Page 172 - The Forager’s Guide to Wild Foods

Sweet Fern, Comptonia

peregrina (MYRICACEAE)

SWEET FERN is a low-growing deciduous shrub that
thrives in dry infertile soils and is commonly found
along waterways, roadsides, and clearings. It grows 2-5
Sten Porse, CC-BY-SA-3.0
ft. (0.6-1.5m) high and twice as wide.
FLOWER AND FRUIT: In March-April, brown and yel-
low-green catkins huddle at the ends of the branches.
These inconspicuous flower spikes are 1.2-1.6 inches
(3-4cm) long and emerge before the leaves unfurl. The
seeds are small nutlets contained within a greenish
burr-like capsule. Matt Lavin, CC-BY-SA-2.0 Sten Porse, CC-BY-SA-3.0
LEAF: Narrowly lance-shaped, leaf blades measure 3-6 seasoning for meat, fish, and mushroom dishes. The
inches (7.5-15cm) long and 1-3 inches (2.5-7.5cm) wide.
inner leaves are the tenderest. The sweet fern’s aro-
They are lustrous with a leathery, velvety texture and
matic catkins, which appear in the spring, are used
deeply notched edges.
to flavor alcohol. For a delicious snack, try the sweet
EDIBLE PARTS: leaves (tea)/fruit (catkins/nutlets) fern’s nutty seeds. They ripen from September to Oc-
KEY MEDICINAL USES: This plant is an astringent, ex- tober and can be dried or frozen for later use.
pectorant, and parasiticide. SWEET FERN TEA: Add 2 tbsp. fresh leaves (or 1
HOW TO HARVEST AND EAT: Fresh or dried leaves are tbsp. dried leaves) to 1 cup water. Steep leaves in a
brewed into an aromatic tea. They also make a gorgeous cup of boiled water for about 5-8 min. Add honey.

Thimbleberry, Rubus

parviflorus (ROSACEAE)

THIMBLEBERRY is a deciduous upright to spreading
shrub that thrives in moist, nutrient-rich soils. Found
in shrublands, forests, and open areas, it often forms
brewbooks, CC BY-SA 2.0
dense thickets through complex rhizome networks. This
plant’s typically biennial stems, which can grow to 8 ft.
(2.5m), are spineless, thornless, and sparsely covered in
glandular hairs.
FLOWER AND FRUIT: Large terminal flowers, 1-2 in-
ches (2.5-5cm) wide, bloom in May-July. White flowers,
occasionally tinged with pink, develop in loose spreading Walter Siegmund, CC-BY-SA-3.0
clusters of 2-9. The 0.5-0.75 inches (1.3-2cm) across ag-
berries, fresh fruits are juicy and delicious. They are
gregate berries are pink to bright red, dome-shaped, and
also excellent dried or cooked into jams and desserts.
softly hairy. They ripen from late summer to early fall.
Thimbleberries will not ripen off the plant, so make
LEAF: The large soft foliage is simple, alternate, and sure to pick them as they mature. Young shoots that
maple-shaped with 5-7 triangular lobes. Soft hairs cov- are just starting to show leaves can be peeled and
er the upper and lower surfaces, while the edges are ir- eaten raw or cooked.
regularly toothed. Leaf blades are 2-6 inches (5-15cm)
THIMBLEBERRY SHOOT SALAD: Ingredients: 1 hand-
long and just about as wide.
ful thimbleberry shoots, 1 tbsp. dried cherries, 2 cups
EDIBLE PARTS: fruit and young shoots salad greens, 1 tsp. chopped mint, 2 tsp. balsamic
KEY MEDICINAL USES: This plant has stomachic, as- vinegar. Peel off and discard outer skins of thimble-
tringent and anti-inflammatory properties. Leaves make berry shoots. Chop up shoots and combine in a bowl
a great “bush toilet paper”. with cherries, greens, and mint. Toss with balsamic
HOW TO HARVEST AND EAT: Similar in flavor to rasp- vinegar.

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