useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood s

Every now and then I like to go on a wild food foraging adventure. Perhaps, spend a few hours during a morning or afternoon, roaming about the woods and fields looking for tasty treats, or plants that can be used as foods in an emergency situation. It's a fun adventure and always a learning experience.

My last adventure took me into a mixed forest environment, consisting mostly of maple, birch, spruce, pine, and the occasional hemlock tree. This is a nice mixture and usually occurs in soils that allow for a good variety of small plant cover on the forest floor.

Among the first group of plants I look for, in terms of wild edibles, are the wood sorrels (Oxalis L.). The leaves of those plants are somewhat sour tasting, with a sweet accent. They make an excellent addition to a salad, and are also useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood so

n be used as foods in an emergency situation. It's a fun adventure and always a learning experience.

My last adventure took me into a mixed forest environment, consisting mostly of maple, birch, spruce, pine, and the occasional hemlock tree. This is a nice mixture and usually occurs in soils that allow for a good variety of small plant cover on the forest floor.

Among the first group of plants I look for, in terms of wild edibles, are the wood sorrels (Oxalis L.). The leaves of those plants are somewhat sour tasting, with a sweet accent. They make an excellent addition to a salad, and are also useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood s

e, pine, and the occasional hemlock tree. This is a nice mixture and usually occurs in soils that allow for a good variety of small plant cover on the forest floor.

Among the first group of plants I look for, in terms of wild edibles, are the wood sorrels (Oxalis L.). The leaves of those plants are somewhat sour tasting, with a sweet accent. They make an excellent addition to a salad, and are also useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood s

look for, in terms of wild edibles, are the wood sorrels (Oxalis L.). The leaves of those plants are somewhat sour tasting, with a sweet accent. They make an excellent addition to a salad, and are also useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood s

useful for an herb tea. Wood sorrels aren't related to the sorrels and docks of the genus Rumex L., although they do have a similar flavour. Both sorrels are best enjoyed raw.

Aside from the wood sorrel, I was also able to find and taste blue violets, Indian cucumber, and sweet fern, among other plants.

Both the leaves and flowers of blue violet are high in vitamins A and C. For instance, a half-cup serving of the leaves contain as much vitamin C as approximately three average size oranges. The flowers have been used in making jams and syrups. As well, blue violet was considered a powerful medicine plant in traditional British and European herbalism.

The Indian cucumber root is a wonderful treat! It should not be collected, as it is endangered in many areas. However, if you find a location where there are a number of plants growing, it is okay to dig out the root from a single plant. It is a crisp tasting, white root. The taste reminds one of potato, but also has added flavour that r