We've had a great time with wild edibles lately! Not only harvesting wild fall edibles for our household (more to come shortly about rosehips and goldenrod) but also hosting classes on the topic.
For the first time this year we are including classes for children - and wild edibles is one topic that is so much fun to introduce to kids. Our friend Jackie has been here to facilitate the "kids urban wild" series, and did a nice job of explaining simple methods for properly identifying, safely harvesting, and using wild edibles that are all around us. The way she introduced the tastes of wild foods to the kids in the workshop was to make "wild smoothies". First we all talked about the plant and how to identify it, then we walked around the yard collecting samples of the plant (so fun to see kids with little baskets traipsing around the yard picking wild greens), and tasted the leaves raw, then added them in the blender with smoothie ingredients to make delicious healthful wild blends. The plants we included in our wild smoothies were common plants that are not easily over-harvested because they grow wild everywhere around us: dandelion, wood sorrel, lamb's quarter, and wild lettuce. These can be added a small handful at a time, to taste (depending on how "green" you like your smoothie).
Wild Green Smoothie Base Recipe
1 cup hemp milk (or nut milk of your choice)
1 Tbsp chia seeds or hemp seeds
1-2 Tbsp nut butter (hemp butter, almond butter, etc)
1 handful wild greens (dandelion is the most bitter, wood sorrel is lemon tasting, lamb's quarter like spinach)
3-4 ice cubes
Blend well! Add more hemp milk to thin drink if it's too thick. Add more banana if the flavour is too bitter.
Experiment with combinations of wild greens (nettle, fennel, dandelion, wild lettuce, wood sorrel, etc).
You can combine all manner of garden greens (chard, spinach, kale, pea shoots) with the wild greens to soften the bitter flavours. Enjoy!