The Family That Forages Together... won't go hungry
(Page 6 of 7)
SORREL
Another tasty green that grows abundantly in our nearby
fields is sorrel. The spearhead-shaped leaf, one-half to
two inches in length, grows in clumps and sometimes
virtually covers the ground in overgrown and unused
pastures. Of all the wild greens I've eaten, I prefer
sorrel. It's very tender and has a slightly sour taste that
some describe as lemony (which suggests using the blender
to make sorrelade).
RELATED CONTENT
There is an old axiom that "the better the taste, the
higher the nutritive value". I've found this true when
comparing wild foods and, although I haven't seen an
analysis of sorrel, I believe the plant has sufficient
value to justify my preference for this salad green.
There are more than enough vitamins and minerals in wild
foods to sustain health. Indeed, many uncultivated plants
contain more food value than the best garden vegetables and
fruits. Freshness is one rather obvious reason why wild
foods outscore grocery store produce but, beyond that,
analysis has shown many wild plants to be vastly superior
to the garden variety.
Unfortunately, our palates have become accustomed to
certain foods for reasons other than nutrition. Few people
will ever become ecstatic over a strict diet of wild foods
but, thanks to my recent relatively short but intense
exposure to foraging, I am no longer impressed by shelves
of processed garbage in the supermarket. I am sure that we
could, with benefit to our health and well-being, forget
the grocery store altogether, in preference to that which
grows wild in the fields.
I'm amazed at how eagerly our children have responded to
our foraging experiments. They have been quite willing to
try every new wild food we've selected and they have not
rejected any of these unfamiliar taste sensations. They've
also come to know our Mother Earth to be a provider of
abundant resources which may suggest to them that some of
the finest things of life are still free.
Although this article does not exhaust my own experience
with wild eats, my knowledge is vastly limited compared to
what I have yet to learn. Some of the more experienced
foragers could find hundreds of valuable crops in the
territory I've walked. A few even suggest that practically
every plant can be eaten and contains some food value.
As a general rule, for those who attempt survival living,
any plant that tastes good is edible. If you want to
experiment, then, don't swallow anything that is
particularly bitter. And, when you do swallow, always first
try just a tiny bite of the new plant. If you don't
experience any nausea or upset within eight to ten hours,
chances are that your potential food source is edible.
Page:
<< Previous 1 |
2 |
3 |
4 |
5 | 6 |
7 |
Next >>
