I don’t usually have enough time to create a blog post over the summer and early autumn months, for what should be obvious reasons. The gardens look atrocious right now, as I have neglected clean up in favor of harvesting and preserving before it’s too late. I wanted to share a brief glimpse of some of the wild foraging I have been doing over the course of the season.
I’ve been getting braver every year with mushroom hunting, and have been learning to identify and eat/make medicine with more species. This year I’ve found morels, Berkeley’s polypore, black staining polypore, hen of the woods, chanterelles, craterellus ignigolor (an edible chanterelle lookalike,) black trumpets, small white puffballs, turkey tails, reishi (ganoderma tsugae,) and honey mushrooms. I think there are a few more varieties, but those are the ones I could easily identify and harvest enough to save at home. All mushrooms should be cooked before eating them, but some can just be lightly sautéed in butter. Most of the mushrooms ended up in my dehydrator to be dried and stored for later use.
Reishi and turkey tail mushrooms make incredibly powerful medicine that improves immune system functioning. Turkey tail mushrooms even have reported cancer-fighting benefits. Most of the other mushrooms I have been foraging mainly for eating purposes, but all mushrooms hold tons of vitamins and extra benefits that modern produced vegetables just can’t beat. Check out this list of some commonly foraged mushrooms!
In order to retain the mushroomy goodness in an easy form, I made a broth with a combination of a little of almost all of these. I simmered slowly for about 4 hours, then strained and poured this into ice cube trays so I can just pop one into whatever soup or water I am boiling (like for pasta or rice.) The ice cube size keeps the amount of broth small enough not to change the flavor of what I am cooking, but still add precious vitamins and minerals to my food. The broth itself is a medicinal powerhouse but I can honestly say taking a sip of it was not a tasty experience. I also started tinctures of the reishi and turkey tail, which I need to strain soon (now that I think about it) and remove the mushrooms to do a water decoction. Different constituents are extracted with different methods, so I do a double decocted tincture with my foraged medicinal mushrooms. Then I strain and combine equal parts decoction with the alcohol extraction to create a tincture fit for fighting bodily crime.
For whatever reason, life and the Great Spirit have given me the gift of being able to learn and recognize both plants and mushrooms with more ease than most people. I am very grateful for this, and hope to share it with more people as time goes on. If you would like to book a foraging class or hire me to come walk your land and show you all the edible species right under your nose, please utilize the Contact Us form. Obviously winter is not the best time to forage, but I can help you from now through early November, or any time starting in early April through the rest of the year. I occasionally arrange foraging classes on my own, but I can be available for private functions as well. I can do Herb Walks, Mushroom Walks, Edible Walks, or even teach a class on how to make some simple medicines or foods with the ingredients we find.