Forest foraging

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Forest foraging today provided spicy watercress (Nasturtium officianale) and sweet yellow avalanche lily (Erythronium grandiflorum – Pursh) to lively up my salad. Though I was seeking illusive morel mushrooms, I found other delicious and nutritious plants to harvest on my spring trek. I grazed as I hiked and brought home a small harvest to embellish tonight’s salad.

5 things to know about Nasturtium officianale

  • It’s related to mustard greens, cabbage, and arugula and tastes spicy like them.
  • It keeps well a few days submerged in water and stored in the fridge.
  • Modern science has identified more than 15 essential vitamins and minerals contained in this one herb – more iron than spinach, more calcium than milk, and more vitamin C than oranges.
  • It is known for preventing or treating cancer.
  • Vitamin K is by far the most prominent nutrient in watercress, with 312% of the daily recommended value. It forms and strengthens the bones and limits neuronal damage in the brain, which is helpful in treating Alzheimer’s disease.

5 things to know about Erythronium grandiflorum – Pursh

  • Since it often appears at the edge of receding snow banks it is often called snow lily, glacier lily, yellow avalanche-lily,  and it’s known as dogtooth violet, trout lily, and fawn lily. People who live in my community call it deer tongue but that is more often used for a different wild flower.
  • It’s related to the Lily family and it’s stamens can be white, yellow, or red. Usually all the flowers in a patch have the same color stamens.
  • You can eat the flower, seeds, and bulbs. Leaves are edible, too, but only eaten in emergencies as bulbs need the leaves to provide nutrients to sustain the plant.
  • This edible wildflower grows in western Canada and U. S., especially in the Rocky Mountains.
  • Elk and deer relish the foliage. Grizzly bears and black bears use their claws to comb through the soil unearthing the nutritious bulbs.

More posts about edible wild foods are here and here.

Weekly Photo Challenge: dinnertime

 

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