Four Seaweedings and a Funeral

Four Seaweedings and a Funeral

Seaweed straws
Green Sponge Finger tea
Oyster Thief
Furbellows
Raw haw jelly
Haw, crab apple and rowan jelly
Collecting great plantain seeds
Processing and cooking black bryony roots

NOTE: I omitted a crucial point in the green sponge finger tea. The seaweed should be pricked all over and soaked for several hours in 2-3 changes of fresh water before drying!
Bushcraft and Survival Skills Magazine

For the most part, when I forage, I use three main strategies. These strategies are reflected as themes in the articles I write: Go out for the day with a view to exploring one cooking or preserving technique – smoking, pickling or lacto-fermenting for example; go foraging to collect large amounts of one item – nettles, burdock roots or rose hips for instance, and then work
with them in all manner of ways; finally, and most frequently, go walk-about in a spontaneous and random fashion. That usually entails exploring new areas for which it makes little sense to plan on the basis of what may or may not be found. These three strategies complement each other well but, apart from in the last edition of this magazine, I’ve rarely written
with this latter approach in mind. So, here we go again………

Click below to read full article………..

 http://fergustheforager.co.uk/wp-content/uploads/2013/03/ISSUE34.pdf