check your yards
From The Ready Store
Rusaila tells the story of Khobbeizeh (Malva spp.), regarded as the food of the poor people in Palestine and Jordan. Here she is sharing one traditional recipe.
The Food Plants International database covers some 18,000 plants edibility, just falling short of the estimate of edible plants in the world, which according to Plant For a Future, is around 20,000.
Great respect should be paid to the countless amount of people devoting so much of their time and knowledge for all to share, FPI is a mostly Tasmanian-based crew, while PFAF is mostly based in Cornwall, UK.
Click on the image for a larger version.
My mum is French and I always remember her telling me of when she would go collecting wild mushrooms.
Apparently the very poisonous ones are so similar to the very yummy ones that whenever someone would go and fetch a few from the fields they would first go past a chemist to make sure that they got the right ones.
This was so common practice that at the time many chemists in France use to be trained in order to be able to tell the species apart!
Christine, cultural worker and freelance writer, 2011
below is an exerpt from an article written by Melissa Leong about foraging and the role of found food in today’s Sydney restaurants..
lots of great names in there:
In case you hadn’t heard, in the culinary world, foraging is the new black. With internationally acclaimed rockstarschefs like Rene Redzepi bringing the trend into the spotlight, it seems every chef is digging, bush-bashing and weeding high and low for local edible leaves, flowers, funghi and berries to add onto their menus.
What is foraging? Essentially, it’s the act of looking or searching for food– in the way humans used to do to survive before agriculture was introduced. “Searching the woods or parks or even cracks in the pavement for edible plants has become the latest culinary obsession,” according to Time magazine.
In Australia, chefs like Ben Shrewy from Attica in Melbourne and Daniel Pepperell from Oscillate Wildly and more, have practically made foraging into an artform, sourcing local produce like nasturtiums, elk, sea succulents and salt berries for their menus.
Here are a chefs who champion the art and their restaurants.