Food Foraging: Maple Syrup, Prickly Lettuce, and Calamus

This installment of an ongoing food foraging series focuses on maple syrup, prickly lettuce, and calamus, with additional references to dandelion crowns, watercress, and soybeans.



food foraging - acorns
Acorns are perhaps THE emblematic foraged food.
ILLUSTRATION: MOTHER EARTH NEWS STAFF
food foraging - making maple syrup1
An assortment of tools needed for making maple syrup.
KIM ZARNEY
food foraging - making maple syrup2
Elderberry branches make good spiles for collecting maple tree sap. The illustration shows the process of hollowing out a branch.
KIM ZARNEY
food foraging - making maple syrup4
The procedure for tapping a maple tree.
KIM ZARNEY
food foraging - making maple syrup3
A simple system for boiling maple sap into maple syrup.
KIM ZARNEY
014-093-01_01
The leaves of young prickly lettuce plants taste like domesticated lettuce.
KIM ZARNEY
food foraging - calamus
You can make calamus root into candy and tea.
KIM ZARNEY











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