URBAN FORAGING WILD PLANTS WITH LORI | Rocky Mountain Flatbread

URBAN FORAGING WILD PLANTS WITH LORI

19
Sep
2015
Rosehips - rich in Vitamin C

It was an honour to join Lori Synder for a walk at Olympic Village – foraging for plants & learning all about their medicinal & nutritional value.

This foraging class was one of 12 cooking & gardening classes being facilitated by EarthBites this fall. 100% of proceeds from these awesome classes will be used to connect Vancouver students with their food.

Lori taught us how those “pesky” dandelion & plantain weeds & blackberry bushes are not so “pesky” – maybe they grow in abundance to help us. Lori showed us how all of these can be used in fresh salads, dried for teas & made into tinctures to relieve bee stings!

Learning how Dandelion leaves are a great in salads

Learning how Dandelion leaves are a great in salads

Lori showing us how Dandelion leaves are great in salads – rich in potassium & flavonoids.  And the flowers are great rich in Vitamin D.

Dried Danelion root

Dried Danelion root

Next we tried some dried Dandelion root – it had a bitter taste which is a great liver tonic.

Salal leaf is a great inflammatory.

Salal leaf is a great inflammatory.

Lori talked about how when you make a tea from leaves – make sure they are fresh or dried – not in-between.  The salal leaf is a great inflammatory.

Rosehips - rich in Vitamin C

Rosehips – rich in Vitamin C

Next up we learnt how we can harvest petals from wild roses to infuse honey & how three crushed rose hips infused in tea can provide us more Vitamin C than an orange and is rich in collagen.

Plantain can be used to sooth insect bites

Plantain can be used to sooth insect bites

Here Lori is showing us how plantain can be chewed – as we chew it enzymes are released – which if put on a bee sting will neutralize the sting – so clever!

How litchen can be used as an antibiotic

How litchen can be used as an antibiotic

And who knew litchen could be harvested from branches after a storm and used as an antibiotic!

Thank you Lori for introducing me to the world of foraging for wild plants and how they can be used to enrich our salads, teas and tinctures.  I am so curious now – and can’t wait to experiment with my new knowledge & learn more.

Can’t wait for the next cooking class with Chef Dawn Doucette this coming Wednesday – September 23.