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Is the unseasonal weather causing Paper Mulberries to fruit? The “hairs” turn fat, orange and sweet.  Photo by Green Deane

At the seventh annual Florida Herbal Conference one of the teachers, Andy Firk, advocated walking as a means of plant discovery. He found many species while walking near where he lived. Even bicycling is too fast, Andy says. The day after the conference ended I had an opportunity to take Andy up on his advice. My motorcycle needed a front tire badly. It was cracking with age, much like me. A shop had ordered the tire for me so I gingerly rode to their garage. As the replacement would take a couple of hours, I decided to walk to a mall about a mile away.

Paper Mulberry fruit when ripe.

There were the usual botanical suspects one finds walking this time of year although with qualifications. We had a couple of very cold weeks last month replaced by a warming trend followed by two weeks of record-hot weather for this time of year. While sauntering I saw something unusual, almost. Paper Mulberries are quite common locally. They are an escaped ornamental that botanists truly misjudged. They imported male colones — to control reproduction — but never considered the possibility of vegetative expansion which made them widespread. By the time others unthinkingly brought in some female Paper Mulberries there were more than enough guys for extensive botanical hanky pankey. One of the more interesting aspect of the Paper Mulberry is that it is a temperate forest tree. While it grows in Central Florida I have never seen it fruit here: Too warm in the winter, supposedly. One hundred miles to the north in Ocala it does have enough chill hours to fruit. But locally in over two decades of watching them nary a single fruit here … until now. While walking to the mall I noticed a Paper Mulberry putting on fruit. That’s the first time I’ve seen it here and also about six to eight weeks early compared to an April fruiting season in Ocala or Jacksonville. The cold snap and the heat wave seem to be likely reasons. One also should consider that the seasons are shifting their dates with several plants perhaps because of long-term climate effects. Ma Nature has a mind of her own. You can read about Paper Mulberries here.

Mayflowers: First blossoms of spring in Maine

Noticing any floral scents in the air this time of year? More than likely it is one of two sources. If you are driving along and notice a sweet aroma it is probably citrus in blossom. When I first moved to Florida, and had not gone thought a citrus blossoming season, I thought I was smelling Mayflowers, aka Trailing Arbutus. Usually blossoming after scentless Pussy Willows, Mayflowers were the first flower aromas of spring (and edible.) My mother and I would go hunting for them in rocky hills in Maine as soon as the ground was dry enough to walk on after the spring melt. And what of the second scent? If you are walking or bicycling now and go in and out of a sweet flower smell that is probably the deceptive Cherry Laurel, Prunus caroliniana. I call it deceptive because its blossoms smell nice and when you crush the leaves there is a distinct aroma of almonds (some say Maraschino Cherries.) Either way the tree, leaves and fruit is laced with cyanide (actually a chemical which on digestion produces fatal cyanide.) The tree and all its parts are to be totally avoided. Unlike most cherries it had a fruit with a hard point, NOT EDIBLE. Because it stays green all year (hence the term Laurel) and is a native the Cherry Laurel is used a lot in landscaping. Ingesting a small branch can kill a 600-pound steer in 20 minutes, you much quicker, a child even quicker. Leave it alone.  

Bull Thistle Blossom. Photo by Green Deane

As every year before it the seventh Florida Herbal Conference was a success. Some 700 folks converged for the weekend about 15 miles east of Lake Wales to study herbalism and related topics. A dozen plus  teachers taught three dozen classes ranging from Remembering Grandmother’s Tea to Reclaiming our Healing Roots. Linda and Luke Black Elk from the Standing Rock Reservation were featured speakers. I had two edible plants walks for adults and one for children. In past years the weather for the conference has been average to bone chilling cold. This year it was air-conditioner hot which perhaps influenced the plants we saw. There were the usual February forgeables such as Smilax, Peppergrass, Pellitory,  Western Tansy Mustard, Oxalises, Dollarweed, Gotu Kola, Heartleaf Sorrel, and Horseweed. But there was also past-season still green as well as new blossoming Smartweed. A toxic Tropical Soda Apple was blossoming, months early. I suspect the unusual weather also produced a huge Bull Thistle, photo left. It’s a two-year plant in northern climes but locally can go through its two-stage cycle in succession without overwintering. It’s the bane of cow pastures and a staple of foragers. You can read about it here. 

Foraging classes are held rain or shine or cold…

Foraging Classes: Please take note that a foraging class has been scheduled for March 10th at Haulover Canal. The bridge there has reopened allowing us to look at all four quadrants of that historic canal. This is always conditional in that the federal agency in charge can close the bridge at any time for any reason. 

Sunday, March 4th, Eagle Park Lake, 1800 Keene Road, Largo, FL 33771. 9 a.m. Meet at the pavilion by the dog park. 

Saturday, March 10th, Haulover Canal, Merritt Island National Refuge, north of the Kennedy Space Center. 9 a.m. If northbound go over the bridge, take next left, a dirt road, at the canal turn right, go to end. Park anywhere. If southbound a quarter of a mile before the bridge turn right onto dirt road, turn right at the canal, go to end. There is no drinking water, and the bathrooms are one Port-O-Let. It is hot, dry and dusty and we walk about three miles.  

Sunday, March 11th, Bayshore Live Oak Park, Bayshore Drive, Port Charlotte. 9 a.m. Meet at the parking lot on Bayshore Drive across from Ganyard Street.

Saturday, March 17th, Blanchard Park, 10501 Jay Blanchard Trail, Orlando, FL 32817. 9 a.m. Meet at the Pavilion east of the tennis courts near the YMCA.

Sunday, March 18th, Dreher Park, 1200 Southern Blvd., West Palm Beach, 33405, 9 a.m. Meet just north of the Science Center in the northern half of the park. 

Saturday, March 24th, Florida State College,  south campus, 11901 Beach Blvd.,  Jacksonville, 32246.  9 a.m.We will meet at building “D”  next to the administration parking lot.

To read more about the classes or to pre-pay go here. 

Every forager has serious hang-ups so we might as well discuss them: Thorns, spines and prickles. Wintertime can present a foraging challenge to those who live in colder climates. I have written about that as I did grow up in Maine. You can read that article here. Wintertime, even in warmer areas, can also be a good time to look at some plants more closely than other times of the year. One example is the ability to see thorns, spines and prickles more clearly.

While their function can be similar this trio of sharpies have different characteristics and grow on different parts of the plant. This doesn’t mean much when one is in your thumb or starts your ankle bleeding but it can help you to understand some plants better. The main function of these sharp interruptions is to persuade those who eat greenery to dine elsewhere. But they can have secondary functions as well.

Thorns are always associated with a leaf.

Thorns are modified stems, often strong and formidable, and they are connected to the plant’s vascular system usually from deeply-seated tissue. They are almost always accompanied by a leaf. Think thorn-leaf. One genus that come to mind is the Hawthorn. Literally across the dirt road where I grew up there was a Hawthorn with two-inch thorns. It was a favorite nesting place for birds because the thorns kept most predatory or egg-stealing mammals at bay. I don’t know about snakes but in cold New England snakes weren’t a common problem. As modified stems (read branches) thorns can and often do have leaves. They can also branch. Other species with true thorns include Firethorn (Pyracantha) and Japanese flowering quince.

Some toxic Nightshades are well-armed with spines.

Unlike thorns spines are modified leaves or modified stipules which are leaves that really never got out of puberty. They are also attached to the plant’s vascular system, usually external tissue, and are located right below the leaf scar. Acacia and Locus are well-known for spines. Here in Florida the Water Locust is well-armed. Climbing the tree is simply out of the question. One species, Gleditsia triacanthos, can have spines more than a foot long. That’s protection. Do know that some botanists say the Locust have thorns not spines. Not all is settle science in Botanyland.

 

Cactus spines are actually leaves.

Cactus also have “spines” but they are quite distinct. In the cactus the spine is actually the leaf itself. What it is growing out of is actually a branch. So on a cactus the spines are actually leaves and the pad is actually a branch. Tiny spines are called “glochids” and are particularly irksome. Cactus spines can also be barbed so to work their way into an offended finger, paw or mouth. And while one does not often think of it spines also provide some shade for the plant. Don’t forget that common names can be wrong. The Euphorbia called “Crown of Thorns” should be called Crown of Spines.

If that was not confusing enough, some plants with spines have those modifications on stiff leaves. The American and English hollies are good examples as is the Oregon Grape Holly. Before modern brushes folks would tie English or American Holly branches into a bundle and drag the bundle up and down their chimneys to clean them. Two common species with spines on their leaf margins are Pineapples and Agaves.

Roses have prickles, not thorns.

Many plants that are thought to have thorns or spines actually have prickles. It rather destroys the old saying that “every rose has a thorn.” Prickles are more along the line of plant hairs on steroids and can be found anywhere on the plant. Where thorns (stems) and spines (leaves) have definite locations prickles are here and there and arise from surface material thus they can break off easily, or more easily than thorns or some spines. Besides the rose the related shrubs Hercules Club and Prickly Ash have prickles. The latter is a tree that was actually named correctly. Perhaps the best armed tree in North America is the Silkfloss Tree. It is bristling with prickles up to two inches long.

Natal Plums have double sets of thorns.

Prickles are often said to help a plant climb, as in a blackberry. And interestingly thorns are also said to help plants climb. Spines are not. As one might expect humans have been encountering these pointy problems for a long time but also using them. They have been employed as needles, pins, and fish hooks. Armed plants have also been used for protection against wild animals and protection for domestic animals and crops. Locally the Natal Plum, which produces an edible fruit, is often planted outside windows. Its double sets of thorns make burglars think twice. But I also would think twice about jumping out a window if I had to land on a Natal Plum. When kept short armed plants can be protective or one can grow them tall and cut off lower offending branches. Knowing the difference between thorns, spines and prickles won’t take the pain away but it can help make the plant identification easier.

EatTheWeeds Go Fund Me campaign

Donations to upgrade EatTheWeeds.com and fund a book are going well and is approaching the half way mark. Thank you to all who have contributed to either via the Go Fund Me link, the PayPal donation link or by writing to Green Deane POB 941793 Maitland FL, 32794.  Recent upgrades have been paid now the Forum needs work and several function problems need to be fixed specifically the search and categories. One goal is to will the site to an organization that will maintain and expand it. A new server also has to be found by April in that the current server — Hostgator — does not provide larger enough capacity to back up the site as it is now. The other issue and not one expected is the difficulty of finding an indexing program or function of a real book. Writing programs used to do it automatically if you designated a term for indexing. Now that most books are ebooks most writing programs do not provide and indexing function. The hunt continues. 

Green Deane Forum

Want to identify a plant? Looking for a foraging reference? Do you have a UFO, an Unidentified Flowering Object you want identified? On the Green Deane Forum we chat about foraging all year. And it’s not just about warm-weather plants or just North American flora. Many nations around the world share common weeds so there’s a lot to talk about. There’s also more than weeds. The reference section has information for foraging around the world. There are also articles on food preservation, and forgotten skills from making bows to fermenting food. One special section is “From the Frightening Mail Bag” where we learn from people who eat first then ask questions later. Recent topics include: Cleavers, Five-Petal Yellow Vine, That’s Poor Man’s Pepper, Coconut Purslane Salad, Green Leaves Inner Purple Outline, New Foraging Seasons, Plant’s In Obama’s Portrait, American Nightshade, and What Plant is this? You can join the forum by clicking on “forum” in the menu.

Green Deane DVD Set

All of Green Deane’s videos available for free on You Tube. They do have ads on them so every time you watch a Green Deane video I get a quarter of one cent. Four views, one cent. Not exactly a large money-maker but it helps pays for this newsletter. If you want to see the videos without ads and some in slightly better quality you can order the DVD set. It is nine DVDs with 15 videos on each for a total of 135 videos.  Many people want their own copy of the videos or they have a slow service and its easier to order then to watch them on-line. The DVDs make a good gift for that forager you know especially on long, cold winter months. Individual DVDs can also be ordered or you can pick and choose. You can order them by clicking on the button on the top right hand side of this page (if your window is open wide enough.)  Or you can go here

This is weekly issue 293. 

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Oxalis have petals and can be pink or yellow. Photo by Green Deane

Oxalis have five petals and can be pink or yellow. Photo by Green Deane

Sorrels are like McDonald’s restaurants: No matter where you are on earth there’s one nearby.

That’s because the sorrels, properly Oxalises, comes from a huge family. What’s huge? There are some 850 different species of them, according to the Encyclopedia Britannica. No, that’s not a record. The biggest family is the Composites, you know, plants like sunflowers and daisies. There’s over 20,000 in that family, maybe more, no one really knows for sure. Still, an Oxalis (ox-AL-iss) is found at every location on the rotation except at the north and south poles. They are about as wide spread as mustards are. There are at least seven species in Florida, all edible, three of them rare — don’t eat those — and they have either pink or yellow blossoms, one of which has the good taste to sprout up in my garden. I live mid-state right on the line between temperate and subtropical so many plants said to be in the state are often 200 miles farther north in temperate or 200 miles farther south in tropical.

Oxalis is mistakenly often called clover

When you have a family of plants that’s 850-strong, and folks don’t know enough to eat them, you also get the other view: That the Oxalis is not a delicate, pretty little greenerific morsel but a pernicious ugly weed that uses up your water, fertilizer and garden space. Once an Oxalis gets a roothold in a garden, it’s there forever, which brings up a touchy point: Gardeners who complain the most about weeds are also usually the last group to consider eating the weeds.  It’s kind of like they are for controlled green but not natural green. To me an Oxalis in my garden is food I didn’t have to plant. As long as it’s growing where I want it to grow there’s no issue. If it isn’t, it’s not a weed: It’s dinner. Sorrel is the first wild plant I saw someone other than my mother or grandmother nibble on. A childhood friend of mine named Peter Jewett called it “sour grass” a common name for it. We used to play on a small island in a small brook in the Maine woods. It grew profusely there and was the fort’s “food supply.”

Here in Florida our several versions keep changing names: O. articulata, corniculata, debilis,  latifolia, macrantha, triangularis and violacea. O. corniculata used to be O. stricta, O. debilis was corymbosa. The rare ones are O. articulata, triangularis, and violacea. All parts are edible including the root bulb, which is succulent and can be sweet. Above ground it tastes much like rhubarb but not as tart. The C. violacea occasionally has, in the words of Merritt Fernald, author of Gray’s Manual of Botany, “an icicle-like water-storage organ or fleshy root.” In other parts of the world, Oxalis tuberosa is popular not only as a green but as a root vegetable. 

Oxalis roots are popular as a vegetable in New Zealand

Sorrel is from the High German word “sur” meaning sour. Oxalis is from the Greek though the accent is on the end: ox-al-IS, base word (Οξύς, pungent) The Oxalis is mildly tangy because of …oxalic acid… now there’s a surprise. Articulata (ah-tic-you-LAH-ta) is jointed, Corniculata means, creeping, much branched like a mat, debilis is weak, Latifolia means broad leaved,  Macrantha large flowered, Violacea (vye-o-LAY-see-uh)  like a violet, Triangularis, triangle shaped, and Tuberosa (too-ber-ROW-sa) means tuber. Oxalises can grow individually or in colonies, and if you have one there will be colonies. They are refreshing to nibble on, are nice additions to salads, and can be made into an ade. Their tangy flavor is both positive and negative. A little is good, but a lot when eaten uncooked, to excess, can leach some calcium out of your bones. (Yes, you would have to consume it like a force-fed lab rat for months, but it can happen.) Kids can eat too much as they do green apples and get a tummy ache from it. Watch their consumption.

Oxalis root in situ

Cooking plants with oxalic acid reportedly renders them harmless, and that’s what has been done with other plants containing oxalic acid, such as docks and sheep sorrel, both Rumex and in the buckwheat family. This is particularly true if any form of calcium is used — milk for example — or included in other food. A good use for this plant is stuffing that trout you just caught and are cooking over the fire.

Every book on wild foods warns us not to consume too much oxalis acid, but that’s to keep the accursed lawyers happy. ( Shakespeare was right.) It is true that folks with kidney stones, gout and the like should not over-consume oxalic acid. Yet, when was the last time you read or heard of such a warning for tea, parsley, rhubarb, carambolas, spinach, chard, beets, cocoa, chocolate, nuts, berries, black pepper and beans? They all have oxalic acid as well, but no dire warnings are given with them. The French are not succumbing from sorrel soup slurping. As my Greek ancestors used to say some 3,000 years ago, μέτρον άριστον, [ME-tron A-ri-ston] all things in moderation.

Lastly, the Internet calls Oxalies “clover” which is completely wrong. Different genus, different shape if you look closely.

Below is an Oxalix Cooler recipe from Sunny Savage

Oxalis Cooler

1 quart water

1/2 cup Oxalis leaf/stem/flowers/seedpods

1 Tablespoon agave nectar or honey

dash of salt

Mix all ingredients in a blender. If possible, let sit overnight in refrigerator and enjoy!

Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: Perennial growing to ix inches, three leaves, some times very delta shaped, other times round or lance shaped, depending upon the species. Pink and or yellow blossoms in Florida

TIME OF YEAR: Grows and flowers year round in Florida, July to September in more northern climes. Very prolific in February and March in Florida.

ENVIRONMENT: Anywhere moist but well drained, lawns, woods, trails, parks.

METHOD OF PREPARATION: Leaves and stems in salad, or made into ade or soup. Use as a stuffing for fish and chicken or ferment like a sauerkraut.  If you  cook oxalis best to use a glass or ceramic pot. Like all plants with oxalic acid should be used in moderation. Some people may be allergic to it. The juice can be used to coagulate milk for cheese making. See my article on rumex.

 

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Even into northern areas of the south the Silverthorn fruits in February. Photo by Green Deane

Even into northern areas of The South the Silverthorn fruits in February. Photo by Green Deane

The weather may be chilly but at least one shrub is coming into season soon if not already. I look for the ripe fruit of the Silverthorn around Valentines Day. This past Sunday in Orlando we saw unripe fruit on some trimmed Silverthorns. However, I have received an email from a reader who was collecting ripe fruit already. It might be related to the warmer than usual weather. A Red Mulberry tree we saw this weekend was heavy with ripening fruit, which for that species is out of season by several months. Silverthorns were imported as an ornamental but with birds’ help liberated itself from planned landscapes. The fruit, for its size, is one of the most nutritious a forager can find, high in vitamin C and the anti-oxidant lycopene. To read more about the Silverthorn, go here.

Sorrel is high in vitamin C, magnesium, and a good amount of vitamin A. Photo by Green Deane

Sorrel is high in vitamin C, magnesium, and a good amount of vitamin A. Photo by Green Deane

Winter is here and so is tart sorrel. Easy to identify and tasty, it’s always a favorite find in foraging classes. Sorrel in a larger group called Rumex. According to Merritt Fenald, who was the main botanical PhD. at Harvard from around 1900 to 1950, all species in the genus Rumex are edible. However most of them are bitter, a few mildly so, and some are tart. Among those are the Heartwinged Sorrel and Sheep’s Sorrel. They look quite similar — the leaves look like fat knives with a hilt — but they’re geographically sort in different areas. Our local sorrel is the Heartwinged. They are a pleasant trailside nibble or addition to salads. The more culinary adventurous make them into soup or create a puree of them for stuffing baked tarts. An interesting aspect about the family is that the large plants are often called “Rumex” and the smaller ones “Sorrels.” To read more about the sorrel, click here.

Garden Roosevelt Place P1000020

You can also grow “wild” plants in your garden. Photo by Green Deane

As some of you know I am a gardener. I have “wild” and cultivated plants in my garden. To the left is one of my past gardens. As this is the time of year to grow members of the Brassica family I ordered a few seeds. Somewhere between the ordering and the shipping I ended up with a pound of Osaka Purple Mustard Seeds. I have thousands of red mustard seeds when I wanted about 30. The package says “untreated” but I do not know if that means I could make them into mustard or not because “untreated” to a foreign seed seller might mean something different than “untreated” to a grower. So they will not go to waste, if anyone wants some to grow send me a self-addressed stamped envelope and I will send you some seeds. Mail the SASE to Green Deane, POB 941793, Maitland FL. 32794.

Mother Natures knows the netter is nutritious that's why she covers them with stingers.

Mother Natures knows the netter is nutritious that’s why she covers them with stingers.

This past week I taught two private classes at an event in Ocala (Thank you, Greg.) It’s a park that accommodates horses and there are numerous hitching posts in the camping/parking area. Horses, of course, means hay and weeds seeds  and manure which adds up to a lot of well-fertilized edibles. By far the most prevalent winter green was stinging nettles, Urtica Chamaedryoides aka “Burning Dwarf” aka Heartleaf Nettle. When you put dozens of hammock campers and dozens of patches of stinging nettles together you get pain. You also get great revenge by eating them.

Henbit and Chickweed growing in the same patch. Photo by Green Deane

Henbit and Chickweed growing in the same patch. Photo by Green Deane

Also blanketing the park was chickweed and henbit, two other esteemed greens of spring. I say spring because that is when they usually show up in northern climates. Here our summers are too warm for them so they make their appearance in the winter. One can find hundreds of recipes for chickweed. Henbit is not as well-known but was a favorite among natives and early settlers. This is because it is one of the first greens of spring that is mild in flavor rather than peppery. Also in the classes we saw some Poorman’s Peppergrass but more of its relative, Shepherd’s Purse. I find Peppergrass all the time mid- and south state. Shepherd’s Purse seems to be an Ocala and north plant. I rarely find it in the central part of the state and never in the southern part. Though I would not be surprised if it shows up in barnyard in south Florida where the horses are fed with Ocala hay.

Foraging classes held rain or shine except for hurricanes.

Foraging classes held rain or shine except for hurricanes.

The foraging class this Sunday should be interesting. I get to the preserve only twice a year or so and they recently had a burn there. It will also be a windy day so dress warmly. The only drawback to LeStrange Preserve is there are no water fountains or official bathrooms.  But it is an easy location to get to, only three miles from the Florida Turnpike, Ft. Pierce exit.

Sunday, Jan. 24th, George LeStrange Preserve, 4911 Ralls Road, Fort Pierce, FL, 9 a.m.

Sunday, Jan. 31st, Jervey Gantt Recreation Complex, 2390 SE 36th Ave., Ocala, FL, 9 a.m.

Sunday, Feb. 7th, Red Bug Slough Preserve, 5200 Beneva Road, Sarasota, FL, 9 a.m.

Sunday, Feb. 14, Mead Garden,1500 S. Denning Dr., Winter Park, FL, 9 a.m.

Sunday, March 6th, Florida State College, south campus, 11901 Beach Blvd., Jacksonville, 9 a.m.

Sunday, March 13th, Mead Garden, 1500 S. Denning Dr., Winter Park, FL, 9 a.m.

Saturday, March 19, Colby-Alderman Park: 1099 Massachusetts Street, Cassadaga, 9 a.m.

Saturday, March 26th, Dreher Park, 1200 Southern Blvd., West Palm Beach, 9 a.m.

Sunday, April 3rd, John Chestnut County Park: 2200 East Lake Road, Palm Harbor, FL, 9 a.m.

Sunday, April 10th, Wekiva State Park, 1800 Wekiwa Circle, Apopka, Florida 32712. 9 a.m.

Sunday, April 17th, Bayshore Live Oak Park, 2200 East Lake Road, Port Charlotte, FL. 9 a.m.

Sunday, April 24th, Wickham Park: 2500 Parkway Drive, Melbourne, FL 9 a.m.

To learn more about foraging classes go here.

EatTheWeedsOnDVD-FullSet-small

135 Eat The Weeds videos are available on DVDs.

All of Green Deane’s videos are available for free on You Tube. They do have ads on them so every time you watch a Green Deane video I get a quarter of one cent. Four views, one cent. Not exactly a large money-maker but it helps pays for the newsletter. If you want to see the videos without ads and some in lightly better quality you can order the DVD set. It is nine DVDs with 15 videos on each. Many people want their own copy of the videos or they have a slow service and its easier to order then to watch them on-line. They make a good gift for that forager you know. Individual videos can also be ordered. You can order them by clicking on the button on the top right of this page or you can go here. 

Do you know what this fruit is? You would if you read the Green Deane Forum. We also might see it in this Sunday's foraging class. Photo by Green Deane

Do you know what this fruit is? You would if you read the Green Deane Forum. We also might see it in this Sunday’s foraging class. Photo by Green Deane

Want to identify a plant? Perhaps you’re looking for a foraging reference? You might have a UFO, an Unidentified Flowering Object, you want identified. On the Green Deane Forum we — including Green Deane and others from around the world — chat about foraging all year. And it’s not just about warm-weather plants or just North American flora. Many nations share common weeds so there’s a lot to talk about, such as the one to the left. There’s also more than weeds. The reference section has information for foraging around the world. There are also articles on food preservation, and forgotten skills from making bows to fermenting food. Recent topics include: Forest Weed. Small Plant. Amaranth and Glaucoma. Local Weed. Rosette with Prickly-Looking Leaves. Yard Weed? Not Quite Ginger. Blue Berries into January. Sweet Little Betsy. Ornamental Acorn Look Alike. Looks Like Something You Would Find In a Grocery Store. Amaranth? Conyza and Chlorophyll. Can Anyone Tell Me The Name of This Plant? NJ Biennial. Crepis Japonica Nutritional Information? So Much Free Food! Berries! What Kind Of Shrub Is This? Oxalis Corymbosa. Water Hyssop Recipes. Where To Get L.S.U Groundnut Strain? You can join the forum by clicking on the button on the upper right hand side of this page.

This is newsletter 192.

To donate to the Green Deane Newsletter or website click here.

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Common purslane, Portulaca olaracea, photo by Green Deane

Common purslane, Portulaca oleracea, photo by Green Deane

From one point of view Purslane is a very easy topic: It’s edible, nutritious, and fairly easy to identify. It is sold in supermarkets around the world except the United States, so you have to find your own which is easy because it grows everywhere. From there things get complicated.

The edibility of ornamental Portulacas is not well-established.

Edibility of ornamental Portulacas is not well-established. Photo by Green Deane

What about ornamental purslanes, the kind you find for bedding plants in home improvement stores like in the picture to the left? They often have colors other than yellow, such as orange and flamingo and the like. Their blossoms can be doubled or frilly.  Then there are native members of the genus, Portulaca: Are they edible? Lastly there is also a medicinal semi-look alike. Somewhere back in the 90’s I asked Forager Emeritus Dick Deuerling if ornamental purslanes were edible. He said he didn’t know and wasn’t interested in finding out. Some 20  years later that is my answer. I don’t know. My suspicion is if they are not they are not severely toxic.  That leads me to our local native Portulaca pilosa. I have tried it. The leaves burn my mouth a little and upset my stomach some. Nothing horrible but nothing I want to repeat. I’ve had some beginning foragers tell me they eat it but I have not had any experienced foragers tell me that. You can read about purslane here.  Also do not eat any plant that looks like purslane but has white sap. They are not edible.

Water Hyssop is half the size of Purslane and does not redden.

Water Hyssop is half the size of Purslane and does not redden. Photo by Green Deane Do

And what of the semi-look alike medicinal? Perhaps “medicinal” is the wrong word. Water Hyssop, Bacopa monnieri,  is edible but very bitter. It looks like dwarf purslane except all green. The blossoms differ as well. Water Hyssop has four- or five-petaled blossoms. They can be off-white, light blue or even light pink. You find the plant growing in damp or inundated areas. What’s interesting about Water Hyssop is that two different studies show it can increase memory function. The plant causes a gene to upregulate or “express itself.” This means the DNA in the gene can stretch, literally like a spring losing tension. This in turn causes the gene to make a protein. That protein causes the hippocampus to make new memory cells. It takes three months for the difference to be noticed. So whether you are looking for some green cells or some brain cells purslane or a smaller look-alike is good for you.

Pepper Vine fruit is generally considered NOT edible.

Peppervine fruit is generally NOT edible.

Fruiting now is the controversial Pepper Vine, Ampelopsis arborea. It is closely related to the edible grape but also closely related to the toxic Virginia Creeper. It is one of those plants that some folks say is definitely toxic and others say definitely edible. My personal  experience is that it is not edible, but I know some credible foragers who say they have eating the ripe berries for a long time with no issue. No doubt the problem has to do with annual calcium oxalate production. In small amounts it’s tolerable. In high concentrations it can cause skin problems or internally upset digestion. Peppervine (so-called because the fruit can give a pepper-like burn) apparently can make little to a lot of the chemical each year, varying greatly. Another possibility is method of preparation. It might be that when the berries are juiced and the juice is allowed to set in a cold environment that acid precipitates out leaving useable juice. That is not a fact, but rather speculation on my part. Lacking any definitive information it is a fruit best avoided  unless you know for certain your fruit is edible. If you do experiment and survive, let me know.

Upcoming Foraging Classes for the next two months: 

Saturday, Sept. 19th, Mead Garden: 1500 S. Denning Dr., Winter Park, FL 32789, 9 a.m.

Saturday, Sept. 26th, Spruce Creek Park, 6250 Ridgewood Ave. Port Orange, 32127. 9 a.m.

Saturday, Oct. 3rd, Wickham Park: 2500 Parkway Drive, Melbourne, 32935-2335. 9 a.m.

Saturday, Oct. 10th, Boulware Springs Park, 3420 SE 15th St., Gainesville, 32641. 9 a.m.

Sunday, Oct 11th, Jervey Gantt Recreation Complex, 2390 SE 36th Ave., Ocala, 34471. 9 a.m

Sunday, Oct 18th, Florida State College, south campus, 11901 Beach Blvd., Jacksonville, 32246. 9 a.m.

Sunday, Oct. 25th, Dreher Park, 1200 Southern Blvd., West Palm Beach, 33405, 9 a.m.

Sunday, Nov. 1st, Bayshore Live Oak Park, 23000 Bayshore Rd., Port Charlotte, FL 33980, 9 a.m.

Sunday, Nov. 8th, John Chestnut County Park: 2200 East Lake Road, Palm Harbor, FL 34685, 9 a.m.

To learn more about the classes, which are about four hours long, or to sign up, go here. 

Sorrel just starting its seasonal run. Photo by Green Deane

Sorrel just starting its seasonal run.

In some parts of the country fall is upon the landscape and final harvesting is underway before plants shut down for the winter. When I was a boy in Maine this meant scrumping apples and concord grapes. Locally our winter foraging season is just starting and while it is still warm one edible to start looking for is the Heartwing Sorrel. This tart Rumex is closely related to Sheep’s Sorrel and is used the same way, usually as an addition to salads. This time of year there will be a plant here and a plant there. Look along grassy trails, pastures or fields particularly in northern areas. In a few months locally it can cover an entire field with a ruddy pink blanket of ripening seeds.  To read more about the Heartwing Sorrel go here.

Thistle with Butterfly. Photo by Green Deane

Thistle with Butterfly. Photo by Green Deane

Need to identify a plant? Looking for a foraging reference? Maybe you have a UFO, an Unidentified Flowering Object, you want identified. On the Green Deane Forum we — including Green Deane — chat about foraging all year. And it’s not just about warm-weather plants or just North American flora. Many nations share common weeds so there’s a lot to talk about. There’s also more than weeds. The reference section has information for foraging around the world. There are articles on food preservation, and forgotten skills from making bows to fermenting food. Recent topics include: Tea, Salt and Amla, Small Bush and Flower, Ragweed? Pine Cough Drops and Needles, Odd Vine? Hunting and Trapping Ethics. Knife Accidents. Some Kind of Lespendeza and Survival Garden.  You can join the forum by clicking on the button on the upper right hand side of this page.

This is newsletter 176.  Recent problems regarding posting comments on site pages and caching issues on the forum have been at least temporarily resolved. If you have having posting problems let me know

To donate to the Green Deane Newsletter click here.

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Latex Stranger Vine. Photo by Green Deane

Very fragrant Latex Stranger Vine blossoms. Photo by Green Deane

Yellow blossoms are catching the foraging eye this week. Locally now is the time to be looking for the light creamy flowers of the Latex Strangler Vine (LSV.) You can certainly tell the plant was not named by a forager of wild food. If they had been a forager, as chef and film maker Alton Brown says, it would have been called “good eats.”

Young and old LSV fruit. Photo by Green Deane

Young and old LSV fruit. Photo by Green Deane

When I first found the vine — technically a liana — I had no idea what it was. It took a few years of shifting through scant reports until I found pay dirt in a Spanish monograph. The “LSV” is a valued and common food source in Central and South America. There it grows to the tops of tall trees and is harvested using long sticks with hooks on the end. It’s on the hit list of warm states like Florida because it can cover citrus trees shading them to death hence “Latex Strangler Vine.” There are a few other “strangler” species so “latex” was added so we know exactly which edible to hate. The leaves and fruit are edible with proper preparation and the blossoms raw (or at least a few.)

A “liana” is a woody  climbing plant that grows from the ground into the tree canopy. I suspect native grapes and Virginia Creeper would qualify as lianas. The word is from the Dead Latin ligatura, meaning a twisting or binding. From that we get ligature, a thing used for tying tightly or in music to slur or tie two notes. Ligatura then became lier in French then liana in English. To read more about the Latex Strangler Vine go here.

American Lotus Blossom. Photo by Green Deane

American Lotus Blossom. Photo by Green Deane

A second yellow blossom just starting its season is American Lotus. This species ranges far and wide and as the season progresses can in some places clog rivers even parts of the Mississippi. The largest blossom in North America (with the biggest petals) several parts are edible but prime are the seeds in the shower-nozzle like seed pod. The root is also prized but unless cultivated is a calorie-expending pain to dig out of the muck. One of the amazing facts about the American Lotus is that its seeds can remain dormant for several hundred years. Sometimes man-made lakes locally will sprout a surface carpet of American Lotus blossoms. An old lake that has been dry for decades or longer is turned into housing division with a man-made lake as part of the landscaping. The long-buried seeds find themselves in the right wet environment again and bloom. This has caused more than one home-owners association to consult experts on how to kill of the yellow blossoms. Dead lakes are preferred in subdivision because they don’t have to be tended. To read more about the American Lotus click here.

Dock seeding. Photo by Green Deane

Dock seeding. Photo by Green Deane

Another yellow seen this week are seeding docks. Though here and there I usually don’t see curly (yellow) dock that often. Merritt Fernald, who was the main botanical man at Harvard for half a century, wrote that all docks (Rumex) are edible. That’s leaving out some important details. Most of them are bitter and require many changes of boiling water to make the leaves palatable. Several make better astringent bandages than food. Still Rumex hastatulus and R. acetosella are popular nibbles and greens because of their tart taste caused by oxalic acid. Interestingly the state of Florida has a paper on R. crispus that has not been released to the public yet. No doubt it’s a baaaaaaad plant. To read more about the docks go here.

Toxic Chinaberry fruit next to grape leaves. Photo by Green Deane

Toxic Chinaberry fruit next to grape leaves. Photo by Green Deane

There are many challenges to foraging. Most but not all of them involve getting the right plant. Among other issues is harvesting the right plant when you are harvesting the right plant. Sometime you can accidentally get the wrong plant in the right place at the right time. One good example are ripe Virginia Creeper berries in among ripe grapes. To the casual eye they can look similar and the toxic creeper berries can get mixed in with the grapes (remember ripe Virginia Creeper berries are on bright red stems, grapes are not.) This past weekend I was noticing a lot of green grapes. They’ll ripen sometime around September. But in among the green grapes were the fruit you see at the right. They are green Chinaberry tree fruit, and toxic. Our wild grapes turn dark red to purple. The Chinaberry fruit turn yellow then brown. They are not golden grapes as some have thought. Dried they can be used as an insect repellant in drawers and the like but they are not edible.

Ripening Podocarpus arils. Photo by Green Deane

Ripening Podocarpus arils. Photo by Green Deane

Pushing the season. Podocarpus macophyllus has a wide range and season. Locally the bulk of them ripen in August. As you can see these are ripening in early June. While unusual that is not unheard of.  I’ve also seen them ripening in December. Extending the season extends the foraging opportunities. But do read up on them. The light-colored seed on the end is toxic. We eat instead the fleshy aril that’s behind the seed.  Podocarpus are usually trimmed to be hedge or shrubs but if left on their own they become tall trees.  To learn more about them go here.

Ganoderma curtisii. Photo by Green Deane

Ganoderma curtisii growing on an oak. Photo by Green Deane

Reishi mushrooms are not edible, but they are medicinal. As herbalism is beyond my expertise you should check with your herbalist before using any. Locally we have two common Reishi mushrooms. One grows almost exclusively on palms (I say almost exclusively because someone always comes up with an exception.) That is Ganoderma zonatum. There isn’t any controversy over its name. It’s the other Reishi, at right, that is in contention. Those of us who find it tend to call it Ganoderma curtisii. Elsewhere in the world they call this mushroom G. lucidum, or G. lucidum var. curtisii. There is a lot of conflicting opinion on what it should be called. The genus Ganoderma is fairly easy to identify by their growth habit and form. They grow on wood, are tough, and have a 90-degree shape.

Upcoming foraging classes:

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

Saturday,  June 13th, Mead Garden: 1500 S. Denning Dr., Winter Park, FL 32789, 9. a.m.

Sunday, June 14th, Red Bug Slough Preserve, 5200 Beneva Road, Sarasota, FL, 34233, 9 a.m.

Sunday, June 21st, John Chestnut County Park: 2200 East Lake Road, Palm Harbor, FL 34685 9 a.m.

Saturday, June 27th, Boulware Springs Park, 3420 SE 15th St., Gainesville, FL 32641 9 a.m.

Sunday, June 28th, Jervey Gantt Recreation Complex, 2390 SE 36th Ave., Ocala, FL, 34471, 9 a.m.

For more information or to sign up for a class go here. 

What is it and is it edible? You'd know if you read the Green Deane forum.  Photo by Green Deane

What is it and is it edible? You’d know if you read the Green Deane forum. Photo by Green Deane

Need to identify a plant? Looking for a foraging reference? Maybe you have a UFO, an Unidentified Flowering Object, you want identified. On the Green Deane Forum we — including Green Deane — chat about foraging all year. And it’s not just about warm-weather plants or just North American flora. Many nations share common weeds so there’s a lot to talk about. There’s also more than weeds. The reference section has information for foraging around the world. There are articles on food preservation, and forgotten skills from making bows to fermenting food. Recent topics include: Becoming a Wild Food Expert, Latex Strangler Vine in Blossom, Seminole Pumpkin Squash, Removing Oxalates, I Believe This Is a Tulip Tree, Virginia Creeper Again. Edible but too small, Here’s One I saw near the office, Transplanted Tree Root Structure, cultivated Apios Americana: Groundnut, My First Pokeweed, Yaupon Holly? Plantain? Sand Toads? Will My Tomatoes Make Me Pregnant? White Bugs on Smilax Tips, Poison Hemlock and Eating Birds, Study and Respect Plants. You can join the forum by clicking on the button on the upper right hand side of this page.

Newsletter #165. To subscribe to Green Deane’s weekly  EatTheWeeds newsletter, go to the upper right side of this page.

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Salting down sliced Nuphar lutea root. Photo by Green Deane

Salting down sliced Nuphar lutea root. Photo by Green Deane

Time for plan B… Well, actually somewhere around Plan E or F. Above you see a root of the Nuphar luteola/lutea.  If you’ve ever taken one of my foraging classes you have heard me rant about this plant and foraging books. All the books that mention the root say it is edible. I’ve never been about to make it palatable despite years of trying. It’s extremely bitter which had led me to believe writers who say it is edible have never tired it. I know two writers who excluded from their books because they had the same experience as me. It might be time to reassess the root.

Yellow Pond Lilies are extremely common but rarely eaten. Photo By Green Deane

Yellow Pond Lilies are extremely common but rarely eaten. Photo By Green Deane

First the historical perspective: Nowhere else on earth was a plant in this genus reported as edible except in North America. But that is a fuzzy fact for two reasons. The first is there were clearly different species. Botanists were in denial of that reality for centuries. The second is we have one centuries-old report that the natives ate the root after “long boiling” and that it tasted like sheep’s liver. Sheep’s liver would be a fantastic improvement over what it tastes like naturally. So, we aren’t quite sure which Nuphar root the native were cooking up nor beyond boiling what they might have done to it. Complicating the issue is the fact that what was once a bunch of variations within one species is now many species with here-today gone-tomorrow scientific names. It is possible there was a Nuphar luteola/lutea in Maine that was same in name in Florida and Oregon but was a different species and edible. That’s iffy because no matter what you call the plant — in North America or Europe — no one actually seems to eat it though one can find it everywhere… assuming the “it” is the same species. It is one of the most common uncommonly eaten edibles.

The red-ringed seed pod does produce edible seeds after proper preparation. Photo by Green Deane

The red-ringed seed pod does produce edible seeds after proper preparation. Photo by Green Deane

Starting in 2002 and up until I moved last fall I grew N. luteola/lutea in my backyard in a water-controlled pond. I got the starter plant from the Wekiva River. It had a wholesome life and was not sitting in tannic water all the time. As I say in my classes I tried everything I could think of over the years to make the root edible. I diced and soaked it for a week, changing the water as one does with acorns to reduce the acid load. I did the same for a month, changing the water daily. I simmered it for a week. Yes, a full week. I salted it. I dried it. I fried it. I baked it in the sun ending up with tough, bitter styrofoam-like lavender plugs.  Nothing worked which is a bit frustrating because it has the feel of eggplant and is easy to work with. The root looks like it should be edible.  As I jokingly have said in my classes for many years I tried everything but fermenting.

Cauliflower with curry lacto-fermenting. Photo by Green Deane

Cauliflower with curry lacto-fermenting. Photo by Green Deane

Fermenting… As of late I have been delving into lacto-fermenting vegetables. There are reports that such fermenting can reduce the tannic acid load of some foods. Maybe the joke was closer to the truth than I knew. What if they boiled long-fermented roots? Perhaps there was a selection process for the root, or they were fermented someway before cooking that the original reporter was not aware of. And while I don’t want this to sound like a “dumb” moment the edible seeds are bitter, too. But, letting the seed soak for three weeks in water you don’t change — while the pods rot — makes them edible. Perhaps a solution was always there for the root: fermenting them.  It’s on my list of things to do.

Simpson Stoppers have three types of leaves. Photo by Green Deane

Simpson Stoppers have three types of leaves. Photo by Green Deane

The Simpson Stopper is an odd shrub. It’s had over two dozen names because botanists can’t quite figure out just where it fits in the shrub world. It’s also a native and an up-and-coming landscape plant. Another odd thing about the multi-named shrub in that it has three types of leaves. In the picture to the left you can see three leaf tips; dimpled, round and pointed. These can be found on the same shrub.The leaf of the Simpson Stopper  is also covered with dots. Under a #10 loop the upper surface of the leaf looks like it is covered with tiny drops of water (the dots.) The underside of the leaf is often decked out in what appears to be very tiny green dots, sometimes blackish dots. If you hold the leaf to the light and use a loop you will see gold dots. The leaves can also curl under at the edge.

Simpson Stoppers are now being used as hedge plants. Photo by Green Deane

Ripe Stoppers fruit. Photo by Green Deane

Because of the effort to use more native plants the Stopper is seen more now than it used to be. Most landscaping locally includes one and they are also used for hedges. The orange to red fruit is often in pairs and has a little four-sided round pucker at the end (kind of like a little folded-in blueberry crown made of four triangles.) The closely related Syzigums have a wrinkled cross at the end of the fruit. The Stopper fruit has one or two bean-shaped seeds, two being more common, often stuck together. The flavor of the very ripe fruit is close to marmalade or sweet orange rind. Because of taste the seeds are not edible. They taste like unripened Surinam Cherries, which the Stopper is closely related to.  They are blossoming now. 

Goat on the Photo by Green Deane

Goat on the Rodopos Peninsula. Photo by Green Deane

Foraging Instructors: What many people don’t know is EatTheWeeds is also the location of the oldest and most comprehensive list of foraging instructors in the world on the internet. While most of the teachers are in North America Europe is well represented. The beginning of the list started on paper in the early 90s. Since 2008 it has been on EatTheWeeds and greatly expanded to now well over 100 teachers. Continuing efforts are made to keep the list’s information contemporary. If you know of any updates please let me know. To find the list type Foraging Instructors in the search window or find a drop down menu on the home page under the word Foraging at the top of the page. As for the goat… When for various reasons I don’t have a picture of the instructor I substitute one of a foraging goat from a peninsula in Crete. The area there is quite barren and even the tops of occasional trees are free foraging game. (Because the page has some persistent formatting issues that I think are more related to Word Press than me I save up instructor additions to the list for a one-evening battle with the computer every few months. If you have been waiting to be listed, my apologies. I should be up-to-date.)

The odd-shaped air potatoes of the Dioscorea alata.

The odd-shaped air potatoes of the Dioscorea alata.

This past week I held foraging classes in Cassadaga and Ocala. There is perhaps no better time locally to be looking for wild edibles. The weather has not turned summer hot and there’s a lot to be found. It’s much easier to go looking for some of the 7% edible species than trying to identify the 93% that aren’t edible. Of particular interest was finding a mixture of last winter’s plants with the beginning of summer species. Ending their seasonal run is Pellitory and Chickweed. At blossoming stage we found Heart Leaf Sorrel and Wild Garlic both quite easy to spot. In Cassadaga we saw a banana blossoming and Kudzu was sending out its controversial shoots. We even dug up a Florida Betony root. It is still too early to find wild yam vines. They’ll wait another two to six weeks depending upon the weather before sprouting. But, you can find their general location by looking for their odd “air potatoes” hanging off shrubs and trees. We don’t eat the “air potatoes” but we use them to find and identify the tasty root.

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

My Foraging Class Schedule:

Sunday, April 5th, Bayshore Live Oak Park, 23000 Bayshore Rd., Port Charlotte, FL 33980, 9 a.m.

Saturday, April 11th, Red Bug Slough Preserve, 5200 Beneva Road, Sarasota, FL, 34233, 9 a.m. 

Sunday, April 12th, Mead Garden, 1500 S. Denning Dr., Winter Park, FL 32789. 9 a.m.

Saturday, April 18th, Spruce Creek Park, 6250 Ridgewood Ave. Port Orange, 32127, 9 a.m.

Sunday, April 19th, Florida State College, south campus, 11901 Beach Blvd., Jacksonville, FL, 32246, 9 a.m.  To

To learn more about classes, go here. 

Chat about foraging all year on the Green Deane Forum

Chat about foraging all year on the Green Deane Forum

On the Green Deane Forum we chat about foraging all year long. And it’s not just about warm-weather plants or just North American flora. Many nations share common weeds so there’s a lot to talk about. There’s also more than weeds. The reference section has information for foraging around the world. There are articles on food preservation, and forgotten skills from making bows to fermenting food. Recent topics include Heliculture, Tincture? What Kind of Weeds? Sassafras, Cherry Bark Tea, Biting Bugs, Firebow Tinder, Sheep Sorrel, Brown Bear and Greens, Homemade Sauerkraut, Coconut Oil, Solanum sisymbrifolium seeds, Lost resource  Armadillos and Leprosy, Sprouting Palm Seeds, Plant Sources for Camphor, and What Do You See #20. You can join the forum but clicking on the button on the upper right hand side of this page.

What Do You See #21. This week it is easy. There are two edible species in the picture. What are they? Last week the edibles were Poor Man’s Pepper Grass, Sow Thistle, and Henbit. DLJ_0067

 

 

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Andy Firk, of Bamboon Grove, Arcadia, FL., lead an afternoon plant walk at the 2015 Florida Herbal COnference. Photo by Green Deane

Andy Firk, of Bamboon Grove, Arcadia, FL., leads an afternoon plant walk at the 2015 Florida Herbal Conference. Photo by Green Deane

Amongst Turpentine Pines the 2015 annual Florida Herbal Conference made educational history. Well over 500 students — a sold out attendance with a waiting list — studied a wide variety of topics from some two dozen teachers. The weather cooperated reasonably being neither too cold nor too wet. Last year it was chilly, more on that in a moment. Every year the conference had grown in attendance and variety and this year was no exceptions with dozens of topics for the herbalism student to choose from. As in previous years I led three early-morning  plant walks. Some seasonal difference were interesting.

The blossoming tips of the Western Tasny Mustard. Photo by Green Deane

Blossoming tips of the Western Tansy Mustard. Photo by Green Deane

Last year at the same location the Western Tansy Mustard was sparse. The conference was a few days earlier and it was a little colder then.  This year the Western Tansy Mustard was in profusion. Last year there was plenty of Pellitory, this year it was limited. I don’t recall many Smilax tips last year but this year they were easy to find. Also last year the tart Heartleaf Sorrel was few and far, this year many were at the peak of harvesting. Rain had brought out many mushrooms. There was also well-developed stinging nettles nearby — the best I’ve seen locally — and late-season henbit was a hit. It goes to show a few days, a few degrees either way, and a bit of rain can make a big difference in plant appearance and numbers.

The showy tops of the Heart-Leaf Sorrel. Photo by Green Deane

The showy tops of the Heart-Leaf Sorrel. Photo by Green Deane

We also learned that next year one of the world’s leading experts in mushrooms, if not the leading expert in that particular field, will be the guest speaker, Paul Stamets. That will firmly put the Florida Herbal Conference on the attendance map of conferences not to miss, not only in the south and United States but the world. The conference will sell-out quickly. It would be difficult to find anyone more involved than Stamets in exploring the use of fungi from medicine to food to industry, definitely cutting edge. The point is put the conference on your calendar for next year, plan to attend, and sign up as soon as possible. I enjoy the conferences because even though I am teaching there I always learn several somethings interesting and useful.

Pine with the pitch-collecting hardware still attached

Pine with the pitch-collecting hardware still attached

About the Turpentine Pines…. At the camp ground there are many pines that were tapped for pitch to make turpentine. Most of this was done before WWII. It’s not unusual in Florida to find an old-style turpentine pine now and then but there are many at the camp. Usually Slash Pine,  Pinus elliotti, you can identify pines used for turpentine by a long vertical breach in the bark starting near ground level. That’s where buckets were fixed to collect pine pitch. The tree tries to heal the wound with pitch thus on most of the trees you can also see dead wood. This is one reason why that method of collecting pitch was discontinued for less invasive techniques… is this a good time to mention that during the Depression and Prohibition pine pitch was used to flavor gin because customary botanicals were either too expensive or unavailable? Go to the conference next year and see the Turpentine Pines in person.

Fruiting Mulberry in Blossom. Photo by Green Deane

Fruiting Mulberry in Blossom.

Anyone who has owned a mulberry tree knows they have a heavy fruiting season. The soft mast can be hard to keep up with for a week or two but you end up with pounds of delicious fruit. If that mulberry happens to overhang a driveway or sidewalk that passageway will be temporarily purple from that fallen fruit, depending on the species. Seasonal rains usually take care of such stains. Mulberries were welcomed in the southwest United States particularly right after WWII because they are well-adapted to the arid environment and expanding cities needed landscaping. But the fruit stain did not wash off well in dry areas. What to do? Don’t worry: Government came to the rescue. Local governments banned low-pollinating fruiting mulberries in favor of non-fruiting ones such as the varieties used to feed silk worms. Those, however, are heavily pollinators, far more so than the fruiting varieties. The result of that was a dramatic increase in allergens in the southwest. What to do? Don’t worry: Government came to the rescue again:

Ripening Mulberries

Ripening Mulberries

They banned all mulberries outright, fruiting and pollinating. The solution to the non-problem — left over mulberries  — lead to the problem of allergies leading to bans of all trees in many cities such as El Paso, Phoenix, Las Vegas, Tucson, Las Cruces and Alburquerque.  It’s difficult to think a government finds banning food a solution. That’s a complex and expensive non-solution to a pseudo-problem that could have been solved by simpler means …. eating the weeds, or in this case the fruit. This is also an excellent example why government should be as small and powerless as possible.  What next? Ban peanuts? Don’t laugh because there’s more to the story.

An olive tree reported to be over 10,000 years old, between Sparta and Gythio Greece. Photo by Green Deane

An olive tree reported to be over 1,000 years old, between Sparta and Gythio Greece. Photo by Green Deane

In the southwest three species get the brunt of the blame for allergies, Mulberries, Olives and Bermuda Grass. The latter is impossible to get rid of. Mulberries live a few decades so their numbers can decrease. Olive trees can live 500 years or more. But it is rare for someone with allergies to be allergic to only three things. The menu that makes people sniffle is usually much larger.  And there is a genetic component in that allergies can run in the family. For sixty years doctors have been telling patients with allergies to move to the southwest because prior to WWII it was not a high allergen area. But now  some of the cities mentioned above have allergy counts higher than eastern cities and here’s the kicker: People with allergies have been having children with allergies. The southwest is the region of the United States in which the percentage of the population with allergies is growing … and if they all vote government could come to the rescue a third time making things like peanuts illegal. The afflicted could create a political action committee. ACHOO would be a good name… hmmm… the Allergy Coalition Heading Ordinance Objectives.

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

A tessellated Green Deane teaching a foraging class. Photo by Kelly Fagan.

Foraging classes: Please note the class at Wickham Park needs to be changed. Saturday March 7th, Wekiva State Park, 1800 Wekiwa Circle, Apopka, Florida 32712. 9 a.m. Sunday, March 8th, John Chestnut State Park: 2200 East Lake Road, Palm Harbor, FL 34685, 9 a.m. Saturday, March 21st TBA  Because of an event at Wickham Park this class will either have to be move or rescheduled.TBA.  Sunday, March 22nd, Dreher Park, 1200 Southern Blvd., West Palm Beach, 33405. 9 a.m. Sunday, April 5th, Bayshore Live Oak Park, 23000 Bayshore Rd., Port Charlotte, FL 33980, 9 a.m. Also note on April 4th I will be teaching at an annual event at Bamboo Grove in Arcadia Florida.

Green Deane Forum

Green Deane Forum

Depending on where you live foraging can be slow this time of year. But the off-season can also be a time to study up on various plants and share experiences. On the Green Deane Forum we chat about foraging all year long. And it’s not just about warm-weather plants or just North American flora. Many nations share common weeds so there’s a lot to talk about. Recent topics include Armadillos and Leprosy, My Relatives, Tofu Intake and Cognition,  Sprouting Palm Seeds, Snowfall In Florida, Plant Sources for Camphor, How California Got to Where It Is, Fire Roll, Earth A New Wild Water, Lightroom 5,  Yellowhorn (Xanthoceras sorbifolium) and What Do You See #17.

Wild peppers grow in many areas of Central and North America. The vary greatly and the exact species above is debatable. To read more about wild peppers go here. Photo by Green Deane

Wild peppers grow in many areas of Central and North America.  Photo by Green Deane

Florida natives used the ending -sasse or -sassa a lot. It means a place or a location. Thonotosassa, a city northeast of Tampa, means a place to find good flint.  Homosassa, a town and spring north of Tampa, can mean two things: River of Fishes, or, Pepper Ridge. Springs are not known for their fishes — at least near them — because of the low oxygen content of the water so we’ll go with Pepper Ridge. Wild Peppers, or Bird Peppers, are naive to much of North America and then southward into Central American and beyond. Usually trending towards spicy they are a delightful find as you rummage about the forest and field.  Where I first noticed them was years ago at Turtle Mound, which is an ancient garbage heap a few miles south of Daytona Beach. When the path splits near the top look ahead and down you should see a lot of Bird Peppers (in season which is a few months from now though dried ones are available now.) Turtle Mound, about 80 feet high, also manages to keep a year-round crop of papaya growing on it. They also don’t seem to be bothered much by insects there either.

What Do You See? Last week the major species in WDYS #17 was Poor Man’s Peppergrass, Spanish Needles and the cactus against the fence, Nopales. You can revisit the picture on the Green Deane Forum on the board What Do You See. All three can be eaten cooked and raw. In this week’s picture, What Do You See #18 there are seven edible species, four are easy to find. The answer is on the Green Deane Forum and will be published here next week.

What Do You See #18. Photo by Green Deane

What Do You See #18. Photo by Green Deane

 

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Pyracantha berries look more appealing than they taste but can be made into jelly. Photo by Green Deane

Pyracantha berries look more appealing than they taste but can be made into jelly. Photo by Green Deane

Forced vacations can turn into a busman’s holiday so when I was in Savannah, Georgia, for three days I couldn’t help but notice the edible species one could see while walking around the historic city.

Pyracanthas along Savannah's Bay Street. Photo by Green Deane

Pyracantha along Savannah’s Bay Street. Photo by Green Deane

In full fall fury were Pyracanthas, their brilliant red berries covering wrought iron fences riverside along Bay Street. Like many species in that family the Pyracantha has a small amount of (glyco-) cyanide in its seeds so they are not eaten. And the pulp of the berry has the texture of an overripe apple with a hint of that pome’s flavor. So they are usually processed into jelly, syrup or even wine. Fortunately we don’t have to remove the seeds before processing the berries. You can cook the berries seeds and all but then have to strain out the seeds. Also know that while in northern climates the Pyracantha fruit once a year in warmer climates they can fruit twice. To read more about the Pyracantha go here.

Under the shedding Ginkgo tree in Savannah is photographer Kelly Fagan. Photo by Green Deane

Fall yellow Ginkgo tree. Photo by Green Deane

My most significant surprise in Savannah was while rummaging around Colonial Cemetery. Besides a lot of noteworthy people being planted there it is also the site of a large Ginkgo tree. I would call it maturing but as they live to be thousands of years old identifying exactly when a tree is mature is a bit iffy. However, they do fruit when fairly young. All the Ginkgo trees I have seen in North American have always been on the young side even when fruiting, around 12 to 15 feet. This specimen was approaching 35 feet and was in attractive fall foliage. The bark resembled an oak and had a few holes where the insect-eating birds had scrounged for lunch. Historically the first US ship to go to China and back was in 1784-85 thus it is doubtful there are any Ginkgo trees more than 330 years old or so in North America. However, some Ginkgo trees were reportedly planted in Augusta, Georgia as early as 1801-02 in honor of George Washington. To read more about the Ginkgo go here.

Swinecress is one of the tastier micro-mustards. Photo by Green Deane

Swinecress is one of the tastier micro-mustards. Photo by Green Deane

One discovery found under my feet was Swinecress. It is strictly a wintertime species in Central Florida but as I was some 300 miles farther north it was easy to find under underfoot. Also along the streets were Pony Foot, Florida Betony, Pellitory, and at least two species of Oxalis, the smaller native yellow-blossomed Oxalis and the larger pink-blossomed one from the Caribbean Islands. Swinecress is pleasant and quite tasty, always a pleasure to harvest.  It is also nearly impossible to mis-identify. The only other species that comes close to it — and remotely so only because of the seed arrangement — is Goosegrass, a velcro-like spring-time edible. To read more about Swinecress go here.

Related to the mints Henbit is a sweet winter green. Photo by Green Deane

Related to the mints Henbit is a sweet winter green. Photo by Green Deane

Another wintertime visitor I have yet to spy locally this season is Henbit. In Savannah it was actually flowering. Further north it is a spring-time species. Here it likes the cooler winter. In the mint family it’s unlike many of the southern winter or north spring greens. It is mild to sweet in flavor, not peppery, bitter or sharp like many seasonal greens can be. The square stem, scalloped leaves and mint blossoms help in the identification. To read more about Henbit and it’s relative the Dead Nettle go here.

Also fruiting red on Bay Street was a holly, perhaps a Yaupon. Photo By Green Deane

Also fruiting red on Bay Street was a holly, perhaps a Yaupon. Photo By Green Deane

One of my Savannah mysteries is what appears to be a Yaupon Holly, the one the natives used for a caffeinated tea or as a decoction an an emetic. I say it “looked like” because the leaves were right but it had more berries than one usually sees on a Yaupon Holly locally. Such red sprays are usually found on the Dahoon Holly. The bark looked more like a Dahoon Holly than the Yaupon but the leaves were wrong for a Dahoon Holly. So it is a temporary  mystery tree, looking close to a Yaupon Holly but not exactly enough for a good identification. Perhaps it is some other holly. To read about the Yaupon Holly go here.

Winter Cattails, Savannah Wild Life Refuge. Photo by Green Deane.

Winter Cattails, Savannah Wildlife Refuge. Photo by Green Deane.

On my last day in Savannah I did manage to barely get into South Carolina by visiting the Savannah National Wildlife Refuge, which in places is a sea of cattails. No starving there. Saw true thistles — nice edible roots — dock and seeding plantagos. They looked European but I did not dig out the taxonomy books to make sure. Our native plantagos are past season. A few hundred miles can make quite a difference. When I was young growing up in Maine we viewed a hundred miles as two weeks of weather. So 200 miles south they were a month warmer into the season, and two hundred miles north they were a month cooler behind us. This also affects the length of the growing season. Indeed, they raise tobacco in Connecticut. The Solanaceae species they settle for in Maine is potatoes.

I am often asked about herbal medicine. My answer to the inquirer is often the question: Are you a cook or a baker? Their answer is instructive.

While one person can be a good cook and a good baker they usually are not both. Usually one is a very good cook and a mediocre baker or a very good baker and a mediocre cook. Why? They are two different mind sets, as can be foraging for food and herbal medicine.

Too many cooks spoil the broth...

Cooking leans towards the creative…

Cooking tends to be more flexible than baking. If a recipe calls for a cup of water many a cook will try a cup of wine, or milk, or beer. If a recipe calls for liver emu might work. There can be experimentation and non-directed creativity. Bakers are more like chemists. They follow recipes and often they must do so carefully or they end up with a mess. When a baking recipe calls for a certain size pan, a certain temperature of the sugar, and a specific amount of time in the oven, it means exactly that, no taking liberties, no changing ingredients, no changing the size of the pan, follow the recipe exactly or the chance of failure increases greatly. Dionysus and Apollo, creativity, restraint. Foraging and herbalism are so cleaved. I happen to be a genius cook but an imbecile baker. My mother was horrible at both. For us TV dinners were gourmet, fast food take out was a god send, and when I joined the Army the mess hall food was so good in comparison I thought I had died and gone to heaven.

Herbalism and baking is more scientific...

Herbalism and baking are more scientific…

There is another separation between forager and herbalist. I spend a lot of time and care to make sure the plant I have eaten does not remind me that I ate it. I want to enjoy it and move on. I do not want to be reminded in an hour or two or more than I consumed it. An herbalist has a very different point of view. They want the plant to do something after its use. In fact, often they are counting on it, and sometimes quickly, too. Where I just make sure I’ve got the right plant and preparation, they have preparation, dose, and effects to consider. For the herbalist it’s like baking or being a pharmacist: Know you materials, use them in a particular way, create an effect, and measure the effect. It’s really the difference between the chemist and the artist.

So yes, I know many herbals plants, and make it a point to mention herbal uses of plants particularly when confirmed by modern research. But I am a forager, not a herbalist. And I suspect mushroom hunters have to be even more dedicated to detail than herbalists. Then again, if they are not, it is a self-correcting problem.

Pellitory growing from Savannah Stone Steps. Photo  by Green Deane

Pellitory growing from stone stairs. Photo by Green Deane

Upcoming classes: Saturday, January 3rd, Mead Garden: 1500 S. Denning Dr., Winter Park, FL 32789. 9 a.m.; Sunday, January 4th, John Chestnut State Park: 2200 East Lake Road, Palm Harbor, FL 34685, 9 a.m.; Saturday, January 10th, Wickham Park: 2500 Parkway Drive, Melbourne, FL 32935-2335, 9 a.m.; Sunday, January 11th, Dreher Park, 1200 Southern Blvd., West Palm Beach, 33405, 9 a.m.; Saturday, January 24th, Red Bug Slough Preserve, 5200 Beneva Road, Sarasota, FL, 34233, 9 a.m.; Sunday, January 25th, Bayshore Live Oak Park, 23000 Bayshore Rd., Port Charlotte, FL 33980, 9 a.m., meet at the parking lot at the intersection of Bayshore Road and Ganyard Street. For more information about classes click here.

Plantagos in Savannah National Wildlife Refuge. Photo by Green Deane

Plantagos in Savannah National Wildlife Refuge. Photo by Green Deane

Eat The Weeds On DVD. My foraging videos do Plantagos and scores of other edible plants. The set has nine DVD. Each DVD has 15 videos for 135 in all. Some of these videos are of better quality than my free ones on the Internet. They are the same videos but many people like to have their own copy. I burn and compile the sets myself so if you have any issues I handle it. There are no middle foragers. And I’m working on adding a tenth DVD. To learn more about the DVDs or to order them click here.

Gingkoes, a recent topic on the Green Deane Forum. Photo by Green Deane

Gingkoes, a recent topic on the Green Deane Forum. Photo by Green Deane

On the Green Deane Forum we post messages and pictures about foraging all year-long. There’s also a UFO page, for Unidentified Flowering Objects so plants can be identified. Recent topics include: Ginkgo Tree, Flint Knapping, Squash? Hawthorn Catsup, Your Traditional Thanksgiving, Paw Paw Seeds, Flint Knapping, Dried Persimmons, Tell You Love Them, Indian Pipes, Amaranth, Mushrooms: Winter Is Here Six Weeks Early, Chicken of the Woods, Coco Plums? Bush has THorns, Acorns All Colors And Sizes, Turn On The Water, Nanoscopy, Puff on This, Lab To Determine Plant Composition, Orange Red Berry, Atlatl, Odd Trees, and a Grinder for Tough Roots. The link to join is on the right hand side of this page.

Emily Ruff

Emily Ruff

Now is the time too to think about going to the Florida Herbal Conference in late February, organized by Emily Ruff. I’ve taught edible plants there for the last three years and will be there again this year. In fact I plan to spend a lot of time there. It’s a must for all southern herbalists and well as those northern ones who want to escape the cold and study their craft in the dead of winter. It always has interesting speakers and great classes. For more information and to register go here.

If you would like to donate to Eat The Weeds please click here

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Red Mulberry

Ripening “Red Mulberries.” Photo by Green Deane.

A mulberry pie is a blackberry pie on steroids: More flavor, more seeds, and more about that in a moment. Locally the Red Mulberries are coming into season. You can find trees with ripe fruit, still green fruit, and many in between. My weeping mulberry (it weeps because I trained it to) is producing a pint a day at the moment, after the birds have their breakfast.  This will last for a couple of weeks. Besides the berries young leaves are edible cooked.

White Mulberries have become naturalized in North America

White Mulberries have become naturalized in North America

Mulberries are usually viewed poorly by traditionalists for landscaping because they consider them “trashy.” This means the trees drop ripe berries on driveways or sidewalks staining them purple… or worse –  GASP –  on vehicles. As foragers we can see how that problem is really not a problem but many self-seeding mulberries are cut down for that over-fed reason (people worried about where their next meal comes from do not cut down producing fruit trees.)

That said mulberries are also good for your social life, or at least mulberries were for mine and here’s how: I made mulberry pies. Inviting ladies up to your place to see “etchings” was quite passé, sweating together in the gym was not yet in, and bars are always just too loud. But saying something like “I’m baking mulberry pies this weekend, would you like to try some?” hath charm… and it said I cook. Add dancing and one’s social calendar is always full. Unlike a blackberry pie, however, one needs to add just a little acid to each pie — a tablespoon white vinegar will do — and they perk up with an added tablespoon or two of real butter. To read more about mulberries go here.

Magnolia Blossom Vinegar

Magnolia Blossom Vinegar

When I first started my website some five years ago I needed a name. Eat Weeds seemed like a good one.  But a British fellow, Robin Hartford, beat me to it so I became “Eat The Weeds.” The rest, as they say, is botanical history. Not surprisingly we have many plants in common as the weeds of Great Britain and Europe came west to North America with the colonists. (One also finds them in Australia and South Africa.)  I spent a good amount of time in England teaching there long ago. It’s from the Brits I learned that our Southern Magnolia blossom petals make a nice condiment. I mince the petals and pickle them in a Sweet & Sour solution. This week I noticed Robin — who’s very active in the foraging community — has an article on making “Magnolia Blossom Vinegar.” Here’s the link. 

Not everyone like the flavor of Surinam Cherries. Photo By Green Deane

Not everyone like the flavor of Surinam Cherries. Photo By Green Deane

Also fruiting now are Surinam Cherries. They aren’t really cherries and don’t taste like cherries. A month ago they were ripening in south Florida 200 miles away. I picked a few in my yard this weekend off a daughter tree. The mother tree is still ripening. Looking like little red pumpkins (though one variety is black when ripe) it’s a fruit you either can eat or can not. You will either find its flavor acceptable or you will not. No middle-of-the-roaders on this one. But if you are going to try one make sure it is very ripe. The unripe fruit taste awful. To read more about the Suriname Cherry and how to find a really ripe one go here.

What Do You See 10? While taking a walk along Soldier’s Creek last week the sun was highlighting a spot. Two of the plants in the dappled light were interesting. One is quite edible, the other is quite deadly. Can you identify the two species in the photo below? The answer will be here next week or you can go to the Green Deane Forum and find it now.

What Do You See #10. Photo by Green Deane

What Do You See #10. Photo by Green Deane

The answer to last week’s What Do You See #09 is below.

What Do You See 09. Photo by Green Deane

What Do You See 09. Photo by Green Deane

This is one of those photos where you ask yourself do I stop at the genus or do I go for the species as well? Number one is a dock and number two is a true thistle. As all docks and true thistles are (theoretically) edible we don’t have to delve into which species but it is good form to do so.  In this case we have, I think, Bitter Dock, Rumex obtusifolius, and Nuttal’s Thistle, Cirsium nuttallii and several of them. We also have other docks and thistles in the state but in the area of Florida where this picture was taken, Hardee Country, they tend to be those two species. And when I say theoretically edible the Bitter Dock is… well… bitter. And the thistles can have more spines than worth the bother. When as large basal rosette, however, the root is choice but there is less to eat after they start flowering like these.

https://www.eattheweeds.com/rumex-ruminations/

https://www.eattheweeds.com/thistle-touch-me-not-but-add-butter-2/

Green Deane starting a plant walk at the 2014 Florida Herbal Conference.

Green Deane starting a plant walk at the 2014 Florida Herbal Conference.

Green Deane’s Upcoming Foraging Classes: Saturday, April 12th, Florida State College,  south campus, 11901 Beach Blvd.,  Jacksonville, 32246 9 a.m. Sunday, April 13th, Wickham Park: 2500 Parkway Drive,   Melbourne, FL  32935-2335,  9 a.m. Saturday, April 19th, Boulware Springs Park, 3420 SE 15th St.  Gainesville, FL 9 a.m. Sunday, April 20th, Jervey Gantt Recreation Complex, 2390 SE 36th Ave.,  Ocala, FL 9 a.m.

Book Review: Foraging With Kids, by Steve Brill, ISBN 978-0-9851554-0-7, Copyright 2014.

What does a famous forager do when he becomes a father? Writes a foraging book for kids, and their parents,  grandparents, and teachers. 

I’m sure the inspiration for Steve’s fourth book was when his daughter, Violet, became old enough to know a clover from an oxalis. Thus Foraging With Kids is more than just a guide to foraging: It’s a father’s labor of true love for his daughter and all children. It’s also a good book for adults.

Brill leading a foraging class for kids.

Brill leading a foraging class for kids.

When to teach children foraging is question that only puzzles modern parents. In the not-too-distant past your parents, relatives and villagers showed you what to eat. Although a child you were very involved in the harvest. Little hands are quite good doing necessary little tasks like collecting and opening acorns. Whether the plant back then had a name or not was of little importance. What was important is you learned through every day living what you could eat, what was medicinal, and what was deadly. Without trying you learned harvesting, storage, preparation, and avoidance. In lean times you also learned to go without. Gathering food was a prime focus of your life. But what about now when most parents don’t forage and kids think food comes from a store? How and when do you start?

Even children carefully pick edible blackberries

Even children carefully pick edible blackberries

First let’s examine a difficult topic all parents will be concerned about. Children are very interested in exploring the plant world around them. The problem is we surround them with poisonous plants, a practice I have yet to understand. We moved off the farm where we were surrounded by cultivated and wild edibles to suburbia where we surrounded ourselves with toxic species. The “why” of that should be worthy of a PhD. thesis. Given such an environment children — usually toddlers or so — comprise the vast majority of plant poisonings in the United States, again not with wild plants but the colorful toxic ornamentals in or around their home. Another poisoning reason is that young creatures, be they child kind, bovine, equine, feline or canine, will chew on stuff that tastes bad or even physically injures them. Why? Because they have not yet learn to discriminate tastes and sensations. There is a time when children are too young to forage. But once they express preferences the game is on. Steve’s daughter, with supervision, started foraging at age two. Equally as important she was learning what plants to avoid. We drown proof our kids so they can enjoy swimming. Why not plant proof them so they can enjoy foraging?

There are a lot of science lessons and plant stories in Brill's book.

There are a lot of science lessons and plant stories in Brill’s book.

From an educational point of view foraging is more than just about plants. As Steve writes “Foraging is true education for kids, especially with all the associated activities and questions it elicits. These include science, stories, folklore, history, poetry, games, art, cooking and eating natural foods, learning about health and nutrition, discovering where food comes from, and from the experiences of making discoveries, exploring, and playing in nature.” The reason why is that plants were (and still are) extremely important to humanity a point that’s easy to ignore in the modern village.

You can turn a park into a classroom.

You can turn a park into a classroom.

While the book is quite suitable for adults it does have tips on how to present the material to children and how they learn, which as a former school teacher I can appreciate. The goal is to have them learn a few plants well rather than a lot of plants generally. It is also the author’s intention to make that interesting and fun, no small challenge. There are activities the kids can do on their own (including games) and adult-supervised activities. From a teacher’s point of view there is a lot of material for lessons plans. From a home-schoolers point of view it can be a year-long text book meeting various science requirements.

Brill uses a variety of images and information to help you identify a plant.

Brill uses a variety of images and information to help you identify a plant.

One forager I studied with, Dick Deuerling, who died last year at 92, used to say often: “I only eat the good stuff.” To that end Brill has featured 76 of the best-tasting, most common and or easy-to-identify species of the 5,000 plus edible species in North America (none with toxic “look-alikes.”) Brill has also solved a common problem by including original vegan recipes which is quite a bonus because recipes for some wilds foods are near impossible to find.  Thus kids (and you) can not only learn about plants and the treasure hunt of finding them but also cooking and eating them as well.

You can learn to forage through all four seasons.

You can learn to forage through all four seasons.

Brill also advises us to intentionally look for edibles plants, a view I strongly endorse. While this average can change depending where you are on earth, about 93% of the plants around us are not edible. It’s much more efficient to look for the 7% that are edible. Beginners tend to get very involved with the 93% that are not edible which can lead to frustration and wasted time. They see a plant and want to know if it is edible rather than trying to find a specific edible species. Brill gets you started on finding the edibles with season and habitat guides. The general foraging outlay of the book begins with winter plants — yes you can forage in the winter even in northern climates. Brill lives in New York City. Then comes seaweeds, best in spring, herbs as they arrive in the early to late spring, and edible flowers which are usually mid- to late spring. Fruits and berries usually found in summer followed by nuts and seeds in fall. He also covers some classic mushrooms. Wisely included are some plants to avoid like poison ivy and poison sumac.

Steve and daughter Violet on the cover of Foraging With Kids.

Steve and daughter Violet on the cover of Foraging With Kids.

Foraging With Kids is not a guide book from someone in the early years of a career. It’s a major work approaching 400 pages from someone with decades of study and experience. You are getting a distillation of foraging knowledge even if the focus is on adapting the material for children. The foraging facts are the same regardless of your age. The book itself is illustrated with pictures not only of the plants but leaf types, plant types and roots. While I think the book is quite usable by adults if you want a wider view Brill has three other foraging books and an application. That said the basic steps Brill includes in Foraging With Kids are good for any beginner regardless of age. They include developing plant identification skills and the art of avoiding pollution.  As I explain my foraging students it’s fairly easy to tell a cat from a fox and a fox from a dog. You learned that without much study and you can do the same with plants. They’re not hard to learn. The more difficult skill is deciding if the ground the plant is in or if the water it is getting is wholesome.

Central Park, New York City.

Central Park, New York City.

Other than him living in New York City, this country boy envies Brill in some ways. I always intended to have a family but ended up a lifelong bachelor (Steve nearly did, too.)  As I started out as a teacher I would have like to have written a foraging book for kids. It’s one of those things one thinks about. But perhaps being a teacher was and is not enough. Perhaps it requires something special from the heart of a parent like being a dad.

Foraging With Kids is available in hard copy and as a PDF. As a published author I encourage you to get it or his other titles directly from him. It means less fees going to an assortment of middle moochers. You can contact Brill here.

Green Deane starting a plant walk at the 2014 Florida Herbal Conference.

Green Deane starting a plant walk at the 2014 Florida Herbal Conference.

Though your foraging may drop off during the winter now it’s spring and a great time to study wild edibles with my nine DVD set. Each DVD has 15 videos for 135 in all. They make a great gift. Order today. Some of these videos are of better quality than my free ones on the Internet. They are the same videos but many people like to have their own copy. I burn and compile the sets myself so if you have any issues I handle them personally. There are no middle foragers. And I’m working on adding a tenth DVD.  To learn more about the DVDs or to order them click here.

To donate to the Green Deane Newsletter click here.

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Even from a distance the fruit of the Latex Strangler Vine is easy to spot. Photo by Green Deane.

Even from a distance the fruit of the Latex Strangler Vine is easy to spot. Photo by Green Deane.

Young Latex Strangler Vine climbing towards the sun. Photo by Green Deane

Young Latex Strangler Vine climbing towards the sun. Photo by Green Deane

How do you find wild edibles? It’s a combination of things but getting the plant inside your head is definitely paramount. Once you do it will stand out in a crowd of plants just like your friend’s face will in a photo of a lot of people. The color of a plant or fruit might catch your eye, too. That’s how I found my first Natal Plum by wondering what the bright red fruit was. Another clue with some species is outline. This is often common with trees. It is also the case of the Latex Strangler Vine, above. Outline. While I was wandering around the place mentioned below with the Dandelions entry I glanced at a nondescript shrub — a Baccharis — and saw an outline that can only be the latex vine, a prime edible but not this time of year. However this is a good time to collect the seeds to plant … ah… no… ah…. to destroy it because it is an invasive species. (That keeps me from getting Native Plant Society hate mail. I already get turtle lovers’ hate mail.) The vine’s growth and fruit give it a distinct look. You really don’t have to search for the plant. The Latex Strangle Vine yells “here I am!” To read more about it go here.

Sometimes opinions have to be revised. For a long time I have said Dandelions don’t like Florida. I rarely find them, and then only a few, just one or two scraggly things. They are so uncommon in my experience that I can remember with clarity all of the places I have seen them over the years here. That view has to change.

Yes Virginia, there are Dandelions in Florida. Photo by Green Deane

Yes Virginia, there are Dandelions in Florida. Photo by Green Deane

A new road near here skirts a large chunk of defunct property. As I drove by I noted some plants that looked eligible for the weekly “What Do You See” photo below. I went back to find a fantastic array of edible weeds and among them huge Dandelions; hundreds if not thousands of them. I saw more Dandelions in one visit there than I have collectively in over 30 years in Florida. The big botanical question is why, and the lesser question is why was the ground so uneven and there a lot of dry ponds? I can answer both: It’s an abandoned golf course. That means the original turf could have been brought in from somewhere else. Another possibility is the property does not get enough rain to support a green but it hasn’t been discarded long enough to have many trees. Perhaps Dandelions thrive there. Not only will I be going back for some Dandelion greens but roots as well… and revive my Florida Dandelion opinion. If you live locally and want to know where this property is email me. You can read more about Dandelions here. 

Pyrrhopappus carolinianus,

Pyrrhopappus carolinianus, one of several False Dandelions

A related foraging conumdrum is False Dandelions, in this case Pyrrhopappus carolinianus, but also common is Hypochaeris radicata. They can sometimes look close to the real thing. I saw a couple this past weekend in Jacksonville, one that leaned heavily towards Dandelion and one that leaned towards False. At a quick glance the False Dandelion usually has skinnier leaves, lighter yellow  petals (rays) and have, when look from directly above, black specks which are missing on real dandelions. You can read about several species of False Dandelions here.

Stonehenge CartoonThis week brought the continuing insanity of seasonal time change. There’s an editorial about said over on the left side of this page.  I prefer Standard time (that we just left) to Daylight Savings Time which you are now on. I say you because I stopped flip-flopping years ago. I stay on Standard Time. I am not so much against Daylight Savings Time time as I am the change twice year. Pick a time and stay with it. I got the time and direction gene. Time change — like time zone travel — really ruins me for a long time. It takes me months to adjust.  So I don’t change. I don’t change my clocks. I go to bed and get up at the same time. The Beasts About The Bungalow get fed at the same time. I just keep in mind that when I have to interact with the outside world it thinks it’s an hour ahead of me until the fall, when sanity returns. Even when I was involved with corporate America I did not change time. I just went to work an hour earlier, that’s all. And I stopped watching television regularly in 1977 so that’s never been a chronomatic problem. If we refuse to change time this now-costly mistake will go away, in time…

What do You See? #06 has three edibles in it… well, one for certain, two by some tastes, and three stretching it a bit.

What Do You See #06. Photo By Green Deane.

What Do You See #06. Photo By Green Deane.

What Do You See? #05. Below: Number one is spiny sow thistle.  Number 2 is swinecress. There are several Swinecress so it might not be the exact same species you have locally. Three is Spanish Needles. Four was also in last week’s photo, a wild geranium.  Number 5 is a bit of a mystery. It is some member of the mustard menagerie. I have looked at the blossom under 30x and it is a mustard member. But which one is elusive. As it is in the greater mustard group it is edible even though I don’t know exactly what it is.

https://www.eattheweeds.com/sonchus-sow-thistle-in-a-pigs-eye-2/
https://www.eattheweeds.com/coronopus-didymussquamatus-smelly-pot-herbs-2/
https://www.eattheweeds.com/spanish-needles-pitchfork-weed/
https://www.eattheweeds.com/erodium-circutarium-geranium-carolinianum-two-bills-you-want-to-get-2/

What Do You See #5. Photo By Green Deane

What Do You See #5. Photo By Green Deane

SpringIsHereBarring any severe change in the botanical continuum spring species will be up soon where you live.  Locally it is nearly here now. Our average last frost date is Valentine’s Day. The last local frost on record is April 29th. There is a full moon at the end of the month, which is usually our last cold blast of the season. We are, as they say, on the cusp between winter and spring. Our true winter species are fading fast (Chickweed and Nettles.) Our spring greens are in full force (Sow Thistle and Rumex.) There’s even a hint of summer. My Sunday foraging class got to see a Wild Cucumber.

HauloverCanalMixMap

Ariel view of Haulover Canal.

Upcoming foraging classes: You will see that Haul Over Canal has made the schedule. We get there once or twice a year. It’s the most inhospitable site I visit. No drinking water. No bathroom to speak of. And the federal authorities can close it any time they want. Still, it is an interesting site and we do a lot of walking there. The following week is Lake Woodruff National Wildlife Refuge. It is a similar story there: A lot of walking and no facilities. But they are both good places to visit now and then. This weekend I am in New Port Richey and Sarasota.

Saturday, March 15th, John Chestnut Park,  2200 East Lake Road, Palm Harbor, FL 34685. 9 a.m.

March 16th, Red Bug Slough Preserve, 5200 Beneva Road,  Sarasota, FL, 34233. 9 a.m.

Saturday, March 22nd, Dreher Park, 1200 Southern Blvd.,  West Palm Beach, FL.,  33405. 9 a.m.

Sunday March 23rd, Bayshore Live Oak Park, 23000 Bayshore Rd., Port Charlotte, FL 33980, 9 a.m.

Saturday, March 29th, Haulover Canal, Merritt Island National Refuge, 9 a.m. See details below.

Sunday, March 30th Mead Garden,  1500 S. Denning Dr., Winter Park, FL 32789, 9 a.m.

Saturday, April 5th, Lake Woodruff National Wildlife Refuge, 2045 Mud Lake Road,  DeLeon Springs, FL 9 a.m.

Green Deane and Tsamiko.

Green Deane and Tsamiko.

Though your foraging may drop off during the winter it’s a great time to study wild edibles with my nine DVD set. Each DVD has 15 videos for 135 in all. They make a great gift. Order today. Some of these videos are of better quality than my free ones on the Internet. They are the same videos but many people like to have their own copy. I burn and compile the sets myself so if you have any issues I handle them personally. There are no middle foragers. And I’m working on adding a tenth DVD.  To learn more about the DVDs or to order them click here.  

If you have a short article about preparing or consuming edible wild plants you want considered for the newsletter please send them to Green Deane via the newsletter email address.

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