Sunday was a glorious day to be out in the woods. When you spend as much time in the woods as I do, other things in nature tend to spark your interest too. Today another huntress took me out to on of the open fields in our hunting area for an all together different type of hunting. We were in search of wild herbs. I had no idea how many of these “weeds” are actually edible and even good for you. We harvested quite a few different varieties. This is what we collected
- Stinging Nettles – These we harvested with gloves and we focused on the small tender leaves at the top of the plant.
- yarrow
- pimpernelle
- Sorrel
- ribwort
- Wild Chives
After collecting a basket full of herbs.. I needed a plan to use them. Sure some can be dried and used for teas, And most of them can be used in some form of homeopathic medicine , some can be used in salad or pesto. But my huntress friend suggested a soup. After our harvest we went to dinner and then out to hunt. Bye the time I got home and wanted to take pictures of my harvest all my lovely herbs were slightly wilted. So I had to go back out this week to take pictures for you. Thankfully the herbs were not so far gone, and I could still make the suggested soup.
I sauteed an onion and some garlic in the pan and added 3/4 of the nettles and the rest of the ingredients to the pot. A few potatoes to give it some body and bullion. I am sure it would be great with a stock from venison, but I didn’t have any made. So I used plain old beef bullion. Once the potatoes were cooked I added the rest of the nettles and simmered a few minutes longer. My fríend tells me most of the benefits from these herbs come from trace elements in the plants so I don’t have to worry about cooking the goodness out. I pureed the soup and added some fresh cream.
Mine came out a bit thick. I probably should have used more bullion in it. but the end result was very similar to a creamed spinach dish. Both in texture and flavor. So all in all it was ok. Probably not going to be on my list of favorite foods. I think I will try some of the herbs mixed in with salads or made into a pesto next time.
yarrow, ribwort, nettles, sorrel, pimpernelle
One response to “It’s not all about venison – hunting for wild herbs”
In the Appalachia area I forage for violets in early spring, they’re great added to salads. Also in early spring we get Solomons seal, catch them early they’re similar to asparagus. Wild chives are everywhere as well. Right now I’m seeing black cohosh popping up. Later in the year I’ll go in the woods for mushrooms, giant white fluffy puffballs, meaty boletes and in summer the chanterelles are super plentiful.
Your list of herbs is so cool, I wonder if we have something similar here, I’ll have to look them up.
So the whole hunting thing may not be my cup of tea but I’m enjoying your blog, it’s mainly a nature blog, I’m digging it!