again this year on Saint Patrick's Day I will be in the park looking for and finding Wild Shamrocks and saying to those I meet , "Happy Saint Padrig's Day and did you know that a Shamrock es edible?". Lloyd T. Rich foraging@survivormail.com

PANGALACTIC PETER PARKER'S PICKLED POKE ~ PETER PARKER'S PANGALACTIC PICKED POKE AND OTHER POLK RECEPIES by LLOYD T. RICH The idea for this recepie was telepaticaly sent to me while I was hitch hiking across the Galaxy. I thus decided to call it Pan Galactic. and name it after my Favorite Superhero Spiderman's Secret Identity > Peter Parker, In the process I have created a Tongue Twister for your refrigerator ~ Pangalactic Peter Parker's Pickled Poke ~or is that Peter Parker's Pan Galactic Pickled Poke? Poke, Poke Weed or Poke Sallat/Salat is a strong smelling perenniel that grows up to 8 feet high. The blackish button shaped berries are poisonous though rumored to be used in Pies (I have never seen a recipie nor tried it ). They can create alergic reactions . The blackish purple juice from the berries has been used as Ink hence the name Ink Berry, and was used in Dyes.. The roots are also Poisonous . The shoots. and leaves are edible, and the shoots remind one of Asparagus with leaves, It is cut at ground level like Asparagus to insure fresh shoots as it will keep growing back even from a large plant ~ IMPORTANT~NEVER COLLECT POLK AFTER IT FLOWERS. The leaves are somewhat oval lance head shaped with center vein which has alternate branches. They have smooth margines. with a rounded tip. I start collecting when Polk is about 4 inches tall and use up til about 10 inches long from base until flowers appear. Stalks about 1/2 inch across at botom as far up as can be peeled.. COLLECT POLK CUTTING IT AT GROUND LEVEL LIKE ASPERAGUS SO NEW SHOOTS WILL CONTINUE TO COME UP. Leaves can be cooked in two hot watrers as greens. I like frying them with young stalks as Sallat. I think Poke Salad came from Poke Sallat or Poke SaIat or posibbty via song Poke Salad Annie.. POKE RECEPIES ARE BELOW. The ends and leaves beyond can be used as greens. Polk prefers rich loamy soil, and grows in uncultivated ground, and clearings in wooded areas and clearings. PLEASE NOTE: BEFORE COLLECTING POKE ~ The plant becomes poisonous after the flower opens up. ALWAYS REMOVE THE OUTER SKIN (Potato Peelers are VERY useful for this), BEFORE PICKLING AND USING.... THE ALKALOID IN THE PLANT STARTS FROM THE PURPLISH OUTER SKIN AND INTO THE OLDER PLANT. I PEEL ALL STALKS BEFORE USING THEM . NEVER COLLECT A POLK AFTER IT STARTS FLOWERING . MAKE SURE IT IS POLK AND LEAF EDGES ARE SMOOTH BEFORE COLLECTING. I came across a plant among the Polk stalks I had collected in a light rain however unlike Polk it had hollow stems and rough leaf edges. I will not use them with the Polk nor prepare them until I can identify them. Never Combine different wild foods in same container/bag when collecting. TO PICKLE POKE ~ In an Enamled Pan mix together ~ Vinegar Mixture + 1/4 CUP SUGAR 1 CUP VINEGAR 1 TSP. SALT HEAT TO BOILING. MAKES ABOUT 2 PINT JARS Of Pickled Poke so Double for each 26 ounce jar and will have to continue making till done or estimate amount needed . To STERALIZE pint and other JARS fill them to overflowng with boiling water several times. Do the same with both sides of covers. Set a few minutes till all jars are steralized. I use clean/no labels spaghetti type Jars with button caps. During this time peel leaves down off stalks removing outer skin of stalk in strips and put them aside. I will cut and throw away strings off leaves when done and use them and the leaves and end of stalks for greens. Cut off and save ends of stalk as far down as tender, and put aside. I then peel the skin off the stalks revealing moistness under the skins with potato peeler or prarie knife and cut them to lengths to fit into the jars tight to edge of top. I leave the first stalk out to measure the others by it to fit into the jars. The smaller shoots for the inside edge of the jars. Pour Boiling Water you put in them out of jars. Put 1/4 INCH WILD GINGER ROOT (DO NOT COLLECT IF patch is very small, and ONLY thin it here and there so you will help the patch's growth), OR use 1 TEASPOON COMMERCIAL GINGER ROOT IN bottom of EACH STERALIZED JAR. ADD 1 TEASPOON PICKLING SPICE PER JAR. Put poke shoots cut to appropriate length (up to 4 inchs long - for pint jars ) into jars. Leaves may be used but to me they do not seem to pickle as well as shoots as leaves absorb lots of the moisture and drip if pickled. Press the peeled shoot/stalks together as tightly as possible in the jars (a butter knife or similar can be used to create space in jar tlll filled). Heat the Vinegar Mixture 4 minutes in enamled pan. When it comes to a boil simmer 2 minutes longer and slowly pour it over shoots until covered . Tightly screw cover on Jar, and Pour boiling water over jar, and cover allowing it to run down sides of jars. Tighten lid, If using button top jars make sure the button has gone down and repeat .... When you can't tighten lids any more put the jars in a large flat bottomed pot , and Pour Boiling water over covering them until the pot is full of boiling water DO NOT BOIL JARS IN THE POT . Then cover Pot tightly, and let sit in an out of the way place until after pot is completely cold. Remove jars and dry. Label ~ Date Jars. Store for 1 month or longer before being opened . The longer the better. You now have several Pints of Peter Parker's Pan Galactic Pickled Poke, or is that Pan Galactic Peter Parker's Pickled Poke. Now you can say you have a Tongue Twister in your refrigerator and pantry . Pasta Ball Jars with pop up button lids can be used in place of Pint Jars so I eat alot of Pasta too. FRIED POLK I have a lot of leaves left from the stalks. I pickled and leaves do not pickle well as I tried to pickle them and discovered they absorb too much liquid. Most recipies for fried Polk, and Polk Salat use Bacon drippings. Bacon is fried in a pan and removed. Remove the skin from the Poke stalks before flowers form using a knife or lightly with a potato peeler, and cut into sections. This can then be rolled in an egg batter and then flour or corn meal and fried. The drained Poke Greens can also be fried. I tried to find a better way of cooking them as I do not eat Pork and avoid Meat on Fridays. I used sliced Beef Suet in place of Bacon because it has alot of fat and used it like Bacon. POKE GREENS Fill a large pot with water and bring it to a boil. Add washed Polk leaves, young shoots and tender ends of stalks with leaves to the boiling water for Polk Greens. Boil 12 minutes. Drain. WHEN OLDER boil in hot water twice. NEVER COLLECT POKE AFTER FLOWERS APPEAR/FORM. NOTE ~ Adding POKE GREENS/YOUNG STALKS to COLD WATER WILL make them very BITTER. NEVER COOK UNPEELED STALKS. OHITASHI BLANCHED POLK Rinse young Polk plants and Polk stalk leaf ends, cut as far down as tender) in boiling water. The rest of the Stalk can be used in Pickled Polk. Bring to a boil again and then simmer about 10 minutes. Drain. and then cover leaves with ice water until cold. Squeeze the water out of the leaves. Cut the Polk shoots and stalk leaf ends into serving or bite size. Add Soy Sauce or Teriyaki Sauce to it. Serve and enjoy. POKE TEA ~ You can use the water from the cooked Polk like Tea by adding Honey to taste. TO MAKE VEGETARIAN IMITATION PORK /BACON DRIPPINGS ~ I remembered that Bacon contains a lot of fat and salt to preserve it. Remembering the texture of Butter or Margarine , I made drippings from it and salt. In a small frying pan put 4 Tablespoons of soft margarine or butter and 2 Teaspoons of salt. Amount of these may vary with amount of Polk being cooked and the taste. Heat until it sizzles. VEGETARIAN FRIED POKE GREENS Add drained cooked Poke greens and stalk shoots after being battered or from pot to frying margarine ~ salt mixture. Fry together mixing and turning Poke Greens until they are sizzling and look done. Drain and Serve immediately. Hmmm How else to use Polk? Try topping this. Hmmm Polk Soufflie Omlet .... Poke Stir Fry .. Lloyd T. Rich Foraging@survivormail.com THE BIBLIOGRAPHY IS AT THE END OF LINKS

GATHERING YOUR OWN : A SPIRITIAL EXPERIENCE by Lloyd Rich I still remember celebrating May Day when I was in grade school with Violets and Dandelions. We would collect them on May Day-May 1st and put the flowers, Violet leaves,and hard candy hearts with sayings on them in baskets made of candy cups, or muffin holders with pipe cleaner handles. Then we would go to a girls house put them on her door stoop, ring her bell or knock hard, and run like crazy knowing that if she caught us she would be obliged to kiss us. I am sure it brought smiles to observers watching us running and walking while the girls were trying to catch and kiss us guys. It brings back memories every time I see Violets and Dandelions, but now I eat the plants too. VIOLETS Violet's are one of the first flowers I look for in anticipation of Spring's arrival , for I know when I find one I know Spring has arrived, and so has May Day. I take to nibling on them as I walk tasting of Spring especially when dew lies on the leaves. The leaves are rich in Vitamin A (over 8,000 IU) The flowers are rich in Vitamin C but the vitamins don't effect me the way the plant does. Violet Flowers can be collected if growing close, by puting all of your fingers around the stems bringing them together, and pulling the flowers off of the stems an d puting them in jars. They make Violet Syrup, Violet Squares Jell VIOLET SYRUP I make a syrup out of the Violet flowers which I use to cure my headaches, sore throats, and throbbing head aches . After collecting flowers using my fingers as scoops I put them in a jar and pour boiling water over them, close titely and set for 24 hours. Then I strain it a into a g;ass and put in a pan. Add juice of 1/2 lemon, then 3/4 glass honey per glass of juice to the pan. Then boil until it is mixed together evenly. Pour into jars and keep in refrigerator or use as a Spring tonic. tt will act as a Sedative in large amounts. Violet leaves are high in Vitamin A;. VIOLET JELL 3 tbsp. Agar Agar (for thickening) 2 tbsp. honey 1 1/2 cup cold water 1 cup violet syrup (above) 1 or 2 Handfull of Violet Flowers Squrit Lemon Juice Mix agar agar with water and let stand 1 minute. Bring to a boil for 5 minutes iring cnstly. Cool and stir in Violet syrup., lemon juice and flowers. When hard cut into cubes. Roll in Date sugar or corn starch to taste if desired. DANDELIONS It seems that when you are foraging there is so much to learn that you never stop by passing plants which come back to reawaken your senses with new ideas. I was working on a recepie when I suddenly discovered I did not have mushrooms. I went on a short walk until a Dandelion seemed to attract me. Upon closer examination the open flower resembleed a mushroom in construction, and texture so I decided to fry it and it came out great (I still feel the Dandelion called me to reveal this secret) . Before using them as mushrooms you can boil the roots, simmer to soften 15 minutes and serve or make Dandelion coffee by baking the roots until dark brown, and crumbles easy in a 350 defgree oven . This can be prepared as coffee or as tea.. The whitish area between the roots an leaves is excellent in salads witth Violet leaves, and perhaps a bit of Chickweed and Violet flowers for texture.... When the plants are young I'll often clean and toss the whole plant in the pot to cook. CURLED DOCK My favorite Spring green is Curled Dock with it's wavey lance lke leaves. I also use Broad Leaf Dock. It is in the Rhubarb family (Rumex), and has a somewhat Rhubarb taste. Most wild plants can be described by taste because each plant has its own . Unlike Rhubarb however the whole Dock leaf may be eaten . I'l never forget the first day. I came across it on a vacant lot near where I live. I just stood looking at it like an old friend,. I had not seen it in a long time. The leaf stalk resembled Rhubarb and was a bit slimey when pulled like Rhubarb around the leaf shields. so I called it Wild Rhubarb. ~ The Brown Winged Seeds can be collected and rubbed to break off the wings or chafe, then blow them gently to remove the chafe, and winnow ( moving them slowly from palm to palm or shallow container to shallow container while blowing very gently across it so the chafe flies away and the small seeds remain). The seeds are then used like Buck Wheat which it is related to it. I have heard they used Buck Wheat hulls in pillows to aid sleep, I wonder if I can keep the Curled Dock winged seeds this way, Then if I get hungry at night I can eat my pillow stuffing. CREAMED DOCK is made by mixing 3 cups of cooked (cluster hold and cut in sections if older) dock leaves with 1/ cup dock juice, 2 tbs melted butter, 1~2 tablespoon flour. Mixing add 1 cup powdered milk. Cook until thick enough. ~ CURLED DOCK DELIGHT PIE 3 cups chopped Curled Dock 3/4 cup honey 2 Tbsp. w. w. flour Dash of salt 3 Tbsp. cold oil Pour hot water over chopped Curled Dock leaves, and stems in a bowl. Add 3/4 cup honey, 2 tbsp. flour, and dash of salt. Mix 1 tbsp. flour and 1/2 cup water in small pan . qand boil constantly until thick. Strain into a bowl . Mixing with fork add 3 tbs oll (I use Peanut oil) , and add to the mixture. Put in a 9 " pie shell, and bake 45 minutes in a 350 degree oven. Use a Yogurt topping if desired. DOC RHUBARB PIE RECEPIE BELOW+ STINGING NETTLES Walking along a riverbank and listening to the birds I suddenly felt an itching sensation. I had walked hrough a patch of Itch Weed or Nettles. I used to look on them as a nusence but now I realize evrything has a purpose even the Nettles and I appreciate them more. They indicate the ground is rich in nutrients and they are eadible . The Nettle juice made as a Tea is applied to get rid of the Itching and Nettle Rash. I have had Nettle Greens, Nettle Pudding, Nettle Beer that was prepared by a student which came out gingery, and Nettle soup . A good chief can prepare 7 different dishes from Nettles. LLOYD RICH'S NETTLE SOUP Strip leaves off course Nettle plant stalks except when succulent looking. (NOTE: NETTLE JUICE COUNTERACTS NETTLE RASH ), Put the good ones in a pot. Cook using as little water as possible until leaves are tender. Put through a corriander and puree. Meanwhile brown a few sliced Wild Onions or Leeks in oil until translucent (they can be strong). Stir in 1 - 2 tbs. flour to thicken and stock of your choice. (juice from wild plants, bulleion, etc.) } NOTE: Use twice as much stock as puree. Cook until hot. Stir in Yogurt and green Pepper Grass seeds (tastes like black pepper ) to taste. MILKWEED One June day found me wandering in a corn field where I had collected hard field corn to parch in a dry fry pan, and I collected Milkweed . I took one here and one there and leave some for the insects (Monarch Butterflys subsist on Milkweed Flowers) and to keep from over harvesting . MAKE SURE THAT THE UNDERSIDE OF THE MILKWEED LEAF FEELS FURRY, AND IS MILKY AS IT LOOKS SIMILAR TO DOGBANE WHICH IS SMOOTH ON UNDERSIDE AND SIMILAR TILL IT BRANCHES OUT . DOGBANE IS POISONOUS AND IS EASIER TO IDENTIFY LATER AS IT SPLITS . My interest in Milkweed began in Iowa when I read it was eaten by medievel high society in England . But it wasn't until I read Stalking The Wild Asperagus by Euell Gibbons (required reading in my wild food class) that I learned how to prepare it and fell in love with it . When I got done collecting I looked back at he field, and there seemed to be more then when I began. REMEMBER TO NEVER OVER HARVEST . To COOK Milkweed which does not cook down like some greens and has a beautiful Emerald Green color when cooked properly . The young shoots, upper leaves, buds, flowers and young hard pods are covered with boiling water NEVER COOK IN COLD WATER and boiled at 1 minute intivals 3 times. Then they are boiled for 10 minutes longer and are ready to serve. Save the water as Milkweed water then makes a hearty tea as does the root . I eagerly look forward to having it again, and going to the farm I first gathered it someday, and tell the farmer of it's virtues . MILKWEED CASSAROLE 2 DOZEN MILKWEED SHOOTS (6 " TALL) 2 cups soy or regular milk 4 tbsp. margarine 1 tbsp. salt 1 cup Granola crumbs 4 tbs. w.w. flour 1 cup cheese (shreaded) 1/2 tsp Pepper Grass 4 tbsp. soft margarine Mix 4 tbsp. margarine in sauce pan and stir in flour. Cook sowly stirring constantly until golden. Gradually add milk stirring well. Cook over Medium heat stiring constantly unti thickens. Add grated cheese , salt , and Pepper Grass stirring until blended. Arrange Milkweed shoots in a 2 quart cassarole dish (oiled ) and pour hot sauce over them . Combine soft margarine, and granola crumbs, and sprikle on top of sauce. Bake 350 degres for 20 minutes or until bubling. BURDOCK At a powwow I attended near Elgin Illinois U.S.A.. I found a patch of Burdock growing out of a rounded mound of earth and proceeded to dig them . It is said that Burdock gives you strength and I needed it to collect them . As I dug and scraped the dirth away it felt good against my fingers, the warm sun on my back and the heart like beat of the drums echoing from the pow wow. I felt close to and a part of the universe around me . I fry the Burdofck roots in margarine after cutting it into 1" pieces . To this I add Soy Sauce and chopped dried Day Lily flowers after removig the stem ends and soaking them . This is then poured over a bowl of rice for a good dish . THE EARTH The Earth is our Mother, she provides all we need to survive. We must respect her, and show our appreciation by making an offering whenever we take one of her gifts. When I find a plant I need I pause and study it observing it's shape, texture, color etc.. comparing it to the area around it and meditate on it making an offering. It is a unity with the Earth Mother, Father Creator ~ Wakontanka, and the universe . DO IT WITH RESPECT . NEVER TAKE MUCH FROM 1 SPOT . AND TAKE ONLY WHAT YOU NEED. NEVER TAKE RARE OR ENDANGERED PLANTS (infromation available from your state garden club ) . ALWAYS LEAVE LONE PLANTS. GET TO KNOW THE PLANTS , sit down and spending time studying,observing and talking to them . Time ceases to exist as you become one with it, the Earth, and the universe (I Feel it's energy filling me and give the Earth a hug). It is a very special spiritial experience. Written by Lloyd Rich and printed inside ~ Vegetarian Times May / June 1977 p.34-35 ~ means Non~Vegetarian Uses. ~

VEGETARIAN FRIED POKE GREENS ~Bring Pot of Water to boil, add Poke leaves and young shoots. Boil for 10 minutes. I eat Poke but I do not eat Pork so in place of Bacon I fried the Poke in Beef Suet/Fat . Then I got an idea for Vegetarian Poke Greens . For Imitation Bacon Drippings heat 2 Tablespoons of Margarine and 2 Teaspoons salt together (amount may vary with amount of Poke) to simulate taste of Bacon (contains fat and salt). When sizzling add the cooked Poke Greens and fry them turning until sizzling and done. Drain. SERVE IMMEDIATELY. TRY PANGALACTIC PICKLED POKE . I OFTEN WASH MY GREENS IN A RAIN BARREL AS RAIN WATER IS SOFT CURLED DOCK RHUBARB PIE MIX INGREDENTS TOGETHER IN ORDER 2 CUPS CHOPPED RHUBARB STEMS 1 CUP CURLED DOCK LEAVES ! CUP SUGAR 1 TBSP FLOUR 2 LG EGGS 1 TSP VANILLA 2 TBSP BUTTER PUT MIX ASIDE AND OIL PIE PAN WITH PEANUT OIL ~ best for baking MAKE CRUST COMBINIG 2 1/2 CUPS FLOUR DASH OF SALT REMOVE 1/4 OF IT. TO WHAT IS LEFT ADD 1/2 CUP PEANUT OIL MIX WELL THEN ADD REMAINDER OF FLOUR COMBINE AND ADD 1/2 CUP WATER TO MIXTURE, AND MIX WELL. PRESS PIE CRUST INTO PAN WALKING IT UP THE SIDES. PUT CRUST ASIDE> MIX RHUBARB INGREDIENTS TOGETHER AND PUT IN CRUST IN PIE PAN MAKING SURE IT IS LEVEL. PUT IT ASIDE TO REMAINDER OF CRUST MIXTURE IF ANY ADD 1/2 CUP SUGAR 1/3 CUP SLICED BUTTER !/2 CUP FLOUR MIX EVERYTHING TOGETHER AND SPRINKLE ON TOP OF PIE INGREDIENTS EVENLY TILL COMPLETELY COVERED SMOOTH CRUST FLAT WITH REAL COLD BUTTER KNIFE. I keep some butter knives in frezzer as foods won't stick to them when cold enough. PUT IN 425 DEGREE PREHEATED OVEN 15 MINUTES. BAKE AT 350 DEGREES FOR 30 MINUTES LONGER. WHILE MELTING 1 CUP BUTTER IN SMALL PAN ON TOP OF STOVE> TAKE PIE A LITTLE BIT OUT AND USING A CLEAN UNUSED STERALIZED WIDE BRUSH OR ONE USED ONLY FOR THIS PURPOISE ~ BRUSH BUTTER ON TOP OF THE PIE AND ALONG SIDES EVENLY > BAKE 10 MINUTES LONGER OR UNTIL THE TOP IS GOLDEN BROWN . IT IS DONE. REMOVE FROM OVEN > LET COOL AND SERVE. Foraging@SurvivorMail.com MSN MESSENGER ONLY Taimloyd@webtv.net

SASSAFRAS HILL by Lloyd Rich ( to tune of MockingBird Hill ~ Sort of) DUM DE DA , DUM DE DA DILL Dum de da, Dum de Da, Dum de Da dill I love to climb up Sassafras Hill And listen to the birds where everythings still. I can't resist the call of Sassafras Hill. Come morning I climb up Sassafras HiIl To gather the root of the Sassafras Tree To eat with my Cattail pancakes to fillllll Me full of Sassafras Jelly + and Tea. Dum De Da, Dum De Da, Dum De Da Dill .... I tap the Maples on Sassafras Hill And gather the roots of the Sassafras tree This i'll boil and drink my fill Of delicious Maple ~ Sassafras tea. Dum de da, Dum de da, Dum de da dill.... I decided to prepare for an emrgency So I made me a staff of a Sassafras tree Now if I'm lost you can plainly see I'll just make me a cup of Sassafras tea. Dum de da,Dum de da , Dum de da Dill .... I gather wild food on Sassafras Hill And set up neith a Sassafras tree Then I'll boil and eat my fill A wild meal with Sassafras tea .... Dum de da, Dum de da, Dum de da dill .... I see the sunset on Sassafras Hlll As I drink a cup of Sassafras tea And watch the moonrise over Sassafras Hill As I Iisten to the Sassafras brezze.... Dum de da , Dum de da , Dum de da dill I love to think of Sassafras Hill And wish I was there when everythings still I still hear the call of Sassafras HIll .... LLOYD RICH taimloyd@webtv.net Foraging@survivormail.com

+ SASSAFRAS JELLY 2 CUPS STRONG SASSAAFRAS TEA HANDFULL or so of FINE SASSAFRAS BARK CHIPS 1 PACKAGE PECTIN 1 CUP HONEY In a pot boil 2 Cups of strong Sassafras Tea NOTE : SASSAFRAS TEA in a large pot can be boiled down to this amount as a concentrate. Hmm I was Maple Sugaring once and had some Sassafras Root boiled in a very large pot of real Maple Syrup . Delicious ~ Hmmmm ....I wonder .. Add 1 Package Of Pectin, and bring it to a rolling boil. Stiring clockwise to add positive energy ADD 1 cup of honey. and while stirring add a handleful of fine Sassafras Bark Chips. Bring everything to a rolling boil, and keep stiring clockwise until it passes the Jelly Test by coming off of the spoon in a sheet. Remove and pour into steralized jars. Seal ~ with pariffin, or double lids and pour boiling warer over pint jelly jars. Let them enjoy sitting around till one day you feel like singing Dum de da, Dum de da, Dum de da dill and you feel you must go climbing up Sassafras Hill as you just have to have some Sassafras Jelly and Tea. Now where is my Sassafras walking stick?

THE MULBERRY TREE AND THE BEAR RECEPIE STORY by Lloyd T. Rich ~ THE RECEPIE IS IN CAPITAL LETTERS In the old days when animals were like people Bear got up feeling very refreshed atter his sleep and felt really great until he discovered all his Honey was gone. His wonderful sweet Honey and Honeycomb was gone, and he could not find any no matter where he looked for it. He then decided to go to Coyote's lodge for he did not live far away from Bear and was always borrowing things from him. Then that was part of being a good neighbor. Helping each other out if necessary . Coyote invited Bear in and when Bear told him he needed some Honey as he was out Coyote told him he was unfortuntely out of it too . However he knew something as good if not better. This made Bears mouth water. Bear had been noticing Coyote was mixing stuff from different containers . Coyote would TAKE 3 CUPS OF FLOUR AND PUT IT IN A BOWL. THEN ADDED A DASH OF SALT, AFTER MIXING REMOVED 1/4 OF IT AND SET IT ASIDE symbolizing the 4 Earth Spirits that watched over the 4 Directions of he Earth (Zechariah 6 :1-8. HE THEN ADDED 1/2 CUP OF PEANUT OIL TO HONOR THE CREATOR ~ Great Mystery , AND MAKE IT TASTE ABIT NUTTY. MIXING IT SLOWLY IN A CLOCKWISE DIRECTION TO BRING POSITIVE ENERGY INTO IT HE RETURNED THE REST OF THE FLOUR HE HAD REMOVED in thanksgiving to the Creator. Then stirring he added 1/3 CUP OF WATER in honor of the Earth Mother. MIXING IT CLOCKWISE UNTIL THE DOUGH IS FLAKEY AND SPRINGS BACK WHEN PRESSED WITH THE BACK OF A SPOON Coyote finally rested and COVERED THE BOWL WITH A PLATE . When Bear asked Coyote what he was doing Coyote told him he was mixing FRY BREAD so they would have something to eat when they got back . He then handed Bear some sheets and pails to Bears confusion. Then Coyote told Bear he knew where there were some great Mulberry Trees, and they were going to collect Mulberries . Bears eyes got big as he thought about how he loved Berries, and seemingly forgot about all the Honey he had wanted. Bear started out right away in the direction Coyote had told him the Mulberry trees were in . Meanwhile Coyote got an idea so he pressed the Fry bread mixture into oiled pans and walked it up their side, then covered them up. Coyote had to run to catch up with him carrying His buckets and sheets. Bear had never seen a Mulberry tree and had almost walked by them when Coyote caught up. Bear was very happily surprised and pleased by the deliicious sweet moist blueish black berries They reminded him of black berries only much sweeter and more moist as well as in appearance. Coyote placed the sheets on the ground under the Mulberry trees as Bear couldn't stop eating them off the tree until he noticed the sheets. He then asked Coyote when the Picnic would start . Coyote explained that they were to catch the Mulberries and they would just have to pick them up and put them in the buckets . Coyote then had Bear help him shake the tree until all of the Mulberries it seemed feel down onto the sheets stainng it purple in spots. Bear opened his mouth to try to catch them as they fell. Then they started collecting them yet Bear was eating more berries then he put in the bucket for that was Bear's way when he liked something . Coyote looked at Bear and told him it was awful. He had caught Morus . Bear looked at Coyote and asked him how he knew. When Coyote showed Bear that his paws had turned Purple and his face was turning Purple also Bear became real frightened . When he was told that he caught it from eating too many Mulberries He got really scared . Then Coyote started laughing . He laughed so hard he howled. Bear ran at Coyote reaching out angrily saying he would give Morus to him. Bear then stepped on a corner of the sheet and slipped on the Mulberries there . Coyote was still laughing loudly , then gasped saying, " Bear, Morus is not a disease. It is just another name for Mulberries . " Then Coyote pointed at the stains on the sheet that looked like the ones on Bear's paws Remember this was in the time when animals were like people and before they lost their thumbs. After awhile Bear got bored picking up the Mulberries off the sheet and filling buckets wih them. Then Bear noticed all the real delicious looking Mulberries up in the tree so he took a bucket and climbed into the tree shaking a few branches sending more Mulberries fallng. Some ended up hitting Coyote on his head, but he continued picking them off the sheet. Bear kept climbing, and reaching and collecting Mulberries but not eating as many as he found as it was harder to eat them in the tree while holding his bucket. Soon as a result the bucket was full , Then when he asked Coyote to help him down with the Mulberries he discovered Coyote was gone, and so were the sheets and all the buckets of delicious Mulberries . Bear got mad, Especialy after he discovered it would be impossible to get out of the Mulberry Tree without spilling the big bucket of Mulberries , If only Coyote hadn't left he could .... Bear then got an idea, He got as low as he could in the tree and carefully removed his belt. Remember this was the time when animals were like people . Carefully Slowly he looped the clasp of the belt around the handle of the bucket full of Mulberries and slowly managed to lower it to the ground without spilling many. Of course he ate some off the top before then just in case . Bear then jumped out of the tree rolling as he hit the ground. He then picked up his full bucket of Mulberries and headed for Coyote's house to get even for leaving him in the tree and making him almost spill his Mulberries. He was so mad that Bear wanted to dump the whole bucket of Mulberrys on Coyotes head . But then they are too good for that . Meanwhile Coyote had TAKEn 8 CUPS OF MULBERRIES (2 cups for each of the 4 directions ), MIXING IN A CLOCKWISE DIRECTION TO BRING IN POSITIVE ENERGY. MIX IN 1 CUP OF SUGAR (for the great Mystery ~ God ). THEN ADD 1 TSP. GINGER OR 1 INCH WILD GINGER ROOT CHOPPED UP ( for the Earth Mother created by the Great Mystery to provide for us , and teach us ). ADD 5 TABLSP, FLOUR (for the flyers, swimmers, crawlrers, four leggeds, two leggeds ). SPRINKLE 1 TABSP. OF SUMAC JUICE WHICH he PREFERED TO LEMON JUICE (for the plant people). Coyote had to PRE HEAT THE OVEN TO 350 DEGREES , and then he PUT THE MIXTURE INTO THE PIE CRUST he had made from what Bear thought was Fry Bread . AFTER THANKING THE GREAT MYSTERY CREATOR HE GOT AND ASKED FOR BLESSINGS FOR ALL THOSE WHO ATE OF IT . COYOTE PUT IT IN THE OVEN FOR ABOUT 30 MINUTES AFTER TAKING A SMALL PAN HE MELTED 6 SPOONS OR SO OF BUTTER IN. He then CAREFULLY BRUSHED THE BUTTER EVENLY OVER THE TOP OF THE PIE AND THEN RETURNED IT TO THE OVEN FOR 10 MINUTES MORE ~ UNTIL THE CRUST WAS GOLDEN AND IT IS DONE.. Meanwhile Bear was really mad at Coyote for leaving him in the Mulberry Tree and the idea that he could have spilled all of his Mulberries getting out of it made him even madder . This was all Bear could think about . Being tricked by Coyote to help him pick Mulberries, and then leaving him in the Mulberry tree and almost spilling his bucket of Mulberries as he tried to get down without help . He pounded real hard on Coyote's door and then growled at Coyote as he opened the door to let him in. Bear stormed into Coyote's lodge demanding an explanation for being left in the tree. and saying their friendship was over. That he didn't want a friend like Coyote anymore, Coyote told Bear he was just in time which confused Bear. Then Coyote disappeared into his kitchen and came back with a warm fresh Mulberry Pie with a golden crust. Bear could not believe his eyes as the aroma curled it's way around and into his nose as his eyes glazed over looking at it. Then as he finished setting the table Coyote told Bear he had just finished it when he had arrived. Coyote told Bear that he had looked like he was having such a good time in the Mulberry tree that Coyote had decided to go home and surpise Bear with the MULBERRY PIE. Smacking his lips as he ate the Mulberry Pie with it's crisp crust and sweet contents Bear appologized for getting so mad at Coyote for leaving him in the Mulberry Tree. As Coyote gave Bear another slice of Mulberry Pie Bear told Coyote he still wanted to be his friend if he would let him . Coyote told Bear , "Come here." He then gave Bear a real big Coyote hug telling him, "Don't worry ! You will always be my friend. " Coyote wondered how Mulberry Pancakes, or Mulberry Fritters would be for breakfast. Then after noticing Bears eyes were still on the Mulberry Pie Coyote smiled . :^] AHO MITAKUYE OYASIN NOTE: THE RECEPIE IS IN CAPITAL LETTERS NEVER COLLECT MULBERRIES IF DRIED OUT AND WON'T FALL WHEN TAPPED / SHOOK AS THIS CAN INDICATE POISON SPRAYING. by LLOYD T. RICH Foraging@survivormail.com

HAWTHORN APPLES ~ HAWTHORNS ~ Crataegus many species ~ MAY HAWS OR HAWS as they are often called are not Crab Apples. The Black Hawthorn is actually of the Viburnum species and not a true Hawthorn. Black Haws are also called Wild Rasins because of appearence.. Haws are more like a hard red or yellow berry with the appearence and texture of a very tiny Apple with 1 to 5 seeds. Yellow Haws which I prefer are more seedless or have softer seeds and are abit larger then the Red ones. Hawthorns have hard sharp thorns about 1½ inch to about 5 inchs long alternating on their branches to help give fish a worm shis-ka-bob when you use the thorns as fish hooks. Yellow Haw thorns may look more twig like alternating on the branch. Hawthorn trees are Sacred to the Fairies and they protect them. Especially so when they grow in a ring of 3 or more. When Hawthorn is growing with Ash, and Oak you can see the Fairies. You can bring Hawthorns into the house on May Day ~ May 1st for Good Luck. It is supposed to protect the house against lightning and storms. Farmers planted Hawthorns as fenses in hedgerows. Hawthorns are also grown ornamentaly and have even been used for medicine. I had come across a Hawthorn Tree in a park in Chicago and as I collected the Haws off the ground I checked them to avoid brused ones leaving them for my wild friends who do not seem to mind. Suddenly a Tour bus pulled up, and out came a big bunch of Tourists clicking their cameras at me so I explained to them that I was going to eat them. I mean the Haws to make bread, preserves and cake from them, and that American Indians used Haws as an ingredient in Pemmican. They seemed overjoyed as I told them about wild foods, their uses and walking in balance. One fall I was waiting to lead a class field trip and had collected alot of Haws to share with my students. A guy came up and asked for some change. When he told me he was hungry I gave him alot of Hawthorn Apples. He dropped the paper bag the Haws were in and took off. He screamed when another student showed him an edible plant. In George Washington Carver's words, "He could stoop low enough to beg, but not low enough to eat a wild plant." The bright green young Hawthorn Leaves in the spring are tender and can be eaten in salads. The leaf buds and leaves can be cooked 15 to 20 minutes. REMEMBER NEVER OVERHARVEST. HAWTHORN SAUCE The Stems and Flower Ends have to be removed. Seeds are not removed unless you have a lot of patience or a kid. Haws do not have to be peeled. I cut the Haws in half before cooking. Oh yes~You can pull half a Hawthorn Apple over a Sliver to help remove it. ADD 1 CUP WATER TO 2 CUPS of HAWS (UNPEALED) and BOIL them UNTIL they are SOFT, and CHECK SEEDS. IF HARD STRAIN the SEEDS out OTHER WISE FORGET ABOUTHEM. IT MAKES ABOUT 1 CUP HAW SAUCE. The Haws do not have to cook all the way down to Apple Sauce appearence, just until very soft. May be mashed if neccssary and are used with skins .... Makes 1 Cup of Haw Sauce. With many types of Haws the seeds get soft when cooking them. I like the Yellow Hawthorn is better I feel then the Red as the seeds are so very soft they seem absent even when eating the fruit raw. Yellow Haws seem harder to find then Red Haws and are often planted as ornamental trees so ask before coilecting if in somebodys yard. See Foragers Agreement at begining of Foraging The Edible Wild site. I have decided to put some Haw Sauce in Mason/SpaghettiSauce type Jars. Then I pour boilin water over them and tightening the lid several times to seal it. I will use some in Apple Recepies using Apple Sauce. Lets see Apple . . >@ ah I mean HAWTHORN BREAD 1 LB. MARGARINE/BUTTER SHORTENING ~ 1 CUP SUGAR ~ 1 TSP. SALT ~ 1 LARGE EGG ~ 1½ TSP. CINNAMON ~ 1 CUP HAW SAUCE ~ 1 TSP. NUTMEG ~ 2 CUP FLOUR ~ 1 TSP. BAKING SODA ~ 1 TSP. BAKING POWDER CREAM TOGETHER 1 CUP SOFT MARGARINE / SHORTENING, 1 CUP SUGAR AND 1 LARGE EGG. STIR CLOCKWISE to bring in positive energy and keep negative energy out. LET SET A BIT so it can relax and go into itself. IN A SEPERATE BOWL MIX TOGETHER 2 CUPS FLOUR, AND THEN ADD THE SALT, CINNAMON, NUTMEG. Stirring Clockwise MIX IN BAKING SODA.AND BAKING POWDR. TO THE CREAMED MIXTURE STIRRING CLOCKWISE ADD 1/2 CUP HAW SAUCE. THEN ADD 1/2 THE DRY MIXTURE AND THE REST OF THE HAW SAUCE TO IT. ADD THE FLOUR MIXTURE LEFT TO IT for luck that you may have bread when you need it and never be hungery. COVER BOWL (A pie pan fits over mine) AND PREHEAT THE OVEN . SET ASIDE INGREDIENTS A LITTLE BIT to let them merge and myself to rest and meditate on the positive feelings of life, the universe and everything. STRRING CLOCKWISE POUR THE THICK MIXTURE INTO AN OILED (I USE PEANUT OIL for baking) BREAD PAN OR 8" SQUARE CAKE PAN. BAKE AT 350 DEGREES FOR 45 MINUTES. Cool, Share and Enjoy . HAWTHORN ~ HAW CANDY 1 Cup mashed Haw Sauce 4 Tbs. / 1 oz Unflavored Geletin 4 Cups Confectioner's/Baker's Sugar 2 Tsp. Lemon Juice 2 Tsp. Vanilla Fine Sugar for rolling around in. To 1 Cup of mashed Haw Sauce add 4 Tbs. 1 oz. Unflavoired Gelatin. Stir well clockwise until all mixed up. Let set abit to become absorbed. Add 1/2 Cup Water and 4 Cups of Sugar to the Sauce. Bring to a boil stiring constantly. After boiling turn down to lowest simmer. Simmer 15 minutes. Add 2 tbs. Lemon Juice. Simmer low 5 minutes longer. Meanwhile Butter an 8 x 8 inch pan with the end of a stick of Butter / Margarine. Remove the mixture from the stove and add 2 tsp. Vanilla. Pour it into the Buttered Pan, let set uncovered overnight (10 hours or more) to firm up. Put in refrigerator till ready to serve.. For HAW LEATHER put it in a cookie sheet Roll out flat til thin enough and let set and dry abit.. You can then make it into HAW FRUIT ROLLS. HAW CANDY put a layer of Confectioners / Bakers sugar on a plate. Cut jellied candy into 1 inch squares or rectangles, and roll each section of candy in the Fine Sugar until it's evenly covered. You can shape them if you wish while singing. Isn't this playing with you food or hawsing around? Enjoy ~<-<-% Lloyd T. Rich Foraging@SurvivorMail.com

LATE FALL AND WINTER FORAGING by LLOYD RICH Do you avoid foraging for wild goodies in late fall or the winter season because you think there aren't any. Think again ! The meadows, woods and marshes are full of food. I try to remember what I collected that would still be available. I remember collecting green Horse Chestnuts though they are not edible. The nuts can be put in still water to stun fish, and the fish can be eaten . Having been inspired by a Hawaiian Lei made of Nuts as BEADS that resembled them I shelled the green Horse Chestnuts, and threaded a wide eyed needle with a Ribbon long enough to go around the neck or over the head. Press the needle and ribbon or artificial sinew ~ long enough so when ends are tied it fits over the head like a Lei ~ into and through the green Horse Chestnuts until all are strung. You can put Beads between them. I use extra nuts in case some break during use. Tie the ends together. If useing artifical sinew or waxed nylon burn it after the knot so the tips don't unravel. Hang and dry til nuts are real hard. Now you have a Horse Chestnut Lei. Horse Chestnuts are NOT edible. I made beads of small Acorns by slowly rolling a three point canvas/leather needle with thumb and finger into each and rotate along outside of hole till little bit bigger then needle so it will be easier to press needle moving it through the Acorn. When you feel it's tip start coming out the opposite side of Acorn reverse needle from that side going through again . Don't press needle hard in case center is soft. If shell cracks don't use nut. Also ot udo not use if a hole you did not make is in it. I use a few extra nuts in case a few crack during use. Then pull artificial sinew/waxed nylon thread through it.. You can interspace with trade or other beads between Acorns. I first drilled this way with Sea Urchin spines and pencils to hang them. Navajo Indians collected Ceder Berries from Squirrel nests which had the large end bit off and would put a hot leather needle in from the other end to make Ghost Beads. Wonder if I can make them rolling a leather needle into them. Wonder if we will find a Cedar Tree so we can try it out. Cedar leaves were burned as incense with sage. As we start our field trip through the meadow we find Queen Anne's Lace (wild carrot) root beneath it's dead nest like flower stalks. Since this 2 year plant's roots are good to eat, the wild roots are too woody except for flavoring soups, and stews. Smell the root. It smells like Carrot so it can not be mistaken for other inedible and poisonous look alikes. Ah I see Yellow Rocket also known as Wintercress. The leaves look like those of a radish plant, and the roots look like a white Radish .Both are eadible and somewhat bitey like it's mustard relatives. Put it in the salad. Wild Onion bulbs and Wild Garlic are good through out the Winter. Again smell them for varification . They MUST smell like the familiar Onion or Garlic you know so well. Leeks are similar to Onion and have great bulbs only their leaves are thicker. Rmember the smell. Keep an eye open for Toothworth is next for the picking another member of the Mustard famly. Add this to our growing salad . Day Lily plants withered in the cold are a few feet away. Underneath the bulbs provide much needed nutrients and calories which are relatively scarce in the wild domain. Jerusalum Artichokes are a member of the Sunflower familly and, can be dug with a burnt end diggings stick or a trowel. This tasty tuber can be enjoyed by diabetics as well as those with normal sugar tolerances. There is a fairly large patch of Fairy Spuds in the hollow. The tops are hard to distinguish from the grass now. But I know just where they are because I marked the patch last spring . Take only a few of the wild bulbs as they are scarce in Illinois . They can be steamed or roasted . More calories . The stream through the meadow has a patch of Watercress with it's peppery taste. It is in the Mustard family. I recollect lots of memories with it like watercress salad sandwiche on Picnics, and finding a lake of it backpacking. . Farther on it has American Brooklime, and then Duckweed floating on the water. These are particularly good when eaten with cheese and in salads. Roots, leaves and stems are all edible and tasty. NEVER COLLECT WHEN SLIMY. As with the other greens they can also go into our salad. Do you favor Catnip tea? There is a nice patch of Catnip over there in the portion of the meadow between the brook and the woods. As the brook flows out into a pond we fined Cattail plants galore. You know Cattails always grow in shallow water. I followed them into a pond aways using a staff to test the area. Someone thought I was walking on the water. The fleshy Cattail roots can be crushed for starch and the fibers removed . The white stalk bottoms inside the sheath like bottoms are also edible. So we pull some for our salad. The cottony Cattail fluffs can be used in baking Cattail seed cookies. They are delicious and have fiber. Arrowhead bulbs can be dug from the ponds edge, and provides more calories. Partridge Berry is available on the low ground at the edge of the pond. Want some fish ? Hand me that soda bottle. You can set a line by tieing it to neck of the bottle, wrapping the line around it to the base of the bottle and holding hook down with thumb. Cast by bringing it over the head and moving thumb away from the hook as you bring it forward. Reseal it to float while foraging tied to .... and check on your return. Again between the pond and the woods are High Bush Cranberry bushes with their musky red berries. Also Staghorn Sumac with it's red berries (IMPORTANT ~ ONLY white Sumac berries are poison) are high in vitamin C tea. Some Sumac Beries are washed out but you can suck on them for the lemony taste. In the woods we see Nannyberry Bushes (Wild Rasins) with their tens of thousands of shriveled black berries . Farther in the woods we find Maple Trees and Box Elder Trees and Birch Trees wirth their edible seeds in their winged coverings. The bark and roots of the Sassafras Trees are easily spotted by their green new growth tips, and 3 differently shaped leaves. The leaves can also be used in soups, and as a spice. I made a walking stick out of a Sassafras Tree with a bit of root to encourage me with it's oder. A Hickery Tree provides us with some good Hickery Nuts. I took and rolled a couple in my palm playing with my nuts and pointing out they can be used for exercising the fingers. I spot a few Paw Paw trees. Unfortunately the stunted Banana shaped fruit with it's pudding like center is gone, but the leaves can be used as seasoning. Nearby however we see a couple of Persimmon trees. Some fruit still hangs near the top like Christmas Tree bulbs . We give the tree a shake, and they fall down . One Persimmon landed a few feet from my foot. I biite into it and enjoy its tartness. Want one? A Walnut Tree gives us Walnuts .. many are good. In a clearing a lone White Pine tree with it's 5 needles sets. It provides us with a tea high in Vitamin C used to cure Scurvy. Some Juniper Berries are still left on a Juniper tree with their white covering of yeast. Mix them with dough to help it rise. The Oak Trees here provide us with acorns. Most have been colleted by other beings. I collected alot in the fall for use in Acorn Meal/Flour. Acorns can be carried on yourself to ensure Good Luck and Longevity. You can make a Y with your thumbs over an Acorn Cap and blow into it to make a Whistle. It makes my ears ring. The large Burr Oak Acorns can be rolled in your palms between your fingers to exercise them and play with your nuts. A handfull of Acorn Shells can be boiled in hot water for a good tea, but the nuts must be leached until the water is clear and is not bitter. Sometimes when collecting Acorns it seems as if the Squirrels are throwing Acorns into the tree to rickoshay and hit me with them. One missed my foot by a foot. No goodies in fall and mid-winter ? Try it you'll like it. ~<-<-% PERSIMMONS REMOVE PERSIMMON SKIN by cutting a thin slit the length of the Persimmon, and then putting the Persimmon in a pan of hot water and bringing it to a rolling boil for 10 to 20 seconds. Remove Persimmon immediately and put it in real cold ice water, remove and the skin will peel off. Then cut, and remove seeds for Pulp. I bring both Thumb nails aganist the seed and can pop the seed out of the pulp. Now to Freeze the Pulp ? PERSIMMON PUDDING 2 Quarts Persimmons 2 Quarts Milk 2 Quarts Flour 4 Cups Sugar (Brown or White) 1 Tsp. Baking Soda Put the Persimmons and milk in a Pan or Metal Bowl and mash well . Run through a Corriander. Put in Flour , Sugar, and Baking Soda Mix together clockwise until even . Bake 2 to 3 hours (depending on where you are cooking) at 350 degrees . Stir occasionally. When done remove and Enjoy :^) PERSIMMON BREAD Put 1 Stick Butter / Margerine in a Bowl till soft and oil seperates. Add 1 Cup Sugar stirring clockwise creaming them. Mixing everthing up add 2 eggs. Stir in 1 Cup Persimmon Pulp. Let set abit to meditate. In another bowl Put 3 Cups Flour and mix in 2 Teaspoons Baking Powder stirring clockwise adding positive energy to the mixture. Mix this dry mixture into the wet mixture containing the Persimmon Pulp. Stir in 1 cup Soy or Regular Milk. Search for and remove stray Persimmon seeds while mixing. They will float. Mix up everything till evenly mixed up.. Let set abit to rest and meditate . Preheat oven to 350 degrees. In an 8" x 8" Cake Pan or 10" x 8" Baking Dish put 1 Cap of Peanut Oil for nuttiness. Useing fingers rub oil all over inside. Your pun here. Starting at corners pour the Persimmon mixture into pan / bakeing dish and bake 1 hour at 450 Degrees. SHARE AND ENJOY. ~<-<-% LOCUST BEAN CHILI The real dry brown almost papery Locust pods can be collected from late fall until spring. The hard shiny brown beans create a rattling sound when the pods are shaken. Break the dry pods and remove the shiny beans. Cover 1 Cup or so Locust Beans (removed from Pods) with water. Heat to heavy boil. Take off heat and let soak overnight. Becomes about 5 Cups when soaked. Add 1 10 3/4 Oz Can Beef Stock to Locust beans and cook until tender. Add a 16 oz.Can of Tomatos , 1/2 Can or 14.5 oz. Tomato Sauce and Honey to taste. Brown 1 lb. ground beef, onions , garlic, 1 tsp. salt and 1 tsp. pepper together in a skillet. Add to Chili mixture and also seasoning with chili peppers, 1 chopped green pepper, 1 tsp. parsley, and 1 tsp. whole Bay leaves to taste. Cook well until beans are tender. Remove Bay leaves and serve as is. Enjoy ~<-<-% LOCUST BURRITO CASSEROLE Bring 1 Cup Locust Beans to a heavy boil and let bubble for 2 hours. Remove from heat and let set overnight. When ready to use bring to a boil until water is below beans. Thinly oil (I use Peanut Oil because it's nutty) a round 8 x 3 Casserole Dish, or similar and press a Large Torttilla Shell into it.. Let it set abit. Mix together 2 Cups of cooked Locust Beans and 1/4 cup Wild Onion Bulbs or diced Onions stirring clockwise for positive energy to heal. Pour into the Large Torttilla Shell in the Casserole Dish. Mix together in a Bowl 1 Cup ~ 8 oz. Sour Cream and 1 Cup or 6 oz. Shredeed Cheese until it has an even texture. Sprinkle 2 ounces of Cheese till even over the top.while singing happily :^{) After stiring in 1 Tsp. Cumin and Mild Sauce to taste and 1/4 cup wild Onions/Garlic pour 2 Cups Cooked Honey Locust Beans over the cheese. In a seperate bowl put 8 ounces ~ 1 cup Sour Cream. Stir into it the soft mashed pulp of a soft large Avacado until it is well blended together remembering the wild Avacados that fall from the trees when I was on The Islands. Use cold butter knife from freezer to spread the mixture evenly over the Beans. Pour 8 ounces shreaded Taco Mexican Cheese over everything and using a cold butter knife spread it to the edge. Bake in a preheated 350 degree oven for 30 minutes. Sprinkle finely chopped Wild Onion tops evenly over the top. Let cool and serve. LOCUST BEAN BURRITOS ~ Spread the mixture (Beans, Sour Cream and Onion ) from above into large Tortilla Shells leaving 1 inch on top and 2 inches on each side and bottom. Fold top down and bottom upward tightly. Bring right side over the mixture. Put Sour Cream on back of a spoon and spread on it on right side . This will help keep shell closed and roll it till closed. Enjoy . ~<-<-% ACORNS An Acorn landed about a foot from my foot. Squirrels are throwing Acorns again at me by throwing them into the tree so I can't see them. I have wondered seeing Acorn shells completely chewed off the Acorn Nut meats why Squirrels seem so picky eating only the shell leaving the nut meats. DO NOT USE ACORN NUT MEATS THAT ARE LEFT BY SQUIRRELS, ETC. One Fall Day I discovered after chawing on an Acorn Nut Meat that it made the beverage I was drinking taste sweeter then it actualty was. I found this to be rather interesting. I however point out I only tried one. DO NOT EAT ACORNS UNLEACHED. TOO MUCH TANIC ACID IS NOT GOOD FOR HUMANS. The large amounts of Tanic Acid that Acorns contain MUST be removed from the nut meats with lots of leaching before using it for any recepies. Red Oak Acorns with pointed leaves require more leaching then White Oak with rounded leaves. ACORN LEACHING INFROMATION BENEATH RECEPIES FOR ACORNS INCLUDING ~ ACORN BURGER Mix together in a bowl 1 Cup Acorn Meal, 1 Cup Flour and 4 Tsp. Baking Powder. Stiiring Clockwise add Positive Energy till well mixed . Add 1/4 Cup Rolled Oats and 8 TBS. Sugar. Mix everything up real good but don't get too confused. OPTIONAL Add 2 Tbsp. Peanut Butter to be nuttier. Stir in 2 tbsp. BBQ sauce so it will smell like a Burger. Stirring it up again add about 3/4 cup Water until you have a spongy dough that springs back when pressed with the back of a fork. In a fry pan put some Canoila oil and add a tad bit of the mixins. When it sizzles oil is ready. Make a ball out of the mixture and flatten to burger shape. Put into the hot oil and fry. When done on bottom turn it over and fry turning from time to time until it is done. Put on Whole Bread or Bun. Add Lettice, Tomato, etc. Cover with rest of Bread or Bun and enjoy your Acorn Burger. ACORN BANNOCK (Frying Pan Bread) 2 Cups Acorn Meal ground to flour consistency 2 Cups Flour and some for Flouring Bannock. 8 Tbs. Sugar 4 Tsp. Baking Powder 2 Tsp.Salt 1 cup Water to make dough better 1/3 Cup Oil OR 1/2 Cup Butter/ Margerine for Shortning to cook the Acorn Bannock in. IRON FRY PANS WORK BEST In a Bowl ~ Put Acorn Flour, White Flour, Sugar, Baking Powder, and Salt. Then mix everything together clockwise to add Positive Energy to everything until it is all mixed up.. Stir in Water (warm if possible) ~ H20 mixing clockwise rapidly with a fork to make a thick dough that springs back when pressed with the back of a spoon. Make into a big spongy dough ball. Give it a flat top. Let set abit covered with towel or plate.. Grease ~ Melt Margarine / Butter In a cast iron fry pan though can burn faster so I heat 1/3 inch Canola type Oil til a tad bit of Bannock dough sizzles in it to know it is hot enough. ( Cook 1 loaf at a time in Iron Frying Pan. Cast Iron Fry Pans were used origenally. You may adopt to yours). Make Bannock into 6 inch rectangular lolves/cakes about 1 inch thick (If too big it can break apart when turning it over). Should make about 2 loaves. Cover Bannock completely all `over with flour, and slide it gently into an iron frying pan after a bit of dough sizzles in it. Oil should be 1/3 up side of Bannock. Let set abit on the hot coals of the campfire checking til a stiff crust has formed on the bottom and the dough holds together. CarefullyTurn Bannock over til bottom is hard ~ done and toothstick test comes out dry Remove Carefully, turn bottom side up and let cool.. ACORN BANNOCK ON A STICK ~ The Bannock dough NO MARGARINE/SHORTNING USED can be Rolled into an inch or so round and wrap it tightly around a hardwood stick. Hold over a fire turning till cooked evenly. Remove from stick and let cool and finish cooking. NEVER USE PINE WOOD AS THE SAP IS DANGEROUS. Then hold it or place it near a fire and turn it regularly until it is evenly done. If not cooked completely next to the stick remove and set that side up to finish cooking. Share And Enjoy. ON A GAS STOVE Use Oil 1/3 up side or Melt Butter/Margarine in a Cast Iron Fry Pan which is traditionally used for Bannock. Keep the pan with the completely floured Bannock over a medium flame shaking now and then to keep the BANNOCK from sticking until a brown crust forms on the bottom of the Bannock. Can test by feeling with butter knife. Sprinkle Flour on it and another turner. Press again top and lifting with other turn it over CAREFULLY . Cook until firm crust forms on the bottom. Put on plate upside down. Cool and Enjoy. You can use it in other recepies below. @} ACORN MUSHROOM GRAVEY ~ GRAVEY is VEGETARIAN GRAVY. After making two loaves of Acorn Bannock I noticed bifs of Acorn meal and some flour from the outside of loaves had mixed into the oil and decided to make Gravey out of it. STIRRING CLOCKWISE for positive energy ADD TO the OIL 4 TBSP. of FLOUR , 8 TBSP. POWDERED MILK, an 8 OZ. JAR OF SLICED MUSHROOMS DRAINED .... OR YOU CAN USE FRESH ONES. Thinking Positive Thoughts ADD 2 TBS. SUGAR, and MIX everything together on medium heat stiring clockwise until it reaches the thickness you want. Use on Acorn Bannock Dressing, Acorn Bread, etc. You may notice a grainy texture to the Gravey. That is from some of the Acorn Meal that came off the Acorn Loaf as it was cooked in the oil the Acorn Mushroom Gravey was made from. It is really good Gravey. ACORN BANNOCK PANCAKES can be made by making ACORN BANNOCK dough. Then stirring in enough more water to make a thinner mix with the consistency of Pan Cake Batter. Pour it into the hot fry pan after a small piece of dough begins to sizzle in the butter/oil and fry til it starts bubbling on top and the bottom feels crusty with utensil used. Flip over, Fry til done, Fflip it and serve. I like it with Apple Butter or Preserves. Eggs and Fruit are optional. ACORN BANNOCK DRESSING Take a 6 x 4 X 1 Inch Loaf (use 2 in a Medium Baking Dish or 4 in a rectangular Cake Pan)) of Acorn Bannock and tear it into 1 inch pieces about 4 cups. Let them set in a bowl awhile to get very dry.... Can be partially burnt (someimes Acorn Bannock ~ Frying Pan Bread burns when cooked if not turned over soon enough. You can use it ). In 1/2 Inch Oil or similar Saute Together about 1/2 Cup Diced Onions, and 3/4 Cup Celary Chopped in 1/2 Inch Pieces stirring up Until Soft. Combine Bannock Pieces and Sauted Mixture together in a bowl. Mix Everything in a Clockwise Direction for Positive Energy. Add scrambling into the mixture 1 Egg. Stirring Clockwise Add 1 ~ can Chicken Broth ( 1 ~ 14.5 / 411 grm. Can.) OR 1 ~ Can Cream Of Mushroom Soup (10 3/4 / 305 grm.) plus 1/2 cup of water. Use 2 Cans Mushroom Soup plus 1/2 cup water if using a 12 x 8 1/2 inch cake pan. Mix IN 2 Tbsp. Dried Sage ~ not the kind used in Smudging and Purification Ceremonies, 1 Tsp. Salt, 1 Tsp. Pepprika. Let the Dressing Mixure Set a bit to rest and go into itself. OOOMMMMM Preheat Oven to 350 F degrees ~ 175 C. Mix Everything Together Clockwise and Pour Into a Medium Cassarole Dish. Bake for 42 Minutes for Life, The Universe, and Everything. Share and Enjoy ACORN BANNOCK BREAD PUDDING In a Small Baking Dish put 4 Cups ACORN BANNOCK made into 2 inch pieaces and dried out (can be toasted / burned a little). . Mix together 1/2 Cup Sugar and 1/3 Cup Cocoa powder. Set aside to wait for it's turn. Combine 1 Cup Milk ( I used Lactose Free Soy Milk) and 2 Large Eggs letting them get together. Add Sugar ~ Cocoa mixture to it stirring clockwise for Positive Energy. Mix in 1/2 Tsp. Nutmeg, 1 Tsp. Salt, and 1 Tsp. Cinammon. Mix everything up real good and Pour all Over the Acorn Bannock pieaces. Put in a Preheated 350 Degree Oven and Bake 30 minutes. Share and Enjoy. ~<-<-% ACORN PEANUT BUTTER VOLCANO COOKIES MIX TOGETHER IN ORDER IN A CLOCKWISE DIRECTION FOR POSITIVE ENERGY 2 Cups White Flour 4 Tsp, Sugar 2 Tbsp / 2 ~ 1/4 Oz or 8 grm. Yeast Packages 1 Cup Peanut Butter 1 Tsp. Salt MIX IN 1/4 Cup Peanut Oil 2 Cups Acorn Meal SLOWLY STIR IN CLOCKWISE about 1 Cup Warm Water / H2O until the dough springs back when pressed with the back of a spoon. Make dough into 2 inch balls and put on an oiled {I use Peanut Oil) cookie sheet. Let set 15 minutes to rise while preheating oven to 350 degrees. Make a depression in each cookie and put a spoon of apple butter or wild preserves in it. Let set 15 MInutes to see if it will rise again. Put Cookies in the oven and Bake at 350 degrees for 15 minutes. Cool, Share and Enjoy. ACORN ROAST 1 1/2 cup leached Acorns 1 Cup Walnuts 1 Cup Granola Crumbs 2 Cups Watercress or Mustard (Greens) 4 Wild Onions Thistle or Cattail seed, etc.. optional 2 Cups Soy Milk dash of Salt 1/2 cup Water * 1 Tbsp flour * 3 Tbsp. Cold Oil * (I use Peanut Oil in baking) * COMBINE together IN PLACE OF EGGS Mix together leached Acorns, Watercress or Mustard Greens ...Granola, and Soy Milk . If Eggs are not used mix 1 tbsp. flour with 1/2 cup water and boil till thickish .Remove and pour into a bowl through strainer . While pouring stir clockwise with fork (to add positive energy). Add 3 tbsp. Peanut Oil or other cold oil . Mix this Egg substitute mixture or 2 Eggs with first mixture thoroughly. Let stand 20 minutes. Put in oiled Pan (Peanut Oil is best for baking in my opinion). or handless pot .Bake covered at 350 degrees for 20 minutes. Remove cover and bake 10 minutes longer , or until brown . Serve :^{) REGARDING LEACHING ACORNS by Lloyd T. Rich ACORN NUTS are very HIGH in TANNIC ACID so ACORNS MUST BE LEACHED. I like to use the large oak acorns. As we can not leave Acorns in running water like a creek for a couple of days like the Native Americans to remove all the Tannic Acid. I have used Acorns from the previous year as long as they are brown. . When checking If sign of Acorn worms (hole..), black, moldy, etc. Acorns dump them in large conainer for shells by feet, and nuts in measuring cup. 1 Cup of good shelled Acorns from last year made 2 cups boilied and didn't leach as much as I had expected. . Here's HOW TO LEACH ACORNS ON A GAS STOVE DO NOT LEACH ACORNS ON STOVE AND BAKE AT THE SAME TIME AS IT AFFECTS YOUR OVEN TEMPERTURE AND BAKED STUFF WILL BURN; ACORN SHELLS BY THEMSELVES CAN BE BOILED AND MADE INTO TEA. USE ABOUT A HANDFUL OF SHELLS ONLY PER CUP. BOIL UNTIL TEA IS DARK ENOUGH. TASTE TEST. DO NOT USE THE NUTS FOR TEA EXCEPT AT ENDING OF LEACHING PROCESS WHEN YOU CAN SEE THROUGH IT TO SEE IF IT IS NO LONGER BITTER AND IS DONE. DO NOT USE ACORN NUT MEATS IN LARGE AMOUNTS UNLEACHED. Remove the caps from the acorns if they have them. They can be used for toys. They float. Some large Oak Acorns fall in the fall with the shells still green. They will ripen if stored in a ventelated bag or basket with other Acorns. If Acorns are STORED and dry out they will double in size when leached. Bur Oak Acorns shrink when they dry out inside the shell which makes them a great cat toy. STORE ACORNS IN BREATHABLE CONTAINERS like Paper Bags, Cloth Bags, or Baskets. The OAK is officially AMERICA'S NATIONAL TREE. TO REMOVE THE SHELLS from all the Acorns. I did this by putting one vertically with the point on it upward between my molars and biting sharpley, then repeating with the next Acorn. I had been afraid of crushing the Acorn Meats inside the shells and was preparing them while camping at a Primative Rondezvous where I was trying to be period (pre 1840 only) and cracked them like in another time period. If you crack Acorns like this you MUST be very careful as it may demage your teeth if you do it too much. I mention this method to give you an idea as to what kind of pressure is needed to crack an Acorn with a nut cracker without smashing the Acorn... The large Bur Oak Acorns need a strong Nut Cracker. There has to be a better and faster way. Put a large container between your feet and crack Acorns over it so you can drop the bad Acorns in it along with shells. I put good ones on a tray, and when I have about 2 cups I remove nuts from shells puting them in a measuring cup and put shells in large container between my feet. NUTY TIPS ~ You can open a Large Paper Clip 1/3 of the way and use the open end to remove Acorn Nuts from their shells. A Potato Pealer can be used to scrape and remove discoloreration from the Acorn Meats. If insect sign throw them out. Do not worry if the inner skin of the Acorn shells stick to the Acorn nut meat. It will seperate when boiled. Then skim off amd discard the skins. Like Acorn shells the inner skins float. PREPARING ACORN MEAL Set two large Pots of Water Boiling , If you have a TV set turn it on for a timer. Find a 2 hour movie with commercials or TV shows. Do Not use Paid commercials and PBS shows as they confuse timing. Put Acorn Nut Meats in a Pot Of Boiling Water NEVER COOK ACORN MEATS IN COLD WATER. Boil for 15 minutes and then Pour the Boiling Water off every 15 minutes, or every time there is a commercial during the movie. Shake up the nuts in the pan abit and pour more Boiling Water over the Acorn Nuts. The skin (inner shell) of Bur Oak often adhere to the large nut meat. It comes off when boiled and usually floats. Pour off skins as they are bitter and should be removed. REMEMBER ~ When pouring the Acorn Water off that it contains lots of TANNIN which IS USED AS A DYE. Let water run into the sink fast and steady otherwise the hot Acorn Water STAINS your sink real bad. If so put a little bleach, in it fill full of hot water and let set awhile. NEVER PUT COLD WATER ON ACORNS ~ USE ONLY BOILING WATER Anyway every time a TV Commercial (every 15 minutes) comes on pour off the boiling water. Shake the nuts abit and pour fresh boiling water on them from pot on back of stove until there is no color in the water when you pour it off. About 2 hours or one TV Movie. This may be longer depending on type of Acorns, I figure its done if I can read something in a cup (such as numbers in my glass measuring cup) through the Acorn Water. Pour into a Cup and taste it. Sample 1 Acorn if you want. If it is no longer bitter boil 4 more times, and drain. After they are leached put the Acorn Meats on a cookie sheet and put them in a low oven about 200 - 250 degrees til they are dry or leave out for sun to remove moisture or abit of both. When Acorns are dry grind it in a chopper, or coffee grinder until it is a meal like flour or other texture depending on use. You can grind it by using a motar and pestal but it takes longer. ACORN GRUELL can be made by Leaching all the bitterness out of the Acorns, drying on Cookie Sheet like mentioned above, and then grind the Acorn Meats to medium grind for texture. Add a little hot water and bring to boil to heat up Gruel. Add Honey ....to taste and serve. HOW TO USE ACORN MEAL ~ Use with flour by combining 50-50 Acorn Meal with Flour. This is necessary as Acorn Meal does not have Gluten found in Flour which is needed to hold everything together. If you put Acorn Meal in plastic containers and don't use it soon it will mold. The Wintu Indians mixed Acorn flour with water and let it mold. They then used the mold like Penicilan. Acorn Meal is used with flour in making Bread, Dressing, Muffins, Roast, Pan Cakes, etc. as I have mentioned or combine 50 % Acorn Meal with 50 % Flour in a favorite recepie and see what happens. Be nutty. Enjoy the Acorns and all the memories . Comments? :^{) Lloyd T. Rich Foraging@RespectThePlanet.com Foraging@SurvivorMail.com ~<-<-% MSN MESSENGER BUDDY ONLY Taimloyd@webtv.net Timeloyd@webtv.net

LAND FORAGING from Chapter 4 ~ p.131 - 134 ~ Collecting Roots And Herbs For Fun and Profit (book) Martha Sherwood Lloyd Rich forages for food to his mothers dismay in the side yards of Chicago. Dressed in buckskin, and armed with a knife, hatchet, soupbowl sized spoon, and a rock and leather war club, he looks more at home in the woods. "I'll eat anything,(what crawls, grows or climbs what can be et -left out of book)," he boasts, "All around is a beautiful world of wild foods. Some are tedious to prepare, but I look at it as an adventure with nature. " Raised in Maquoketa. (Jackson County) Iowa, Lloyd's unification with the Earth began with an old issue of The Old Farmers Almanac in which he read that Milkweed {his pet herb} was once eaten by High Society in England. Now in his twenties and with the enthusiasm of a child , Lloyd teaches wild food foraging at a Chicago YMCA (actually a College operated by the YMCA). "I'm teaching people how to live off the land, to keep them on their feet," Lloyd explains. He describes himself as a realist rather then an alarmist who might be predicting world wide famine. " One of these days you are goin to need wild food to survive. You might as well know before the last minute." he concludes. Lloyd takes care to instill a conservationists conscience and a spiritialist's respect in his pupals. His rules for foraging protect both the world, and her ignorent human children. 1, Never pick a rare or protected plant unless absolutely neccessary to prevent youir starvation. 2. Accurately Identify every wild plant making sure you know it's Latin name. Different plants share some nicknames in common , and it's easy to become confused. 3. Know what each part of the plant does-root , stem, leaves, flower .... 4. Know when each part is eadible: pick that part in the appropriate season.A plants greens may be good in the spring, and poisonous when the berries appear. 5. Know how to prepare it . Some plants need special preperartion to make them palitable.See the BIBLIOGRAPHY AT THE END OF THIS BOOK for cookbooks featuring wild foods. 6. Know the soil in which the herbs grow. Poor soil makes for a poor quality herb in most cases. Virgin soil provides a power house of minerals and vitamins. 7. Know how the plant appears in it's prime. Gather the best you can find. 8. Gather in dry weather (or right after a cleansing rain ). 9.Take what you need and use all you take, Lloyd's foraging , when he is alone in the woods must surely be a ceremony. Time escapes him he says as his mind turns to Indian ways. He walks into the past toward unity with his heritage, until he is among the mountain men, trappers, and traders of the past - those who know how to survive n he wilderness. He becomes his alter ego Pierre Du Bois, the French free trader. Finding a plant he dosen't know he looks it up in his battered paperback edition of Wild Plants of Eastern ( actually - Western )United States . He identifys it and crouches above it in meditation. He notes it's coloration, the placement of it's leaves, their size and shape. He speaks to the plant, and listens and learns. Backing up Lloyd observes the plant from all angels, it's location and companion plants. He looks around for others of it's kind. If he knows a use for it he will pick it carefully, using his digging sick or a sharp knife. He takes only what he needs and makes an offering as a sign of unity with the Earth. His offering will be something natural, something valuable to him, perhaps a seed that will sprourt and grow. { The Indians presented an offering of Tobaco when they took a plant from the Earth}. The way Lloyd suggests forageing for plants is evidence of his conservationist outlook. "I take one from here, and one from there, he explains, "and when I look back I can't tell where the patch has been picked." Our foraging weekend at Starved Rock was interspaced with films, slide shows, demonstrations of cooking wild food, and lots of tall tales. Two treks into the "wilderness" resulted in greens for dinner, a case of Poison Ivy, and a wealth of shared infromation from myths to recepies . Herb Foraging can be a solo sport or a family activity. It can be a spiritial experience or part of a school project . It can be learned from books or recorded cassettes. It is also an education that can come from charecters of the woods such as Lloyd Rich and other foraging friends . (clarification by me) {in perentises in book} This is from CHAPTER 4 ROOTING AROUND ( Chapter is about a Wild Food Workshop I held ) Collecting Roots and Herbs For Fun And Profit by Martha Sherwood @ 1978 Great Lakes Lakes Press My great appreciation to them. Lloyd Rich WILD FOOD LINKS AND BIBLIOGRAPY CAN BE FOUND AT THE END.

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COME AND JOIN US AS WE GO FORAGING THE EDIBLE WILD AND EXPLORE THE WONDERFUL WORLDS OF WILD FOODS AND SURVIVAL AS WE WALK IN BALANCE.

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IT IS SAID A MOUNTAIN MAN WILL EAT ANYTHING WHAT CRAWLS GROWS OR CLIMBS WHAT CAN BE ET Mon Amis ~ Lloyd Rich I have had many great experiences fixing and sharing wild food at Rondezvous and Reenactments experiencing other wild foods there as we reenacted another time period and were able to experience going back to another space . At one Rondezvous I was at, Digging Bear and I collected Milkweed and cooked it in boiliing water over a camp fire changing the water after about a minute and pouring the water from the Milkweed into tin cups and passed it arround as tea. It was great. We changed the water 4 times, added fresh boiling water and boiled 10 minutes longer and served the emerald colored greens. Oh yes ~ what Milkweed water was left over we used to tenderize the meat. I share this my Tall Tale Song With You In Memory Of All The Rondezvous ~ Reenactments I've attended, and shared eats . I also put it here remembering Digging Bear Nelson and all othrer Buckskinners, and the Mountain Men of the 1800's! Lloyd Mon Amis Rich This was usually sung at Rondezvos by me dressed as an 18th century French Canadian Coeur De Bois FreeTrader in Buckskins at a Fire > I sing .... I ARE A MOUNTAIN MAN by Lloyd T. Rich I can walk a rapids, Climb a blizard, Tell the tallest tale That you ever heard. I ARE A MOUNTAIN MAN I ARE, I ARE A MOUNTAIN MAN > I don't know where I'm going. I dont' know how far. I are a Mountain man I are, I are a Mountain Man The Great Spirit is my father, The Earth my mot-her The Eagle and the Beaver. They be my brother. I ARE A MOUNTAIN MAN I ARE >>>> The Win she is my sister I've traveled near and far And was adopted By the Digging Baar I ARE A MOUNTAIN MAN I ARE >>>> No matter where I go No matter what I do I'll still make it Back, Back to Rondezvou I ARE A MOUTAIN MAN I ARE >>>> I can outwalk de ant, Outclimb the Mountain Goat Outswim the Beaver Stroke for every stroke. I ARE A MOUNTAIN MAN I ARE >>>> When I've gone Beaver (died) This is how I'll be Buried in my Capote Yarrow over me. I ARE A MOUNTAIN MAN I ARE >>>> So wrap me in my Capote Keep me nice and warm And the herbs will keep Ot-hers from harrm. I ARE A MOUNTAIN MAN I ARE , I ARE A MOUNTAIN MAN DON"T KNOW WHERE I"M GOIN DON"T KNOW HOW FAR I ARE A MOUNTAIN MAN I ARE , I ARE A MOUNTAIN MAN Then creating alot of Salivaa in throat I Rares Back and Gargling it screamms VERY LOUDLY WWWWWAAAAAUUUUUGGGGGHHHH !!!!! AHO ! IT IS DONE.

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