There is a lot of news flying around the Internet now about how gossypin was recently discovered to inhibit human melanoma cell proliferation in melanoma cell lines where two genetic mutations occur. This exciting research also discovered that in lab tests using cell cultures, gossypin inhibited the growth of human melanoma cells and reduced tumour volume while increasing survival rate. This study was published in the American Association for Cancer Research. In addition, gossypin has been reported to exhibit anti-inflammatory action.

So typical of the Internet, there is now a plethora of blogs out there praising gossypin without knowing much about it or what plants can we find this in.

What is Gossypin?

Gossypin is a bioflavonoid that occurs naturally in several plants that belong to the Malvaceae family. It is also a glucoside and is known to have antioxidant properties.

(Interestingly, bioflavonoids were once referred to simply as being vitamin P.)

What Plants Contain Gossypin?

The Malvaceae (or mallow) family is large. They are a family of flowing plants that contain over 200 genera with almost 2,300 species. This includes the Malva, Althea, Hoheria and Hibiscus. The more commonly known members of this family include cacao, okra and cotton.

Hibiscus flowers contain gossypin and are great for our health. In 2007 Susan Weed wrote about the Malvaceae family. In her E-zine (Volume 7 # 11) she wrote:  “Hibiscus blossoms are exceptional sources of anti-cancer trace minerals such as selenium and chromium, and flavonoids (like in green tea). Hibiscus flowers are also a good source of calcium, manganese, potassium and vitamin C.”

In addition to hibiscus, other flowers that are edible that contain gossypin include hollyhocks and the Rose of Sharon.

Now let’s move onto what wild edibles in the Malvaceae family. Many parts of the world have some type of mallow growing in their area. The mallow plant grows naturally in Europe, Asia, Northern Africa, the Americas, and Australia.

Most mallows have been used over the centuries as food or as medicine.
The leaves, roots, and flowers are edible. The leaves of mallow are collected in spring, and the herb’s flowers can be collected in the summer.

Mallows are beneficial for healing and relieving the pain of cuts, scrapes, stings, boils, and bruises. Healing ointments have been made for centuries using fresh leaves and roots.

Be sure to add edible wild mallows on your list of wild foods to enjoy this year!
Sources:

http://nopr.niscair.res.in/bitstream/123456789/8268/1/IJBB%2047%282%29%2090-95.pdf

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1890830/

http://www.chiro.org/nutrition/ABSTRACTS/bioflavonoids.shtml

http://www.susunweed.com/herbal_ezine/November07/wisewoman.htm

I spent the weekend in the Windsor area and under sunny skies and 12°C it sure felt great being outside. Windsor-Essex is in Ontario’s southernmost region and Pelee Island, not far from Windsor boasts being on the same latitude as northern California. Apparently the autumns in this area linger the longest of anywhere in Canada. Windsor is right across the river from Detroit, Michigan.

Ojibway is located in an area of poorly drained, sandy soil over a thick bed of clay. This area tends to be saturated with water in spring and very dry by mid-summer. Yesterday, it was actually quite dry.  This is a unique area are it has a tremendous variety of vegetation and animal life. As we just started our walk a deer came within 8 metres of us. This area has rare plants as well as insects, reptiles, birds and mammals.

According to the Ojibway Park website:

“No other site in Ontario supports such a concentration of rare species. Plants designated endangered, threatened or extirpated in Canada are noted in the list. Phlox pilosa and Platanthera ciliaris that are known from old literature reports without the support of specimens are excluded from this list. Eleven species have not been recorded in the past 25 years. Several insect species and ten plant species found at Ojibway (such as the Slender Bush-clover, Lespedeza virginica, shown in the photograph) are not known from elsewhere in Ontario or Canada.”

Ojibway Park was strictly our classroom because sampling or taking any plants from this area is strictly forbidden. It is however a truly incredible location to learn about wild edibles.

Some plants that we saw included: mustards, wild strawberries, asters, henbit, violets, Creeping Charlie, cleavers, and . There were numerous others but because the growth is too young they are far too difficult to identify until they grow larger.

We also saw grape vines as well as various grasses, sedges, conifers and ostrich ferns. Several species of lichen grow in this area as well. My favourite tree (the birch tree), does not grow as a native tree in this area because the summers are too hot.

Ojibway Park was a great place to spend a beautiful Saturday afternoon and I always enjoy meeting people and helping them get started on their wild edible journey.

A heartfelt thank-you to everyone who came out and this includes The Windsor Star’s Kristie Pearce and Dax Melmer. To read the Windsor Star article about the walk & talk click here!

However, there are plants and trees that keep their leaves and produce photosynthesis throughout the winter months. These include the conifers (pine, firs, spruce) because they keep the chlorophyll in their needles and use the smaller amounts of energy it produces during the winter, which is useful because of the protection winter-photosynthesizing plants have.

Plants that perform winter photosynthesis spend time during the spring and summer storing energy. Some plants even have bulbs or tubers that hold the energy in special collections of starch cells. In the cold months, plants can convert these starch cells back to simple sugars that can be used to produce energy for the plant’s system, or to provide energy for new growth in the springtime. Plants that grow throughout the winter also tend to store energy to help them get by in the cold months.

The reason even photosynthesizing plants need so much extra energy in the winter is because of the temperatures. While in many places cloud cover can limit access to sunlight, the real danger lies in the lower air temperatures, which of course, lowers temperatures inside the plants. The cold causes all the process of photosynthesis to move more slowly, making the chemical reactions sluggish and transfer of nutrients a much longer process. This is due to the absence of heat on a molecular and atomic level, making it more difficult for molecules to move about and exchange parts in chemical reactions.

If temperatures fall too low, leaves can die completely. To protect themselves from this, winter-photosynthesizing plants produce very hardy leaves that withstand even freezing temperatures. Broadleaf plants that survive in winter have very tough, waxy leaves that also prove to be an unpleasant meal for animals and keep the chlorophyll pigments safely tucked away under a natural shield that still lets sunlight pierce through to the cells.

Some Wild Edibles that Winter Photosynthesize

There are wild edibles that one can forage for in winter. Although this is not an inclusive list, here are some winter edible plants:

• Garlic mustard (Alliaria petiolata )(no surprises considering how invasive and hardy it is)
• Wild strawberries (Fragaria vesca)
• Hawkweed (Hieracium)
• Clovers (Trifolium pratense or Trifolium pretens) (red and white)
• Various mustards (Brassicas)
• Teasel (Dipsacus fullonum)

Keep in mind that these plants do not have their maximum nutrition levels because it is winter. They will return though once their growth continues in spring.

Tubers and bulbs (root vegetables) from Cattails or Jerusalem Artichokes can be used as food also, but depending on how frozen the ground is, you may not get at them.

Trees Are Edible Too

Many trees and many parts of them are a great source of food in the winter however, they can be labour-intensive to harvest depending on what part you are harvesting.

The obvious trees in winter to look to for food are the conifers. Pine, spruce, fir, tamarack and hemlock all have high levels of vitamin C. Also remember that the juniper is also a conifer and many have berries throughout the winter. Most pine and spruce trees (there are many sub-species) contain beta carotene. The juniper contains vitamins A, B1, B2, B3, C, calcium, chromium, cobalt, iron, magnesium, manganese and phosphorus.

Tree bark can be collected and ground into a powder and used as flour to bake or if in a survival situation, mix with water and make a “pancake”. The most nutrition will be located in the inner cambium.

Needles can be collected, dried and ground into a powder. Use these as a seasoning to enhance a meal. Or, you can use the needles to make tea. Hemlock needles are soft enough that these can be eaten raw.

The sap from a pine or spruce can be chewed on (like gum) for the nutrition. When frozen, it can be warmed up in the hands first so that it can be chewed.

Deciduous Trees

The most amazing tree to consume by far is the birch tree. There are many species of the birch tree but all provide a wealth of nutrition. Chaga grows on living trees and although it looks ugly, it is full of life-giving nutrients. Birch polypores are edible as well, although in the winter they will be very tough. The bark, twigs, and even the older catkins that hang in through the winter are all edible.  In spring leaves and buds are edible as well.

Other deciduous trees that are edible (inner cambium, spring leaves, catkins) include aspen, beech, maple and willow (although eating a lot of the willow bark or catkins is not recommended because it contains salicin.

Some maple trees keep their seeds throughout the winter and although they lose moisture content, they are still edible.

For more information on eating trees a fantastic read is Linda Runyon’s Eat the Trees. Linda Runyon has lived most of her life as a forager and as an educator of wild edibles.

Before getting into details, it is important to understand that if in a survival situation, getting a sensation of feeling full probably will not happen unless you’re trapping or fishing; and even then, it could take quite some time before you get that first meal. In the meantime your body will be starving for nutrients, which can be obtained from wild edibles that surround us.
 

Nutrition 101: Carbohydrates, Protein & Fat

Our body needs carbohydrates, proteins, fat and other nutrients in order to function properly. Many people are under the impression if they were to trap in order to eat food they will be fine. Yes and no. Many explorers ate a steady diet of rabbit throughout the winter and either suffered severe malnutrition or they starved to death. Rabbits do not have everything our body’s need to survive.

Carbohydrates are essential in order to provide fuel for our muscular system, central nervous system, and to our entire body. These carbon-containing, organic compounds are an integral part of both plant and animal life; without these, life as we know it cannot exist.

Carbohydrates are made up of three elements: carbon, hydrogen and oxygen. Fats are also comprised of carbon, hydrogen and oxygen, but they contain less oxygen and more carbon and hydrogen than carbohydrates.

Along with protein and fats, carbohydrates comprise the major components of living matter and are used for continual maintenance of cellular functional activities. Carbohydrates are the primary source of energy for the animal kingdom.

Protein is in every cell, organ and tissue of our body. As our body uses protein, there is an ongoing ‘production line’ that replaces them every day of our life. Proteins we take in are digested into amino acids and it is these that are used to replace proteins in the body.

Essential fatty acids (Omega-3, 6 & 9), triglycerides and cholesterol have a positive function in our body. The body is unable to produce these on its own yet they are critical for storing energy, insulating us and protecting our vital organs. Omega-3 is critical to have for proper brain function. Fats also start chemical reactions that help control immune function, growth, reproduction and other aspects of metabolism.

Fats help our body to stockpile certain nutrients as well. The “fat-soluble” vitamins (A, D, E and K) are stored in the liver and in fatty tissues.

The cycle of making, breaking, storing and mobilizing fats is at the core of how we and all animals regulate their energy. Any imbalance can result in disease including heart disease and diabetes. For example, too many triglycerides in our bloodstream increase the risk of clogged arteries, which can lead to heart attack and stroke.

Winter Edibles

Now that you know the basics of what is necessary to consume to survive, what is there in the middle of winter? I am not going to get into depth here, but I urge you to do further research. This article is not enough and therefore you must continue to research. I will offer the basics, and for in-depth information you must investigate on your own.

First one is simple. Dr. Hansteen was the chief lecturer in the Agricultural School at Aas, Norway in 1911. He prophesized that lichen would become a popular food source due to its nutritive properties, and the fact that it is free.

Lichens are an incredible source of carbohydrates, in fact too much. I will explain in a moment. There are almost 20,000 lichens worldwide and from all the books I have read there are a guaranteed two that will cause death. Letharia vulpine (Wolf lichen) and Vulpicida pinastri (Powdered Sunshine lichen) are a must to identify and never touch; these two are without a doubt poisonous. (There are inevitably others depending where on this planet you live. Therefore it is critical to research lichen in your area.) A rule to follow is that if you discover any lichen that is yellow or has any trace of yellow in it – do not harvest it unless you know what specific lichen it is.

Now, this does not mean that the other 19,000+ types of lichens are good to eat – they are not. Many contain high concentrations of acid that when ingested, your stomach will be in great agony. Any lichen that is edible MUST be boiled in order to reduce or eliminate acid content.

The acid content will vary from species-to-species. The Cladonias are the most nutritious and the least acidic. A combination of nutritional studies indicate that these lichen are a great source of protein, fiber, fat, carbohydrates, and they also contain vitamin A, niacin, calcium, iron, phosphorus. In fact, results from a 1956 study by B.M. Lal and K. Ranganatha Rao found that the calcium and iron levels to be higher in lichens than in cereals and many green, leafy plants. They discovered that the calcium to phosphorus ratio was 2:14; and this showed that lichens could serve as a good source of calcium. Peltigera canina has been found to be relatively high in protein and essential amino acids.

Without a doubt, lichens are valuable as survival food so long as you know what ones to avoid and to be sure that what you collect is boiled to remove the acids that can cause the stomach a lot of grief.

Winter Survival Food (Part 2) will be posted no later than February 22, 2013.

Maple tree seeds are edible, contain protein, and can be used as survival food in winter months, however like many wild edibles the best flavours are enjoyed in spring. As the year progresses they tend to gain a hint of bitterness and by the time winter rolls in, what is left is shriveled and somewhat bitter; but make no mistake, they are still edible.  (I have not been able to get confirmation, however, all edible seeds contain essential fatty acids, therefore it is assumed that these seeds have some levels of Omega-3, 6 and 9.)

To eat maple tree seeds you need to remove the wings. Some people will eat the seed pod as a trail snack however, many people like to roast or boil them.
Maple tree seeds are similar to acorns; the taste can vary from tree-to-tree so trying some from several trees is an option.  Better still, the ones that taste bitter, use these for cooking because adding spices can sure make them taste great.

Ok, so now you know they’re edible here are a few ideas to get you on your way to enjoying this culinary delight.

How to Eat Maple Tree Seeds

If you feel eating maple seeds raw just doesn’t do it for your taste buds then boil them for about 15 minutes or until soft. Drain and season with whatever you think you will enjoy (butter and spices).

Toss spring maple seeds into a salad.

Roast maple tree seeds and eat them as a snack or toss onto a salad or as a garnish on soup. You can roast them by placing the seeds on a baking sheet and sprinkle with spices you like. Bake at 350 degrees Fahrenheit for about 8 to 10 minutes.

Try drying out the seeds for something totally different. You can use a food dehydrator, drying in the sun on a hot, dry day, or in the oven at a very low temperature. Once they are dried grind them into powder and use them as a spice, as flour, or as a soup thickener.

If you want mashed potatoes like you’ve never had them before, mash your potatoes and add some fresh or roasted maple seeds into the mash!

This year give maple seeds a try, they’re free for the taking and in many areas in abundance!

As you research through books or online, having your child beside you colouring is a way to promote family time while learning. EdibleWildFood.com now has a “Freebie” page in which you can download an edible wild colouring book.  Be sure to show your child what the real plant looks like. Re-learning what our ancestors once ate can be a fun experience for everyone in the family.

It is important that while spending time with your child, that he or she is told to never pick anything without your supervision. If you venture into your backyard to collect dandelions, take your child with you so the hands on learning is done right. A child regardless of age loves to learn; and when all senses are used in the learning process this enhances the experience. If the parent or caregiver is a beginner themselves, then this experience is truly special.

Once you gather some wild edibles be sure to cook with them so your child can see for him or herself that yes, the dandelion is a food source. Make dandelion chips (or baked dandelion) so they can experience a new healthy snack. (Here is a recipe you can use; be sure to use many spices for flavour instead of the spiked salt.)

Remember, download the free wild edibles colouring book and start a new family tradition!

Pine Tea

Conifers (Pinus strobus and Pinus resinosa in particular) provide year round goodness that includes 136mg of vitamin C per one cup of pine needles. Pine needles also contain vitamins A, B1, B2, B3, calcium, iron, phosphorus, potassium, and sodium. If this isn’t enough, they also contain polyprenols, physterols and carotenoids and this makes pine tea a potent antioxidant health brew. The white pine (eastern and western) is so nutrient-rich it truly is a hard act to follow in the winter months for nutrients.

Spruce Tea

The most common spruce trees are the White Spruce (Picea glauca) and the Black Spruce (Picea mariana) and the needles, pitch, tips and twigs all can be used to make an herbal tea (and spruce beer too). This tea however should be avoided if you are pregnant.  Spruce has vitamin C, beta carotene, starch, and sugars.

Balsam Fir Tea

Balsam fir needles and twigs make a tea and like most trees mentioned in this blog, can be dried and ground into flour. Making a paste with this and water is survival food that will keep you alive. Balsam fir has vitamins C, B1, B2, B3, calcium, iron, phosphorus, potassium, sodium, beta carotene, protein and fibre.

Birch Tea

Small twigs and bark from the birch tree makes a tea, although not exciting in flavour (rather bland), it does provide some nutrients. Vitamins B1, B2, calcium, iron, magnesium, manganese and zinc is found in most birch trees.  They appear in higher quantities in the syrup (can be tapped like a maple tree in the spring).  White birch trees also contain betulinol, glycosides, flavonoids, saponins, sesquiterpenes, and tannins.

Chaga grows on birch trees; this is the healing process of a damaged birch tree. Chaga is typically found on older birch trees and generally on the east or west side of the tree.

The birch tree also contains a natural sweetener called xylitol. Xylitol was discovered by the Finnish and they began processing the inner bark to make toothpastes and mouthwashes. This is the main sweetener found in natural gums purchased in health food stores worldwide. Some research indicates that xylitol kills bacteria and reduces cavities.

Beech Tree Tea

The American Beech tree (Fagus grandifolia) grows in many areas and the twigs can be used to make tea. I’ve not been able to confirm the nutrient content of this tree however extract of the Beech tree is known to promote cell health.

Tamarack Tea

Tamarack (Larix laricina) is a member of the pine family and it is the only coniferous tree that loses its pine needles in the autumn.  The bark is generally used to make tea and is said to be best in the autumn after the needles have fallen off or in the spring. Small branches can be used as well. The Tamarack contains vitamin C.

Most trees also have medicinal qualities as well as nutrition. For example, the Tamarack is an anti-inflammatory, an astringent, disinfectant, diuretic, expectorant, immune stimulant, a laxative, and a tonic.

There are many other trees not mentioned here that hold a surprisingly high content of nutrition that can be enjoyed often or as survival food. For the forager, it makes life a little bit more challenging obtaining a harvest to bring home, but it can be done. This is reassuring news for the preppers as well knowing that trees not only can provide shelter and fire, they will nourish the body as well.

Dandelions are a leafy green that boasts a rich source of vitamins, minerals, trace minerals, Omega-3, protein and much more. Many cultures worldwide have made the dandelion a staple in their diet. Here in North America, many are still slow at accepting the dandelion as a valuable source of food.

Kudos to University of Windsor (Canada) graduate student Carly Griffin, undergraduate Cynthia Tran, biochemistry professor Siyaram Pandey and Windsor Regional Cancer Centre oncologist Caroline Hamm. Their research uncovered that dandelion root extract caused commercially available human leukemia cells to “effectively commit suicide within 24 hours.” Typically dandelion extract is made in an alcohol-based formula, but these students used a water-based formula as well as an extraction method they developed themselves.

This research was completely funded by the local Knights of Columbus, Council 9671 and this has provided the lab with a platform to test the extract on patient-derived leukemia samples.

Many fear that this discovery, along with so many other natural cancer treatments will be largely ignored or derailed by the mainstream medical community. However, on a positive note, the dandelion has received scientific acceptance as an antioxidant. Natural News reported on March 31, 2012:

“The Journal of Ethnopharmacology published a study in January 2011 which tested the effects of dandelion root tea on leukemia cells. The study showed that dandelion root tea killed leukemia cells through a process called apoptosis. It is believed that dandelion root tea signals a “kill switch” on leukemia cell receptors. Researchers found it “interesting” that dandelion root tea did not transmit the same “kill switch” signal to healthy cells. These scientists also believed that dandelion should be considered a “novel” non-toxic anti-cancer agent.”

Make no mistake; eating dandelion leaves and roots nourishes your body in a multitude of ways. From a nutritional viewpoint, dandelion leaves are great; and from a medicinal viewpoint the list of health benefits is exhaustive. Dandelions (leaves and or roots) are or can:

• Help with healing liver (and kidney disorders) and maintain good health;
• Balance intestinal flora;
• Lower bowel transit time;
• Absorb toxins from bowels;
• A diuretic
• A laxative
• Antispasmodic; and
• A blood purifier.

Dandelions are also a valuable source of flavonoids (including lutein, flavoxanthin, violaxanthin and others).

Most countries have dandelions and these should be valued as an essential food source. Depending where you live, this is not dandelion season; however, many herbal shops sell dried dandelion root and leaves so you need not go without.

Remember, you are what you eat; and when you wild edibles, you will be nutrient-infused with goodness that no grocery store can offer.

Sources:

Weedy Medicine: http://www.uwindsor.ca/weedy-medicine
Natural News: http://www.naturalnews.com/035418_dandelion_cancer_therapy_herbs.html
Nutrition Facts for dandelions: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2441/2

Making gifts for Christmas or for any occasion is simple once you have a copy of 25 Simple Perfume Recipes with Essential Oils. Everyone in your family or your circle of friends will appreciate a gift when made by you. Making perfume from a natural source is not only is a healthy “scent” choice for the person who wears it, it does not cause harm to people around them (see addendum below).

Plants contain complex and powerful substances known as essential oils. Although called oils, they are really aromatic liquids that are derived from flowers, trees, herbs, roots, bushes and seeds. These distinctive components defend a plant from disease, insects or harsh environmental conditions. They are also vital for a plant to thrive (and adapt) to its surroundings. Referred to as the essence of the plant, pure essential oils not only protect the plant, but also determine its aroma.

These highly concentrated liquids take time to process into the product we know as essential oils.  For example, it literally takes thousands of rose petals to create the drops (done via a distillation process) that are in a single bottle. If a peppermint essential oil is food grade then all it takes is one drop in a glass of water to provide the same effect as twenty bags of peppermint tea.

In today’s health-conscious environment wearing a perfume or cologne that is non-toxic to the body is important; and actually essential oils when used correctly in making a perfume or cologne can help an individual manage stress. Homemade perfumes or colognes make incredible gifts that show that not only did you take the time to make a gift; you truly care about their health.

25 Simple Perfume Recipes with Essential Oils is written clearly and concisely so that everyone who reads this can easily make perfumes and colognes. In addition, they will learn some of the must-know basic information in easy-to-understand terms.

For those who want to learn more you may be interested in the online and distance learning courses that Sharon has to offer. Since 2011, she has written, published and tutored five aromatherapy online/distance learning courses including the Sedona Aromatherapie Foundation Course in Aromatherapy, a nationally-accredited aromatherapy course.

Give yourself the gift of 25 Simple Perfume Recipes with Essential Oils and before you realize it you’ll be making exquisite perfume and cologne for all your family and friends!

To order your copy of 25 Simple Perfume Recipes with Essential Oils click here. $2.99 is all you pay for incredible information that can be used again-and-again.

To find out more information on distance learning courses click here.

Be sure to be the first on all the latest news by following Sedona Aromatherapie at Twitter, on Facebook and at Pinterest!

Addendum:
There is no shortage of evidence that the chemical additives that make up the scent of commercially-produced perfumes cause an avalanche of health problems for far too many people. Headaches and migraines are common among those who come near a person wearing cologne or perfume, especially when in close proximity such as in public transportation, elevators or the work place. The smell can cause a whole lot more than just migraines as well. (Toxic Perfume Ingredients Linked to Cancer, Sperm Damage).

Crash Course in Wild Mushroom Foraging is Kevin’s recent work that is brilliantly targeted for the individual who want to learn about foraging for mushrooms.  This e-book provides the reader with a solid introduction that every novice mushroom forager needs. As with foraging for plants, you can’t just go out there and do it; there is must-read information (or taught) before going out there haphazardly. Unlike foraging for wild plants, the consequences of consuming an unknown mushroom can be fatal.

As Kevin explains in his book, even if a person can positively identify a mushroom that is edible, yet they are not home free. There are still other items to keep in mind such as the location it was found in, allergies and above all else, never eat a raw mushroom.

This e-book also touches on the various types of mushrooms, including saprobic mushrooms. These are really unique as they grow on dead tree matter in the forests. These are essential in the ecology of the forest as they break down lignin; this breaks down all dead wood. Saprobic mushrooms are to dead wood as what worms are to food waste, decomposers.  (On a separate note, Turkey Tails, or Trametes versicolor are one of the more popular of the saprobics as they have been used medicinally to help treat cancer.)

Crash Course in Wild Mushroom Foraging is written succinctly and uses language everyone can understand. In addition, the balance between text and the use of photographs makes this publication visually appealing therefore making this a pleasant learning opportunity.

Kevin Feinstein lives, forages and teaches various wild food classes in the San Francisco Bay area. He co-authored The Bay Area Forager, a guide to the edible plants of this region.

Purchase your copy of Crash Course in Wild Mushroom Foraging by clicking here on FeralKevin.com!

We all learned several ways to start a fire and took advantage of this skill to conjure up a survival soup.  A former U.S. military ranger and an individual who challenged himself to living on his own up north for a year shared their wisdom and skills to an eager group of about thirty individuals.

Some individuals ventured off to test their newly learned skills while others came with me on a mini-edible walk and talk. As we ventured off we took our tools so that we could collect some food for our soup. Yes, we are approaching the end of November and there is still food to be found out there.

Plant Biology 101

In order for a plant’s foliage (or tree) to be green, chloroplasts (a cellular organelle) are required to catalyze photosynthetic reactions. This is a process more commonly known as photosynthesis. Photosynthesis is a process that takes carbon dioxide, water and light energy to create carbohydrates.

Chloroplasts range in shape and size and they are covered by two membranes. In very simple terms, there is a marvelous factory production that produces chlorophyll, glucose and sugar. Throughout the growing season plants produce a lot of sugar for the autumn and winter. Almost all plants halt sugar production in the winter because in the summer chlorophyll gathers more light energy than in the autumn therefore some plants will die off while others will remain green because of the stored sugar and starches.

Some plants can survive the brutally cold temperatures of winter and others will die. This all hinges on the plant’s ability to winter-photosynthesize. Of course conifers fit into this category but there are some broadleaf plants that can retain some of their goodness in the winter.

Ok, so we ventured away from base to see what we could collect. We didn’t go far to discover many young strawberry leaves peeking through the fallen leaves. As we got more into an open area we collected some leaves from the first year plant of the teasel. (Interestingly, the root from the first year plant is used in tincture form to cure Lyme disease.)

We also discovered catnip which did not make it into the soup. We were so thrilled with the find that just about everyone took some to take home. For us, it makes an incredibly tasting tea. Catnip tea calms, helps to alleviate stress, can alleviate insomnia and it has been known to treat anxiety, lessen migraines as well as relieve stomach cramps, gas, colic and indigestion. Of course for our pet cats, this plant sends then into a joyful euphoria.

Survival Soup

In addition to the strawberry and teasel leaves the following plants went into our soup:

• Goldenrod
• Sweet rocket
• Yellow rocket (leaves and flowers)
• Mullein
• Motherwort
• Dandelion
• Broadleaf plantain
• Garlic mustard
• Milk thistle roots
• Cinquefoil leaves

It was surprising to actually find goldenrod leaves that were still green as the vast majority has died off.  We did not measure out quantities, but I did cut the leaves into small sizes so that they could be easily eaten.

All the plant matter got tossed into the pot. (The roots got rinsed well before being added.) We brought the water to a boil, simmered for a few minutes then removed it from the fire and let sit for ten minutes.

Either people were being nice or this soup spoke for itself; I did not hear one “it needs salt.” (There in again that could be because I brought some pita’s baked with a variety of spices to accompany the soup.)

Sandra, who took a break from the fire making and came on the walk thoroughly enjoyed the soup. She wrote to me this morning: “My body felt so full of energy last night and this morning.”

This is what eating weeds can do for you too. Edible wild food contains a large number of nutrients that even store-bought produce cannot match. Our survival soup provided us with:

•  Vitamins A, B1, B2, B3, B6, B9, B12, C, D, E, K
• Alpha and beta carotene, lutein, calcium, magnesium, iron, phosphorus, potassium, sodium, copper, manganese, selenium, dietary fibre, carbohydrates, Omega-6 essential fatty acids and a substantial level of Omega-3.

This soup was a healthy soup that not only provided us with antioxidants, but it also helped support our immune system and is great for the digestive system.

And a special message to Joe;  ok, so there is no meat to satisfy that paleo appetite of yours, but you have to admit, it has everything else you need. Not bad for a bunch of weeds huh?!

(As always, thank-you so very much Colleen Wiebe for the great photography work you do! It truly is appreciated!)

Witch’s Butter Description

This fungus develops on dead pine trees whose bark has fallen away. It is shiny, bright yellow-orange, lobed and convoluted, with an appearance somewhat like the surface of the brain (a gelatinous mass) once fully developed. It typically appears after a heavy rain fall.

Witch’s butter has tuning-fork shaped basidia and multi-septate, curved-oblong spores that appear on the upper surface. Fruiting bodies are (typically) 1 to 6 cm x 2.5 cm and they form dense clusters. They have a white basal attachment. It dries to a reddish-orange or dark red-brown colour, with a tough outer membrane.

Although Tremella mesenterica is a bit similar, they are more yellow in colour, and they fruit only on hardwood trees which still have their bark. Tremella mesenterica  is also known as Witch’s butter. Both these forms of Witch’s butter are edible ONLY when they are boiled or steamed.

Witch’s butter appears from May through November throughout most of North America, Europe, Northern Africa and parts of Asia.

Dacrymyces palmatus is saprobic; this means that it lives off of dead or decaying plant material. This is why you will find it only on fallen pine trees where there is no outer bark.

Most members of the Basidiomycota phylum (jelly fungi), are edible. They have no smell to them and they are flavourless. They add a distinctive texture to many culinary dishes (soups mostly). According to Wise Geek, it is reported in China that jelly fungi are thought to improve circulation and breathing. In addition, chemicals found in certain species of the Basidiomycota phylum are thought to have a blood thinning effect.

Witch’s Butter Legend

According to Eastern European legend, when Witch’s butter appears on the gate or door of one’s home that home (and the family) had been targeted by the spell of a witch. The only remedy to remove the evil spell was to pierce the jelly fungus with something sharp until it died.

Sources:

National Audubon Society Field Guide to North American Mushrooms (1981) ISBN 0-394-51992-2
Duke University
Flora Finder
Flora and Fauna of the Mid-Atlantic
Wise Geek
Eu- Nomen

Disclaimer/Warning:

People are poisoned every year by eating wild mushrooms, often from eating a poisonous species that resembles an edible species. Although deaths are rare, there is no cure short of a liver transplant for severe poisoning!

Do not eat any mushroom unless you are absolutely certain of its identity! Do not trust my identification of Witch’s butter – be sure to cross reference my information with minimum two, preferably three other credible sources. I am not a mushroom expert – I am only relaying information according to what I have researched.

Vitamin C is required for the growth and repair of all tissues in your body. It aids the body in making collagen which is an essential protein that blood vessels, the skin, ligaments, tendons and cartilage all require. Healthy bones and teeth are the result (in part) of vitamin C.

Yes, vitamin C is an antioxidant and along with vitamin E, beta carotene and other nutrients. Antioxidants are needs to thwart off diseases, cancer, arthritis and pre-mature aging.

If you are a smoker then beware!  Smoking reduces the levels of vitamin C in the body; how much depends on how many cigarettes are smoked a day. So not only are vitamin C levels being reduced, as a smoker more of this vitamin is required because smoking damages cells. To make up for this loss many herbalists and even medical doctors recommend up to 2000mg per day, but this is something that needs to be discussed with a qualified health professional first. This especially applies if you are pregnant, nursing or on medications.

Signs of Vitamin C Deficiency

Signs of vitamin deficiency include dry and splitting hair; gingivitis, bleeding gums; dry, rough, scaly skin; easy bruising; nosebleeds; and a decreased ability to ward off infection. A severe form of vitamin C deficiency is known as scurvy.

Low levels of vitamin C are associated with a number of conditions, including high blood pressure, gallbladder disease, stroke, some cancers, and atherosclerosis, as well as the build-up plaque in blood vessels that can lead to heart attack and stroke. Getting enough vitamin C from your diet by eating lots of fruit and vegetables may help reduce the risk of developing some of these conditions. However, far too many cultivated vegetables are now grown in nutrient-deficient soils across Canada and the United States so never trust this source.

There is no shortage of what you can drink that will help to increase your vitamin C levels naturally. Of course there are supplements but unless they are water soluble, they are pretty much useless. Vitamin C is also sold in powder form as well as in a liquid form.

Vitamin C Herbal Teas

Enjoying herbal teas made from plants and trees that are rich in vitamin C is the best supplement you can nourish your body with.

One of the best sources to get vitamin C is from the pine tree, white pine in particular. Although all pine trees make a healthy drink, white pine it superior.  White pine needles are loaded with vitamins A and C, and it doesn’t end there. The vitamin C levels are so high (on average 5 times greater than lemons) who needs oranges! We’ve all heard about the power of resveratrol – pine needles have it! They also have quercetin, flavonoids, tannins, pine oils, anthocyanins, proanthocyanin and much more.

Other vitamin C teas you can make from plants you find in your backyard or on a hike include:

• Purslane (Portulaca oleracea): also contains beta-carotene, omega-3 fatty acids and vitamin E.
• Violet (Viola odorata) (flowers and leaves): high in vitamin C.
• Lamb’s Quarters (Chenopodium album): This ranks as one of the most nutritious sources of food. High is vitamin C and A, lots of iron and packed with protein.
• Dandelion (Taraxacum officinale): Rich with vitamin C, A, iron, calcium and much more.
• Common mallow (Malva neglecta): Lots of vitamins C and A as well as selenium, iron, calcium and more.
• Rose hips (Rosa canina): High in vitamin C.
• Fireweed (Epilobium angustifolium):  Loaded with vitamins A and C.
• Wood sorrel (Oxalis species):   The leaves are a great source of vitamin C (yet the flowers taste lemony.)

Other herbs and wild edibles you can use to help stave off colds, coughs and flu (according to The Green Pharmacy by James A. Duke, Ph.D) include:

• Garlic
• Onion
• Ginger
• Echinacea
• Black Cherry
• Elderberry
• Forsythia and honeysuckle leaves
• Anise
• Ephedra
• Goldenseal
• Licorice
• Mullein
• Slippery elm
• Willow

Before using any of these if you are on medications, are pregnant or lactating, please check with a qualified health professional before making any herbal tea.

Be sure to make lots of these teas – and use them as a base for your soups and for making rice!! Unleash the culinary imagination and when a recipe calls for water – use an herbal tea to infuse the extra nutrients into whatever you bake or cook!

Support your immune system, increase your antioxidant intake and nourish your body by drinking plenty of herbal teas loaded with vitamin C this winter – and always!

An example of this happened in West Virginia in late June 2012. Storms ripped through this area leaving thousands without power. Many of those who were affected had to turn to (an already over-burdened) food bank; this resulted in a minor food crisis.

Never take life for granted. Boy Scouts and Girl Guides are taught to be prepared and there is a reason for this. What we have one day can be gone the next and even if you live in an area that is relatively “safe” from weather disasters, anything can happen.

Not only is having supplies on hand crucial, having survival seeds is also very important. Chances are you may not need them, but global weather patterns are changing and our planet is experiencing post glacial rebound.  One only has to see what agricultural disasters have happened this year due to weather to know that growing your food may be a wise decision. According to the 2030 Report, there is going to be many years of turbulence ahead of us.

Storing Seeds

Storing survival seeds is easy, takes up little space and they truly are insurance no company can provide you with.

The best way to store seeds is to package them in paper envelopes or bags since they allow for good air circulation and don’t sweat. Keep in mind that humidity and lack of air circulation will cause mold, disease and prompt seeds to germinate prematurely.

There are no shortages of websites out there selling survival seeds and the vast majority of them are selling vegetable and herb seeds. Many are heirloom or non-GMO and some are just basic seeds. The marketing on these are quite amazing as many companies offer packages. Some of these packages are “plant a full acre,” “non-hybrid gift variety,” “wholesale bulk,” “doomsday preppers,” and the list goes on.

Let’s look at this logically. On one hand having seeds to grow a garden is smart however, trying to grow a vegetable garden will be very challenging if there is little or no rain. Relying on tap water may also not be possible if restrictions are implemented.

All is not doom and gloom here. Yes, purchase and save vegetable seeds, but more importantly save seeds from edible wild plants. Weeds grow in the most inhospitable of conditions therefore making them more reliable than cultivated food. Growing weeds in your backyard is as simple as tossing the seeds onto the ground.

Weed Seeds Last Longer

It is truly incredible how long (wild edible) seeds last.  In fact, many wild edible seeds last up to 40 years (in the soil) before they germinate. Mullein seeds can survive up to 100 years, and each plant produces 22,300 seeds.

Curly dock (yellow dock) seeds last up to 80 years and each plant produces 29,500 seeds. Purslane, pigweed and lamb’s quarters ‘seeds last up to 40 years, meanwhile chickweed and mustards can last up to 10 years.

The dandelion seed can last up to 6 years and each dandelion plant produces up to 15,000 seeds.

Check out how many seeds one plant produces:

• Purslane: 52,300
• Lamb’s quarters: 72,450
• Pigweed: 117,400

All of these plants are edible and between the dandelion, alfalfa, lamb’s quarters, purslane and pigweed you get every mineral, vitamin, protein, Omega’s and other essential nutrients your body needs to survive and survive healthy!

Seeds are perfect for collecting right now in many areas of the northern hemisphere. It doesn’t take long to go out and collect seeds and the best part of all you get fresh air and exercise.

Start saving seeds today – because we don’t know what tomorrow may bring.

Additional information that may be of interest:

The Seeds of Survival program was founded in 1945. It promotes vibrant family farms, strong rural communities, and healthy ecosystems around the world. For information of this program, please visit the Unitarian Service Committee of Canada.

Having the pleasure of providing a wild edible tour to those who came was inspiring in more ways than one. (And some came from as far away as Hamilton and Fenelon Falls!) Not only was the overall ambiance welcoming, those who came to learn about wild edibles came with enthusiasm, cameras and notebooks. Seeing the variety of expressions of awe as people heard about the marvels of wild edibles makes this venture for me, very rewarding.  Not only were many shocked with the nutritional aspect of wild edibles, but also the medicinal. If all this wasn’t enough, most of the children who came were just as eager to learn as their parents.

Lore Gardens was a stellar location to learn about plantain, St. John’s wort, mullein, wood sorrel, the different varieties of clover, goldenrod, the various asters, horsetail, grape vine, lamb’s quarters, sow thistle, dandelions, chickweed, as well as the uses for pine, spruce, cedars and the birch tree.

I want to thank everyone who attended and I truly hope that you start getting adventurous in the kitchen – even if it is only one weed at a time!

Thank-you Green Connections Network in York Region for this event. Special thanks to Cathy Nesbit of Cathy’s Crawly Composters (& Sprout Grower) and to Lorrie Mackness. Extra special thanks to Sable Lusty who was there helping throughout the day.

The final thank-you goes to Colleen Wiebe for providing the photo to accompany this blog!

A reminder to everyone, always try new edible plants one at a time – first the skin test, then the lips, then a taste and spit and finally ingestion. Remember, just as with store-bought foods, you may have a food allergy to certain plant as many are in the same family.

Stay safe and happy foraging everyone!

Karen

Beets:

I grew up with the understanding that the beet root was the part of the plant used and all other parts were discarded. Yikes did I miss out on a lot of goodness! Beet leaves (according to Self Nutrition Data) are a good source of protein and a great source of dietary fibre.  They contain vitamin A, B2, B3, B6, B9, C, E, K as well as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc. It also contains pantothenic acid – also known as vitamin B5.

Not only are the leaves to be used but the stems as well. Cut them up and toss them in a salad or roast them!

Carrots:

There has been a debate for years as to whether or not carrot leaves are edible. Let’s think logically here, if carrot leaves are toxic to human health then why are they sold with the carrot in the grocery stores? According to the World Carrot Museum (www.carrotmuseum.com) the carrot green tops are loaded with protein, vitamins and minerals. Apparently, the greens are high in vitamin K which is lacking in the actual carrot. Also, as the website states:  “Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands.”

There are a couple of examples of how there is a plethora of food to be had in items that many do not think about. However, cultivated vegetables are not what I am here to promote. This summer I decided to take the same attitude with my foraged greens as I have with my farm fresh vegetables.

Lamb’s Quarters:

Lamb’s quarters (Chenopodium album), are loaded with goodness. Rich in vitamins A, B1, B2, B3, B6, and vitamin C this incredible plant is loaded with minerals including calcium, magnesium and selenium. It doesn’t stop there because lamb’s quarters are a great source of fibre and protein and contains Omega -3 and Omega-6 fatty acids.

I have enjoyed fresh lamb’s quarters from my garden all summer. However, on a recent mini-vacation in Niagara Falls, as my spouse was fishing, I took advantage of some lamb’s quarters I discovered. As I was removing the leaves I kept the soft “mini-branches” that grew off the main stem.  There are just as tasty to eat as the leaves so why waste the goodness? I brought them home and decided to roast them. Not one was left after the family meal.

If you collect lamb’s quarters and you’re going through the work of taking the leaves, be sure to keep those soft branches as well! (Use only the soft ones though because the hard stems are way too tough.) They’ll keep in the fridge for 2-4 days and they make a great healthy addition to a meal! Roasted lamb’s quarters are easy to bake and take very little time.

Next on the list to experiment with now are the long stems of purslane! Stay tuned!

This easy-to-carry magazine contains thirty wild edibles that are commonly found in many countries around the world. Each plant has a comprehensive written description as well as close up photographs to help identify. In addition each plant write up includes some interesting facts, health benefits, as well as vitamin, mineral and nutrition content.

It certainly isn’t an understatement to say we have a pandemic of poor health happening, more so in the U.S. and Canada. Far too many people are “under-the-weather,” lethargic, depressed, and so on; and one of the main causes to this is poor nutrition. Vegetables and fruits in grocery stores lack their full potential for nutrients for a variety of reasons. Some of these reasons include:

• Vegetables grown in nutrient-depleted soils grow nutrient-depleted produce.
• Food miles – the longer produce takes from the time it is picked to the time we consume it means nutrient depletion.
• Take a nutrient-depleted vegetable, and by the time it gets to our dinner table from the farmer’s field means that the nutrition you think you are eating isn’t there.

There is not a doubt that eating locally-grown produce is important but it sometimes it is not enough, or affordable. Learning what weeds are edible and how you can integrate them into your daily diet via your meals or by making tea is a way to take this nutrition and feel healthy. It is important to remember as well, eliminating items that contribute to poor health is critical (processed foods, including white sugar, white flour and regular table salt) otherwise conquering poor health will not be easy. (This also includes negative lifestyle choices.)

Fields of Nutrition will help you on a journey in which there is no going back. Weeds grow on our planet for a reason; yes they are integral to the ecological system, but they are also food. They do not grow in order for chemical companies to make massive profits by destroying them. For thousands of years, wild edibles were food and thanks to many professional foragers and several cultures, they are making their way back into kitchens world-wide.

Be part of the exciting transition to optimum health by starting to learn how to identify what nutrient-rich free food grows all around you!
To order your copy today click here!

I come at garlic mustard from the perspective of a master gardener, the type of volunteers often charged with pulling out the plants by their blooms each spring.  The herb, unwanted around native plants at wooded gardens all over Wisconsin, required deliberate effort to eradicate.

Alliaria petiolata is nonnative garlic mustard, bestowed on North America by well-meaning ancestors moving from Europe who brought it along to cook and heal with.  First putting down roots in the late 1860s on Long Island, New York, the biennial herb quickly spread into natural areas where the plant could find cool growing seasons and nothing to keep it in check.

Garlic Mustard Pushes out Natives

The main threat, to woodland gardens and natural plant sites, is the garlic mustard’s easy ability to naturalize in shady locations, spreading viable seed early in spring. Garlic mustard plants are termed ecologically invasive.

It would be so easy if only Roundup® could be sprayed with abandon to eliminate the invasive bully, especially when temperatures are cool in late fall or early spring.  But the systematic herbicide glyphosate kills on contact making it difficult to protect surrounding plants from wind drift. If ever, a botanical park would be an unlikely setting, in mass, for the spray’s use.

Volunteers who annually meet setting out to destroy garlic mustard plants usually use mechanical methods; hand pulling and bagging flowers.  They haul in a second set of shoes, gloves, plastic bags and strong arm muscles to do their worst. Seeds from the intruders are not allowed an easy ride out of the woods; hence the second pair of shoes.

By the second year of growth, garlic mustard is shading out early spring flowering plants, including threatened native plants.  Where forested landscapes grow wild ginger, Dutchman’s breeches and trilliums, for instance, the garlic mustard competes for similar habitat, usually robbing natives of habitat and nutritional needs.

And as nothing lives in a bubble, wildlife that depends on the pollen, nectar of true native plants are threatened too.  One example is seen in the West Virginia white butterflies, their primary food source for the caterpillar is Dentaria.  Although also in the mustard family, the chemicals produced by garlic mustard seem too toxic for the eggs of this butterfly.

Native columbine, Aquilegia Canadensis, is a native wildflower sought by ruby-throated hummingbirds in eastern North American to pollinate in late spring. Shaded out by the unappetizing garlic mustard, the hummingbird goes away unsatisfied.

Identifying Garlic Mustard Plants

Whether to destroy the plants or eat them, accurately identifying the garlic mustard plant is important.  During the first year, dense mats of green basal rosettes are found; eventually the biennial plant grows 6” – 3.5’ tall with erect stems and a strong garlic scent.  A handful of leaves will tell the tale when crushed.

Garlic mustard flowers are comprised of small tubular four-petal white flowers.  The racemes bloom April through June. After flowering signals the onslaught of the long narrow seed pods.

Eating Garlic Mustard

But if you must, a sizable collection of garden mustard recipes exist.  A recipe for wild garlic mustard pesto is very popular, but can be made with baby spinach or basil as well.

Bio

Chris Eirschele is a freelance garden writer who muses on Staygardening.com from her home in Arizona.  A collection of her work may be found at suite101.com/chris-eirschele/ .

Weeds, edible or not, are the first steps towards a balanced ecosystem.

Ecology is central to our understanding of how and why weeds grow and yet we have lived in a society that has “trained” us to believe they are bothersome and must be eradicated. Ecosystems sustain every life-supporting function on our planet.  Ecology is, in simple terms, the interaction of living organisms with one another.

Importance of weeds in the ecosystem include:

• They provide colonization for other plants to grow. They provide weathering of the soil to return nutrients and to rocks to make room for other organisms to survive in.
• Seeds sustain macrofauna (animals that are one centimetre or more long but smaller than an earthworm). Potworms, centipedes, millipedes, slugs, snails, fly larvae, beetles and spiders are typical members of the macrofauna. These provide food for other insects.
• Having a wide and diverse range of plant species assists in animal health and promotes animal self-medication.
• Weeds can be used as indicators of soil conditions.

Perhaps the most important reason weeds are in the ecosystem is the honey bee. We all know how crucial the honey bee is to life on earth – without bees we have a very serious problem.

• Honey bees collect pollen and nectar from a variety of flowering plants, including milkweed, dandelions, clover, goldenrod and a variety of fruit trees. Only worker bees forage for food, consuming as much nectar from each flower as they can. After foraging, worker honey bees return to the hive and pass the collected nectar to another worker. This worker holds the nectar on her tongue until the liquid evaporates, creating honey. The honey is then stored in a cell within the hive.

Plant ecologist Herbert Baker (1965), devised a list of traits (Baker’s Traits) that characterize “the ideal weed.” Some of these include:

• Germinates over a wide range of conditions;
• Long-lived seeds, dormancy, discontinued germination;
• Rapid growth from vegetative to flowering;
• Cross pollinated by wind or insects and;
• Seeds produced continuously throughout the growth period.

The red (sometimes orangey) sap from this natural mosquito repellant has been useful in many ways. Some Native American tribes mixed bloodroot sap with animal fat and used it as face paint. It was also used to dye clothing, wool and baskets. Some people have used this to stain wooden furniture.

The rhizomes contain alkaloids that are responsible for many medicinal properties. Although bloodroot has been used to treat ulcers, ringworm, skin cancer, cramps, vomiting, coughs and sore throats this is something that only a health professional should use when treating a person. Some people have made a paste with the sap and some water and use it every day for thirty days to eliminate warts and moles. It has also been used for decades to repel insects.

This natural mosquito repellant worked wonders for my family last night when we were in the bush collecting fiddleheads. The mosquitoes were out in full force so we decided to test the power of this plant by rubbing the red sap on our skin – mosquitoes buzzed around us, but they never landed. We were thrilled to experience that the bloodroot worked for us. NEVER use this on your skin unless you have tested it first to ensure you do not have any allergic reaction. Some people find that contact with bloodroot causes skin irritation similar to poison ivy. Always test a small area first!

Bloodroot is a beautiful plant that has one single flower that has eight to twelve petals and a bright yellow center.

Be sure to take note that this is NOT an edible plant.