NEW ARTICLES EVERY MONTH
October 2008
Harvesting Wild Fruit
One of the pleasures of autumn is a refreshing walk through a colourful forest. Both the clean, fresh air and serene mist have a soothing effect and increase the anticipation of a cosy winter. But in the fall, nature has even more to offer to those who keep their eyes open for gathering wild herbs, fruit and vegetables that now abound in woods and meadows.
Rule of thumb for picking produce by hand
Gathering is most fun when the rules of nature are followed. Do not wade aimlessly through the brush. Proceed with caution and purpose in order to disturb nature as little as possible. Preferably take only those plant parts and quantities that you plan on using immediately. The other hikers will thank you, and the plants can recover for the next harvest. Try to stay away from busy streets to minimise taking plants exposed to car exhaust. Take your garden shears with you on your walk and carry the harvest in a basket, since fruit will suffer when carried in plastic bags. True pros cut plants that they plan on eating raw no lower than 40 cm above the ground (approximately knee height for an adult) – the risk of fox tapeworm infections might be lurking in the underbrush. Most important: Only pick plants you are familiar with. A nature guide will help you out and also teach you interesting facts.
The taste of autumn
Gathering mushrooms is an old hobby that is on the rise again. But there are also other forgotten treasures. Rose hips are more hip than their reputation. While commonly used in herbal teas, they are also excellent as vegetables or for making jam and jelly. The red berries are easy to spot and gather; and they are perfect for giving an onion quiche that wild kick. Their high content of vitamins C, as well as A, B, E and K, fruit acids and trace minerals, make them a true gem.
Wherever you go, you will find beechnuts, the nuts of the widespread beech tree. A thin shell covers a nutty core. Munch on them right away – how is that for trail mix! However, it is best to heat larger amounts prior to eating them. Roasted in a skillet, they almost peel themselves, giving salads and vegetables that extra crunch. A special delicacy is pesto made with beechnuts instead of pine nuts.
Do you like vivid colours? Enhance your autumn dishes with cornflowers. You will find these edible flowers on meadows and the edges of woods until the end of October. The red or blue flowers, which can be used whole or pulled into pieces, give salads, sauces or sweet dishes a burst of flavour and colour. So make this autumn about ‘edibles with eye appeal’.
