A visit to any trendy food vendor will yield some interesting ingredients on the menu. For example, my daughter recently tried squid ink ice cream at one of our favorite spots in East Aurora, NY.

It seems bizarre, pricey, obscure ingredients are the go-to for getting people in the door these days. Take, for example, mugolio, otherwise known as pine cone syrup.  

What is Pine Cone Syrup?

Pine cone syrup is exactly what it sounds like – syrup made from pine cones. Mugolio is a traditional pine syrup made from the newly formed buds of Mugo pines in Italy. Oh, so fancy.

Now, come on, wipe that look off your face. (I made the same face the first time I heard of it, too.) I wasn’t sure what to expect when I tried it.

Bracing myself, I readied for something akin to drinking Pinesol.

However, I was instantly transported back to December and the smell of a fresh-cut Christmas tree in my home, warm toasty wool socks, mugs of tea by a crackling fire and the floor littered with crumpled wrapping paper.

The reddish-amber liquid was warm and sweet, definitely piney, with a slightly dry resin finish. It was a bit like tasting liquid Narnia, pre-Aslan thaw.

Okay, I get the draw of bizarre, obscure and pricey ingredients now, especially this one.

And a tiny bottle of this stuff is pretty dang spendy, especially when you consider you’re getting slightly less than half a cup. The thought of ‘drizzling’ it on anything more than one precious drop at a time made me wince.

Which is why you shouldn’t buy it. You should make it instead.

No, you don’t have to use itty-bitty pine cones harvested from Mugo pines in Italy to enjoy this decadent syrup. Because the ingredients are dead easy to find and cost pennies. Get yourself a pen and paper, and I’ll tell you what you’ll need.

Ready?

Green pinecones and brown sugar.

Did you get it all? I can repeat that if necessary.

Did I mention it’s dead easy to make, too?

Rather than spending a ridiculous amount of money on a teeny bottle, go for a hike this spring and pick some green pinecones. Make up a batch (or several) of pine cone syrup and drizzle it with abandon on flapjacks, roasted lamb, apple crisp, your favorite cocktail, oatmeal, ice cream, or whatever you like.

Heck, many of us don’t even have to take a hike; all we have to do is head to our yard.

My point is this – pine cone syrup tastes wonderful, looks and sounds deceptively fancy (making it an excellent gift) and is one of the simplest and most inexpensive gourmet treats you can make at home.

Fermenting Pine Cones

What makes this syrup different from making pine needle syrup is fermentation. We’re going to pick pine cones while they’re quite young and full of moisture. They will also be covered in naturally occurring yeasts. Mixing pine cones with sugar and macerating them (banging them around the jar a bit) will release liquid, allowing those little yeast to start eating the sugar and fermenting the syrupy liquid.

While it won’t be enough to make the resulting syrup alcoholic, it will be enough to impart some wonderful depth and flavor. Fermenting the syrup also lowers the pH, which allows us to store our syrup without refrigeration. Thank you, little yeasties!

When to Harvest Green Pine Cones

The best time to harvest pine cones is in late spring or very early summer. If you pick newly formed pine cones, they will be quite small and flavorful, but may lack enough moisture to ferment properly. You can still use them, but you’ll need to add a splash of water to your jar to jumpstart fermentation.

Picking pine cones too late in the season nets you the same issue but in reverse. Once the pine cones stop growing, they quickly begin to dry out and lose moisture (as well as flavor). Dried pine cones are better left for using around the home or making some fun Christmas crafts.

Pay attention to local conifers in the spring. When you start to notice light green tips and pollen cones developing, you know that seed cones will only be a few weeks away. While you wait, gather spruce tips and make syrup.

What Conifers Can Be Used

Nearly any conifer can be used to make pine cone syrup. I highly recommend making up a batch of each if you can get your hands on more than one species. There is a noticeable difference in flavor from pine to spruce to fir and even cedar.

We have loads of White Pine, Red Spruce and Eastern Hemlock out our way, so I’ve made those. Of course, I would love to get my hands on some fir cones to try.

Alan of Forager Chef has some excellent tasting notes for different conifer species if you want to check it out.

Avoid These Trees

It’s important to note that the Ponderosa Pine (Pinus ponderosa) should not be used, as it is an abortifacient. English yew, or common yew (Taxus baccata), should also not be used, as the red berry-like cones are highly toxic, even deadly.

Reaching Pine Cones

Unfortunately, some species of conifers, such as firs, only produce cones at the top of the tree. But don’t worry; you can still luck out and collect green cones from them. It just takes a bit more planning.

Go for a walk after a storm; this is a great way to get unripe pine cones from extremely tall trees. Another trick is to pay attention to where there is logging. You can call forestry departments for state parks and ask where logging is happening. This is a great way to get green pine cones, as they always leave the tops behind. (This is how I scored the cones I used for the batch in this piece.)

Making Pine Cone Syrup

Cooking with foraged ingredients can be challenging, as you may not always find the amount you need to match up with a recipe. This is one reason I enjoy making pine cone bud syrup; your ingredients are measured in ratios. No matter how many or how few pine cones you find, you can make syrup.

The Ratio

You will mix green pine cones and sugar in a 1:2 ratio by weight. For example, if you end up with 8oz of pine cones, you will add 16 oz of sugar. It’s important to remember this is by weight, not volume.

Having a food scale in your kitchen is a must for the serious chef. Or even the not-so-serious chef. I have this one. It’s inexpensive and does the trick.

Choosing a Sugar

I prefer brown or turbinado sugar for pine cone syrup. You want a sugar that still has some moisture, as it will help fermentation and the maceration process. These more natural sugars also lead to a much smoother-tasting syrup.

Avoid using white sugar as it’s highly processed and much too dry. You’ll end up with a very astringent, overtly piney syrup.

If you want an incredible pine cone syrup, find some maple sugar. Syrup made from all the trees!

You Might Want to Wear Gloves

Because we’re using new pine cones that are green and still quite moist, this project can get sticky. Fast. Consider wearing gloves while harvesting and mixing everything up in a jar. If When you get sap on your hands, rub them well with olive oil and then wash them off using soap and hot water.

Remember to wipe down the outside of your jar well, too. Otherwise, you’ll go to shake your jar one morning and find a line of ants leading up to it. (Ask me how I know.)

How to Make Pine Cone Syrup

Fermenting

• Rinse off your pine cones with cold water and remove any debris. Put them in a colander to drain.

• Cut or break pine cones into smaller pieces, adding them to a mason jar large enough to fit all of your ingredients. (For exceptionally tiny pine cones, rough chop them with a chef’s knife.) Add in the sugar.
• Place a lid on the jar and shake the dickens out of it. You want all the sugar to be thoroughly incorporated with the pine cone pieces. You should start to notice some moisture within the jar.

• Place the jar somewhere warm for the first few days, like a sunny windowsill. If fermentation has started, you will notice an increase in liquid in the jar, and the contents will be syrupy within a day or two. You will also notice small bubbles moving their way up through the liquid.

• You will need to burp the jar for the first few days or weeks as carbon dioxide is released and continue to shake the jar each day. Or if you’re like me, whenever you walk by it and think, “Oh crap, I haven’t shaken this in a while.”
• If you do not see an influx of liquid after the first couple of days, add a splash of water to the jar, put the lid back on and shake it up again. The added moisture should help the naturally occurring yeast to get started. It’s not essential for the syrup to ferment, but it does help the flavor and allows you to store the finished syrup without refrigeration.
• Continue shaking the mixture every so often as you remember it. If the sugar starts to crystalize and settle at the bottom, open the jar and stir it up again. You can add a little water to help. Recap it and let it sit.

And now you wait.

Finishing

• Let the whole thing sit for at least one month. Of course, if you have the patience, you’ll get a much more flavorful finished syrup if you let it infuse longer. Waiting until the end of summer to finish off the syrup and bottle is ideal. Just as fall arrives, you’ll have a wonderfully complex pine cone syrup that’s perfect for the coming colder months.
• Finish off the syrup by pouring and scraping the contents into a saucepan. Add a couple of tablespoons of hot water to the empty jar, put the lid on, shake it to help loosen any leftover sugar, and pour it into the saucepan.
• Heat over medium heat just until the syrup begins to simmer. Turn the heat down a little and let the syrup simmer gently for 5-10 minutes.

• Strain the liquid through a fine-mesh sieve and bottle your finished pine cone syrup. Now sell it to a fancy restaurant for a crazy amount of money. (I’m kidding. Sort of.)

Storing Your Syrup

The syrup is shelf stable but will last longer if you store it in the fridge once you open it. For the best flavor, I suggest bottling it in amber bottles and storing it somewhere cool.  

The post Pine Cone Syrup – Make This Pricey Gourmet Topping for Pennies appeared first on Rural Sprout.

Crunchy, tangy capers are a staple in Mediterranean dishes. These tiny buds pack a flavorful punch and go great in everything from seafood to the classic chicken piccata.

Normally, there’s no way you could pickle your own, as they’re from the Capparis spinosa bush that grows wild in the Mediterranean. However, one easy-to-find plant offers an excellent substitute – the dandelion.

Once you’ve made homemade dandelion capers, you may find yourself passing up those tiny imported bottles in the grocery store.

You can make dandelion capers in the spring using dandelion buds. You have to catch them before they bloom, as you want the buds to be small and tight. If the buds are too far along, you end up picking a fully formed flower. Not only does this not taste great (it’s a bit like eating dental floss), but it also lacks that characteristic crunch in a good pickled caper.

A good rule of thumb is not to use buds where the outermost leaves have unfurled.

By the way, it’s also the perfect time of year to pick dandelion greens to eat. I’ve got you covered with seven delicious ways to eat them.

The Usual Route

If you check out most recipes for dandelion capers, they’ll have you out foraging for dandelion buds, with the advice to pick the visible bud and any buds you can see beneath it. That’s all well and good if you want to spend the next six hours picking dandelion buds here and there.

Oh, you don’t want to spend six hours picking dandelion buds to substitute a product readily available at most grocery stores?

Yeah, me neither.

That’s why we’re going to make delicious pickled dandelion capers my way – the lazy way.

How I Quickly Fill My Basket With The Perfect-Sized Dandelion Buds

Look, you can totally go frolicking around a field, picking a bud here and there if you want to; no judgment here. But there’s an easier way.

Weed your garden.

Yup, seriously. It’s that simple.

Instead of picking buds, pick the whole flower. Don’t have a garden? Weed your yard. I’m assuming if you’re a Rural Sprout reader, you probably aren’t spraying your yard with anything you shouldn’t be eating, so all those dandelions are fair game. Look for dandelions close to home that haven’t bloomed yet and pull ‘em up.

Get down in there and get as much of the tap root as possible.

The problem with picking only the buds (aside from the fact that it takes the whole day) is you’re leaving behind scads of tiny, compact super-crunchy flower buds that aren’t easily seen even if you do remove that top bud.

Let me explain.

Dandelions don’t make one flower. As I said, if you pick that one central bud you can see, you’ll usually find three or four more beneath it. But if you pick the entire plant, you’ll find a dozen or more buds hiding at the very base of the plant, which you can’t see unless you dig it up.

So, head out to your garden with your hori hori and pull up all the dandelions you can find.

Toss them into a pile.

Keep going; you need to weed your garden anyway.

Get those big honkers, too. You know, the ones as big as a dinner plate. A few of these, and you’ll be finished in no time.

Once you’ve successfully removed all the dandelions from your garden (Ha, who are we trying to kid, we both know they’re going to come right back.) and you’ve got a nice little pile, grab a bowl or a basket.

Now get a glass of lemonade or switchel and put on your favorite podcast.

Grasp each plant at the base of the leaves and gently peel the leaves back, pulling them out of the way of the flower base. Ta-dah! These are all the buds that the dandelion would grow this season. That’s a whole lot of flower buds in one go.

You can pull the individual buds off or, if you prefer to be more precise, use a pocket knife or paring knife to cut them away from the plant gently. (You get less fuzz attached if you cut them off.)

Before you know it, you’ll have a cup of dandelion buds and a dandelion-free garden (for now), and if you do the thing right, you’ll have dandelion roots to roast.

This method is by far the easiest way to pick dandelion buds for capers. I can already taste the chicken piccata.

Making Pickled Dandelion Capers

When all is said and done, one cup of dandelion buds will give you three ¼ pints (4oz) canning jars of capers. I like canning them in the smaller jars, as you don’t have to worry about using up a ton once you open them. There’s less waste this way. You can make refrigerator pickles or take the necessary steps to can them using the water bath method.

Refrigerator pickles will give you the most crunch, but that comes at the expense of a shorter shelf life. Canning dandelion capers leaves you with something more like traditional capers and a longer shelf-life. You may want to do one jar as refrigerator pickles and can the other two and see which you enjoy more.

No matter which method you choose, it’s best to let them age for about two weeks before you open them. This allows a nice pickled flavor to develop.

The ingredients are the same for both methods. Before you make your pickles clean the buds by swishing them around in a bowl of icy-cold water. Any dirt, sand etc., will settle out on the bottom, and the cleaned buds will float. Pick out any pieces of grass that may have come along for the ride. Remove the cleaned buds to a mesh strainer and let them drain.

It’s best to make the pickled capers immediately after you pick the dandelion buds. However, if you can’t get to them right away, store the buds in the fridge in a paper towel-lined air-tight container. Don’t let them go longer than 48 hours.

Ingredients

• 1 cup of dandelion buds, rinsed and drained
• ½ cup of white vinegar
• ½ cup of water
• 1 tsp salt
• Lemon zest, skin washed, no pith

Refrigerator Dandelion Caper Pickles

• Add a length of lemon zest to the bottom of each jar and gently pack dandelion buds into the jars, leaving 1/2” headspace.
• Add ½ cup of warm water to a measuring cup. Stir in the salt until it’s dissolved. Now stir in the vinegar to create your brine.
• Pour the brine over the dandelion buds, leaving ¼” headspace. Wipe the rim of the jar with a damp cloth and screw the lids on. Label with the date and keep the capers in the fridge. Refrigerator pickled dandelion capers should be eaten within three months.

Water Bath Canned Dandelion Capers

If you want your tasty capers and hard work to last a little longer, canning them is the way to go. Because you’re not preserving many jars with this recipe, there’s no need to drag out all of your canning equipment. All you need is a pan that will hold the three jars, plus an inch of water over them. A large, heavy-bottomed saucepan should do the trick. Place a washcloth in the bottom of the pan to set the jars on.

• Heat your jars in the saucepan filled with water just until boiling, then turn off the heat to keep them warm.
• In a small saucepan, stir the vinegar, water and salt until the salt is dissolved. Heat until the brine starts to simmer, then turn off the burner and remove from heat.
• Remove the heated jars from the water and add a length of lemon zest to each. Gently pack dandelion buds into the jars, leaving 1/2” headspace. Pour the hot brine over the buds, leaving ¼” headspace.
• Use a clean wooden spoon handle or chopstick to stir and squish out any air bubbles. Wipe the rim of the jar with a damp cloth and screw the lids on until fingertip tight.
• Process in boiling water for ten minutes, then remove jars to a kitchen towel to cool and seal. Label the jars with the date once they are fully cooled. Canned dandelion capers will last for a year. Store them in the fridge once you open them, and use them up within a month or two.

Since you made dandelion capers the easy way, you’ve got time to kill. Why not go frolicking through a meadow picking violets for delicious violet simple syrup?

Read Next:

20 Reasons To Pick Dandelions ’til Your Fingers Turn Yellow

The post How to Make Dandelion Capers the Easy Way appeared first on Rural Sprout.

Instead of bitter cold, the wind feels a tad warmer.

The sky is lighter.

And is that birdsong you hear?

It’s at this time when you feel that maybe, just maybe, winter won’t last forever. And before you know it, spring is here, bringing with it a whole cornucopia of wild food to eat.

Spring is one of my favorite times of year to forage. After all of the white and gray and cold, we’re suddenly surrounded by growing things. The green of it all almost hurts your eyes.

It’s time to get out and pick purple dead nettle.

For most folks, this humble-looking plant is nothing more than a plant growing in their yard. But it’s so much more than a pretty weed. Lamium purpureum is a handy plant to have around for eating and folk remedies.

Purple dead nettle isn’t native to the States; its natural habitat is Eurasia. It’s naturalized over the decades. You can find it in nearly every part of the united states. And I’ll bet after you finish reading this article you’ll start seeing it everywhere.

It goes by many names – dead nettle, red dead nettle and purple archangel.

Purple dead nettle is a bit of a mixed-up plant. It earned its name, dead nettle, because the leaves are similar to stinging nettle. However, because there are no stinging trichomes on the leaves, it’s considered ‘dead’. To top it all off, it’s not even a true nettle (Urticaceae family) – it’s a mint.

Be Responsible

Before we go any further, please be responsible and always ask your physician before trying any new herbal remedies, especially if you’re pregnant, nursing or immunocompromised.

And don’t be that guy that gives foragers a bad name. Ask permission before picking on someone’s property. Only take what you need and be mindful of the wild creatures who rely on it for food. There’s enough for everyone.

If you’re new to eating the weeds, this is a great plant to start with. Here are 12 reasons you should pick purple dead nettle.

1. Purple Dead Nettle is Easy to Identify

Many people are intimidated by eating wild food because they’re nervous about ID’ing plants incorrectly.

Which is good, as that’s always a serious consideration.

However, purple dead nettle is one of the easiest plants to identify.

In fact, you probably already know it by sight, even if you don’t know the name.

You probably saw the picture at the top and said, “Oh yeah, I know what that is.”

Purple dead nettle is a member of the mint family. It has heart-shaped or spade-shaped leaves with a square stem. Towards the top of the plant, the leaves take on a purple-ish hue, hence its name. As the plant matures, tiny, elongated purple-pink flowers will develop.

2. Purple Dead Nettle Has No Dangerous Look-Alikes

Purple dead nettle doesn’t have any poisonous look-alikes. While it’s often confused with henbit, that’s okay, because henbit is also an edible weed. Because of this, purple dead nettle is the perfect plant to start you on your foraging journey.

And just in case you’re curious…

How to Tell Purple Dead Nettle from Henbit

Purple dead nettle and henbit are both of the mint family, and they have that easy-to-identify square stem. To tell them apart, look at the leaves.

Purple dead nettle has leaves that grow from the top of the stem down, in an almost cone shape. The leaves grow in matching pairs, one on each side of the plant, so you end up with leaves growing in columns down all four sides of the square stem.

The leaves often have a purple blush to them. And the edges of the heart-shaped leaves are saw-toothed.

Henbit has leaves that grow in a cluster around the stem, then a length of bare stem, then another cluster, and so on. The leaves of henbit have scalloped edges and a circular appearance.

3. You Can Find Purple Dead Nettle Everywhere

I can guarantee you’ve seen it before, even if you didn’t know what it was. And once you’re familiar with it, you will see it everywhere you go.

It’s growing in the ditch alongside the road. It’s the giant swathes of dusky purple you see in cornfields, where it grows before the corn is planted. It grows at the edges of your lawn. It grows in patches on the edge of the woods. It’s probably growing in your garden, much to your chagrin.

It loves disturbed land, so check in fields or where the brush was cleared in the previous season.

This wild edible grows nearly everywhere as it’s not picky when it comes to sunlight – it grows in full sun and even shade. And purple dead nettle loves moist soil.

4. Purple Dead Nettle is More Important for Bees than Dandelions

Long before I find my first morel of the season, I’m sipping fresh purple dead nettle tea. This is one of the first wild edibles to make an appearance each spring. And if you live in a climate with mild winters, you may even see it in the winter too.

Because it’s one of the first plants on the scene, it’s an important food for native pollinators and honeybees.

There’s often a lot of noise on social media every spring asking people not to over-pick the dandelions and save them for the bees. We’ve already discussed why you don’t have to save the dandelions for the bees.

You’ll often see it buzzing with bees. Thankfully, there is plenty of it to go around. Purple dead nettle has a way of popping up everywhere, especially in commercial crop fields before they are planted. One of the best things you can do for pollinators in the spring is to hold off on mowing your lawn for a while.

Letting this beautiful plant grow as pollinators emerge after a long winter is an easy way to help with the pollinator crisis.

5. You Can Eat Purple Dead Nettle

Purple dead nettle is edible, which always makes me laugh a bit. Everyone always assumes edible = tastes good. I’ll be honest; I don’t find myself chowing down on dead nettle salads or pestos each spring.

On its own, it’s a bit strong tasting, very herbal and grassy. And the leaves are fuzzy, which doesn’t give it the most appealing mouthfeel.

That being said, it’s still a nutritious wild green, and it’s worth incorporating into your diet. Wild foods are always more nutrient dense than cultivated food. Adding even a few foraged plants to your diet is a great step towards better health.

It’s the perfect herb to dehydrate and add to your own custom powdered smoothie greens. Sometimes it goes in my scrambled eggs. And I add a handful of the leaves to my salad, along with plenty of other fresh greens. You could even chop it up and add it to tacos instead of cilantro.

Use this edible weed in the same way you would any other bitter green or herb.

6. Your Chickens Can Eat It Too

You aren’t the only one who will enjoy fresh purple dead nettle. Chickens love this green as well, and after a long, cold winter, your flock deserves a healthy, tasty treat. Don’t forget to pick a little to share with your peeps. They’ll eat it right up.

7. Purple Dead Nettle is Great for Seasonal Allergies

I never used to have allergies. Bring on the pollen; I can handle it.

And then, I moved to Pennsylvania. Every spring was like a personal assault on my mucus membranes. By May, I was ready to claw my eyeballs out.

Too much? Sorry.

Then I found out about purple dead nettle. Every spring, as soon as it starts growing, I start each day with a cup of tea made with it and a large tablespoon of local honey. Purple dead nettle is a natural antihistamine. It’s certainly helped make the season of ‘All the Pollens’ bearable.

If you live in an area with lots of purple dead nettle, consider drinking a daily cup of tea when pollen counts are high. You can bet purple dead nettle is contributing to your itchy eyes and runny nose.

I even make it into a natural soda using my homemade ginger bug. And sometimes, a splash of gin goes into the soda too. Those herbal flavors work well together.

8. Purple Dead Nettle is Great for Bug Bites and Scratches

When you’re outdoors and find yourself on the wrong end of an angry insect, relief is as close as a purple dead nettle patch.

Chew the leaves up and then put them on the bug bite or sting. (Yeah, it’s kinda gross, but that’s life.) Purple dead nettle has anti-inflammatory properties, which will help to bring relief to the bite.

Or if putting leaves covered in spit on your bug bite isn’t your cup of tea, you can always start out prepared. Mix up a batch of the Nerdy Farm Wife’s purple dead nettle salve and tuck it into your day pack for hikes and adventures outdoors.

Purple dead nettle is anti-inflammatory and astringent, making it a good basic healing salve.

For more information on its many healing properties, you can check out the Herbal Academie’s Purple Dead Nettle page.

This prolific weed yields the loveliest pale green dyed yarn. It’s a soft, fresh green, perfect for spring. If you’ve got a lawn brushed with the purple of dead nettle this spring, consider picking a bucketful to dye wool (or other protein-based fibers).

9. Create a Purple Dead Nettle Tincture

For my herbal remedies, I prefer tinctures. They’re easy to make and more potent. And if you don’t enjoy the taste of purple dead nettle tea, a tincture is a great way to enjoy the medicinal benefits without having to gulp down a tea you hate.

In a clean mason jar, combine ½ cup of 100-proof vodka and ¼ cup of finely minced purple dead nettle. Place a small piece of parchment paper over the top of the jar before firmly screwing on the lid. (The parchment will protect the metal lid from the alcohol.)

Give the jar a good shake and then store it in a cool, dark place, such as a cupboard, for a month. Strain the tincture into a clean amber bottle or jar and store, again, somewhere cool and dark.

Take a dropper of the tincture as needed, or you can stir a dropper into your favorite beverage.

10. Purple Dead Nettle Infused Oil

Similarly, you can infuse a carrier oil with it and use it topically. Use the infused oil to make balms, lotions and creams. Combine it with a little plantain tincture, and you’ve got yourself the beginnings of the perfect after-bite salve for bug bites.

Fill a sterilized pint jar halfway with minced purple dead nettle. Top up the jar with a neutral carrier oil, such as apricot kernel, grapeseed oil or sweet almond oil. Fill the jar almost completely.

Place the lid on the jar and give it a good shake. Store the oil somewhere dark, and give it a good shake now and again. I like to keep my infusions in my pantry, as it’s easy to remember to shake them. The infused oil will be ready in about 6-8 weeks. Strain the oil into another sterilized jar, cover and label the jar and store it someplace dark and cool.

It’s important to note that purple dead nettle-infused oil should only be used externally.

Botulism is a concern when infusing oils with herbs to ingest. It’s best to play it safe and only use it on your skin.

Now that you know what you’re looking for, get out there and pick some purple dead nettle. But I should probably warn you, once you start picking it, you’ll be well on your way to foraging other plants. Before you know it, you’ll see edible plants wherever you look, and you can annoy your children by saying, “I can see five different edible plants around us; can you name them?”

The post What is Purple Dead Nettle -10 Reasons You Need to Know It appeared first on Rural Sprout.

It is officially spring when little yellow flowers begin to pop up in the thousands, turning every lawn into a star-studded carpet worthy of applause.

Not everyone thinks the same way though. Much has been written about how to kill this pesky “weed”, to eliminate it from our monocultured green lawns forever.

Instead, what if we embraced the beauty – and medicine – that dandelions have to offer from root, stem and flower?

What if we let the dandelions bloom, unsprayed, to feed bees and wildlife around us?

When we leave dandelions to their own devices, they will flourish, and provide us with plenty of raw, natural material for salves, syrups, infused oils, soaps, lotions, tinctures and teas.

A dandelion by any other name

Most people are familiar with the most common name of these perennial flowers: dandelion, while Taraxacum officinale is the Latin one.

What you may not know, however, is that dandelions are in the daisy family, Asteraceae, along with chamomile, chicory and globe artichokes.

If you are going to learn about plants, it is always useful to learn the Latin names and observe them by both leaf and flower structure.

You’ll also hear dandelions called by other names, in reference to both flavor and character:

• bitterwort
• blow-ball
• clockflower
• lion’s tooth (relating to the leaves)
• milk witch
• piss-in-bed (due to the fact that it is a diuretic)
• pissinlit
• priest’s crown
• swine’s snout
• telltime
• and wild endive

In the end, it will never be a rose, it will always be just what it is meant to be. A slightly sweet smelling flower that opens up every morning and closes at night. The smell of the sun shining down, something we never will forget.

Now it is time to put on your dandelion crown and have some fun!

Go back in memory to your childhood, and envision collecting dandelion flowers. Sweeping the yellow pollen onto someone else’s palm like a small broom you chant “Mama swept the floor, sister swept the floor… baby peed all over the floor” And at the last minute you rub the flower onto the skin, making a yellow stain.

Fun stuff for kids, but adults are the more serious crowd, wondering how we can best utilize the foraged plant for our greater benefit.

Just don’t forget that dandelion stems make great horns…

Dandelion nutrition

Once you start eating and enjoying dandelions, you’ll never look at them the same way again. In fact, you will be trying to save as many as you can, if not for your own use, then for the bees, creatures and other insects that rely on them for survival.

Whatever you do, stop using weed killers, glyphosate and other chemicals to kill them. Allow them to be part of your yard and harvest them for the abundant nutritional benefits that they provide.

The bitter leaves are rich in vitamins A, E, K, B1, B2, B6 and C. They are also mineral-rich in substances such as magnesium, iron, copper and folate.

Use the entire plant, along with other wild “weeds” to bring inexhaustible energy into your life.

Dandelion flowers have their specific uses too. Add them to cakes, make a nourishing tea, brew some dandelion wine, there is so much to do!

20 exciting (and practical) things to do with dandelion flowers

When your yard starts to yellow-up, it is time to think about preserving all those beautiful petals, before it is too late!

Harvest the leaves early in the season, before they become too bitter to be enjoyable, and air dry them as you would any other herb.

Dandelion buds appear at the base of the leaves in early spring, before they shoot up to the sky. It is at this stage that they should be harvested for pickled dandelion buds.

Dandelion flowers should be harvested on a sunny day. Bring in only as many as you need at once, this way you can share the bounty with nature.

Yellow dandelion flowers are rich in vitamin A and they are surprisingly sweet. Be careful not to include the green sepals into whatever recipe you are going to eat, as they tend on the bitter side.

It is also helpful to know that dandelion flowers are best added to food that is to be cooked. While they are easy to separate from the flowering head, the individual petals can be a bit dry when sprinkled raw on foods.

Dandelion roots can be lifted anytime throughout the growing season. The roots are slightly more bitter in spring, mellowing out as the ground cools and temperatures dip into fall.

And of course, when harvesting, be sure to only pick where the dandelions have not been sprayed!

If you are allergic to dandelion, find another perennial weed to harvest, such as stinging nettle, goosefoot or plantain. In some cases they can be used interchangeably in the recipes that follow.

1. Dandelion vinegar

Infused vinegars are all the rage, at least on our homestead.

Nasturtium vinegar can be found sitting in small batches all throughout summer, dandelion leaf and dandelion flower vinegar makes its appearance in early spring, long before the other flowers take hold.

If you have been on the lookout for a digestive spring tonic, try this dandelion infused vinegar and feel what you think.

How to Make Infused Dandelion Vinegar @ Grow Forage Cook Ferment

2. Dandelion infused honey

In winter we soak freshly cracked walnuts in honey. When spring offers dandelions, however, they are impossible to resist!

Collect 3-4 large handfuls of fully open dandelion blossoms, make sure all the little critters have walked or flown away, then place them in a jar (unwashed – you do not want to add moisture to the jar) and cover them with a pint of raw honey.

Stir the honey-coated flowers with a knife, or chop stick, to make sure that any bubbles are allowed to come to the top. Put on a lid, and let it sit for 2 weeks in a dark place to sweetly infuse.

There is no need to strain the mixture, use as is in your herbal teas.

3. Dandelion syrup

Once you are beyond the novelty phase of caramelized spruce tip syrup, now it is time to try your hand at making dandelion syrup of the traditional Scandinavian kind.

It can be made with sugar, or honey, and optional rhubarb if you have any extra stalks without a job. The dandelion syrup recipe takes about 50 dandelion flowers – it will barely make a dent in your backyard harvest.

And what to do with that luscious syrup?

Drizzle it on your dandelion pancakes of course! You can also coat your homemade yogurt with a generous spoonful, or better yet, top your pancakes with yogurt and dandelion syrup.

Here are two amazing recipes to experiment with:

Dandelion Syrup With Green Apples @ The Nerdy Farm Wife

Homemade Dandelion Syrup @ Nature’s Nurture

4. Pickled dandelion flower buds

When we think of dandelion flowers, our minds automatically dream up something sweet. Don’t worry, the dandelion ice cream is coming!

But what about highlighting dandelion flowers on the savory side?

Naturally, you could add them to breads, crackers or salty scones, yet another way to truly enjoy them is by making dandelion capers.

All you need to do is forage for dandelion buds, add some vinegar, water and salt to make a brine and pickle them till your heart is content.

Process the jars in a water bath for later in the year, or store them in the fridge for more immediate eating.

5. Dandelion jelly

There is nothing better than cracking open a jar of intense yellow jelly in winter to remind you of the spring flowers to come.

Recipes for making dandelion jelly are numerous. Type in a quick search and you’ll come up with a handful of very similar ones. Here’s a good recipe.

All it takes, is dandelion blossoms, water, powdered pectin, sugar, lemon and a little patience to boil everything together.

6. Dandelion pancakes and cupcakes

Deep fried dandelions are one glorious way to eat the flowers, another way is to make a mouthwatering stack of banana dandelion pancakes that are both vegan and gluten-free. Wild isn’t it?!

Don’t forget that you can toss the fresh petals into any kind of dough or batter.

If you are looking for something fancy to set out for brunch, why not bake some dandelion cupcakes with sunflower seeds, topped with a scrumptious lemon frosting?

They smell simply amazing as they come out of the oven. What are you waiting for?!

7. Dandelion and honey ice cream

If you have never had dandelion flowers in your ice cream, you are definitely missing out!

Make this spring/summer the year that it happens, if you just so happen to adore ice cream, that is.

Choose your favorite homemade ice cream recipe and add one cup of dandelion petals to the mixture. It doesn’t matter if it is dairy based, a bowl of refreshing coconut ice cream or homemade vegan cashew ice cream – it all tastes amazing!

8. Dandelion tea

The dandelion season is not complete without having tea, at least once, or ten times. Drink it as often as feels good.

But, before you brew a cup for yourself and your family, it is best to get informed about the benefits, and possible side effects, of drinking dandelion tea.

This applies to eating all parts of the plant as well. Use your intuition and ask questions to the right people if you are ever unsure.

Here are 4 Easy Methods to Make Healthy Dandelion Tea & 13 Recipes to Try Out @ Morning Chores

9. Dandelion soda

Kids will love this one! It is a wonderful alternative to the most recognized sodas out there. Plus it uses foraged dandelion flowers, and a ginger bug starter.

Without the plastic waste associated with sugary drinks in general, it is an awesome way to make a fizzy soda at home, using the dandelions from your backyard.

Dandelion Soda Recipe: Naturally Fermented With a Ginger Bug! @ Homestead Honey

10. Dandelion tincture

Plantain tincture is a wonderful natural remedy for coughs and sore throats, yet sometimes it is your entire body that is begging for a pick-me-up.

If your liver and digestion feels sluggish, try a dosage of dandelion tincture to correct for the winter slow-down. You can use more than just the flowers in this case, adding the stems, leaves and roots too.

11. Dandelion flower infused oil

If you are intently curious to make your own dandelion salves and lip balms, you first need to start with a dandelion infused oil – and chances are good that you won’t always find what you need at the store.

Making fresh flower infused oils is not a secret, but there are things you need to watch out for. You need to take care that the carrier oil does not go rancid, and that bacterial growth does not take over with the increased water content of your infused oil.

It takes a little trial and error to make a dandelion flower infused oil just right. Here are the important steps you need to take:

How To Make Dandelion Oil & 6 Ways To Use It

12. Dandelion flower salve

Now, that you’ve invested time and energy into making an infused oil, the time to make a dandelion flower salve has arrived.

Why use a dandelion salve? It is good for relieving sore muscles, aches and pains of the homesteading kind.

It can also be used for soothing and moisturizing dry, cracked skin on your hands or feet.

Learn how to make your own healing dandelion salve here.

13. Dandelion wine

If hard apple cider has been on your to-do list for ages now, only you haven’t quite gotten around to it, why not try making dandelion wine or mead instead?

All are flavorful and all are special in their own ways.

If you are looking for something unique (and foraged) to gift to the people you love, you better get started as soon as the dandelions are flowering!

Here is one way to make your own dandelion wine.

14. Dandelion mead

Dandelion mead uses honey, instead of sugar, to initiate the fermentation process, and the results are heavenly indeed! Is it better than wine? You’ll have to try it each way to find out.

In the meantime, find out what equipment you need to make dandelion mead happen this season.

15. Dandelion bath bombs

Remember that dandelion infused oil that you absolutely must make?! If you wish to relax in the bath by the fizz of a dandelion bath bomb, you are going to need that essential ingredient, plus several more.

If you’ve never made them before, relax. It is easier than you think.

Gather all the dandelion bath bomb ingredients, pack them into your stainless steel bath bomb molds and let them dry 24-48 hours before using.

They make excellent gifts (even for yourself!) and they could be a wonderful way to start making a side income from your homestead.

16. Dandelion soap

Every home needs a bar of homemade soap to help you stay clean and healthy. It feels good to have a generous stockpile of herbal soaps, just so there is never fear of running out!

If you long to try your hand at making seasonal soaps, yet need a trusty recipe to get started, try this on for size (it also takes dandelion infused oil):

Cold Process Dandelion Soap Recipe in 10 Steps @ Three Hills Soap

17. Dandelion and fennel kombucha

If you make your own kombucha (and you should), you’ll want to mix up a batch of dandelion and fennel kombucha.

A fresh, cold glass of fizzy kombucha is the perfect drink after a heavy meal, or a great way to start your day if you don’t like a lot of caffeine.

Dandelion and fennel kombucha @ The Herbal Academy

18. Dye Yarn or fabric with dandelion flowers

Not only are the flowers cheery and sunny, but they can be used to dye yarn and fabric a lovely pastel yellow. You can use alum as a simple mordant.

You’ll have the perfect spring shade for your next handknit project. A sunny dishcloth, a bucket hat for the beach, or go big and dye enough fabric for a yellow skirt.

Dying with dandelion flowers @ Fiber Artsy

19. Dandelion Shortbread

If there’s one classic cookie that you can’t go wrong with, it’s shortbread. The sandy, crumbly texture melts in your mouth.

Shortbread is a great cookie for adding edible flowers too, and dandelion fits the bill perfectly. You could easily turn them into thumbprint cookies and add a teaspoon of dandelion jam.

Dandelion shortbread @ Adamant Kitchen

20. Dandelion & honey marshmallows

This humble campfire treat is having a resurgence in popularity – only homemade. If you’ve never had the pleasure of enjoying the homemade version, you’re missing out.

Dandelions are the perfect spring ingredient for these tasty confections. Whip up a batch today.

Dandelion & honey marshmallows @ Adamant Kitchen

Dandelion flowers are not just for humans

Chickens, goats, deer, rabbits, mice and hedgehogs will all munch on dandelions as they graze.

Dandelions act as an early spring food source for bees (although they are not as important as many people suggest) so be sure to leave plenty for them.

Songbirds are infinitely more interested in the dandelion seeds.

It is truly food for everyone, so make sure to only take as much as you need!

If you are interested in turning your lawn into a wildflower meadow, make sure to leave as many dandelions as possible, and mow them infrequently – they will grow stronger and keep coming back.

A note of caution:

When experimenting with herbal remedies, always exercise vigilance. What may be good for you, may be too much for someone else.

Dandelions are considered safe for most people with adequate immune systems. However, if you are pregnant, nursing, taking other medications or have gallstones, check with your health care provider before using any part of the dandelion internally.

Most of all, have fun harvesting and creating with nature’s golden bounty!

Actually, You Don’t Need To Save Dandelions For The Bees

The post 20 Reasons To Pick Dandelion Flowers ‘Til Your Fingers Turn Yellow appeared first on Rural Sprout.

At first glance, plants might appear totally helpless against insects, herbivores, and other leaf-gobbling predators.

Like sitting ducks, plants are rooted in one spot so they can’t do the whole fight-or-flight thing other creatures rely on to survive.

Although they can’t uproot themselves and scurry to safety at the first sign of trouble, many plants do have a litany of deterrents at their disposal.

Plant Defenses are Diverse

The most visible ones are the thorny, spiny, prickly plants with razor-sharp stabby bits – like roses, raspberries, cacti, and thistles – that will deliver painful pokes and scratches to any animal that comes too close.

Other defensive maneuvers are more subtle. For instance, corn and wheat will take up silica from the soil to harden the leaves, making the foliage tougher for grazers and insects to chew.

Or, cleverer still, are the flowers that ramp up their nectar production to call in reinforcements. Ants and wasps will be drawn to the sweet scent of nectar, and these will serve as the plant’s protectors by preying on nearby insects.

For larger predators like us, mishandling the wrong plant can unleash the plant’s chemical defenses, causing the skin to break out in rashes, hives, blisters, burns, and other uncomfortable skin conditions.

You’re probably already familiar with poison ivy, poison oak, and poison sumac – and the old adage “leaves of three, let it be” – but there are a few others you should be wary of in your travels.

Chemical Warfare in the Plant Kingdom

Quite a large number of plants use chemical defenses to protect themselves. The list is long, but the good news is, in many cases, you’d need to actually ingest the leaves to have a reaction.

There are a myriad of plant species, however, that activate their chemical defense mechanisms as soon as they are disturbed. They might not have any brains, yet plants can sense being touched and will communicate danger to other plants by releasing pheromones into the air. Nearby plants, in response, will switch on their own internal defenses.

Simply brushing against the foliage of some plants causes the release of toxins that can enter the epidermis without requiring a break in the skin. Once absorbed, the plant sap or oils trigger itchy, blistering rashes anywhere from 2 to 10 days after contact.

Others exude phototoxic sap that doesn’t do any damage on its own. But when the plant chemicals are exposed to sunlight, the skin erupts with burning, swelling, blistering, and itchy red spots.

Sometimes, the noxious chemicals are emitted into the air and enter the body through the eyes and nose.

And then there are plants that double up on defenses. These types have what look like tiny hairs all over the leaves and stems, but these are actually sharp hollow needles filled with chemicals.

8 Plants that Can Irritate the Skin

It’s always a good idea to know which plants to avoid before heading out into the wilderness to forage, hike, or camp.

But weeding an overgrown patch in your yard can have you coming up against plants that should be treated with caution as well. After all, every spring will bring with it a deluge of fresh weeds to pull, sprouted from seeds dropped by birds or carried in with the wind.

For those with sensitive skin, even working in the flower or vegetable garden can hold hidden dangers.

1. Poison Hemlock

Poison hemlock (Conium maculatum) comes from the carrot family and looks almost identical to wild carrot or Queen Anne’s lace.

Like its doppelgänger, poison hemlock blooms with large, flat-topped umbels (umbrella-shaped flowers) composed of tiny white flowers in late spring. It has bright green fern-like foliage and can grow to be 2 to 8 feet tall. When the leaves of poison hemlock are crushed, they emit a very strong musty odor.

The easiest way to tell wild carrot and poison hemlock apart is to look at the stem. Where wild carrot will have stiff stems covered in coarse hairs, poison hemlock stems are hollow and hairless, with distinctive purple or reddish splotches and streaks.

The greatest worry with poison hemlock is misidentifying it as wild carrot or parsley and eating it by mistake. This can be a fatal error because all parts of the plant – leaves, stems, roots, and seeds – are extremely poisonous to people and animals, even in small amounts.

Although touching the foliage of poison hemlock won’t trigger skin rashes and blisters for most people, the toxic alkaloids can enter the bloodstream through the eyes and nose, as well as in any cuts or openings in the skin. The danger of poison hemlock is long-lived since dead canes can stay toxic for up to 3 years.

The level of toxins in poison hemlock sap varies but is typically highest when plants are growing in a sunny location. There have been reports of gardeners who had a severe reaction after pulling plants on hot days because the toxins got into the air and were absorbed into the skin.

2. Giant Hogweed

Giant hogweed (Heracleum mantegazzianum)is another member of the carrot family and possesses the same characteristic traits as its cousins in the Apiaceae genus – deeply lobed feathery foliage and white umbel flowers that appear from June to July.

But giant hogweed does indeed become humongous, and mature plants are easier to identify. Plants can reach 20 feet in height, with a leaf span of 5 feet across, and flower heads that measure 4 feet in diameter.

Younger specimens can be recognized by their purplish splotches – similar to poison hemlock – but with the addition of white hairs along the stems.

Giant hogweed is a formidable plant with robust phototoxic defenses. The sap causes painful burning blisters and scarring where it gets on the skin and then is exposed to sunlight.

If the toxic ooze gets in the eyes, it can be temporarily or permanently blinding.

3. Parsnip

Whether it’s cultivated in the garden or encountered in the wilderness, parsnip (Pastinaca sativa) is another carrot relative that can be just as mean.

Parsnip foliage is yellowish-green in color, with a central stem that bears 3 to 5 toothy, pinnate leaflets. The stems are mostly hollow with vertical grooves running up and down the length. Reaching up to 5 feet tall in its second year, parsnip blooms from June to mid-July with clusters of teeny yellow flowers in loose umbels.

Though the cream-colored taproot is a tasty edible, the leaves and shoots of the plant contain phototoxic sap that, when combined with UV light, leaves weeping blisters and burns in its wake. The affected areas of the skin can remain sensitive and discolored for up to two years after initial contact.

Severe reactions to parsnip are fairly rare but it’s still prudent to take a cautious approach when handling the plant.

To minimize the risk of burned hands and skin, avoid touching parsnip foliage on sunny days and pulling up plants after they’ve gone to seed. After harvesting the taproot, always wash up thoroughly to remove any plant sap that might’ve gotten onto the skin.

4. Stinging Nettle

Stinging nettle (Urtica dioica)is a perennial herb that grows on erect stems that can reach up to 9 feet high. It has pointed opposite green leaves with saw tooth margins.

It’s considered a noxious and invasive weed in many places, spreading via underground rhizomes that can quickly become dense colonies.

The leaves and stems of stinging nettle are covered in tiny hairs that act like hypodermic needles. Wherever the plant touches skin, it pierces and injects several inflammatory chemicals, including histamine and formic acid. The stinging sensation will be felt immediately upon contact, later developing into hives.

If you find yourself on the wrong side of a stinging nettle, don’t touch the rash for the first 10 minutes. Rubbing or scratching the area can push the chemicals deeper into the skin. Use soap and water to gently wash away the toxins. Any stingers still stuck in the skin can be pulled out with sturdy tape or wax strips.

Despite its reputation for painful jabs, some gardeners intentionally cultivate stinging nettle in their gardens. Mind the foliage, and it can be an incredibly useful plant. The leaves are nutritious and taste similar to spinach; just make sure you boil or steam it to remove all the stinging bits first. You can also use it to make a natural fertilizer.

5. Rue

Rue (Ruta graveolens) is a pretty herb, noted for its deeply lobed, delicate blue-green leaves and shrubby habit. In spring, it blooms with clusters of small yellow flowers.

It has a long history of use as a medicinal plant and as a culinary spice – but only in very small amounts.

The acrid leaves are poisonous, and the whole plant emits a musty odor most find unpleasant. But it’s the strong smell of rue that makes it so effective for repelling pest insects and grazing critters.

Don’t rue the day you crossed rue, though. The sap contains an array of toxic compounds that can burn the skin when exposed to sunlight. Handling or brushing up on the plant on a sunny day may leave you with burned and blistered flesh.

Keep rue plants at a safe distance at the back of borders, away from paths and other high-traffic areas. Handle the plant foliage only in the evenings and on cloudy days to lessen the phototoxic risk.

6. Tomatoes

Anyone who has grown tomatoes knows they have a very distinctive aroma.

The earthy, spicy musk that tomato plants give off is due to volatile oils stored at the ends of their hairy stems and leaves. When the foliage is disturbed, the oils are released. The scent helps keep pests away, but can also affect people who are sensitive to these chemical compounds.

You might be able to eat a tomato without trouble, but handling the foliage can deliver itchiness for days. The coarse hairs that cover the plant can be irritating too, and the skin can sometimes react by breaking out in red, swollen, itchy patches.

Fortunately, getting a rash from tomato leaves isn’t too common. But if you find you have red and itchy skin after tending your tomato plants, you should cover up before heading into the rows. Don’t work in the plot on sunny days, and wash up well as soon as you’re done.

7. Cucurbits

Squash, melons, cucumbers, zucchini, pumpkin, and other members of the cucurbit family have been known to cause an adverse reaction for more than a few gardening enthusiasts.

Like tomatoes, it might not be an allergy per se if you can still enjoy the fruits without feeling a burning or tingling sensation in the mouth.

Aside from belonging to the cucurbit clan, what these vining plants have in common is foliage covered with prickly hairs. And for some folks, that leads to an itchy red rash that appears immediately after working with the plants. Thankfully, it goes away after a few hours.

Cucurbit rashes can affect the arms and hands but can also appear on the face, neck, and chest. When plants are disturbed, the small prickles on the leaves can break away from the plant. The tiny fibers may then become airborne and irritate any part of the skin that isn’t covered up.

8. Spring Bulbs

Lily rash, tulip fingers, and hyacinth itch – all delightful terms to describe what can happen after working with spring bulbs.

These and other flower bulbs, including Narcissus species like daffodil and paperwhites, have the potential to inflame the hands, forearms, and the face with an itchy and burning sensation.

Hyacinth bulbs tend to be the worst of the bunch. Hyacinth itch affects the most people since the bulbs exude highly irritating oxalate crystals – the same toxin that makes rhubarb leaves poisonous.

Though rashes from spring bulbs usually amount to a minor annoyance and the symptoms resolve themselves quickly, repeated handling can worsen reactions over time. People most affected by it are those who work with bulbs regularly.

Even if you’ve never had a bad reaction before, sensitivity to spring bulbs can occur at any time. So before you go ahead and plant a field of bulbs in autumn for a dramatic show the following spring, put on your gloves first.

Tips for Protecting Yourself Against Irritating Plants

There are thousands of plants out there that will send out a toxic medley of chemicals as a warning to stay away. And we will all have different sensitivities and tolerances for these plant allergens.

When it’s not possible to avoid them, you’ll want to cover up. Wear pants and a long-sleeved top, footwear that fully covers your feet, and thick work gloves. When dealing with noxious weeds like giant hogweed, put on a face mask and eye protection too.

Plant toxins are generally at their highest in full sun. Avoid gardening between the hours of 10 a.m. and 2 p.m. as this is when the sun is at its strongest.

When you work in the garden, don’t touch your face or rub your eyes. Shower once the job is done and launder the clothes you wore in a separate load.

If your town’s garbage collection won’t take poisonous plants, don’t burn or compost them. The seeds will persist in the pile and spread through your gardens when you go to use the finished compost. Burning the plants has the potential to release the toxins into the air.

To dispose of them safely, bury the plant remains deeply in a spot that won’t be disturbed.

If your skin comes into contact with irritating plant sap, gently wash the affected area with soapy water. Use aloe vera gel to help soothe the rash and speed up the healing process.

Most of the time, the rash will clear up after a few days. If the wound develops red streaks or has lots of swelling, blisters, pus or discharge, you should seek medical treatment immediately.

The post 8 Surprising Plants That Can Seriously Irritate Your Skin appeared first on Rural Sprout.

If you haven’t discovered nettle leaf powder yet, now is the time to taste the amazing flavor you’ve been missing. That’s right, nettle leaf powder is something that you eat – and it’s magically delicious. You can sprinkle it on fried potatoes, add it to soups, rice or stews, you can even make nettle sugar to coat energy bars and doughnuts. Bet you’ve never thought of that!

Don’t worry, it’s never too late to get started with eating foraged greens. After all, foraged foods are among the most reliable plants you can harvest every season without fail. Plus, you don’t even have to plant or tend to them as you would in a garden.

Nature is always producing food for free. If you know where to look, you’ll discover more than you and all the creatures in your area could ever eat. Knowing how to preserve that abundance is a crucial element for thrival.

Reasons You Should Be Eating Stinging Nettles

If you are already familiar with eating nettles, the following reasons to eat more of them may be nothing new. But if the thought of eating poky food from the wild fills your belly with some nervous jitters, read on before finding out how to make your own nettle powder. It will quell your concerns and give you the courage to try something new.

1. Nettles are protein-powered perennials.

Stinging nettle, as a perennial, is known to emerge year after year in early spring, making it one of the first greens to emerge. Cut the plant back in summer and you’ll get a second crop of leaves in early autumn.

Perennials play an important role in the health of your soil, as well as the insects that they attract. Whenever and wherever you have the space, consider adding some to your backyard and garden.

Digging a little deeper, you’ll also be happy to know that nettles contain a significant amount of protein.

2. Nettles are super nutritious.

Nettles contain a plethora of essential vitamins and minerals. They boast vitamins A, C and K, as well as several B vitamins.

From a mineral standpoint, they are rich in calcium, iron, magnesium, phosphorus, potassium and sodium.

Nettles also contain other fats, amino acids, polyphenols and pigments what are indispensable for our survival. I honestly don’t know why we aren’t all out foraging for them in springtime.

3. Nettles can help with joint pain and hay fever.

Nettle is a diuretic that helps to remove excess uric acid from the body. By extension, this helps to reduce joint pain, it can be particularly beneficial for those with arthritis.

Stinging nettles also act as an antihistamine, which may provide relief from sneezing and itchy eyes during allergy season. Personally, I’ve found that a nettle tincture is far more effective than nettle tea when the grass is flowering.

4. Nettles are good for hair and skin.

Nettle leaves are rich in silica and sulphur. In combination with horsetail (Eqiusetum arvense) it can be made into a soothing tea which can be applied topically to treat eczema and mild skin irritations. You’ll notice right away how green nettle powder is. This is from the presence of chlorophyll, an alkaline substance which is used for cleansing and detoxifying the body.

Not only that, eating or drinking nettles regularly may also help to boost your immune system because of its iron, vitamin C and selenium content.

If you are looking for a plant that boosts your energy and increases your brain power, look no further than a prickly patch of nettles. Just be sure to harvest with gloves, long pants and long sleeves.

When To Pick Nettles

In the search for nettles, let’s hope you see them before you feel them. When they are larger, you’re not likely to walk straight into them, however if they are young and ankle-height, it may happen that you cross paths if you aren’t careful.

Nettles are best for picking when they are young and tender. This could be from late March to late May, depending on the weather and your location.

As you can see, the nettle tops are the most valuable. Wearing leather (or plastic) gloves, cut the stem back with not more than 3 sets of leaves.

Cut several stems with scissors or pruners and tie them into a bundle to dry.

When Not To Pick Nettles

Tempting as it may be to pick nettles whenever you see them, they really are best when the season has just begun.

That being said, there are a handful of times when nettles shouldn’t be harvested:

1. Don’t pick when nettles are flowering. Nor after flowering. At this stage of growth, nettles contain insoluble calcium carbonate crystals that may affect kidney function. Best to leave them for the insects that feed off them.
2. Don’t pick nettles from polluted areas. This should go without saying – never harvest any plant in an area with known contaminants.
3. Don’t pick nettles without proper clothing. It’s okay to pluck a leaf or two here and there with bare fingers, but when you are aiming for a bundle, be sure to wear gloves and long sleeves just in case you brush against the stems. They can leave a red rash that is uncomfortable at best.

If you do get stung by your future nettle powder, be sure to use soap and water to wash the sting right away. It may happen that there are tiny hairs left in your skin, try using a pair of tweezers to get them out. If you aren’t near water for washing up, a natural remedy that is often nearby, are dock leaves. A baking soda bath also helps to ease the itchy pain.

Now, that you know when to harvest them, let’s get to that nettle powder.

How To Make Nettle Leaf Powder At Home

In order to make nettle powder, the first thing you need to do, is forage at the right time. We’ve already explained that above.

Once you’ve found that perfect patch of nettles, harvest away! At this stage, it’s hard to know how much powder you’ll get from your haul. Go ahead and harvest as much as you reasonably can, saving some nettle for the wild creatures too.

With a bundle, or ten, in hand, find a shaded, well-ventilated place to dry them, hanging them by their stems works great for us. They should be completely dry in about 3-5 days.

If you have a dehydrator and find it easier, cut the individual nettle leaves off the stem and set the leaves directly on the drying trays. Place them in the dehydrator on low, overnight, or until the leaves are completely dry.

To wash or not to wash the stinging nettle leaves?

Our method of harvesting usually entails waiting for a day of rain, followed by a day of sunshine. It happens often enough in our neck of the woods to rely on it.

What’s important, is that you harvest the nettles when they are dry.

As we use the hanging method, we never wash the nettles we harvest. We inspect them closely while harvesting to ensure that they are no aphids on the stems, or eggs under the leaves. As far as spiders crawl, the time the leaves spend drying is often enough to let small creatures leave.

To wash or not to wash your wild nettle? It’s really up to you on this one. If it makes you feel better, go ahead and do it, it won’t hurt a thing. It will just take a little bit longer to dry.

How Much Nettle To Harvest For Nettle Leaf Powder?

As much or as little as you want, is the practical answer.

You can harvest a little for a sampler, or a lot if you intend to have enough for making nettle tea for yourself, or stinging nettle fertilizer tea for the garden.

If you decide that you like it, you’ll be happy if you harvested more than you need.

And if you find that you didn’t pick enough, you can always buy a bag from a respectable company, such as Mountain Rose Herbs. There you’ll also find nettle leaf extract, nettle leaf capsules, nettle leaf for tea and nettle root powder.

Grinding the Nettle Leaves

Let me start with what doesn’t work for grinding leaves into a powder. A manual coffee grinder will not work. You can try all you want with a hand crank spice grinder, only good luck can be wished there. It’s possible to use a mortar and pestle, though it will take a lot of work.

Instead, use an electric blender or a Vitamix to turn the leaves easily into a fine powder.

As long as the leaves feel dry and crumble easily when touched or rubbed, they are ready to be ground into a powder.

If you find that the powder is not fine enough for your taste, you can always sift the rough nettle leaf powder through a flour sifter.

Once your nettle leaves are powdered, there is no longer a chance of it stinging you.

Nettle powder should be stored in a glass jar in a dark, dry cabinet with your other spices.

The shelf-life of dried nettle leaf powder is about a year. It’s something you’ll want to make every spring-summer, so you always have a fresh batch.

• Note that drying and pulverizing destroys the fine hairs, making them perfectly safe to eat. Cooking does the same thing.

How To Use Nettle Leaf Powder In Cooking

I tend to stay away from superfood labels, with the knowledge and understanding that many different foods are good in moderation. It’s not like you can automatically get some Popeye muscles from eating a can of spinach, nor will you gain muscle mass from eating nettle powder. Good health is all about eating a diverse, nutritious diet.

What nettles do for you, however, is provide you with an abundance of nutrients as listed above. Iron stands out in particular as one that is especially important for women. Vitamin A comes a close second.

Plus, nettle comes from the wild, and as long as you are harvesting from uncontaminated soil, you’ll only benefit from it. Remember, nettles are more than 30% protein, so they really are a nutritious whole food, which is free for the picking.

Nettle leaf powder can be sprinkled on or mixed into the following foods (and more):

• eggs
• rice
• pasta
• pizza
• stews
• smoothies
• yogurt
• granola
• raw and baked cakes
• protein balls
• nettle pasta
• bread and rolls

Nettle leaf powder can also be mixed with salt and other dried herbs to make a powdered mix of your own. How about combining it with garlic powder, paprika and salt? Then sprinkle that on your buttered toast? Sounds good to me!

For a sweet treat, nettle powder can be mixed with powdered sugar in any ratio that you want. This foraged essence can be added to pancakes, waffles or doughnuts.

Nettle leaf powder combines wonderfully with other fruits and herbs you can turn into nutritious powders at home:

• garlic
• ginger
• onion
• strawberries
• tomatoes

If you missed your chance for making nettle powder this year, make sure to bookmark this page and come back to it when nettles make their reappearance in spring. Till then, happy foraging.

The post How To Make Nettle Leaf Powder & Why You Really Should appeared first on Rural Sprout.

Most of us know that dandelion greens are edible, but beyond that, how many of us have actually eaten them?

Do you wonder how to pick them or when? Have you heard they’re bitter? Or are you stumped by the obvious question – “What the heck do you do with them?”

Despite most people’s aversion to this ‘weed’ that shows up everywhere in the spring, dandelions are incredibly versatile. You can make so many wonderful things with the petals, from mead to salve. You can even make coffee using the long taproot.

16 Reasons To Pick Dandelion Flowers

Oh, my friends, as someone who has been eating the weeds my whole life, I can tell you that once you taste your first dandelion green pizza or sauteed dandelion greens with eggs, they will be a regular spring staple on your table.

Let’s jump right in and get you nibbling on these tasty backyard greens.

It’s best to enjoy dandelion greens in the spring when they’re new and tender and before the summer heat makes them too bitter to be palatable. Be sure to pick dandelions where you know they haven’t been sprayed with pesticides.

It’s best to pick dandelion greens in the morning before the sun dries the dew. You can pick them by hand or use a pair of scissors to cut them.

Preparing Dandelion Greens for Cooking

Like most greens, you’ll need to rinse dandelion greens well in cold water. Use a salad spinner to dry off the leaves. You should always trim off the longer (more bitter) stems, leaving you with the tender leaves.

If you aren’t cooking them right away, you can store dandelion greens in a lidded plastic food container with a paper towel in the bottom. Greens kept this way in the fridge will stay fresh for about a week.

Bye, Bye Bitter

One of the things you’ll hear time and again is how bitter dandelion greens are. Yes, they are a bitter green but don’t let that stop you from sampling them. Their bitterness is part of their charm.

Bitterness is an important flavor in cooking, and bitter foods improve digestion by causing your stomach to release more acid, which in turn helps break down food more efficiently.

Dishes that would otherwise be bland on their own – beans and pasta, for example, are improved with a hint of bitterness. And you can always balance out bitter flavors with a little sweetness, a touch of honey or sugar.

Whenever you’re cooking dandelion greens, you can remove some of their natural bitterness in one of two ways. The first is to soak them in cold, well-salted water for 10 minutes. The other way is to blanch dandelion greens for two minutes in salted boiling water, then cool them in cold water.

1. Garlicky Sauteed Dandelion Greens

This simple way of preparing dandelion greens is probably the best way to try eating them for the first time. They are quick to whip up with minimal ingredients. And the best part is with this simple recipe, you’ll have greens that you can eat as is or use in other recipes, like the dandelion green pizza below.

2. Dandelion Green Pizza

We’re going to kick things off with one of my favorite ways to eat dandelion greens – on top of my favorite food. The slight bitterness of the greens goes perfectly with mozzarella, tangy goat cheese and sundried tomatoes.

You can use a premade crust or whip up one using your favorite recipe. I’m a huge fan of Beth’s pizza crust over at BudgetBytes.

Spread a thin layer of ricotta cheese over the crust. Then top it with shredded mozzarella cheese. Next, add a thin layer of sauteed dandelion greens and sundried tomatoes. Finish by crumbling goat cheese over the top.

Bake your pizza according to the directions if you’re using a premade pizza crust or according to the recipe for a homemade crust.

Cut and enjoy!

3. Sauteed Dandelion Greens with Eggs

How about dandelion greens for breakfast? Everyone needs a solid breakfast to get the day off on the right foot. It’s hard to beat eggs nestled in with lightly sauteed dandelion greens and leeks. The mild flavor of the leeks goes perfectly with the slight bitterness of the dandelions. And it all comes together when you toss in some crumbled bacon.

4. Dandelion Green Bruschetta with Fresh Mozzarella

A simple slice of toasted bread is an opportunity for a great appetizer. You can serve up so many great flavors and textures on top of toast. Everyone’s done the tomato-based bruschetta; why not take a new approach to this classic with dandelion greens?

It all starts with sauteed dandelion greens with plenty of garlic. While this recipe calls for shredded mozzarella, I decided to use fresh, sliced mozzarella (why not make your own?) to bring out the contrast between the flavors and textures in this simple appetizer.

Serve this side by side with a tomato bruschetta for a colorful and delicious hors d’oeuvres.

5. Dandelion Greens and Beans Skillet

Do you need a healthy and filling dinner in a flash? Send the kids out to pick some dandelion greens and grab a couple of cans of beans. Yet again, pairing the vibrant, green flavor of the greens with a more subdued flavor, like beans, creates the perfect combination.

While the skillet dinner was quite filling on its own, I think this would be great served over steamed rice for a heartier dish. A few dashes of hot sauce bring the whole thing together.

6. Pasta with Dandelion Greens, Garlic and Pine Nuts

I love the warmth of this pasta dish. The sauteed garlic and the simple flavor of pasta with olive oil mellow the tang of the greens. The whole thing comes together in a comforting yet impressive dish. If you’re planning a dinner party where you want to serve something unusual, give this pasta dish a try.

I can vouch for the leftovers being even better the day after. I enjoyed my leftovers cold for lunch, and it went from fancy entrée to tasty cold pasta salad.

7. Salad with Dandelion Greens

Finally, if you want to spruce up a boring salad, don’t forget to add some dandelion greens. Go easy when adding them to tossed salads, as their strong flavor can easily overpower most lettuces. Add a small handful of roughly chopped dandelion greens, much like you would add arugula or radicchio.

Perhaps after eating a few dishes, you’ll be ready to stop waging war against these sunny yellow flowers and encourage their growth in your yard.

And don’t forget there are endless ways to use the dandelion flowers, too.

Read Next:

Do You Really Need To Save The Dandelions For The Bees?

The post 7 Tasty Dandelion Greens Recipes You’ll Be Desperate To Try appeared first on Rural Sprout.

When thinking about edible plants and foraging for food, ferns are one of the first things that come to mind.

But, whether you’re a seasoned forager or an inquisitive gardener, knowing the facts about fiddleheads is important.

Unfortunately, it’s not as easy as finding a fern and chomping a leaf. Some ferns should be avoided, and there is a right way to prepare and cook fiddleheads too.

If you’re looking to grow your own ferns in your kitchen garden, or prefer to forage for your fiddlehead feast, we’ll discuss everything you need to know to take your ferns from forest to fork.

What Are Fiddleheads?

Before we go any further, let’s start with identifying edible ferns. In case you didn’t know, fiddleheads are young fern fronds. During their furled stage, they appear as shoots, poking up through the spring soil. More often than not, this furled stage only lasts a few days, leaving a very small harvesting window.

Generally, you have around a two-week window to pick fiddleheads. If this is your first year looking for them, or you’ve moved to a new area, it’s best to ask around to find out when you’re most likely to find them. Otherwise, you may miss them entirely.

The three most common edible fern species are bracken fern, lady fern, and ostrich fern.

Ostrich ferns are the most popular, considered the safest fern to eat. Plus, they have an interesting flavor profile. Ostrich ferns taste like a mixture of asparagus, green beans, and broccoli.

Bracken ferns tend to taste like almonds and asparagus, while lady ferns taste much like the ostrich variety, with notes of artichoke.

Identifying Edible Fiddleheads

Knowing how to identify fern varieties is important for safety reasons, as well as taste reasons. You wouldn’t want to pick a toxic fiddlehead. At the same time, picking one with the wrong flavor profile could lead to a disappointing meal.

Ostrich ferns are quite easy to spot, having two identifying characteristics. Firstly, they’ll have thin papery brown scales around the fiddleheads. This falls off as the fiddlehead unfurls. Secondly, a deep U-shaped groove is present on the inside of the otherwise smooth stem – think of the shape of a celery stalk, only smaller.

Bracken ferns don’t sport a noticeable groove or thin brown scales. Instead, you’ll notice they’re a little fuzzy. The biggest tell-tale sign of bracken ferns is their multiple little fiddleheads on a single stalk. These fronds uncoil into the larger leaves that bracken ferns are known for.

Lady ferns are trickier to spot because they’re quite similar to ostrich ferns. They both have U-shaped grooves and are covered in brown. The brown fuzz covering lady fern fiddles is much darker and stickier, resembling odd feathers instead of paper.

It’s important to note that many ferns are toxic – thoroughness when identifying ferns is advised.

If you are new to foraging, it is always best to go with someone experienced on your first few forays. A good field guide specific to your region is also advisable.

Care also needs to be taken when dealing with bracken fern fiddleheads. This species does contain high levels of carcinogens. Many suggest that only ostrich fern fiddleheads should be sauteed and served in a delicious meal, but bracken ferns are still edible in small quantities.

Here are a few other edible fiddle ferns to consider:

• Cinnamon Ferns: similar to ostrich ferns, but identifiable by their wooly covering and a flattened side instead of a groove. They are edible, but is is advised to cook them thoroughly and limit quantity due to possible side effects of nausea and dizziness.
• Royal Ferns: unique among edible fern varieties, with their stark pink stems. The fiddleheads are covered in brownish hairs.

Skip the Hunt and Still Enjoy This Foraging Favorite

Of course, if you don’t feel comfortable foraging fiddleheads on your own, or want to experience this favorite spring green without the hunt you can easily find them in farmer’s markets and nicer supermarkets each spring. They never last long, so grab them when you see them!

Growing Ferns at Home

Foraging isn’t for everyone. Luckily, growing ferns in your own backyard is not a difficult task. You probably have a couple already – whether indoors or in your shade garden.

Fiddlehead fern crowns are easy to come by, found at your local nursery, or you can simply order them online.

Planting Ferns

Ferns are best planted in early spring when winter and its biting frost have melted away.

Ferns have quite a large root ball, so giving them adequate space is very important. The general two feet apart rule when it comes to plants should suffice to keep your ferns nice and happy.

The planting hole should be as deep as its root ball, but twice as wide. Before you plant your fern in its new hole, gently shake off any old potting soil and place it in the hole. Water well and fill the hole with airy soil.

Ferns grow well in pots too, so long as they’re big enough.

Make sure the base of the pot has sufficient drainage. Fill with soil combined with some added coconut husk or perlite, which aids aeration.

Before you plant the fern, gently loosen its root system and shake off old soil. Plant your fern, making sure its root ball is no less than two inches below the rim. Fill the gaps with soil and press down gently to secure in place.

Whether you’re planting in the ground or pots, you’ll need to water them thoroughly after planting.

Caring For Ferns

When it comes to light, ferns aren’t too phased. Although they do prefer full shade, a few hours of partial sunlight won’t bother them as long as the soil stays moist.

Speaking of soil, it should be well-draining soil, slightly acidic and rich in humus.

Ferns grow best in USDA zones 2 -7 and they need quite a bit of water. This is no surprise considering ferns naturally thrive in heavily wooded forests and near wetlands. Their soil, therefore, should never dry out.

If you live in warmer, drier climates, extra watering may be needed. A good, thick mulch around the base of your ferns helps retain moisture. Scorched leaves are a sure-fire sign that your fern isn’t getting enough water.

As much as they need humus-rich soil, extra fertilizer isn’t a must. A small bit of slow-release plant feed or compost is all you’ll need during spring. Before you add anything extra to your soil, always perform a soil test to see what it could be missing, if anything.

Ensure that your variety is safe to have in your garden. It might be edible for you, but highly toxic for pets. The bracken fern is a prime example of this.

Beware of slugs and snails – they enjoy nibbling on fiddleheads and are attracted by the moist soil that surrounds the ferns. Simple snail traps should keep them at bay. Try making your own beer trap by digging a bucket into the soil and filling it with beer. The snails are attracted to it and will fall in the bucket, far away from your ferns.

Lindsay has you covered with 8 Natural Ways To Stop Slugs & Snails Destroying Your Plants.

Harvesting Ferns

Unfortunately, for those growing ferns to eat them, you’ll need to wait for them to become established before you can begin harvesting. This could take a few years. Luckily, they make great ornamental plants in the meantime.

The best time to pick fiddleheads is in early spring when they’re still very young. As ferns mature and unfurl, they become toxic and bitter, not suitable for eating.

They’re just right when they’ve grown about two inches above the ground, just before or just as the fronds begin to unfurl. This happens within a few days, so the harvesting window is very small.

You’ll need to keep a close eye on your ferns and harvest your delicious fiddleheads as soon as possible.

Ostrich Ferns (and similar varieties)

Simply cut or snap the fiddleheads off at the crown with a sharp knife or gloved hands. Pick no more than half the amount of fiddleheads present on the crown. Taking more than half damages the plant, sometimes even killing it.

Remove its brown covering by placing the fiddleheads in a paper bag and gently shaking it.

Bracken ferns (and similar varieties)

Harvesting bracken fern fiddleheads are very similar to the ostrich varieties. Instead of snapping off each curled frond, you cut the stalk to which they’re attached. You can harvest these fiddleheads when their stalks are as long as five inches or even as short as one.

Cut or snap the stalk where it bends or breaks easily. Generally, a hearty, clean snap like asparagus stalks means you’ve got the right spot.

Always use clean containers and water when harvesting and cleaning off fiddleheads. Remember to practice good garden hygiene by cleaning your tools before and after your harvest.

Cleaning And Storing Fiddleheads

Now that you’ve got your fiddleheads, it’s time to clean them and store them for use in the kitchen.

The best way to clean them is to simply run them under cool water. For varieties with grooves, gently run a finger along the groove to clean away any hidden dirt. As an added measure, toss your fiddleheads into a colander and rinse them one more time.

Next, lay them on a plate or baking tray lined with a paper towel. Gently pat the sparkly clean fiddleheads.

Store your fiddleheads in a clean, airtight container in the fridge. You could also store them in a bowl of water, but you’ll need to change the water daily.

Fiddleheads can also be frozen for up to six months.

First, boil them for no less than two minutes. Then, rinse them under cool water to stop them from cooking and place them on a paper towel-lined baking tray to dry. Pop them into the freezer, tray, and all. Once frozen, move them to an airtight container.

If you’re going to use your fiddleheads immediately, trim off the darkened part of the stem before tossing them into your frying pan. Keep them on if they’re being stored and only cut them off before you cook them. This darkened section is just natural oxidation taking place after being snipped off the original plant.

Uses For Fiddleheads

There are several uses for fiddlehead ferns. They’re extremely tasty and quite nutritious. They’re high in antioxidants, iron, potassium, and even omega-3 fatty acids. Their rich and interesting flavors add depth to meals and their uniqueness allows you to experiment in the kitchen.

1. Sautéed or Steamed Fiddleheads

Whether steamed or sautéed, partially cooked fiddleheads with some melted butter are all you need for a simple, nutritious snack or dinner side. 

For both, you’ll need…

• 1 pound of fiddleheads
• Sea salt (to taste)

Steamed

You’ll need…

• Butter (to taste)
• Black pepper (to taste)

For tasty steamed fiddleheads, first, remove the darkened parts of the stems and rinse. Then, bring some water to a boil in a large pot and pop your fiddleheads into a steamer basket or insert. Place the basket above the boiling water and close the lid. They’ll be perfectly tender, slightly crispy fiddleheads in as little as five minutes.

Strain them, drizzle some butter and sprinkle some salt.

Sautéed

You’ll need…

• 2 teaspoons butter, unsalted, or vegetable oil
• 1 thinly chopped clove of garlic

Sautéed fiddleheads take a little longer, but they’re just as tasty. Trim and rinse your fiddleheads (which you should do no matter which way you choose to cook fiddleheads).

First, blanch your fiddleheads in a large pot. Bring water to a boil, then add your salt and your fiddleheads and cook for one minute. Drain and rinse them with cold water to cool off.

Over medium heat, heat up the butter or oil, followed by the fiddleheads. Cook until browned, stirring frequently. Once the edges have browned, throw in the garlic. Keep stirring until the strong fragrance of the garlic wafts through your kitchen and its edges begin to color.

Throw in a bowl for a quick and easy lunch.

For some extra flavor, add some chili flakes or spritz some fresh lemon juice over it. Have some plain yogurt handy for a tasty complementary addition.

2. Pickled Fiddleheads

Fiddleheads store easily, whether in the fridge or freezer. But, some people understandably prefer pickling for ease of use and for flavor. Fiddleheads are easy to pickle, but it’s advised that you only preserve ostrich fern fiddleheads.

Pickled fiddleheads are particularly useful on cheese boards and beef up a pickle sandwich with ease. Or, of course, you could eat them straight out of the jar.

For the full recipe head over to The Spruce Eats.

3. Fiddleheads for breakfast

Fiddlehead omelets with some bacon are an adventurous way to spice up a basic breakfast.

For the filling, you’ll need…

• ½ a pound of fiddleheads
• About ½ a pound of diced bacon
• Half a finely chopped onion
• 1 tablespoon chives (to taste)
• Salt and pepper (to taste)

For the omelet, you’ll need…

• 12 eggs, lightly beaten
• ¼ cup of cream
• Finely chopped parsley (to taste)
• 2 tablespoons of butter
• A cup and a half of grated cheese (optional)
• Salt and pepper (to taste)

The Filling

Blanch the fiddleheads for two minutes, then rinse and cool. Next, fry up your bacon until crispy. Add the onion and fry until tender. Lastly, throw in your fiddleheads and chives and fry for a further minute or two.

The Omelet

Mix the eggs, cream, and parsley in a large bowl, adding salt and pepper to taste. In a hot skillet, melt some butter and pour in approximately ¼ of the egg mixture.

Just before the omelet is completely cooked, with the center still raw, add ¼ of the filling and cheese if you’d like. Fold. And repeat.

This recipe yields four delicious omelets.

3. Fiddlehead Pasta

I love pasta, of all kinds. They’re my guilty pleasure and my ultimate comfort food. Carbonara is one of my all-time favorites – almost nothing improves on its simplicity. Except perhaps, fiddleheads.

Find the full recipe here.

4. Korean Delight

Bracken fern fiddleheads are on the list of edible ferns, but many caution against eating them, or at least monitoring how many bracken fern fiddleheads you eat. They’re extremely popular in Korea, popping up in many delicious Korean meals.

If you’re keen to try your hand at Korean cuisine, go ahead and check out this recipe at The Subversive Table.

Spring Eats

Fiddleheads are just one of many delicious spring edibles that can be foraged once the snow melts. It is truly amazing how much food pops up as things begin to warm.

Here are some more of our spring foraging articles:

Foraging Violets & Homemade Violet Syrup

Foraging, Eating And Preserving Ramsons (Wild Garlic)

Garlic Mustard – The Tastiest Invasive Species You Can Eat

Purple Dead Nettle: 12 Reasons To Pick This Early Spring Edible

25 Edible Wild Plants To Forage For In Early Spring

The post Edible Ferns: Identifying, Growing & Harvesting Fiddleheads appeared first on Rural Sprout.

With the holidays fast approaching, many of us are making lists and checking them twice. While some people are easy to find gifts for, there’s always one or two people that are harder to pin down.

Foragers, for example.

It can be tough shopping for someone with a hobby or interest you’re unfamiliar with. Even if you find something that’s marketed toward that hobby, with no experience yourself, you’re left wondering whether this gift is useful or gimmicky?

Oh, my friend, fear not. If you’ve got a forager on your gift list, prepare to wow them this holiday season.I am here to help! I’ve put together a great list with something for everyone on it.

Whether your favorite forager is a novice just learning to eat from the wild or a seasoned pro who will outlive all of us in the zombie apocalypse, there is something on this list for all of them.

1. A Good Field Guide

This is where it all starts.

For foragers, field guides are the key to deciphering whether something is edible or better left alone, so they’re the forager’s bread and butter. And like many foragers will tell you, you can never have too many field guides.

An important note about choosing a field guide:

When it comes to foraging, location is everything, especially for mushrooms. It’s important to use a field guide for where you are foraging.

Some of the most common foraging mishaps leading to poisoning are when someone foreign to a country or region ingests something they found in their new-to-them area that looks like something they were used to eating back home. Many species of plants and fungi are specific to a certain area.

And even when safety isn’t a concern, it’s no fun having a book full of plants that don’t grow anywhere near you.

Don’t let this prevent you from purchasing a field guide; remember, these are important tools.

Picking one out is as simple as an Amazon search consisting of “Region or State + Foraging Guide” or “Region or State + Mushroom Guide.”

There are many field guides specific to different regions in the US, like the Northeast, the Pacific, or the Southwest. Choose one as close to where your forager lives and forages as possible.

If you can find state-specific field guides, these are even better and make for a fun “bucket-list” kind of guide for your forager as they try to find an example of every species in the guide.

I’ll start you off with a few good recommendations; beyond that, the search I mentioned above will get you on the right path.

Peterson and the National Audubon Society are both reputable resources for good field guides.

National Audubon Society Field Guide to North American Mushrooms

Peterson Field Guide to Edible Wild Plants: Eastern/Central North America

Mushrooms of the Pacific Northwest

Midwest Foraging: 115 Wild and Flavorful Edibles from Burdock to Wild Peach

Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries

Mushrooms of the Rocky Mountain Region

2. Foraging Cookbooks

In the end, foraging is about eating or making something with what you find. Cookbooks using wild foraged food are a great gift because, let’s face it, Fannie Farmer isn’t known for her spring nettle soup with a dandelion green flatbread.

Edible Wild Plants for Beginners: The Essential Edible Plants and Recipes to Get Started

This is a great book for beginners as not only does it cover plants, but it also provides recipes.

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir

If you’ve got a foodie forager on your list, then this cookbook is going to keep them happy in the kitchen.

Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms

And finally, for all of those fungi-s and fun-gals on your list, a mushrooms-only cookbook.

3. A Foraging Basket

A tisket, a tasket, the most important gear is a basket. Whether they’re gathering dandelions and violets from their backyard or they’re on the hunt for lions mane (a popular mushroom) deep in the woods, foragers need something to carry their finds back home.

And for nearly as long as we’ve been foraging, a basket is the go-to gear.

Not only are baskets great for carrying home your bounty, but you can keep all of your foraging gear in your basket when you’re not out in the wild.

I’ve rounded up a few baskets that are perfect for foraging, including my personal favorite.

Bolga Market Basket

This is my basket of choice; it’s big enough to hold a full day’s worth of mushrooms and anything else I might find in the woods. And when I’m finished, all of my gear fits nicely in this basket for storage.

Gathering Basket

This style of basket, with its large flat tray, is perfect for holding anything with stems. If you’re picking an entire basket of garlic mustard or chickweed, or calendula flowers, this is the basket for the job.

Foraging Pouch

If baskets aren’t their thing, a good ol foragers pouch is the way to go. Canvas is the perfect fabric, too, rugged yet washable; it will last them for ages.

These pouches are perfect for beachcombing too!

4. Mushroom Knife

The Opinel mushroom knife is the gold standard in the mushroom hunting community, and it’s easy to see why. This little French knife is perfectly pocket-sized with a blade that locks open or closed. And it’s got a handy brush attached to the bottom for cleaning off mushrooms in the field; always a chore best done as soon as you pick a mushroom.

5. Gloves

As anyone who has come across a lush stand of stinging nettle will tell you, gloves are a must when you’re out foraging. The perfect foraging gloves are lightweight, nimble, and yet still protective. Because the sting of the stinging nettle is not one you’ll soon forget, no matter how much you love nettle tea.

And for that, I suggest a good “dipped” gardening glove, like these Digz Long Cuff Stretch Knit

6. Field Scissors

A pair of sturdy scissors come in handy when picking greenery, whether it’s leaves, flowers or stalks. Having a dedicated pair of scissors just for your foraging kit means one less thing you have to remember before you head into the woods. This heavy-duty pair of scissors stand your gift recipient in good stead.

7. Hiking Gaiters

Hiking what? Gaiters. No, not the kind that hangs out in Florida swamps. Hiking gaiters are protective sleeves that cover the lower leg and shoe. And these things are amazing! They keep bugs from climbing up your pant legs, they protect your lower legs from scratches and cuts from the underbrush, and they keep out rain, snow and mud.

If you get the high-visibility green, you’ll make sure your favorite forager is seen in the woods too, which is important if they like to wander on public or game lands where hunting is allowed.

8. Mesh Produce Bags

I have a set of these in my foraging basket, and they come in handy. They’re great for keeping foraging finds separate within your basket. Keep tiny violets separate from the dandelions or the wineberries in one bag and the blackberries in another. You get the idea; they’re wonderfully useful.

9. Spore Print Book

The mushroom forager uses Spore print paper to help identify mushroom species. It’s usually printed half black and half white or some variation. You place a mushroom cap on it and wait 24 hours for spores to drop from the gills onto the paper.

Not only is spore print paper an incredibly useful foraging tool, but the prints themselves can be stunning. Get them a bound book of spore print paper to keep and enjoy the prints they make.

Foraging Stocking Stuffers

If you want to fill their stocking with their favorite hobby, here are some great ideas for stocking stuffers.

10. Bear Bell

If your foraging friend likes to head out into the woods to hunt and gather, then a bear bell is a thoughtful and practical stocking stuffer. These bells can be attached to a walking stick, belt loop or backpack. Their clear and distinct sound is usually enough to warn wildlife that you’re in the area and send them off in the opposite direction. The bell also has a magnetic silencer when you want to be quiet enough to view the local fauna.

11. Tick Twister

Spending time in the woods and fields searching for wild edibles does come with its own set of risks, including tick bites. Removing ticks correctly so that the head isn’t embedded in the skin requires the proper tools. A Tick Twister is a great option; it’s small enough that you can keep it in your pocket and use it in the field if needed.

12. Bug Spray

And in keeping with the buggy theme, if you get your gift recipient a tick remover, consider some bug spray as well. Nothing shows you care more than saving someone from mosquito bites!

Murphy’s Naturals Lemon Eucalyptus Oil Insect Repellent is a great all-natural option for keeping bugs at bay.

I hope our list helps you check off one of those tough-to-shop-for people on your list. Happy Holidays!

The post The Ultimate Foragers Gift Guide – 12 Great Gift Ideas appeared first on Rural Sprout.

Chestnuts roasting on an open fire, Jack Frost nipping at your nose… Sounds about right to me as evening temperatures are dipping to just below freezing and glittering frost fills the garden come dawn.

The first signs of autumn can only mean that chestnuts are already ripe somewhere near you.

How To Harvest Chestnuts

First, comes the when. When are chestnuts ready to harvest?

The short answer is that chestnuts typically ripen between September and October. This can change year-to-year, and vary region-to-region. Within this periodicity, chestnuts themselves follow a cycle with some excellent and less than ideal harvests.

The chestnut harvest can last for 4-5 weeks. So, if you have access to a tree, you’ll want to check it frequently, every few days is a good time frame to shoot for.

Chestnuts are ready to harvest when they drop from the tree.

There is no need to shake the tree or climb it to knock more spiky burrs down. Chestnuts are fully mature when they drop from the tree of their own free will, as it were, or due to their own weight.

Even then, you will need to wait until the burrs split open ever so slightly. If you rush and attempt to open them while still green, the seed inside will be unripe.

To get that deliciously sweet nut out of the bur, all you have to do is roll it gently under your foot, with just enough pressure to release the nuts inside. Don’t stomp or use unnecessary force, for you don’t want to damage the goodness inside.

Once the chestnut is removed, search for worm holes before putting it away in your basket or foraging bag. Then head straight to the next bur.

Chestnut Forager’s Tips

Search for the biggest chestnuts, leaving plenty of the smaller ones for nature.

Harvesting chestnuts takes time, so be sure to wear leather gloves and be patient with the process. And take pleasure in knowing that a fantastic meal or dessert is to come.

If you missed the chestnut harvest for yourself, you will still be able to find them at markets and stores for weeks before Christmas. You can also purchase them frozen.

Foraged chestnuts are highly perishable. They can be refrigerated or stored in the cellar at lower temperatures, for a few weeks. Even so, you must eat them shortly after harvest, otherwise, they will get moldy.

For longer term preservation, chestnuts can be stored:

• in sand – as with carrots, you can layer chestnuts in fine, dry sand for a few months before eating
• or in the freezer, whole, as is – wash and thoroughly dry them first, then store in freezer bags
• as boiled and frozen chestnuts – once chestnuts are roasted or boiled, remove their skins and store them in the freezer
• in dehydrated form – dried chestnuts can be stored for a few months and soaked in water before use
• as chestnut liqueur – chestnuts soaked in alcohol makes for a wonderful cocktail treat

If you aren’t sure what you want to do with them right away, it seems that freezing is your best bet.

Who Else is in Search of Chestnuts?

If you are out harvesting chestnuts in the wild, you are going to have some competition.

Squirrels, wild boar, deer, turkeys, chipmunks, shrews, mice and chestnut weevils may get to those most desirable nuts first. Remember, you are foraging on their territory.

As when foraging for anything from nature, take all that you need and nothing more. Don’t leave any litter among the leaves either. If you find someone else’s garbage, pack it out. That’s responsible foraging.

When we all learn how to share, there will be enough for everybody.

Can You Eat Chestnuts Straight From the Forest?

Absolutely not, or at least not for most people. The reaction varies from person to person, though I can assure you, cooked is where the magical flavor is at.

Chestnuts shouldn’t be consumed raw. They must be cooked in order to tame their high levels of tannic acids. If they are eaten raw, they may cause stomach irritation and intestinal issues in people who have kidney and/or liver problems. As for pregnant women, it’s a no on the raw nuts, a yes on the cooked chestnuts. See the benefits of eating chestnuts below.

Not to Be Confused With Horse Chestnuts

Horse chestnuts (Aesculus hippocastanum), commonly called conkers, are the one and only chestnut look-alike. What you need to know about them is that they are not edible.

The Latin name of the edible sweet chestnut is (Castanea sativa). For those of you with botanical knowledge, this signifies a great difference. Yet, their appearances can be deceiving to the untrained eye.

However, if you look closer, you’ll find that conkers are more round, without a tassel on the tip. You know, the ones that kids use for playing games.

You’ll definitely feel the difference when it comes time to harvest them. Edible chestnuts are covered in spiky burrs (don’t forget your leather gloves for harvesting), whereas, conkers are green bumpy things with little spurs. When they are side-by-side, there is no mistaking one for the other.

Find more detailed info from Michigan State University about the difference between horse chestnuts and sweet chestnuts.

Additional reading: Horse Chestnut Laundry Soap from Zero-Waste Chef

Benefits of Eating Chestnuts

Chestnuts are wonderful sources of vitamins and minerals from the wild. Setting their incredible flavor aside, there are several reasons to include them in your diet. They add diversity, encourage you to eat locally (if you live where they grow) and nourish your body with elements that benefit your health

Chestnuts are a good source of antioxidants, as well as:

• calcium
• folate
• iron
• magnesium
• manganese
• niacin
• phosphorus
• potassium
• selenium
• thiamin
• Vitamin B6
• zinc

Most people find the flavor both nutty and appetizing.

Try them for yourself with some inspiration from below.

Appetizing & Festive Ways to Prepare Chestnuts

Chestnuts can go either the sweet or savory route. We’ve included recipes for both appetites, ranging from hearty casseroles to candied chestnuts.

1. Roasted Chestnuts

Not all of us have access to an “open fire” in our homes. Don’t let that stop you from serving freshly roasted chestnuts for the holidays.

Instead, you can roast chestnuts in the oven.

Or get out your cast iron pan and roast away.

Alternatively, head outside, heat up your grill and nibble on your roasted chestnuts while the snow begins to fall. This is the most romantic way to roast them under the stars, provided the temperature is just right.

If you smell the unmistakable aroma of roasted chestnuts on the street, there is a wonderful chance a vendor is nearby. Be sure to stop by and grab a bag or two.

2. Chestnut Soup

If your evening meal calls for an elegant touch, serve this creamy roasted chestnut soup for starters.

You don’t even need dinner guests to enjoy it. Simply make it for yourself and label it under self-care.

It contains all the garden ingredients you love: thyme, leeks and parsnips. You’ll also need a generous amount of butter and heavy cream. The shiitake mushrooms on top are the icing on the soup.

Trust me, it’s a gorgeous restaurant-quality soup. You’ll love it.

3. Chestnut Stuffing

If your holiday meal plans include a roast goose, you are going to want to dive into this chestnut stuffing.

Serve it at Thanksgiving, make a fresh batch again at Christmas, toss in a few cranberries to mix it up. Make it a day in advance to save time. Freeze it to save even more.

There’s pretty much nothing that this stuffing can’t do. Not to mention that you don’t even need to stuff anything to enjoy it.

Pile it in a pretty bowl and let people take as much as they want, as is.

It takes cornbread, roasted and peeled chestnuts, butter, onion, celery, pork sausage, garlic, spices, eggs and finely chopped fresh herbs.

There are plenty of chestnut stuffing recipes out there, take your pick!

• Paleo Sausage Apple and Chestnut Stuffing (Gluten-Free) from Perchance to Cook
• Chestnut and Cranberry Stuffing from Food.com
• Apple and Chestnut Stuffing from Martha Stewart

4. Chestnut Purée

If you are lucky, you can buy frozen chestnut purée from the store. It’s a favorite and delicious non-dairy treat for me, from time to time. Or you can take the extra effort to make it at home.

One thing is for sure, it will taste different than store-bought. For you get to choose the additional ingredients. You can make a sweetened version with milk and vanilla.

Keeping it simple is another option, with just chestnuts, sugar and water, vanilla optional.

You can serve your homemade chestnut purée on pancakes, stirred into your oatmeal or yogurt, spread on crackers, you name it.

If you are seeking a savory chestnut purée, check out this satisfying recipe made with roasted chestnuts, chicken broth and thyme.

5. Marrons Glacé

For a really sweet bite, look no further than a chestnut-inspired Italian treat.

Before getting started on this sugar-coated affair, please know that it takes 4-6 days to make these individual nutty bites.

Their appearance is simple, though their flavor is out to impress. Here’s how you can make your own marrons glacés, or candied chestnuts, for those of you who don’t yet speak French or Italian.

6. Mont Blanc Dessert

Remember that chestnut cream from above? Now add some whipped cream and a tart base with crumbled meringues to the picture.

It’s decadent to say the least. Every bite will be an absolute pleasure to put in your mouth.

Please be sure to fill yourself with a proper meal before indulging in this dessert. Or at least have a hot cup of coffee nearby (black, without sugar) so that the sweetness is balanced out.

There’s more than one way to make this alluring dessert, here are a few recipes to get your creativity going:

• Mont Blanc Tart from Foodaciously
• The Most Delicious Chestnut Dessert (Mont Blanc) from Tasty
• Mont Blanc Chestnut Cake from Ricardo Cuisine

7. Chestnut and Parsnip Purée

Let’s take a look at a couple of savory dishes after so much sweetness.

If you are up for a culinary challenge, this chestnut and parsnip purée is what you want.

Ingredients-wise, it again pairs chestnuts with thyme. To make it you’ll also need parsnips, potatoes, milk, butter, garlic, grated Parmesan cheese and unsweetened chestnut purée. Better learn how to make that purée – it appears in many chestnut recipes.

8. Chestnut Ravioli with Butter-Sage Sauce

While you can learn to make chestnut pasta, which is without a doubt delicious, there’s nothing better than stuffed pasta.

That is, ravioli stuffed with chestnuts, pancetta, onion, butter, chopped apple and parsley. All in a homemade dough, of course.

And nothing says I love you like a butter and sage sauce. Well, maybe some of the chestnut desserts do, but this one won’t dramatically increase your list of calories to work off.

9. Chestnut Flour Pound Cake

A little less sweet, or more festively covered with icing and chocolate – your pound cake, your choice.

I must admit, chestnut flour is not typically on our shopping list. However, if you have some in your kitchen, you might want to try giving these chestnut flour recipes a try:

• Bundt Cake with Chestnut Flour and Chocolate Drops from The FeedFeed
• Chestnut Pound Cake Recipe from Backyard Forager
• Chestnut Spice Cake with Chocolate Glaze from Yummly

10. No-Bake Chestnut Cheesecake

It’s time to whip up another batch of chestnut purée for these miniature no-bake cheesecakes.

When you have purée on hand, it seems that any dessert is possible.

Easy, uncomplicated, mouthwatering, what more could you ask for? It makes for a merry treat too, served with a side of egg nog, pure holiday yum.

For a “real” cheesecake with cream cheese and graham cracker crumbs to serve to a crowd, take a look at this chestnut cheesecake recipe. For a creamy, chocolatey version, be sure to sample this chocolate chestnut cheesecake instead.

11. Chestnut Liqueur

Brandy and sugar-soaked chestnuts sure sound good to me! This chestnut liqueur has really got me thinking about whipping up a batch, as fresh chestnuts are currently available at the market and we’ve recently been gifted with a couple of liters of brandy (bartering our services for locally produced goods).

All you need is:

• 17.5 oz. (500 grams) peeled chestnuts
• 5.3 oz. (150 grams) sugar
• 200 ml water
• 500 ml brandy

Mix it all together, wait and make your own cocktail, chestnut-style. I wonder how that would taste in coffee?

12. Roasted Pumpkin Chestnut Soup

Warming soups always soothe the soul. They even have the power to gift us back some of the life energy that is lost to everyday troubles.

When in doubt about what to serve, soup is always the answer. At holiday gatherings, when you are surrounded by people, be sure to have a potful of heartwarming soup on hand.

With any luck, you’ll still have some squashes or pumpkins left in your cellar/cold storage. Now is the time to use them before they spoil in the coldest temperatures.

After pie, the next best place to use them is in soup.

To lighten the mood, you should definitely give this roast pumpkin soup with chestnuts a go. Making it dairy-free is easy, simply eliminate the cream and enjoy, creamy as is.

13. Brussels Sprouts With Chestnuts

I know, some of you don’t exactly enjoy Brussels sprouts, but hear me out. Maybe you just haven’t eaten them in the right way. Here are 11 recipes that will attempt to convince you that Brussels sprouts are in fact, tasty.

On top of that, here is an appetizing recipe for Brussels sprouts with chestnuts and bacon. Because, as you all know, bacon makes everything taste better. Chestnuts add a special dimension of flavor too.

Who knows, you might even enjoy them with a drizzle of maple syrup. You never know until you try.

14. Venison Sausage and Chestnut Casserole

While chestnuts appear aplenty in Italian recipes, English chefs are also known for selectively putting chestnuts in their best dishes. As soon as I can find some venison sausages, this stew will be in my pot. Complete with red wine and mushrooms and some mustard mash on the side.

If you’d like, you can even put it in the slow cooker for 4-6 hours, so you can work up an appetite while you wait.

15. Chestnut Brownies

Creamy, chocolatey and icingly beautiful, chestnut brownies are the perfect holiday treat for guests and yourself alike.

For a simpler version without gluten or refined sugar, this chocolate chestnut brownie recipe takes the cake.

‘Tis the season to eat chestnuts aplenty.

It’s nearly impossible to indulge in all of these fabulous recipes in one season. Pick a few that sound interesting and jot down a few more in your cookbook or notebook for the next chestnut season.

And don’t forget about chestnut logs, chestnut mousse, chestnut smoothies, chestnut truffles, chestnut rice and so on.

When chestnuts are in season, enjoy them salty or sweet, every chance you get.

The post 15 Reasons To Forage For Chestnuts This Fall appeared first on Rural Sprout.