Author Topic: Foraging  (Read 1154 times)

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Offline TylerDurden

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Offline Eric

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Re: Foraging
« Reply #1 on: March 15, 2017, 05:06:42 am »
I'm gearing up for the start of the foraging season here in the US North East too. Really looking forward to some fresh bitter wild greens.
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Offline TylerDurden

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Re: Foraging
« Reply #2 on: March 15, 2017, 06:30:16 am »
In the overcrowded UK, foraging is nigh impossible. However, in Austria, wild garlic is abundant even in the absurdly manicured, so-called "wild" parks near the city of Vienna. The taste is so much better than standard supermarket garlic, besides supermarkets do not offer what I really want which is the raw, wild garlic leaves,not so much  the bulb. And there is no issue re wiping out local  flora since the wild garlic is so abundant and virtually no other humans bother with foraging for such plants.
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Offline dariorpl

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Re: Foraging
« Reply #3 on: March 16, 2017, 10:07:04 am »
How do you eat the garlic leaves, Tyler? are they like the bulb at all, or completely different? And how strong is the taste?

I could probably get my hands on some organic garlic leaves if I just asked some farmers who regularly sell the garlic they produce. I've bought mustard leaves from them among other weird stuff and they were really good.

It would be regular garlic though, not wild (I think. It is a bit different than the one from regular stores, but not a lot. Does taste better though, but it's only available for a part of the year, unlike the one from the stores which is year round)
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Offline TylerDurden

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Re: Foraging
« Reply #4 on: March 16, 2017, 12:50:13 pm »
I just tear the leaves  from the ground and gobble them up, a whole handful at a time. They are quite strong and taste much like the bulb. I  quickly got used to the taste and can easily fill my mouth half a dozen times before feeling overwhelmed by the taste.
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