What are you harvesting/foraging/found?

[Martin Mikulcik]

Picked the cup plant sylphium today. Its okay

Also picked violets. Also okay

And the regulars, dandelion and lettuce, hard to beat that combo

And more dock and nettle

 

[Ostrodamus]

This season I plan on actually harvesting the endless amounts of volunteer purslane in my garden. I've seen enough videos about it being an amazing superfood. We'll try. I usually just let it act as ground cover and it also looks quite cool growing from sidewalk cracks.

 

[Martin Mikulcik]

This season I plan on actually harvesting the endless amounts of volunteer purslane in my garden. I've seen enough videos about it being an amazing superfood. We'll try. I usually just let it act as ground cover and it also looks quite cool growing from sidewalk cracks.

It does look cool. I'm not a fan because of how sour it is but some people love it

 

[Ostrodamus]

It does look cool. I'm not a fan because of how sour it is but some people love it

Sour, noted. Hmmm. ** Loading **

 

[roadrunner]

I've never noticed a sour taste from purslane. It can be a little heavy in gelatinous-like substance, but not really noticeable when thrown in a salad, soup, sandwich...

 

[Martin Mikulcik]

If you get enough violet flowers you can make a faux elderberry jelly/syrup that is very very similar to the real thing. I don't know if it's worth picking that many but we had a quart of flowers so...

And I'm now a fan of cup plant/silphium perfoliatum. It's very good. High in inulin. It's planted somewhat commercially in Europe because it's decent forage and makes a lot of biomass. In that respect it's very similar to Jerusalem artichokes. I love those too.

And i hate to say it but dock is growing on me too, but only after i boil all the oxalic acid out

The chicory is up now. Has been for a couple weeks, but I'm not sure I'll make chicory coffee this year. I really want to get some cultivated chicory started but so far it hasn't germinated. Maybe i got a couple bad packets or idk.

And I've been trying specialty mints from fragrantfields and I've been quite impressed

 

[Meadowlark]

Growing up in Missouri , I was a big fan of sassafras tea, but sadly I haven't found any roots here in Texas.

Now some say it isn't good for you...

Dock is one of my favorites.

 

[Martin Mikulcik]

Growing up in Missouri , I was a big fan of sassafras tea, but sadly I haven't found any roots here in Texas.

Now some say it isn't good for you...

Dock is one of my favorites.

I love sassafras and need to get it started here, it's over on my neighbor's. The roots are the best but even that fruit loop smell in the leaves is amazing

Isn't it a Louisiana thing to thicken gumbo with sassafras leaves? I would think they'd grow around you?

I think they say the safrole is bad for your liver but apparently less bad than alcohol. Maybe they just don't like it's a precursor to drugs and so they regulate it

 

[Meadowlark]

Isn't it a Louisiana thing to thicken gumbo with sassafras leaves? I would think they'd grow around you?

Yes, in a filé powder. It is made from ground up dried sassafras leaves and as I recall is used as kind of a finisher to Creole Gumbo to thicken and flavor.

It is native here in East Texas, but I have never been able to find any. In Missouri, we always could find it in a fencerow, especially one relatively untended.

Like the Osage orange aka horseapple , I've tried to get some established here but no mas.

 

[Martin Mikulcik]

Garlic mustard

Tastes like pennycress, can't believe people brought that here because they liked it

I think this one is viburnum prunifolium

 

[Martin Mikulcik]

Roses are red, violets are... Well, violets are yellow ....

 

[Martin Mikulcik]

Goldenseal

 

[Martin Mikulcik]

I had 4 osage orange germinate today. Scarification is not necessary it seems

 

[Meadowlark]

None here.

 

[big rockpile]

No one has mentioned Polk. Been getting bunch of it.

big rockpile