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Thank you so much to all the people who joined us in Beaver for our wild edibles walk!

Thanks, too, to Andrea of Three Rivers Yoga Beaver for being such a wonderful host and making us feel so welcome! It was so nice seeing old friends and new faces. We hope to go back there this fall and do another walk, or perhaps a workshop making and sampling some edible creations! Stay tuned!

We found some great edibles on the walk: (for more info on any of these plants, use the search box on this blog - you’ll find tons of information!)

• Plantain - leaves are edible, as are the seeds, which can be used just like psyllium seeds (which are from another variety of Plantago…P. psyllium or P. ovata. The one pictured is P. major.) Leaves can also be crushed and placed on bites, stings, cuts or rashes (”Fairy Band-aids”.) Here is how to make plantain oil.
  
  

  Plantain, Plantago major

  
  
  

  Plantain seeds, use as you would psyllium seeds

• Purslane - this succulent edible plant has appreciable amounts of omega 3 fatty acids (like fish oil and flax seed oil)
  
  

  purslane

• Dandelion - see our Dandelion page for lots of information on dandelions!
• Lambs Quarters - also known as wild spinach, this relative of quinoa is high in protein and has more calcium than kale
  
  

  Lambs Quarters - Chenopodium album

• Burdock - see our Burdock page for more information on Burdock
• Wild Carrot/Queen Anne’s Lace…which although is edible we do not eat due to its close resemblance to its deadly relatives: Poison Hemlock and Water Hemlock.
  
  

  Wild Carrot Flowers

  

  Wild Carrot Root - smells like a carrot!

• Poke Weed - only edible in the early spring, when it first shoots from the ground, though herbalists use tiny amounts of the tinctured root and/or berries to treat cancer. (The root and berries are generally considered poisonous.) The berries are used as a dye for fabric.
• Acorns/Oak Tree - many acorns are bitter, because they are high in tannins. Boil the nut meats in water, refreshing the water as it turns brown until it no longer does. Now you can dry the acorns and eat them whole or grind them into flour, which is how the Native Americans used them.
  
  

  Acorns in a White Oak Tree

• Sumac, with which we love to make a lemony drink, but steeping the red fruits in cold water overnight.
  
  

  Sumac

• We also discussed the differences between Red Clover and Crown Vetch (one edible, one poisonous)

Two of our favorite books on wild edibles are:

• Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods
• Stalking The Wild Asparagus
  (this is not a field guide, but has some great information on how to use wild plants.)

If you would like our five free ebooks, please make sure to sign up for the newsletter on this website (right margin.)

Please stay in touch by signing up for our newsletter and ebooks.

Also, make sure you visit our sister site: Birch Center for Health, for more information on our Pittsburgh Acupuncture Center, and great information about alternative health and wellness.

You can also find us on facebook - please join us!

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Oh yes! We mentioned the Vitamix - the Blender we love to use! As readers of Food Under Foot, you are able to get free shipping when you order your vitamix right from the company! To see more about this blender and get your shipping code, just visit our blender recommendation page.

Thanks again!

Melissa and David Sokulski

Food Under Foot
Birch Center for Health

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Organic greens like spinach or kale can be pricey at the grocery store or farmers market. Add a pint of fresh berries and an omega 3 supplement like flax or fish oil, and your grocery bill rises further still. Throw in some fresh tropical fruit, organic nuts and wild mushrooms and it’s difficult to afford to eat healthy whole foods these days. Yet all of these foods are available at your doorstep for free, even if you live in the city.

Wild foods are abundant all around us now, in summer and fall. Wild greens like lambs quarters (Chenopodium alba) can be substituted for spinach in any recipe or salad, eaten cooked or raw. This green has a mild flavor all season, never turning bitter like dandelion greens. It is high in protein and has more calcium than kale. A good field guide such as Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods by Thomas Elias and Peter Dykeman, can help with positive identification.

Growing through the cracks of city sidewalks and popping up in empty planters is another green which is in abundance now: purslane (Portulaca oleracea). This succulent green has appreciable amounts of omega 3
fatty acid, which is the same beneficial oil as in fish and flax oil supplements. Add wild purslane to a salad or smoothie daily to get your dose of omega threes.

In many places of the country blackberry brambles are considered an invasive weed. Right now their thorny branches are covered with large juicy berries. American Paw paw trees contain tropical fruit native to this country,
and grow as far north as Michigan, Indiana, and Pennsylvania. These fruits look like champagne mangoes yet their flesh tastes like banana custard and is closely related to the cherimoya.

In the midwest and northeast black walnuts and hickory nuts are getting ready to fall from the trees in great abundance. These can be gathered, hulled and dried to be cracked and eaten year round. All across the country
acorns are falling from oak trees yet few people realize that acorns are edible. Many of them are bitter from the high concentration of tanins, but these can be easily boiled away. Crack the shell to remove the acorn meat, then boil, changing the water as it turns brown until it no longer does. The nuts can be dried in the oven and ground into flour as the Native Americans did. If one has access to a creek or spring, simply tie the acorns in a cloth and set in the running water. In a day or two the bitter tanins will have washed away and the nuts can then be dried in a dehydrator.

While gathering acorns check the base of the oak tree for a wild mushroom called Hen of the Woods. This delicious edible mushroom is sold in specialty stores. It is also known by its Japanese name Maitake and is used to treat cancer and enhance health. Tea and supplement from this mushroom is also sold at stores. Growing on the ground are the yellow chanterelle mushrooms, another expensive find at specialty stores. These mushrooms are distinguished from the poisonous Jack O’Lantern because chanterelle grow singly from the ground and found in larger groups, while the Jack O’Lantern grows in clusters on wood. Before eating any wild mushroom, identification should be verified in person rather than from a field guide. Check the North American Mycological Society for a mushroom group near you. If you are in Western Pennsylvania, definitely check out The Western PA Mushroom Club.

This is only a sampling of the delicious healthy food that grows wild all around. Wild food is high in nutrition and cannot be priced out of reach or otherwise restricted. It is worthwhile to learn to identify these and other plants to take control of our budgets and health.

Be Well!

Melissa Sokulski, Acupuncturist, Herbalist
Food Under Foot
Birch Center for Health

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Our July Walk is Scheduled!

Saturday, July 31, 2010: Wild Edible Walk in Beaver, PA

Join herbalists Melissa and David Sokulski of Food Under Foot for a wild edible walk.

We’ll learn which wild plants (weeds) are edible, and discuss how to use them. Wild plants often have more nutritional value than even organically grown food.

This will be an easy stroll around Beaver, stopping frequently to discuss the plants we find. After the hour walk, we’ll return to the yoga studio for conversation and refreshments.

Where: Three Rivers Yoga Beaver, 428 Third Street, Beaver, PA, 15009
Cost: $5 per walk, kids under 10 free
When: Saturday, July 31, 2010 11 am - 12 pm, then return to the yoga studio for conversation and refreshments.
For more information: Food Under Foot at (412) 381-0116, or Three Rivers Yoga Beaver: (412) 901 - 6478.
Register: Call Food Under Foot at (412) 381 - 0116, or Register Online:

July Wild Edibles Walk in Beaver, PA

Hope to see you there!

--> In my small urban backyard which is only twenty feet by sixty feet, I am able to identify and collect over 80 edible plants, especially if I walk down my street and make use of other plants in the neighborhood.

Most of these plants are literally wild and grow there by chance. Others I have transplanted to the yard, and they now return year after year. Some, like Japanese Knotweed, are quite invasive and I am happy they are not in my yard, but I can easily harvest them around the neighborhood. And some food, fruit bushes and trees like peach, fig, blueberry and blackberry, I have planted.

The following is a list of wild plants, separated into categories, of what grows in my tiny yard (and these are only the things I identify and use! There are plenty of other plants which I don’t know or do not know how to use hanging out as well.)

Totally Wild in My Yard

1. Dandelion
2. Yellow Dock
3. Chickweed
4. Lambs Quarters
5. Amaranth
6. Quickweed
7. Lady’s Thumbprint
8. Garlic Mustard
9. Broad Leaved Plantain
10. Narrow Leaved Plantain
11. Red Clover
12. White Clover
13. Sorrel
14. Wood Sorrel
15. Shephard’s Purse
16. Cress (Peppercress)
17. Purslane
18. Wild Carrot/Queen Anne’s Lace (though we don’t use this as a rule, because of its resemblance to hemlock)

Transplanted to my yard, but considered a wild plant

1. Nettles
2. Comfrey
3. Blackberries
4. Black Raspberry
5. Oyster Mushrooms
6. Lemon Balm
7. Violets

In my neighborhood, an easy walk from my front door

1. Burdock
2. Black Walnut
3. Acorns
4. Japanese Knotweed
5. Chicory
6. Mulberries
7. Wild Cherries, Tart and Sweet
8. Maple (Maple Syrup, if I were to tap them)
9. Cleavers
10. Thistles
11. Sumac
12. Wild Grapes

Plants I use only as medicine (most of the plants above are medicinal as well as edible, but the following I use only as medicine or herbs)

1. Mugwort
2. Mullein
3. St. John’s Wort
4. Motherwort
5. Catnip
6. Feverfew

Food Plants Which I Have Added To My Yard

1. Grapes/Grape Leaves
2. Fig
3. Strawberries
4. Peach Tree
5. Plum Tree
6. Cherry Tree
7. Kale (3 Varieties)
8. Beets
9. Carrots
10. Radishes
11. Tomatoes
12. Arugula
13. Spinach
14. Zucchini
15. Broccoli
16. Collard Greens
17. Chard
18. Fennel
19. Cucumbers
20. Pepper
21. Asian Pear Trees…3 trees/varieties
22. Blueberries

Edible Flowers

1. Calendula
2. Nasturtiums
3. Borage
4. Day Lily
5. Squash Flowers
6. Violets
7. Pansy
8. Sunflowers (Seeds)

Cultivated Herbs (if not mentioned above)

1. Basil
2. Rosemary
3. Thyme
4. Lemon Thyme
5. Peppermint
6. Spearmint
7. Apple Mint
8. Oregano
9. Sage
10. Cilantro
11. Dill
12. Parsley
13. Chives

What do you have in your yard?

Enjoy the harvest!

Melissa

Birch Center for Health
Food Under Foot

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Sometimes we find our food under foot in the yard, sometimes in the woods, sometimes growing right out of a bag!

We’ve seen oyster mushrooms growing off dead or dying trees and logs, but for the first time we grew our own oyster mushrooms from a bag of cottonwood fluff. At our amazing local mushroom organization’s (the Western PA mushroom club) meeting last month, we received a bag of the cottonwood fluff and an inoculation bag of oyster mushroom spores.

After boiling the cottonwood, draining it, and letting it cool, we mixed in the spores and put it back in the plastic bag (to retain moisture.) Once we saw some mushrooms budding a couple weeks later, we cut some holes into the bag, and a week later: voila! Oyster mushrooms!

I mad a delicious mushroom gravy to top lentil burgers.

First we harvested our mushrooms:

Then I sliced them and sauteed them with chopped red onions in olive oil.

I added 2 Tbsp whole wheat flour and mixed to coat, then I added 1 1/2 cups water, salt, tamari and pepper to taste. I simmered and stirred until the sauce had thickened, adjusting seasoning and adding a little more water if it got too thick.

Delicious! What do you make with oyster mushrooms? Do you find them wild? Have you ever grown mushrooms? We’d love to hear! Please let us know in the comments. Thanks!

Melissa Sokulski, herbalist, acupuncturist

Birch Center for Health and Food Under Foot

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There is an event coming up Tuesday night that we thought some of you may be interested in: the monthly meeting of the Western PA Mushroom Club is featuring long-time naturalist Esther Allen (I’ve never heard her…but I’ve heard of her. She’s in her 90’s and has a wealth of knowledge about nature!) will be speaking. The details are below and for more information visit the Mushroom Club’s website.

Monthly Meeting: June 15th
Title: What Fungi Do and How They Do It

Speaker(s): Esther Allen, Long-time Area Naturalist

Summary: Esther Allen has developed this new program which, rather than focus on identification or edibility, presents the essential role that fungi fill in the natural cycle of life. This is a timely topic which looks at how mushrooms function in our ecological systems. As always, she will share wonderful photographs and her phenomena wealth of knowledge of nature. A real treat.

Hope to see you there!

Melissa Sokulski, L.Ac.

Birch Center for Health and Food Under Foot

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Thanks so much to everyone who joined us on our wild edibles walk today on Pittsburgh’s south side! We couldn’t find the camera before we left for the walk (we have since found it and I put some great photos of the St. John’s Wort - which I knew I saw growing out of the rocks on the way to the walk - on facebook!) However, I will embellish this post with pictures of the plants we saw today that I have taken before. You’ll find the St. John’s Wort at the end…and also check it out on facebook if you’re on there.

We had a great time collecting mulberries! White ones, purple ones, red ones! I wish I had a picture of the girls sitting on the sheet filling their containers with berries and eating as many (or more!) than they dropped in their cups! Here’s an old picture of Dave and Ella collecting mulberries from a great tree on Polish Hill.

We also saw:

• Burdock (Arctium lappa) The root is known as Gobo in Japan. Eat the root raw, cooked or juiced. Can also eat the flower stalks and leaf stalks like celery. (See our Burdock page for picture and full description)
• Dandelion (Taraxacum officinalis) All parts of this plant are edible: roots, leaves, flower. Flower petals go nicely into batters (like pancake batter or cookie batter.) Roasted root makes a good coffee substitute, along with roasted chicory root and roasted burdock root. (See our Dandelion page for pictures and full description)
• White Clover (Trifolium repens) A mild but nutritious green, add to smoothies or salads. Can also use red clover (which is often dried and used as tea), we didn’t see red clover today.
• Thin Leafed Plantain (Plantago lanceolata) - Fairy bandaids! Chew and place on bee stings (and other stings/bites) to take the pain away. Can eat as a green, mild tasting can be blended into smoothies or juices. I recently made a salve which worked wonders on a poison oak rash.


Plantago Lanceolate (Thin Leaf Plantain)

• Broad Leafed Plantain (Plantago major) Same uses as above. This also has seeds in the fall which can be collected and used in oatmeal, breads, flours, and as a substitute for psyllium seeds, which are also a Plantago.
• Japanese Knotwood (Polygonum cuspidatum) Eaten in early spring when shoots are tender, but the stalks can probably still be juiced. Lemony. Very good source of Resveratrol (especially the roots) and has been used to treat Lyme Disease.
• Lambs quarters (Chenopodium alba) High in protein, high in calcium, one of my favorite edibles. “Wild Spinach”, is closely related to quinoa. I use it in smoothies and any place I would use spinach.
• Garlic Mustard (Alliaria petiolata) Garlicky tasting invasive weed, makes a great pesto!


Garlic Mustard

• Teasel (Dipsacus fullonum) Recently the root has been used as a cure for Lyme Disease
• Mugwort (Artemesia vulgaris) Used in Chinese Medicine, can make moxa from this dried herb. Also used in dream pillows to enhance dreams.



• Staghorn Sumac (Rhus typhina) When fruit turns red in fall, use dried as a lemon-tasting spice, or steep in cold water for a lemon-water or sweeten for a lemonade-like drink. High in vitamin C.
• Mulberries (Morus species)
• Wild Carrot/Queen Anne’s Lace(Daucus carota) Root smells like carrot, and there is a red petal in the middle of a lacy white flower, which distinguishes it from its deadly relatives Poison Hemlock and Water Hemlock. Still, we make it a rule not to eat wild carrots (though edible) to avoid a deadly mistake.

We also saw two poisonous plants and a common allergen:

• Crown vetch (Securigera varia, or Coronilla varia,) Contains nitroglycerides and is dangerous for horses and other non-ruminants, such as people
• A wild foxglove Also dangerous to the heart
• Ragweed - A common allergen

Don’t forget: if you sign up for our newsletter (right, green box) you’ll get FIVE FREE EBOOKS about 5 common wild edibles! They are full of color pictures and great recipes.

And now…here are the pics of St. John’s Wort (Hypericum perforatum):

Thanks so much to everyone for coming!

Please make sure you sign up for our newsletter so we can let you know when our next walk will be.

~ Melissa Sokulski

Food Under Foot

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Many wild plants - which we consider weeds - are actually very useful as food and medicine!

The weeds above were found right here in Pittsburgh, and they are all in the Chinese Materia Medica and considered very powerful herbs.

Why buy expensive supplements from overseas with questionable ingredients, when you can find your medicine (and food) at your doorstep?

~ The Folks at Food Under Foot