Knowing what you can harvest or nibble on as you hike adds fun to nature outings
Peterborough Examiner – August 9, 2024 – by Drew Monkman
When I’m walking through the woods of the Canadian Shield, I always keep an eye open for wintergreen. It’s a small, ground-hugging plant with leathery leaves and red berries. I love to chew on the leaves or fruit for the wintergreen flavour, and then spit them out.
In a society overflowing with store-bought food of every type imaginable, it’s easy to forget that our fields and forests also offer many tasty delights. But the allure of the edible wild goes beyond the food itself. Heading out into nature in search of edible species is akin to hunting or even birding; there is great pleasure in simply searching. Also, when you forage for wild food you become more curious about the plants or mushrooms themselves and maybe how they were used by Indigenous peoples. It’s a way to fix them in your memory.
Guidelines
As Robin Wall Kimmerer explains in her classic book “Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants”, it’s important to practice a protocol known as the Honorable Harvest when collecting plant material. These are the ethical rules of thumb that govern foraging, “so that the world is as rich for the seventh generation as it is for us.” They include never taking the first, nor the last food item; taking only what you need; harvesting in a way that minimizes harm and doesn’t impede a plant’s ability to thrive in the location where it’s growing; never wasting what you’ve taken; sharing the food; and giving thanks for what nature has provided you.
Be sure to accurately identify the species you wish to forage (the iNaturalist app can come in handy); avoid plants that may have been exposed to pollutants or pesticides from busy roads or nearby farms; and only drink or eat a little at a time, especially if it’s something you’ve never tried before.
Here are some plants and two easy-to-identify mushrooms that you can forage in mid-summer through fall. Detailed recipes can be found online or in the resources I’ve included at the bottom.
Fruits and seeds
Henry David Thoreau once wrote that “it takes a savage or wild taste to appreciate a wild fruit.” That being said, many wild fruits have a delicacy of flavour that compete quite favorably with agricultural varieties.
1. Riverbank grape (Vitis riparia) – This native, woody vine with maple-like, toothed leaves grows most everywhere. The grapes are dark blue to black with a waxy coating. If you want to taste them directly from the vine, they are sweetest after the first heavy frost. Wild grapes make excellent jellies and jams.
2. Raspberries and blackberries (Rubus species) – Both of these plants can be common along roadsides and in thickets. Raspberries have numerous fine prickles on the stem, while blackberries have large, well-spaced spines.
3. Common elderberry (Sambucus canadensis) – This common shrub of damp habitats and wetland edges has opposite, compound leaves. In early summer, clusters of cream-coloured, edible flowers grow in abundance. The purple berries ripen in mid-summer. Although inedible raw, the berries can be used for jams, pies and even wine. They also attract birds.
4. Acorns (Quercus species) – The nutritious acorns of all of our native oaks can be prepared for use as flour or roasted to enjoy like other nuts. Look for fully mature acorns that still have their caps. Two pounds of acorns yield about three cups of flour. First, however, you must leach out the bitter tannins, either through boiling or soaking shell-less acorns. For details, go to https://rb.gy/e6qb0t.
Roots, shoots & leaves
1. Sarsaparilla (Aralia nudicaulis) – Abundant in the woods of the Canadian Shield, “wild licorice” has three stalks, each with three or five leaves. Unlike the somewhat similar looking poison ivy, the leaves have fine teeth. A woody root runs on or just below the soil. The root can be eaten as an emergency food and is said to be a wonderful source of energy. It is also used in some root beer recipes.
2. Watercress (Nasturtium officinale) – This small, evergreen, prostrate plant has opposite, oval-shaped leaves and a green tangled mass of shoots. It grows in shallow, running water and can be harvested year-round. In summer, watercress has small white flowers. It is one of our most nutritious wild foods. Watercress can be eaten raw in salads or as a cooked green. It’s also fun to nibble on while hiking.
3. Cattail (Typha species) – Cattails, unlike bulrushes with which they’re often confused, have large, velvety, hotdog- shaped seed pods. The roots, stalks, flower spikes and pollen of the plant are all edible. Eating the shoots is easiest. Grab a young shoot at its base and pull up until it breaks off. Peel off the outer layers. Eat raw, sautéed, or stir fried. The roots, too, are delicious. They can be grilled, baked, or boiled and taste somewhat like asparagus.
Teas and “sumac-ade”
Numerous common plants can be brewed into tasty teas. You can do this during the hike itself or when you get home. If you wish, you can also add some lemon juice and honey or sugar.
1. Eastern white cedar (Thuja occidentalis) – Place four sprays of fresh cedar leaves in a medium-sized pot of gently boiling water. Leave for about 10 minutes until the water is tinted light green. Young spruce needles can also be used in the same manner. Cedar and spruce are rich in vitamin C.
2. Wintergreen (Gaultheria procumbens): Also known as teaberry, this small, glossy-leaved plant creeps along the forest floor, usually in areas with conifers. Take a few healthy looking leaves and steep them in boiling water for a few minutes.
3. Mint (Mentha sp.): This herb has a four-sided stem, pinkish flowers and usually grows in moist areas. It has a strong mint smell. The leaves can be eaten raw or used to make iced mint tea. Just tear up a handful of leaves (to release more flavour) and place in a heat-safe bowl. Pour in boiling water and allow to steep for 10 minutes.
4. Wild ginger (Asarum canadense): This plant of rich woodlands smells and tastes like commercial ginger. The leaves can be made into fragrant tea, while the rootstalks can be used fresh, dried or ground as a spice.
5. Teas can also be made from the fragrant leaves of sweet-fern (Comptonia peregrina), wild bergamot (Monarda fistulosa), Labrador tea (Ledum groenlandicum) and sweet gale (Myrica gale) – among others.
6. Staghorn sumac (Rhus typhina) – For a refreshing, tart drink with a lemony flavour, harvest some of the densely-haired, red berries of staghorn sumac. One large cluster of berries will flavor about two cups. Rinse the berries first and then place them in cold water. Crush with a sturdy spoon. Leave for a few hours or overnight and then strain using cheesecloth or a coffee filter. Sweeten the “sumac-ade” to taste and serve cold. The berries are most flavourful in late summer or early fall. They’re also great to nibble on. Just chew and then spit them out.
Puffballs
Widespread and fairly common, giant puffball mushrooms (Calvatia gigantea) are found in fields and woods in late summer and fall. They are often bigger than a loaf of bread! Puffballs are edible when they still have a smooth white skin. Cut the puffball in half and make sure the inside is uniformly white. Peel off the outer covering with a knife. Do not wash. For a delicious treat, sauté thick slices in butter with onions. Other species such as gem-studded puffballs (Lycoperdon perlatum) are safe to eat, as well. Just make sure they are all-white inside and have a uniform internal consistency.
Two excellent books on the edible wild are “Edible & Medicinal Plants of Canada”, published by Lone Pine and “Wild Edible Mushrooms of Ontario: A Field Guide” by Tom Cervenka. For a great online resource, check out “The Edible Wild Plants of the Gamiing Nature Centre”, which is located on Pigeon Lake Road near Bobcaygeon.
