Page 202 - The Forager’s Guide to Wild Foods

Slippery Elm, Ulmus

rubra (ULMACEAE)

SLIPPERY ELM is a deciduous tree growing to 60 ft.
(18m). It has a trunk diameter of 2 ft. (0.6m) and grey
bark that develops in flat, longitudinal ridges. The tree’s
large winter buds are fuzzy with rust-colored hairs.
FLOWER AND FRUIT: Greenish-red flowers develop in
crowded short-stalked clusters before leaves emerge.
Each flower is 1 inch (2.5cm) across. In March-June, sin-
gle seeds are produced within yellow-green samaras
measuring 0.6-0.8 inches (1.5-2cm) broad.
LEAF: Leaves are simple, alternate and 5-8 inches (12- CC-BY-SA-3.0
20cm) long, with sharply double-toothed edges. You can also cut bark into strips and boil them like

EDIBLE PARTS: inner bark noodles.
KEY MEDICINAL USES: The inner bark is demulcent, SLIPPERY ELM PORRIDGE: Ingredients: 3 tbsp.
emollient, and expectorant. powdered slippery elm bark, 7 oz. (207ml) water, 1
HOW TO HARVEST AND EAT: Due to a combination cup nut milk, 1 scoop protein powder, 1 tsp. cinna-
of over-harvesting and dutch elm disease, the slippery mon, 3 oz. (85g) berries. In a saucepan, simmer bark
elm is in decline all across North America. With this in powder in water on medium heat until the mixture
thickens. Dissolve protein powder and cinnamon in
mind, only harvest the inner bark of trees that have re-
nut milk; stir into porridge. Remove from heat and
cently been cut down, or that have fallen over on their
own. Steam the slippery cambium in hot water to make add berries.
a thick, soothing tea. You can dry and grind it into a pow WARNING: Outer bark contains compounds that can
der for mixing with other grains or for making a broth. induce abortions. Avoid if pregnant.

Walnut (Arizona), Juglans
major (JUGLANDACEAE)

ARIZONA WALNUT grows to 50 ft. (15m) and its bark
is dark and furrowed. The trunk is often forked and can
grow to about 4 ft. (1.2m) in diameter. Arizona walnuts
Whitney Cranshaw, CC-BY-3.0
grow in dry, rocky soils.
FLOWER AND FRUIT: In late spring, branches bear
drooping male catkins and inconspicuous 4-lobed female
flowers. Seeds ripen in October-December, are encased
in spherical husks, about 1-1.5 inches (2.5-4cm) in di-
ameter, with fuzzy, yellow-green skins. Within each husk
is a hard-woody shell, blackish-brown in color and ver- Whitney Cranshaw, CC-BY-3.0
tically grooved, which protects a single 2-lobed walnut.
will keep for several months in a cool dry area, up
LEAF: Leaves can grow up to 1 ft. (0.3m) long and are to a year in the fridge, and more than 2 years in the
pinnately compound. freezer.
EDIBLE PARTS: nut ROAST PEPPER WALNUT DIP: Ingredients: 1 tsp.

HOW TO HARVEST AND EAT: Enjoy walnuts as a snack ground cumin, 1 tsp. pimento, 6 tbsp. olive oil, 3.5
or use them in oatmeal, salads, stews, and desserts. oz. (100g) Arizona walnuts, 8 oz. (227g) roasted
By boiling the nutmeat, you can obtain a delicate veg- red peppers (minced), 1 tbsp. tomato puree, 1 gar-
etable oil with a shelf-life of 6-12 months. To harvest, lic clove, 2 tbsp. lemon juice. In a pan, heat ground
gather them as they fall from midsummer through au- cumin and pimento in olive oil until fragrant. Crush
tumn. Once you’ve hulled the nuts from the husks with up walnuts with mortar and pestle, Blend with the
a knife, lay them out to dry for 3-4 days. The cured nuts remaining ingredients and stir in the oil.
201