On November 11, 2013, Frank Grindrod made his first primetime appearance! Here’s the segment from Chronicle, Main Streets episode (you can scroll in about 2:49 minutes to see Frank’s portion about wild edibles; or you can watch the whole segment to see some of our community).
Wild Edibles with Frank Grindrod of Wilderness Survival Training School Earthwork Programs in the Hills of western mass from Frank Grindrod on Vimeo.
Here’s a nice treat–a video and photo slide show that will show you how to shell and separate acorns.
Let’s Get NUTS!!
There are all kinds of fall events. In addition to going for a hike and seeing the foliage, how about harvesting some nuts to prepare and eat?
There’s an amazing tree in the forest right here around us that will help us develop a stronger connection to the natural world. This is such an important part of our patterning on nature that plants seeds for the rest of our development and our ch
This tree is strong, majestic, camouflaged and blends in well with the other trees and not well known by sight, but totally worth the effort in recognizing how to find it…once you can find it. Next you have to figure out which one tastes the best because there are different kinds of hickory trees.ildren and how we will interact for years to come.
It’s not often that you hear people talk about hickories—they are not well known—so let’s go over some identification details that will be helpful in being able to develop the secret to finding this tree and some wild edible foraging skills too.
As we get started, direct your focus on looking at the different habitats in your area and aspects of the trees, bark, leaves (on the ground which may be easier to reach) and up in the tree, note branching structure and nuts and outer coating (husk). Find an area that has a lot of oaks, because we are looking for an oak-hickory forest type. Trees need to be older than 40 years for producing nuts; the younger trees will not.
Michael Wojtech has a fantastic book, Bark: a Field Guide to Trees of the Northeast. I highly recommend it, and this will help give you some really great images and great detail on what to look for. We are fortunate that he has shared an image with us here in the article. I am feeling very grateful for all his research and his graciousness in sharing the knowledge.Most the time when you find hickory nuts they will be right under your feet. They are likely to be in an area that has a lot of squirrel activity; also blue jays are active in eating and caching (storing) them too. There are many kinds of wildlife feeding on this bounty: deer, bears, turkey, raccoons. You may find tracks and signs of their feeding, climbing and presence. You might even find the nuts on the pavement of the roads, parking lots, and other parks, golf courses and recreation areas. (Be mindful of the use of pesticid
Back to figuring out which nuts we have. Once you have the nuts in your hand, you can find out whether or not they are hard hickory nuts or soft? Why is this important? This will help in identification and to help you be successful in picking the best tasting ones and which to gather.
Look closely at the features of the nut. Is the husk thick or thin? When I say “thick,” I mean like a quarter- to half-inch thick. “Thin” is similar to an acorn shell, sometimes thinner.
Next, you need to shell and crack your nut. If it cracks really easily, you have what’s called a “soft hickory.” If it cracks really hard and the shells are like rocks, you have a hard hickory. There are two different groups of hickories: hard and soft.
Since there are no poisonous hickories, you can experiment and may be lucky enough to find Pignut Hickory, which is a thin-husked hickory with a hard shell similar to Shagbark but a little bigger in size and more nutmeat inside. This is the PRIZE one that can double your harvesting efforts.This is really helpful because the hard hickories with the hard shell have the sweet nutmeat inside. The soft hickories have the bitter nutmeat; at least it needs to be leached (take out tannins) and can still be edible. We are going to focus on the ones that do not need the extra step of leaching. These are the Shagbark and Pignut Hickories
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I have found that Shagbark and Pignut together are excellent. There is some information out there that says Pignut is bitter, but I think they’re confusing that with Bitternut. It can be a little confusing, so let’s focus on the hard and sweet hickories this time.
You can crack nuts i
ndividually, similar to the walnuts you get in the store, using a pick and getting the nutmeat out (which really makes the effort worth it when you taste the goodness). It can take about 20 minutes, and you can have a generous handful.
There is a learning curve of breaking the nuts to access them. You will find that some of them are hard to hold and hit just right, (watch those fingers) break the nut and try to open it; you have to be careful how much force you use because too much force just smashes it then you have the shell mixed in with the nutmeat and it can be challenging to get that out.
Learning traditions from our past and developing seasonal harvesting routines for free food creates an enriching future
A Recipe from our Past Called “Powcohicora” (Algonquin Language)
Historically, the native people used hickory. The way they did it was to pulverize the nuts, crushing the shell and nutmeat together, and place all of it in a container and boil it with a watchful eye. The shells sink and everything else rises to the top and they skim the heavy liquid off the top, which is called “decanting.”
Important: They got a special cream off the top which is hickory nut cream, and the rest of it underneath the cream is hickory nut milk (sweeten to taste, but not necessary).
This is not only sweet but it also can be very good as a soup broth or for a stew; it’s full of oils and healthy fats (very high in calories as an easy to digest oil including the high-quality essential fatty acids shown to prevent heart disease), and it’s a good source of vitamin B1 and magnesium. They also provide protein, carbohydrates, iron, phosphorus, potassium, trace minerals, and vitamins A and C
I hope this has inspired you to get out into the fields and forest, and in a sacred way, harvest from these great beings. I also would love to hear about your experiences learning about wild food. May we meet each other underneath a beautiful hickory tree…
Welcome to the Hickory Club.
LEARNING FROM THE PAST AND PRESENT
There are many different plants that offer potential foods for us to experience. Our ancestors all over the world remind us to share a deep relationship with plants and the importance of a sacred balance. There are cultural tracks left behind for us to follow and learn this deep knowledge that may come directly from indigenous elders around the globe as well as a plethora of information in Ethnobotany and wild food literature.
I have had an opportunity to study with a number of authors and specialists and have integrated foraging into my life for more than a decade. These wild foragers, each coming from there own unique perspective, share many commonalities – passion for sharing their love of plants, eating wild food as a lifestyle, and the tremendous depth of knowledge they share. I have been able to integrate many of their best practices so as to add to the living book of eating wild.
Inspiring foragers with whom I have trained with include: Doug Elliot, Sam Thayer, Arthur Haines, Blanche Cybele Derby, Rosemary Gladstar, Walt Gigandet, Russ Cohen and John Kallas
As people discovered the gift of fire, many parts of the plants became available as food. It has been scientifically documented that the nutritional value in wild plants is beyond their cultivated counterparts.
There are many cycles in the natural world, and many of our classes are designed by what is available during these seasons. These cycles are all different in what they yield with many species of plants and the many parts, such as;
• seeds,
• shoots,
• corms,
• rhizomes,
• petioles,
• leaves,
• biennial stalks,
• buds,
• flowers,
• pollen.
The forager knows this and looks forward to the amazing diversity of food available in early spring, late spring, early summer, late summer, early fall, late fall, and even into the winter. Through this knowledge, we learn to develop a personal relationship with these plants and the special places that they grow.
THE NEED IS GREAT RIGHT NOW TO EAT LOCAL
For ultimate health and wellness, eating WILD is the best health care insurance you can have. With these changing times that we are living in, it is important to supplement our cultivated harvest, supporting our local farmers, with a WILD harvest.
BOOKS ARE GREAT RESOURCES BUT DIRECT EXPERIENCE WITH A KNOWLEDGEABLE PERSON IS INVALUABLE.
This year I started to notice the oaks producing nuts and them dropping in late august. Now coming onto the end of October I am noticing hardly ANY acorns dropping. There have been only a few individual trees where I have seen a good crop.
Last year we were swimming in acorns.It was a mast year!
Mast Year: a phenomenon when the fruit (mast) produced by trees in a given year is exponentially higher than the average; by extension, a year in which vegetation produces a significant abundance of fruit
However this year there are hardly any.
another great reason as a forager to learn about storing food.
Dry your acorns for a few weeks by a wood stove and they will be shelf stable for a year or so.
Next time there is a mast year stock up so you have acorns for the year where hardly any drop.Watch the cycles.
All the best
Frank
Historic White Pine—Past , Present and Future…How the Land, People and Culture Were Transformed
Join me as we walk out into the forest with the snow underneath our feet, looking at the stories that the land holds for us. We see the majestic pine, the one that grows tall through the canopy, like a cathedral, and if you are still and quiet, you’ll hear them whispering. This is an incredible sound…the song of the whispering pines. Throughout the land, we see the majestic white pine that towers over the other trees and is the one that stands out similar to Mount Monadnock amongst all the older mountains that are now rolling hills.
Bears and Pines: Bears use these trees for their height and safety for their cubs. They also use them to keep cool in summer; taking a dip in the lake then climbing these trees close to the top, they sway in the breeze, “evapo cooling” in the treetops above where the wind is. They are brilliant. Next time you’re in bear country, look up and see them chilling out. Check out Lynn Rogers bears.org for amazing facts about bears.
Our Feathered Friends: I have seen countless pine trees having a height of 50 feet or more, and so many of them have squirrel nests (also called drays), hawks’, crows’ and even owls’ nests too. There are so many types of birds—from song birds to raptors and even water birds—where pine provides an important role in their daily life. If you look carefully under these trees, you can find feathers, skulls, bones, pellets and more.
A Historical Perspective: Long ago our white pine was shipped all over the world—England, Spain, Portugal and Africa—for its amazing quality of wood used by woodcarvers, furniture makers, and home builders too. One of the most important things was using the wood for the masts of ships. Every dominant white pine had the Royal Navy’s mark of the King (this was the king’s broad arrow)…a slash that was visible for all to see and it meant that this tree was the property of the English crown. This is what prompted the first of our forest conservation laws, which we still have today.
Today We’ve Learned So Much from our White Pine: We learned from our ancestors, the Native American people. 
When the Europeans first came over, they got sick, often with scurvy, and the native people helped to heal them with the white pine tree. Vitamin C is in the white pine tree. These photographs show how to make White Pine Tea, which is high in vitamin C (higher than any citrus in the world).
Being able to make white pine tea primitively—rock boil water in a container with the use of fire, and steeping the needles and a using a mortar and pestle in order to get the most amount of surface area to access the properties of the needles—is very empowering to connect with another perspective which helps our relationship with nature.
This tree also contains powerful antioxidants, pro vitamin A and vitamin E along with several B complex vitamins. It also contains several minerals, including potassium, sodium, calcium, magnesium, phosphorus, iron and manganese and amino acids.
There is much that we can learn from the white pine…let’s remember that the next time we see one.
Please help to support Arthur in his new book.
He has been an inspiration to foragers, botanists,and folks studying primitive skills too.
I have had the pleasure of training with Arthur over this last year and my plant knowledge has grown exponentially!! I highly recommend spending time with this Master herbalist and primitive skills authority.
Keep on learning,
Frank
Orders now being accepted!
Ancestral Plants, volume 1
“Plants were immensely important to primitive people. They supplied them with many things needed for survival: food, clothing, medicine, fibers for cordage, lubricants, hafting materials, fire, raw materials for weapons, poisons for fishing and repelling insects, and much more. This has not changed in today’s world. People still rely on plants for their everyday survival and comfort. The main difference is the majority of the populace today does not know how to identify, collect, and process plants for the things it needs. They are dependent on food stores, pharmacies, clothing stores, etc. For some, this level of dependence on growers and manufacturers is the norm. They have been raised with it all their lives and assume it to be part of living in the modern world. For others, this lack of self-reliance may plant a seed within them that will grow into a desire to understand how our ancestors lived without the use of synthetic and highly processed materials. They may wish to lea
via Support.
(Let’s Get to Know a Couple of Plants, in Depth…)
Summer and What Is Happening
Summer. What a fantastic time to get outdoors! This is the time of vacations—when we can take a break from our busy lives, spend time with family; the kids experience summer camp where lifetime memories are created.
So what’s happening in the summer in the natural world?
Birds are nesting all around us and raising their young. This is a great time to see lots of bird behavior…to see the parent birds teach their young how to fly. It is also a time to find baby birds out of their nests. The birds of prey are very active, seeking out those young birds to feed their young too.
The trees are in full leaf, creating shade for the plants below…also creating shade for us. There are so many different leaves: shapes, structures and textures that help to create photosynthesis, capturing the sun’s light with the pigment in the leaf called chlorophyll combining with carbon dioxide and water creating energy. These are little sugar factories.
The animals are rearing their young. A great time to be outdoors is around dusk or dawn—times of twilight (the magic hour)—to see the young foxes learning to hunt in the nearby fields.
The wetlands are exploding with life: newly-hatched frogs, turtles laying eggs, herons actively fishing, humans actively fishing; trout, bass and pickerel abound. Insects of all shapes and sizes—butterfly, moth, beetle, dragonfly, mosquito and more—are abundant. Birds and mammals, especially bats, and fish are delighted with the foraging potential.
Let’s Start Our Journey
Let’s start from our house. Go out the front door into our lawns. There is a plethora of wild edibles on many lawns. However before we go to the individual plant species that we will exploring, let’s pause to learn a little bit about foraging.
Historically, we’ve been foraging since the beginning of time. Our ancestors lived by their means of foraging as we are originally “hunters and gatherers.” As I make my way around interacting with native cultures and with mentors who have studied with them, I discovered that there is a deep relationship with the plant nations—from all types of food to fiber for rope, baskets and crafts, wild medicines for tinctures and salves, first aid and overall health. Every time you study and use a plant, you develop a deeper relationship with the natural world. The plants can be the foundation that connects us with all the things that are intertwined with which we are in relationship.
The Power of Native Knowledge
As we learn to look deeper at our neighbors, the plants, we also can recall how ancient peoples had an intimate relationship with plants as teachers and mentors, and many rites, stories and ceremonies were born through this connection. What I find as an incredible testament to our past is the deep knowledge of place that was, and continually is, fostered.
The Cherokee people had a deep understanding of 600 plants and their uses. The children, by their teenage years, knew 200 plants AND their uses. How many do we know?
Harvesting and Giving Back, What Is Our Intention?
When harvesting, it is important to realize that it is to be done with great care. Some people make an offering—tobacco, corn meal, a prayer, song or story. The Anishinabe use tobacco, but when Grandmother Lillian shared with me and others, she said to have the children use dry leaves that they can crush up to create a kind of fertilizer, and it was important for the children to get in the practice of an exchange.
In our classes, we let the children chose what to exchange, and sometimes it is a little bit of water or a hair from our head. With this kind of intention, there can be a link to help foster appreciation and respect for all species, not just plants. I strongly feel that if we pause in thanks and take the time to tune into our unspoken connection, we will learn much from our neighbors. To help put things in perspective, I like to point out that we wear plants and animals.
The Five “R’s”
It is important to remember where not to forage. This list will help:
Introducing the Plants
A friend of mine, Jeff Gottlieb, who teaches primitive skills, likes to categorize plants in three different ways. We have the “Grocery Store,” “Hardware Store” and “Drug Store.”
So let’s get back to our journey and meet some new friends, and if you already know these, let’s deepen that knowledge and reinforce the story we have that we can share with others.
In our yards, we have two wild plants that we will talk about in depth:
Common Dandelion (Taraxacum officinale)—Leaves of this plant are more nutritious than many things you can buy [GROCERY STORE]. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P and D, biotin, inositol, potassium, phosphorus, magnesium and zinc by using a tasty, free vegetable that grows on virtually every lawn. The root contains the sugar inulin, plus many medicinal substances [DRUG STORE]. The specific name, officinale, means that it’s used medicinally. The decoction is a traditional tonic. It is supposed to strengthen the entire body, especially the liver and gallbladder, where it promotes the flow of bile, reduces inflammation of the bile duct and helps get rid of gall stones. This is due to its taraxacin. It is good for chronic hepatitis; it reduces liver swelling and jaundice; and it helps indigestion caused by insufficient bile. Don’t use it with irritable stomach or bowel, or if you have an acute inflammation. (Taraxacum comes from Arabic and Persian, meaning “bitter herb.”) Dandelion leaves’ white, milky sap removes warts, moles, pimples, calluses and sores, and soothes bee stings and blisters (excerpt from Steve Brill). There is so much more…
Cattail (Typha latifolia)—The cattail is one of the most important and common wild foods, with a variety of uses at different times of the year. This is commonly known as the “supermarket of the swamp.” As my mentor Tom Brown taught me, and I continue to share with kids and families in our classes:
• The leaves, flower heads, shoots and rhizomes are food [GROCERY STORE].
• You can make rope, baskets, hats and visors with it [HARDWARE STORE].
• You can use it for fire making for the tinder and the stalk for a friction fire named hand drill (personal experience…Earthwork Programs) [HARDWARE STORE].
• The mucilaginous juice is a barrier to protect from Giardia and also is a numbing agent [DRUG STORE].
You can easily recognize a cattail stand: white, dense, furry, cigar-shaped, overwintered seed heads stand atop very long, stout stalks, even as the young shoots first emerge in early spring. People sometimes confuse cattails with the very common grass-like non-poisonous reeds (Phragmites species), which form dense stands twelve feet tall. But reeds have flag-like flowers, and leaves originating along the stalks. When the two species compete, reeds tolerate more salt, and wins out on land. But they can’t grow in shallow water, like cattails. Caution: Young cattail shoots resemble non-poisonous calamus (Acorus calamus) and poisonous daffodil (Amaryllidaceae) and iris (Iris species) shoots, which have similar leaves (excerpt from Steve Brill ).
IMPORTANT: NEVER EAT A WILD EDIBLE UNTIL YOU’VE LEARNED FROM AN EXPERT.
For more information on wild plants and their uses and classes, visit our website.