Edible Plant Recipes
Many people when they get into wild edibles usually just nibble them on the trail while hiking. However it's much more enjoyable and healthier to add them to your diet with things you already consume. Though it's not always easy and it takes trial and error. This page and these recipes are an aim at helping you get some things you already eat from wild edible plants. These recipes are simple, easy to follow, and can be improvised and changed in a number of ways. Feel free to experiment, that's half the fun!
Curly Dock Pancake
1/8th cup of curly dock seed flour
approx. 1 tbsp. of butter(melted)
1/4 cup of flour
dash of salt
1 tbsp. maple sugar for taste
1 egg
2-3 tbsp. of milk
approx. 1 tbsp. of butter(melted)
1/4 cup of flour
dash of salt
1 tbsp. maple sugar for taste
1 egg
2-3 tbsp. of milk
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Mix dry ingredients together. Then mix dry ingredients with butter until clumps form.
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Add egg and milk then beat till smooth and well mixed.
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Pour half of batter into well greased pre-heated skillet and cook a couple minutes on each side, until browned.
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Serves well with wood sorrel syrup and butter.
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Wood Sorrel Syrup
1/2 cup chopped wood sorrel leaves, flowers, pods
1 cup of water (hot)
1/2 cup sugar
1 cup of water (hot)
1/2 cup sugar
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Get cup of water hot, then steep wood sorrel leaves, flowers, and pods for five to ten mintutes.
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This makes a refreshing drink in itself, however we are going for syrup here so we want to add our 1/2 cup of sugar to the flavored liquid.
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After adding the sugar bring it to a slow and steady simmer. Simmer until thickened to the consistency you want. As it's simmering, check it occasionally by putting some of it into a separate container to let it cool.
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After your syrup is done you can use it right then or jar it and it will store in the fridge for up to a couple months.
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Garlic Mustard Spread
1 1/2 cups of fresh Garlic Mustard Leaves (cut)
4-6 Tbsp. of mayonnaise
1-2 tsp. of garlic powder
dash of salt
1/2 tsp. of cracked black pepper
dash of celery seed, paprika, dill
4-6 Tbsp. of mayonnaise
1-2 tsp. of garlic powder
dash of salt
1/2 tsp. of cracked black pepper
dash of celery seed, paprika, dill
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Finely chop Garlic Mustard leaves with a knife. You can use a food processor for this if you want.
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Mix leaves with mayonnaise and seasonings then mix well.
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When done, store in a jar in the fridge. Works well for chip dip, or baked on meats as well as a spread for sandwiches and wraps.
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Acorn Squash Bread
3/4 cup Acorn Flour
1 1/2 cups of regular flour
1 cup of Butternut Squash puree
1/2 cup of maple sugar
drizzle of wildflower honey
two eggs, approx. half a cup of cream
a pinch of salt
season to taste with cinnamon, clove, nutmeg, and ginger
1 1/2 cups of regular flour
1 cup of Butternut Squash puree
1/2 cup of maple sugar
drizzle of wildflower honey
two eggs, approx. half a cup of cream
a pinch of salt
season to taste with cinnamon, clove, nutmeg, and ginger
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Combine Acorn flour, regular flour, sugar, and a pinch of salt in a large bowl and mix well.
Add 1 cup of butternut squash puree and mix well until clumps start to form. |
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Add two eggs and an approx. half cup of cream.
Then mix until the consistency of cornbread, kind of runny. Add honey and spices to taste. I used cinnamon, clove, nutmeg, and ginger in mine. Pour into greased baking pan that you'd use for cornbread and put into oven preheated to 375 deg. |
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