With so many foraging references available on the market today, it can be a daunting task to know where to start, especially for those of us who live in the pacific northwest. That’s why I’ve created this short list based off of books that I personally own and why I think you’ll want your own copy. I’ve spent many hours examining their pages and practicing my knowledge in the field with great…
I am very excited to announce the release of this second print of The Northwest Forager’sPocket Guide to Wild Edible Plants!
Now with new features! Introducing the “found it!” check box for each plant, easy flip through color coded categories, and extra field note pages to record your findings for future reference.
This true pocket-sized guide (Measuring 3.5″ x 5″) features 26 of the Pacific Northwest’s most common and easy to identify edible plants as well as 5 hazardous look-alikes. It’s convenient size and easy-to-use format make this the ideal field guide to take with you in all your northwest adventures! Never go hiking, camping or hunting again without being prepared to explore the wild flavors of nature’s produce.
How to Use this Guide
The contents have been divided into three categories (Leafy Vegetables, Root Vegetables, Fruit Berries). The plants in each category have been arranged according to seasonal availability. There are two pages per plant. The 1st displays the plant in its natural growing environment and lists information such as its scientific name, growing habitat, as well as when and what parts to use. The 2nd notes basic info such as history, preparation, and nutritional value. It also displays specific edible parts as well as identifiable features. Plants with a common poisonous look-alike will be referenced in the back of the guide.
I am very excited to announce the launch of our Kickstarter campaign starting Saturday, May 23, 2020! The goal of this campaign is to raise the funds needed to print another batch of my book: The Northwest Forager’s Pocket Guide to Wild Edible Plants. This is an exciting opportunity for everyone who makes a pledge.
I am very excited to announce the release of The Northwest Forager’sPocket Guide to Wild Edible Plants! This true pocket-sized guide (Measuring 3.5″ x 5″) features 26 of the Pacific Northwest’s most common and easy to identify edible plants as well as 5 hazardous look-alikes. It’s convenient size and easy-to-use format make this the ideal field guide to take with you in all your northwest adventures! Never go hiking, camping or hunting again without being prepared to explore the wild flavors of nature’s produce.
How to Use this Guide
The contents have been divided into three categories (Leafy Vegetables, Root Vegetables, Fruit Berries). The plants in each category have been arranged according to seasonal availability. There are two pages per plant. The 1st displays the plant in its natural growing environment and lists information such as its scientific name, growing habitat, as well as when and what parts to use. The 2nd notes basic info such as history, preparation, and nutritional value. It also displays specific edible parts as well as identifiable features. If a plant has a common poisonous look-alike, it will be referenced in the back of the guide.
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Table of Contents
Leafy Vegetables
Bittercress
Stinging Nettle
Chickweed
Siberian Miner’s Lettuce
Wood Sorrel
Lady Fern
Plantain
Cat’s Ear
Nipplewort
Broadleaf Dock
Oxeye Daisy
Lambs Quarter
Purslane
Root Vegetables
Dandelion
Wild Onion
Cattail
Queen Anne’s Lace
Field Mustard
Burdock
Camas
Fruit Berries
Salmonberry
Huckleberry
Thimbleberry
Salal
Huckleberry Evergreen
Elderberry
How to Order your Copy
For a limited time, there will be free shipping within the United States! Purchase securely via your account or debit/credit card through PayPal.
The Northwest Forager’s Pocket Guide to Wild Edible Plants
(1 Book) 68 pages, 100 color photos, 26 wild edible plants that include their Greens, Flowers, Roots, Seeds & Berries, plus 5 poisonous look-alikes, Elevation Map of Pacific Northwest, Measures 3.5″ by 5″ (truly pocket size), ISBN 978-0-692-07826-6, Text & Photographs by Henry Holly, Copyright 2018, Published by The Northwest Forager, Printed by Lightning Press, NJ (USA).
$12.95
For purchases outside of the United States please use the followingeBaylink.
To purchase by Check or Money Order within the United States please make a payment in the amount of $12.95 and mail to: The Northwest Forager Henry Holly PO BOX 55 Crabtree, OR 97335
A huge thank you to everyone who has ordered a copy! We are truly grateful for all the support shown :]
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Common Name –Chickweed Genus–Stellaria Species–media Family–Caryophyllaceae Edible Parts – Leaves, flowers and tender stems (top 4in). Harvest – Leaves and stems; late winter – early summer, again throughout fall. Habitat – Very widespread; moist soil, shade – full sun; woodlands, parks, curbsides, garden beds, vacant lots, roadsides; low – middle elevations.
Simpson Park Trail – Albany, Oregon. Hardiness Zone 8a Elevation: 180ft Date of photos: January 25, 2018
Spiny Sow Thisle can be a bit too “sharp” to chew once mature however I’ve found the young leaves to be both palatble and delicious when in its juvenile stage. Texture is reminiscent of Kale and makes a great base for salads.
As you can see by this close up view the spiny sow thistle has no true thorns but rather a simply rugged leaf edge.
Lemon Balm (Melissa officinalis), sometimes known as lemon mint is an aromatic herb with a refreshing minty/lemon scent. The young new growth is very tender and can be added sparingly to a salad. They also make a great garnish for your favorite dish and many have enjoyed the dried leaves as a tea. An idea recently presented to me by a friend is a hand sanitizer in the form of a tincture made from rubbing alcohol and essential oils. It’s applied using a small spray bottle. It would be fun to try it using this plant. Reference material – Herbs by Lesley BremnessStinging Nettle (Urtica dioica). I was happy to find this plant up and early. As you may have read from my article featuring it they are a powerhouse of nutrition. It is a great source of Vitamins A, B6, K, Riboflavin, Folate, Calcium, Manganese, Magnesium, Iron, Phosphorus, and Potassium! The long mature stems had been used by many indigenous ethnic groups for its fibers to make a strong rope or twine. When beaten flat strands can be peeled off from the stems which where then twisted and braided into the final product. As both a food and an interesting plant Stinging Nettle is well worth taking note of! Reference material – Plants of the Pacific Northwest Coast by Pojar and MackinnonHazelnut (Corylus americana) farms exist in just a handful of places around the world with the Pacific Northwest being in the top 5 producers. I was surprised to learn that these trees (also known as filberts) bloom this early in the year, well before the onset of any leaves. I once read that each tree produces both male and female flowers and yet still requires another tree for pollination. Fun fact! Reference material – Nature’s Garden by Samuel ThayerBroadleaf Dock (Rumex obtusifolius) is a fairly hardy green in the Willamette valley. Though they mostly die back during winter, here you’re still likely to find a few leaves somewhere. They are highly nutritious, rich in Vitamin A, C, Iron, Calcium, Phosphorus and Potassium. If you’ve never tried them they have a pleasant sour/tangy flavor. Great for stir fries but still mellow enough for salads. I keep reading conflicting reports on these in regards to their oxalic acid content. Some guides recommend that they be eaten in moderation to avoid kidney problems (such as stones) while other foragers insist that they’re no more harmful than eating spinach (which also contains oxalic acid). It all comes down to user discernment. At any rate boiling both Dock and Spinach helps break down the oxalic acid. Reference Material – Northwest Foraging by Doug Benoliel.Siberian Miner’s Lettuce (Claytonia sibirica) is a treat when it comes to making a wild salad. Its flavor is fairly mild, not bitter or sour. I’d compare it to a mix between lettuce and spinach in both flavor and texture. The leaves are supple yet crisp and very moist inside. When making a wild salad its good to know which plants you can use as a base and others to add sparingly for flavor. This plant along with others makes for a great base. Also when looking in the right locations (primarily forest settings) they have been found growing in abundance. Reference material – Northwest Foraging by Doug BenolielOxeye Daisy (Leucanthemum vulgare) is not often sought for its leaves but rather admired for its flowers. However the young tender leaves have a truly unique flavor that will have you trying it over and over again. The tender flower stalks and flowers are also edible. Because of its unique flavor its hard to describe a familiar comparison but I would best describe it as herby, slightly floral and sweet (not like sugar sweet), rather like the sweetness associated with licorice. Definitely something to be eaten in small doses either as a flavoring agent to soups or an addition to a salad. Perhaps one could even experiment using with cooking different types of meats… Of course the flowers always make for a beautiful garnish. Reference material – Nature’s Garden by Samuel ThayerSome may not realize this but Bull Thistle (Cirsium vulgare) is in the same family (Asteraceae) as the Artichoke. When carefully harvested there is a number of ways to enjoy this plant. During this time of the year the leaf ribs and heart of the plants make a great treat. Use a knife to carefully slice down the length of the leaf next to the midrib, doing so on each side to remove the thorny leafy parts. The midrib is crunchy and juicy like celery but more watery in flavor. The heart of the plant can be removed by cutting a 2 inch circle around the center of the plant. Then maneuver your cutting utensil about 2 inches into the soil to sever the tap root. This will allow you to remove the “heart”. After a 5 minute boil these can be pan fried for a delicious vegetable reminiscent of artichoke flavor. Reference material – Northwest Foraging by Doug BenolielWintercress (Barberea vulgaris). In the brassica family aka mustard. The whole plant is edible. Leaves and flowers are zesty while the roots are peppery/spicy much like a radish. May become bitter the older it gets yet this time of the year it may be perfect for adding to salads or spicing up a soup. Reference material – Edible Wild Plants by John KallasBittercress (Cardamine hirsute) is yet another in the Brassica family. These little guys can become a gardeners nightmare with their exploding seed pods and relentless persistence. Like wintercress, the whole plant is edible. The leaves and flower stalks are zesty in flavor much like mustard. Their spice is also a great addition to salads and soups, or thrown on a sandwich. Flower stalks should be eaten before maturity otherwise they become too woody to be palatable. Reference material – Northwest Foraging by Doug BenolielIndian Plum (Oemleria cerasiformis) is one of the earliest fruits to mature. Here in January the leaves are already emerging. There is usually a very short window in mid-late spring where the berries are ripe. Harvest season is short because the birds are quick to eat them up. I’ve read reports the berries can be bitter however in my experience they have always been sweet like a miniature plum. Just be careful eating since they have a pit inside the fruit. Reference material by Plants of the Pacific Northwest Coast by Pojar and MackinnonDandelion (Taraxacum officinale) is probably one of the most familiar wild edibles. Unfortunately most people don’t know how to prepare them properly and thus loose interest quickly after trying them. The whole plant is edible but can be very bitter. Early in the season is the best time to harvest, ideally before they bloom. However you can slice down the length of the leaves and roots and give them a water soak overnight. This helps leech out some of the bitterness. I’ve found that the roots fry up very well after doing the soak tasting much like the bull thistle root. The leaves also fry well especially if you squeeze some fresh lime juice in the pan and allow it to steam for a minute or two. Reference material – Edible Wild Plants by John Kallas
Wild carrot aka Queen Anne’s Lace, has an edible taproot that can be enjoyed even in the winter months! However one should be careful not to mistake it with the poison hemlock which can be even more difficult to distinguish this time of the year. The slideshow below shows a side by side comparison between the edible wild carrot (top) and the deadly poison hemlock (bottom). Note the difference in leaves (wild carrot – fuzzy, poison hemlock – smooth) the stalk (wild carrot – fuzzy/rich dark color, poison hemlock – smooth/pale and spotty) the flower remnants (wild carrot – dense prominent birds nest shape, poison hemlock – thin and sparse seeds).
“This plant is one of the most important wild foods to know- partly because of the huge volume of food you can get quickly, and also because of this plant’s extensive range.” -Animal Man Survivor. For more great videos by Animal Man Survivor please check out his>> youtube channel.
In this episode of The Northwest Forager we learn one method on how to prepare and roast wild carrot on a campfire using nothing more than the natural elements around. For more videos from the Northwest Forager please subscribe>> here.
In this episode we will make a delicious and refreshing lemonade style beverage using Wood Sorrel (Oxalis oregana) and fresh Western Hemlock (Tsuga heterophylla) sprouts.
Recipe: 1/3 cup chopped wood sorrel leaves & stems ¼ cup chopped hemlock sprouts ¼ sugar or honey 1 pint of cold water
Hey Folks, in this short video we’ll forage and cover the basics on preparing and cooking fiddleheads from the Lady Fern (Athyrium filix-femina). Thanks for watching and please subscribe to my youTube channel for more foraging videos.
In the previous article we considered the use of Dock’s seeds, grinding it into flour. In today’s article we’ll put this flour to use with two tasty recipes that you can try at home! Each one is very basic, requires minimal ingredients and is based on small servings. To make a larger batch, simply multiply the measurements. Shall we get started?
Dock (Rumex) consist of a variety of edible plants found over most of the Earth. Two of the most commonly known varieties is Curly Dock and the Broad-leaved Dock. Typically it’s the vitamin-rich leaves which are most often enjoyed. In today’s article, however, we will consider the use of Dock’s seeds.
Curly Dock – Rumex crispus
Dock is both protrusive and wide-spread in its distribution. Therefor…
What began as a routine visit to Simpson Park (where I had hopes of capturing the latest edibles on film) quickly became an eye-opening reminder. Expectations were suddenly crushed and the reality of a trend in the unusually dry seasonal conditions made an impression.
Research indicates that our region (Specifically in the Pacific Northwest) has been on a decades…
aka Water Bugs! In the western civilization that’s typically not our idea of a lip smacking entrée. However, add some Cajun sauce, sliced potatoes, corn and sausage, boiled with 5lbs of Crawfish, and that’s just what you get. A lip smacking, shell cracking, disemboweling, finger licking water bug dinner. Sound disgusting or maybe even barbaric? Try both. Even so that…
When harvest is abundant, Fruit liquors are a fun and tasty way to enjoy the extra fruit hanging around. In this article we’ll go over 5 easy steps in preparing fruit liquor with the fruit of your choice.
Ingredients
Fresh Fruit
Sugar
Vodka or Tequila
Step 1 – Choosing the fruit
Pick a fruit that is fully ripe, full of juice, and can easily be packed into a jar without crushing. In this case,…
Sometimes there’s nothing more satisfying than food made from scratch. Especially when you throw the raw ingredients together like a mad chemist calculated by art. A pinch here, a dash there, mixing and cooking, steaming and tossing, sipping the wooden spoon… and vuala! As a forager we can take that satisfaction one step further and make the raw ingredients from scratch. In this case were going…
Taking the time to learn and understand the relationships of the many plant families (as they are classified by the scientific community) is an important step to plant identification. It also serves as a basis for hypothesizing and thus discovering new potential wild edibles. In this article I will cover a short lesson on learning how to recognize plant similarities in relation to other members…
A Salal shrub (Gaultheria shallon) well established on a piece of drift wood as commonly seen along the Oregon coast.
Salal berry could be perhaps one of the most widely abundant and under appreciated wild fruits of the Pacific Northwest. Common along coast lines, coniferous forest, logging roads, and river banks, Salal is a delightful treat that can be enjoyed during most…
We wait all year for our favorite delicacy to come into season only to watch it spring, mature and wither before our very eyes. Living in the high speed world of today we’re fortunate just to get a taste or two while it’s still in its prime. So unless one is a fulltime “hunter and gatherer”… initiating methods of food preservation is a must if we are to capture the seasonally fresh flavor of…
Field Report: August 4, 2015.
