Foraging For Food In Nature; A Home Picked Salad and Tea


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Categories: Tips & Tricks

By Liselotte Roosen

Wow, our earth is so amazing! 

I went foraging for food in nature today with my mom. She knows a lot about plants. It was great to spend time with her in this way, and learning from her. I was learning all about different types of edible, non-edible plants and poisonous plants, and she enjoyed sharing her plant-wisdom with me. Thanks mom! <3

My mom Yolanda with our foraged salad


And look at that beautiful, colorful salad! It's simply gorgeous.

It was really fun and empowering to learn about edible plants, because nature really provides free food in abundance. There were edible plants everywhere! Of course different types of habitat can contain different edible plants. But it is fun to learn about all types, and about what the plants can be used for. Different parts of the plants may be usable for different things, or may even have medicinal properties. Of course a lot of information is also available online!



Here are the ingredients of our salad:

Broadleaf plantain / Plantago major

With this plant, you really want the younger, juicy leaves, because they get a bit tough as they grow bigger. They provide a good base for a salad. And the flower tops are edible too!

Hemp-nettle / Galeopsis

The leaves can be used for a salad, and have a mild taste. The flowers are also edible and the seeds can be used to make oil.

Dandelion

The leaves are quite bitter, but if you cut them in small pieces and leave them in salt or water for an hour, then the taste gets milder. You can also eat the flowers.

Red Clover

Also a favorite for bees! :) You can add the flowers as colorful decoration to your salads. You can also use the leaves and shoots in soups or salads.

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