The Family That Forages Together... won't go hungry
(Page 5 of 7)
CLOVER
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The reddish-purple blossom heads of the ordinary wild
clover are rated high on the list of survival foods. They
are a tasty addition to any salad and they can be eaten
alone. The heads can be gathered throughout June and July
and dried indoors at room temperature for later use as tea.
A small amount of dried spearmint and peppermint leaves
added to the clover is said to make a healthful brew. The
blossoms should be gathered from undisturbed fields rather
than from the lawn. The large blossoms from the fields are
distinctly tastier than the small yard-variety clover
blooms. I find myself nibbling clover blossoms every time I
take a hike.
MAY APPLE
After the first few warm days of spring, our closest woods
seems to be filled with umbrella-like plants growing in
dense clusters. Each of these May apple plants, with a stem
that forks into two of the characteristic umbrellas, will
develop a waxy-white blossom at the "V" of the stem. The
blossom is soon followed by a single, smooth, yellow fruit
about the size and shape of an egg. When the May apples are
ripe, in late summer, they may be picked and eaten.
The taste of the musky May apple is difficult to describe:
It has been likened to the guava and the passion fruit.
Those who may not appreciate the flavor can liquify May
apples in a blender and add the juice to lemonade or mix it
half and half with a table wine. The wild food gourmet
should also consider making May apple Marmalade. It's
reputed to be the finest product of this fruit.
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