Part of the series - Wild food in Covid times
I talk about uses for king Alfred’s cake fungi and how to use a basic fungi identification key, an the plants lesser celandine, wild redcurrant, opposite-leave golden saxifrage, hawthorn, lady’s smock, and bracken shoots. I also gently encourage a more meditative and heart-centred approach to plant learning, knowledge and engagement, one that compliments the more rational and reductive approach, I mention here, as being of value too.
To do that, I read a ‘short’ exercise (by way of a brief review of course) from Sajah Popham’s book, Evolutionary Herbalism: Science, Spirituality, and Medicine from the Heart of Nature. Finally, towards the end, I talk about the edible uses of cooked bracken fronds. To fully grasp the safety issues around that, I would strongly advise you read the following excellent article I mention in the video by Hank Shaw on the topic.
Please note, this is the 1st video I’ve uploaded for years. I will soon use approppiate screen rotation and external mic to improve the quality anD viewing experience. Steep learning curve!
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- 0:00. Intro an leaf skeletons
- 7:50 . Fungi on ash and how to use a fungi key for initial id.
- 32:30 Intro to ash as edible plant and making ask key pickles.
- 45:30 Cooking ask leaves.
- 52:20 Ways of thinking about wild plants as food.
- 54:20 Working with lesser celandine
- 1:1:13 mins. Learning plants by heart. Excercise from Evolutionary Herbalism.
- 1:13:20 Wild recurrent
- 1:17.20. Opposie-leave golen saxifrage
- 1:24:08. Cuckoo flower
- 1:26:10. Cooking bracken shoots