Page 201 - The Forager’s Guide to Wild Foods
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Siberian Elm, Ulmus

                    pumila (ULMACEAE)

        SIBERIAN ELM reaches  50-70  ft. (15-20m)  tall and
        grows best in rich, well-drained soils.
        FLOWER AND FRUIT: Small, short-stemmed clusters                                    Luis Fernández García, CC-BY-SA-4.0
        of 3-15 inconspicuous flowers are produced in March-
        April before leaves develop. Flowers are reddish-green
        and  0.12  inches  (0.3cm)  wide.  They  give  way  to  flat-
        tened, oval samaras of about 0.4 inches (1cm) long, each
        containing a solitary seed.
        LEAF: Dark green leaves are simple, alternate and 1-3
        inches (2.5-7.5cm) long. Blades are elliptic to oblanceo-    Matt Lavin, CC-BY-SA-2.0   Melburnian, CC-BY-2.5
        late in shape and toothed along the edges.               a ring around the trunk, since this will interrupt the

        EDIBLE PARTS: young samaras, leaves, inner bark          nutrient flow and kill the tree. Once harvested, the
        KEY MEDICINAL USES: The stem bark and leaves are a       cambium can be sun-dried for a few days and then
        diuretic and febrifuge.                                  ground into flour to thicken soups or make bread.
                                                                 Strips of inner-bark can also be boiled as noodles.
        HOW  TO  HARVEST  AND  EAT:  Young  samaras can
        be harvested in spring; are delicious fresh, boiled, or  SIBERIAN SAMARA SALAD: Ingredients: imma-
        steamed.  Leaves are most  tender in  March-April; are  ture samaras; carrot shavings; 1 tbsp. each of mayo,
        edible raw or cooked. To harvest inner bark, remove a  horseradish, fresh dill, and garlic greens; 3 tbsp.
        vertical patch of the outer bark with a knife and then  milk. Add samaras and carrot shavings in a bowl.
        strip off the tender cambium layer between the outer  As  dressing, whisk mayo, horseradish, dill, garlic
        bark and the wood. Never remove a section of bark in greens, and milk. Drizzle over salad.

                    Sitka Spruce, Picea

                   sitchensis (PINACEAE)

        SITKA SPRUCE is a giant evergreen conifer that grows
        to  more than  250 ft.  (80m) tall  with an  open  conical
        crown; it holds the title of the world’s largest spruce.
        Its towering naked trunk is buttressed at the base and
        plated with scaly, maroon-hued bark, and can grow to
        15 ft (5m) wide.
        FLOWER AND FRUIT: Male catkins are yellow and egg-
        shaped. Female catkins are reddish. Female seed cones
        are 1-4 inches (2.5-10cm) long.
                                                                     Sitka National Historical
        LEAF: Sharp needles are 0.5-1.5 inches (1.5-4cm) long           Park, CC-BY-2.0             CC-BY-2.5
        and bluish to yellowish-green. Technically 4-sided, they   ed. In emergencies, inner bark can be harvested in
        appear flattened or triangular in cross-section.         spring-summer.
        EDIBLE PARTS: young shoots, male catkins, young fe-      SPRUCE  CRUMBLE  TOPPING:  Mix  ¼  cup  spruce
        male cones, inner bark                                   needles (dried, powdered), ½ cup each of ground al-
        KEY MEDICINAL USES: This plant has antiseptic and  monds and chestnut flour, ⅔ cup butter, 1 tsp. salt.
        analgesic properties.                                    Spread  on a baking sheet and  toast until golden.
                                                                 Sprinkle over meats and vegetables.
        HOW TO HARVEST AND EAT: Young shoot tips make a
        vitamin C-rich tea. Together with the immature male cat- POISONOUS  LOOK-ALIKES: American Yew,  Taxus
        kins, they are edible raw or cooked. Female cones, when  canadensis; Yew Pine, Podocarpus macrophyllus; Nor-
        young and tender, turn honey-like within when roast- folk Island Pine, Araucaria heterophylla




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