I pulled a package of sacred backstrap out of the freezer, thought about what I wanted to eat with it, and decided to go native. So my girlfriend and I took a little nature walk, looking for some wild sides. DISCLAIMER: Information in this journal entry comes from personal knowledge. Do your own research before consuming native plant species…In other words, don’t put it in your mouth unless you know what it is.

  Beginning in February, deer start browsing on the new vegetation, that’s about the time I start doing the same. I went out with a grocery list of plants I was looking for and in a little over an hour I was able to find every one. Common names for the plants I wanted, included Greenbrier, Redbud, Dock, Sorrel, Wild Onion, Dandelion, and Dewberry.

  Nature provides a bounty for us; much of it goes largely ignored. Natural vegetation, in general, is higher in vitamins and minerals than store bought vegetables, and is tasty to boot. So, try some! Remember what your mom said, “Be sure to eat your green things”.  My girlfriend took a lot of great pictures for me, some of the plants in their natural state, then in my hands for scale. I feel privileged to include them for your reference.

  Most of us have tangled with Greenbrier. It’s a tenacious vine that grabs us when we trek into the thickets. It has a shiny leaf and thorns down the stem, a bane to most hunters and hikers alike. But in the spring, the tender shoots are a delight. Deer love it, as is apparent from the nibbled ends, and so will you. Try it steamed or fresh in a salad.

  Everyone knows Redbud; the first flowers of spring cover the branches. The flowers are edible, but, by now, are long gone. The young seed pods are what we’re after, a delicacy sautéed in butter or olive oil with a twang that can’t be beat.

Red Bud tree in bloom is a file photo. 

      Dock is a leafy vegetable that grows throughout the winter. It likes low wet areas. Pick the small and medium leaves before it starts seeding. Use it like you would kale, mustard or collard greens.

  Some of you have eaten Sorrel and never knew what it was. A member of the Oxalis family, it has a lemony flavor, and is a great addition to a green salad. The leaves resemble clover or grass burr, but munch a single leaf and you’ll be able to identify it by the citrus taste.

  Wild Onions grow in abundance throughout this area. We collected two varieties; one large type that grows in lower, wetter areas, often in association with Dock, the other, commonly referred to as Prairie Onion, grows on higher, drier ground.

NOTE: There is a false onion that looks like the edible variety, but it doesn't smell like an onion or taste like an onion. Be aware of what you are gathering.

                            ABOVE: Prairie Onions with pink flowers.

                            BELOW: Larger variety with seed top.

  Dandelion, commonly known, yet hardly ever used; the leaves are delicious and taste like spinach when cooked. Most of this plant is edible, but for this meal I’m collecting only the leaves from plants that haven’t flowered.

  Some people call them Dewberries, others Wild Blackberries, in a few more weeks they’ll be plump and juicy, but right now we’re gathering the flowers to make a tea that is full of antioxidants and flavor. Place the flowers in a small brown paper sack and fold the top down. Place the sack in your truck, in a sunny place, with the windows up, and in a matter of hours your tea will be ready for use.

  A few hints about gathering plants:

1.  Gather from shaded areas, especially with greens and vegetation you’ll be eating raw. Direct sunlight has a tendency to make them a little bitter.

2.  Don’t gather plants from along highways. Plants pick up pollutants from the exhaust of passing automobiles, not to mention what washes off the roadway.

3.  If gathering close to a creek or river, know that the water is safe. Generally, if the fish are O.K. to eat then so are the plants.

4.  Never gather more than 10% of the vegetation in a given plot. This way there is plenty left to propagate. Take note of good areas so you can return in following years.

5.  Don’t take the biggest and the prettiest. Just like with deer, leave them to pass on their genetics to the next generation.

   Now that we’ve gathered our bounty, let’s prepare a meal. 

Side number one, a fresh salad; I mixed the Greenbrier tips, Sorrel and, the flowers and chives from the Prairie Onions. I topped mine with some good old fashion ranch dressing.

Side number two consists of; the Dock and Dandelion leaves, along with the chive portion from the larger variety of our Wild Onions. Steamed with a little vinegar or lemon on top, they’re delicious.

 

Side number three: Redbud pods sautéed in butter with the seeds from the larger onions and the bulbs from both varieties of Wild Onions. Peel the cluster of seeds on the top of the large onions, and rake them loose with your finger. You’ll notice some look as if they’re sprouting, those are fine to use also. Peel the tiny bulbs from the Prairie Onions; you’ll end up with a petite onion that is completely white.

 

And to drink; place the dried Dewberry flowers in a tea ball, add 8oz of boiling water, cover, and steep for fifteen minutes. Add sugar, honey, or cream if you wish.

Finally, for the main course, I simply spray a skillet with a little olive oil and pan fry the backstrap with a salt and pepper. I’d like mine medium please.

 

  I hope some of ya’ll give this a try. These plants are a gift from nature and preparing a meal consisting entirely of meat you’ve harvested and plants you’ve gathered just feels right. Good for the body, good for the mind, good for the soul.

Images and Files: View all 24 photos / videos here.