Page 165 - The Forager’s Guide to Wild Foods

Prickly Currant, Ribes

lacustre (GROSSULARIACEAE)

PRICKLY CURRANT or Black Gooseberry flourishes in
damp woods, by streambanks, and along meadow mar-
gins. In sunlight, its stems can grow upright to 5 ft.
Walter Siegmund, CC-BY-SA-3.0
(1.5m). Sharp spines appear along the nodes.
FLOWER AND FRUIT: Flowers are saucer-shaped and
vary in color from yellowish-green to pink, dull red, and
maroon. They appear in April-June. Glossy black fruits
are ⅓ inches (0.9cm) across.
LEAF: Each blade is 1 -2 inches (2.5-5cm) wide, with a
Matt Lavin, CC-BY-SA-2.0-3.0
heart-shaped base and toothed edges. The upper sur- Walt er Siegmund, C C-B Y - S A Walter Siegmund, CC-BY-SA-3.0
face of the leaf is dark green. prickly currants, 1 tsp. apple cider vinegar, ½ tsp. gar-
EDIBLE PARTS: fruit lic powder, 1 tsp. maple syrup, ½ tsp. wholegrain mus-
tard, ½ tsp. sea salt, 1 tsp. water. Grind together dry
KEY MEDICINAL USES: This plant is an analgesic, laxa-
ingredients. Combine with remaining ingredients.
tive, and stomachic.
HOW TO HARVEST AND EAT: Harvest currants as they WARNING: Some people experience allergic re-
ripen to purplish-black, from early June to mid-August. actions when their skin comes in contact with the
Slightly under-ripe currants contain high levels of natu- plant’s spines. Wearing gloves while harvesting is a
ral pectin and are best for jams and jellies. Fully mature good idea.
fruits are sweeter and suitable for desserts. They only LOOK-ALIKES: Sticky Currant, Ribes viscosissimum
last a few days in the fridge, so any surplus should be - Consuming this plant has been known to cause
dried, frozen, or cooked. vomiting. Leaves, stems, and fruit are covered with
PRICKLY CURRANT VINAIGRETTE: Ingredients: 1 cup a sticky coating. Bristly fibers sometimes coat fruits.

Raspberry, Rubus spp. (ROSACEAE)

RASPBERRY is a many-stemmed deciduous shrub, with
over 200 species; all are edible. The 2 predominant spe-
cies in North America are the American Red Raspberry,
R. strigosus, and the Black Raspberry, R. occidentalis. R.
Walter Siegmund, CC-BY-SA-3.0
strigosus has bristly stems growing to 6 ft. (1.8m), while
R. occidentalis is larger, reaching up to 9 ft. (2.7m). They
are common in thickets, forests, along waterways.
FLOWER AND FRUIT: In June-August, 0.5 inches (1.3cm)
across, white flowers bloom in loose clusters. Fruits are
0.5 inches wide. As the names suggest, red raspberry
fruits ripen to red, while black raspberry fruits become Walter Siegmund, CC-BY-SA-3.0
dark-purple with maturity.
prickled brambles often grow in dense thickets.
LEAF: Foliage is alternate, hairy below, and toothed at
Raspberries are delicious raw, added in jams, des-
the edges. Pinnately compound leaves measure 1.5-3.5
serts, wines, and liqueurs.
inches (4-9cm) long each. Foliage is compound with 3
RASPBERRY QUINOA SALAD: Ingredients: ¾ cup
elliptic leaflets, each 2-4 inches (5-10cm) long.
quinoa, ½ cup water, ¼ cup olive oil, 3 tbsp. hon-
EDIBLE PARTS: fruit
ey, juice of 2 limes, 4 pints fresh raspberries, ½ cup
KEY MEDICINAL USES: This plant has astringent, an- chopped mint, sliced almonds. In a pot, combine qui-
ti-inflammatory, and antioxidant properties. noa with water. Bring to a boil and then simmer for
HOW TO HARVEST AND EAT: Raspberries mature in 10-15 min. Leave to cool. In a bowl, whisk oil, honey,
June-late August. They will not continue to ripen once and lime juice. Add raspberries and mint to cooled
picked. Long sleeves are advisable since the plant’ quinoa. Drizzle dressing. Garnish with almonds.
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