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wild edible plants thread

Wow!

The other day out by the parking lot at work, I took a step and heard a muffled squish, looked down and saw a giant puffball big as a softball. Not all hollowed out and full of spore dust, but white and crispy and fresh. I ruined it but never could identify it as an edible type anyway so perhaps no loss. Sure looked delicious though. It was brown on the outside and crackled a bit.
 
toxcrusadr said:
Wow!

The other day out by the parking lot at work, I took a step and heard a muffled squish, looked down and saw a giant puffball big as a softball. Not all hollowed out and full of spore dust, but white and crispy and fresh. I ruined it but never could identify it as an edible type anyway so perhaps no loss. Sure looked delicious though. It was brown on the outside and crackled a bit.
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Well, afaik, there aren't poisonous true puffballs, and if it was softball sized like you said, it probably was an edible puffball. Nevertheless, if you saw the spore dust, I'm not sure if it was young enough to eat.
 
Mushroom season again!

Earlier this year, I had some success with black and brown morels.

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Yesterday, I had the entire day off and wondered around in the Cascades to see how the forest floor was and possibly get some late huckleberries. Obviously, all sorts of berries being early this year, there was absolutely nothing. Found some Solomon's Seals and pine nuts along the way. Reishi mushrooms had all bloomed and rotted.

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hunter00 said:
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I just bought this book last week Pacific Northwest Forageing online.Ive been harvesting for yrs on our hunting trips ect but thought it a good idea to expand that knowledge with a book about out area...cant wait till it gets here

hunter
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That's awesome. :thmbsp:

I usually keep stacks of reading materials in my bathrooms, and they're usually field guides and wild edible books. :D I rarely carry books around in the woods, but whenever I see something I don't know, I take pictures with my phone and find 'em in the books at home. It is quite fun and rewarding to learn new plants and other edibles. Learning it from someone more knowledgeable is a treat, too. I met someone last fall and learned a whole different kinds of edible mushrooms including the ones that grow on rocks.
 
pustelniakr said:
Try some chrysanthemum stems and leaves. Nice taste treat in various dishes.

Enjoy,
Rich P
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Thanks for the tip. I will definitely try that.
I have planted some in my garden for the flowers for tea, but never thought of using the stems for cooking.
 
After the big rain storm, I had a quick hike to see if any mushrooms came up. Found a few pounds of Chanterelle's and a medium sized Cauliflower mushroom (Sparassis crispa). Probably still a few weeks away from deeper rooted mushrooms to come out....if they do come out at all this year. Also found some red huckleberry bushes. I love these tart tasting berries since bugs usually stay away - unlike the blue/black huckleberries that are so sweet. It was very nice and refreshing for the hike - probably had a dozen handful on the way up.

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I spotted a few King Bolete's during the hike. I didn't take a picture and I usually don't care for them, but thinking about picking them up next time. I heard some people say they'd kill for the King Bolete's. Anyone pick and eat Bolete's or Jacks?
 
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I got a good number of boletes on my wooded MO property last month. I dried em to use later. I have to get the young ones, it seems like older ones give me heartburn (cooked, i never eat wild shrooms raw).

I had Blewits all over the place, just gobs of them. I had seen one or two the year before but had never confirmed the ID or eaten one. I picked a big bag of them. They have violet purple gills, which is one of the multiple ways to confirm their ID. I always use half a dozen elements to make sure, then cook some and eat a bit or two and wait a day. So far so good. Anyway the Blewits were pretty strongly flavored. Not sure if they were too old or the weather was too dry. I'll watch for them next year and try some smaller ones. They definitely have a following but I wasn't too fond of them.

Sure would love to find some Chanterelles or Oysters. Both grow in MO I think.
 
toxcrusadr said:
I got a good number of boletes on my wooded MO property last month. I dried em to use later. I have to get the young ones, it seems like older ones give me heartburn (cooked, i never eat wild shrooms raw).
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Hmm, that's interesting about the heartburn. You do peel off the slimy top layer, right? I do experience same thing with some other mushrooms. I'm thinking about heading out for Boletes this weekend. I never eat raw wild mushrooms either - except for the very young pine mushrooms.

toxcrusadr said:
I had Blewits all over the place, just gobs of them. I had seen one or two the year before but had never confirmed the ID or eaten one. I picked a big bag of them. They have violet purple gills, which is one of the multiple ways to confirm their ID. I always use half a dozen elements to make sure, then cook some and eat a bit or two and wait a day. So far so good. Anyway the Blewits were pretty strongly flavored. Not sure if they were too old or the weather was too dry. I'll watch for them next year and try some smaller ones. They definitely have a following but I wasn't too fond of them.
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I have never tasted the blewits. I've seen many deadly lookalikes and not confident enough to try new to me gilled mushrooms.

My brother and I were looking for some acreage close enough to a mountain or on foothills to build a cabin, but the price of any type of land has gone up so much around here. You are lucky to own a land that produce edible mushrooms.
 
I did peel the top layer on this batch after reading about that this summer. I don't think I did that before, just didn't see it recommended anywhere. These peeled real easy though so I'll do that from now on.

The blue color on the Blewit gills is hard to miss, although they can apparently be tan as well, which opens you up to ID mistakes. Better safe than sorry I guess.
 
toxcrusadr said:
The blue color on the Blewit gills is hard to miss, although they can apparently be tan as well, which opens you up to ID mistakes. Better safe than sorry I guess.
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Yep, better safe than sorry....or dead :).
I really wanted to venture into Amanitas but too many lookalikes that are poisonous. I'm happy with a handful of the kinds that I'm very familiar with.

I made some soup and stir fried noodles with recently picked Chanterelles, and they taste delicious and so fragrant. One thing I learned this year is that frozen Chanterelles taste like cardboard boxes. I threw away two gallons of 'em. This year, if I do get more, I'll either dry them or freeze 'em cooked and seasoned.
 
Mum used to make Quandong jam from these wild Australian fruits.

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Only thing I've eaten wild in my Sydney suburbian local are some dandelions & nasturtium in a salad. Also boiled up Puha (Sow thistle) which is a lot like spinach, New zealand maoris love this stuff..

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Johnno_Oz said:
Mum used to make Quandong jam from these wild Australian fruits.

Only thing I've eaten wild in my Sydney suburbian local are some dandelions & nasturtium in a salad. Also boiled up Puha (Sow thistle) which is a lot like spinach, New zealand maoris love this stuff.

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Never seen "Quandong" before in my life. It looks somewhat like pomegranate - I wonder how they taste.
As for the thistles, I've recently started eating those when they grow in my backyard. Good stuff.
 
Sorry about the blurry and bad image quality, but here's a nutritional value break down of the wild plants. A lot of them in important categories have 2 to 3 times higher contents than the domesticated vegetables. Eat your weeds, it's good for ya.

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Took advantage of a rare dry day in the Cascades yesterday. Hiked up to the Labyrinth Mt. - about 7k ft.

Here's a giant pine mushroom I found on the way down.

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So, not the Pine Bolete since it has gills. I don't think that one grows here in the Midwest, at least I've not heard of it, but I'm almost a rookie.
 
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