Foraging the Rocky Mountains: Finding, Identifying, And Preparing Edible Wild Foods In The Rockies (Foraging Series)

Foraging the Rocky Mountains: Finding, Identifying, And Preparing Edible Wild Foods In The Rockies (Foraging Series)

Language: English

Pages: 272

ISBN: 0762782609

Format: PDF / Kindle (mobi) / ePub


The Rocky Mountain region's diverse geography overflows with edible plant species. From salsify to pearly everlasting, currants to pine nuts, Foraging the Rocky Mountains guides you to 85 edible wild foods and healthful herbs of the region. This valuable reference guide will help you identify and appreciate the wild bounty of the Rocky Mountain states. This guide also includes::

  • detailed descriptions of edible plants and animals
  • tips on finding, preparing, and using foraged foods
  • recipes suitable for the trail and at home
  • detailed, full-color photos
  • a glossary of botanical terms

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

field to table: finding, preparing, and cooking wild edibles in the Rocky Mountains Liz Brown Morgan wrote her first book on wild edibles in the third grade. She went on to become a wilderness guide for over ten years, an environmental lawyer, an eco entrepreneur and a yoga teacher. She is the founder of Backyard Agrarian (BackyardAgrarian.com). Front cover photo © Richard P. Morgan; back cover photos: left licensed by Shutterstock.com, right © Richard P. Morgan Series design by Diana Nuhn

easiest of the white-umbelled lookalikes to identify because of the tiny red or dark purple flower in the center of the umbel—the drop of blood spilled in the center of the umbel as Queen anne was sewing her lace. the “blood” droplet is actually a single, tiny, dark colored flower right in the middle of the white umbel. 114 Foraging the Rocky Mountains Foraging_RM_3pp.indd 114 3/11/13 11:01 AM Description This biennial creates a first-year basal rosette that looks similar to the leaves of a

parsley-like) and huge compared with other carrot family relatives. Range and Habitat Moist or wet soil from Alaska to New Mexico in plains, foothills, forests, subalpine and montane regions, and especially in riparian areas. Up to about 10,000' in elevation. recipe Ants on a Log A wild twist on an old favorite and a great trail snack. Peel raw stalks, and spread peanut butter along the stem. Press plump raisins onto the peanut butter. 118 Foraging the Rocky Mountains Foraging_RM_3pp.indd 118

Lookalikes: Chicory WARNING: Green seeds should not be eaten; eat only the mature dark seeds. some sources warn that wild flax seeds must be cooked to remove cyanide compounds and that toxic reactions can occur if not properly prepared. others believe they are perfectly safe to eat raw. Description This pretty native perennial flowers in spring and produces small edible flax seeds in late summer. Its erect, branching stems are 3"–36" tall. Small (up to 11⁄5") leaves are alternate, linear, or

mind off the miles. Some very basic supplies are helpful when you go foraging. Bring a plant identification book, or a few books. It’s helpful to use books when conducting your plant identifications while out in the field. There are characteristics that you might forget or not notice if you wait until you get home. It’s not always possible to identify a plant in the field. In that case, take samples and photos if you wish, and resume identification at home with additional research materials.

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