Backyard Foraging: 65 Familiar Plants You Didn't Know You by Ellen Zachos

By Ellen Zachos

You don't have to trek into the wooded area to forage safe to eat vegetation. perfect for first-time foragers, this ebook good points 70 fit for human consumption weeds, plant life, mushrooms, and decorative crops usually present in city or suburban neighborhoods. You'll be surprised through what percentage of the crops you spot every day are literally nutritious edibles! Full-color photos make id effortless, and tips about the place convinced crops usually are came across, the best way to steer clear of toxins and insecticides, and the way to acknowledge the crops you want to by no means harvest make foraging as secure and easy as moving into your individual backyard.

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I’ve seen it light up a hell strip (that hot, dry, untended strip of land between the sidewalk and the street) in Kentucky where it got no attention but did get good moisture. In dry gardens, it behaves itself demurely. It can also be used in water gardens, kept in containers. Leaves are vaguely heart-shaped and have dramatic variegation with creamy yellow and pinkish red patterns. The plant also produces small white flowers late in summer. Variegation is most intense in full sun. How to Harvest Just two leaves of chameleon plant will liven up an entire salad.

How to Harvest This little hosta shoot is at the perfect stage for harvesting. To preserve the integrity of the plant, harvest from the perimeter, working your way evenly around the shape of the hosta. Don’t remove more than one-third of the shoots. Or, if it’s time to divide those giant hostas threatening to take over your garden, why not set aside part of the plant to serve for dinner? The taste varies among species and cultivars, but all are safe to eat. You’ll have to experiment and see which you like best.

Yank them up by the roots if you’re on a crusade, or snap them off at ground level for an easier harvest. In less than half an hour you can easily pick 5 or 6 pounds of knotweed, enough for a batch of wine, some soup, and a couple of stir-fries. How to Eat It There are so many things you can make with knotweed, you’ll have no trouble using as much as you harvest. It keeps for months in the freezer, without blanching. Knotweed wine is one of my favorite homebrews; it takes less time to finish fermenting than many other wines and has a rich, tawny color.

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