Foraging for Wild Foods in Winter

Learn about foraging for wild foods available for harvest during winter and tips for building your own smoker for cooking.


| March/April 1971



Foraging for wild foods in winter. Barrel stoves can be used to cook wild foods while infusing them with a unique smoked flavor.

Foraging for wild foods in winter. Barrel stoves can be used to cook wild foods while infusing them with a unique smoked flavor.


PHOTO: MOTHER EARTH NEWS STAFF

Learn about foraging for wild foods and how to build your own smoker for cooking.

Wild Food Recipes

Strawberry Tea Recipe
Watercress Soup Recipe
Chinese Watercress Recipe
Black Birch Tea Recipe
Birch Beer Recipe
Hemlock Needle Tea Recipe
Smoked Venison Jerky Recipe
Smoked Fish Recipe
Home-Cured Ham Recipe
Home-Cured Bacon Recipe

Foraging for Wild Foods in Winter

At first glance the deep snow and cold of winter might seem to preclude any harvesting of wild foods. Not so.

Our old friend, the cattail, sleeps under the ice with almost all the goodness of summer stored in his white roots and tapered new shoots. It's possible on our homestead to cut a hole in the ice of a pond, rake up enough cattail roots for biscuits, wait for the water to clear . . . then drop a small fish hook baited with a goldenrod grub down the hole and whip out the fat bluegills that came to investigate the disturbance.

I know a place in the orchard where I can dig down to a patch of strawberries that are just as green now as ever. Strawberry leaves make a good tea that is brimfull of Vitamin C and I have developed a syrup from the tea that goes good with flapjacks.

Over a hill and across the meadow a small brook tinkles and gurgles through thick woods. As soon as the sun warms a little in March, the patches of watercress in the brook will branch upward from their white roots to yield several delicious dishes.





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