Welcome to ESF Edible Habitats!

The world is changing, as is our relationship to it. Humans have long been viewed as a negative force when it comes to environmental conservation, and we believe that it is time for this to change. We have the power to become stewards of our environment. At SUNY-ESF, we are in the process of implementing this ethic by establishing native and useful plant communities in the place of traditionally aesthetic landscapes. This blog is a place for us to track our progress and present it to the world.

The three R’s (Remember, Regenerate, Reciprocate) represents an ethic of human stewardship. The first R, Remember, reminds us to remember the native peoples who have built and kept an incredible amount of knowledge surrounding our native ecosystems. We must remember that their wisdom is based on millennia of acting as stewards, and that we have much to learn. The second R, Regenerate, is active and present. It reminds us to get our hands dirty, to act as stewards. It is our job to regenerate these landscapes through planting native species and removing those that are detrimental to the ecosystem. Many of the species we are planting are edible or otherwise useful to human beings. They are gifts, freely given. This is the reason we must always Reciprocate the gift.   This may be by pulling weeds, planting new seeds, or simply by spreading the ethic of reciprocation to others who visit the garden.

Malus spp.

apple

 

There are such a wide variety of apple trees, some bred for amazing fruit, some invasive,and some planted for their ornamental value. Never hesitate to taste an apple, though, because even the most gnarly and unexpected trees can produce a mouth-watering pome. There are quite a few apple trees in Oakwood Cemetery and on ESF campus – some particularly succulent trees are marked on the Edible Plants Map.

 

The leaves of apple trees are small, and teardrop or oval shaped. Fruits ripen in late summer and fall; some observation will reveal that different parts of the tree ripen at different times, due to variable sun exposure. One can tell the ripeness of the tree by color, observing a few apples already dropped, or the ability to effortlessly pluck one from the branch. For a calendar of apple harvests in New York, see this site: www.pickyourown.org/NYharvestcalendar.htm

 

Raw apples are wonderful alone, or course, so I wanted to provide some other ideas for enjoying raw wild apples:

• use to top cereal or oatmeal
• slice and enjoy with cheese
• top toast or add to a sandwich
• add to a salad
• dehydrate or dry in the sun – great trail food or a trail mix addition

The non-orchard variety of apples can also be cooked and eaten in a number of ways:

• campfire or oven roasted (with cinnamon or brown sugar, if desired)
• roasted with other vegetables or meat
• combined with potatoes or veggies in a skillet for breakfast
• added to a stir-fry

 

Finally, apples can be used to make pectin, a thick binding agent, which can be combined with other fruit juices to make jam. By using homemade pectin, there’s no need to buy to store-bought kind, and I imagine the flavor is unparalleled. Check out this fantastic article on how to do it, by Samuel Thayer, a life-long forager, cook, and naturalist:

http://foragersharvest.com/making-your-own-apple-pectin/

 

[Rosaceae > Rosales > Rosids > Eudicots]

 

 

 

Sources:

Green, Deane. “Apples, Wild Crabapples.” http://www.eattheweeds.com. 2014.

Thayer, Samuel. http://www.foragersharvest.com.

 

 

Rhus typhina

staghorn sumac

 

You can find the Staghorn Sumac in Oakwood Cemetery, adjacent to ESF. It grows on roadsides, abandoned field edges, and rocky stream banks. The leaves are compound, and hang drape-like from the spindly shrub. Ailanthus altissima, the Tree-of-Heaven, has similar appearance and habitat, but, fortunately for us, the fruits of each tree couldn’t be more different. Rhus fruits (see image) are light green early in the season, then by July, they become completely maroon. Late in the season, after the leaves have shed, the red hairy nuggets stand alone.

 

The ripe fruit of the Staghorn Sumac have a very specific use: it can be made into an amazing beverage, comparable to raspberry lemonade! It’s easiest to collect the fruit by cutting off clusters, about three for each anticipated liter of “Sumac-ade.” Put these clusters into a pitcher of cold water, and mash them slightly. Let this steep for an hour or so, and the strain with a cheesecloth or fine filter to remove debris. The remaining drink is light, tart, and refreshing, Add ice, and sugar is desired. One can experiment with concentrations of the beverage by allowing the fruit to soak longer, or soaking multiple batches of fruit in a single pitcher of water.

 

“Sumac-ade” is a perfect summer beverage. I love the process of making it just as much as enjoying the product: the unique border ecosystems that Staghorn Sumac inhabits are a great place to visit and explore.

 

[Anacardiaceae < Sapindales < Rosids < Eudicots]

 

 

Sources:

Kaplan, Adrienne. Interview. 2016.

Thayer, Samuel. The Forager’s Harvest. 2006.

 

 

 

Sambucus nigris spp. canadensis

elderberry

 

This shrub is a gorgeous and unique edible, long known as a food and medicine to Native Americans. It has been a popular pie filling for generations, and has also been used as a lavender dye. Elderberry grows on ESF campus, as well as on stream banks and roadside ditches. Their clusters of small, white flowers appear in June and July, while berries should be harvested later, in late summer and early fall.

 

Elderberry leaves are divided, or a composite of leaflets on a center stem. The leaflets are serrate, and the bush itself is medium sized and anywhere from 2 to 6 feet tall. Berries are ripe when they have a deep purple color. These fruits aren’t very palatable out of hand, but some simple methods of preparation can render them irresistible.

 

Elderberries are best dried, either air dried in the sun, or in the oven at less than 125 F. After, they can be made into juice or jam – visit mother-natures-backyard.blogspot.com for detailed instructions. Elderberries are not high in pectin, so they must be combined with store-bought pectin or another fruit to produce set jellies. Other great recipes are available at the website above. Another possibility for elderberries is drying then freezing them – boiling them with a little water will revitalize their texture, making a great spread for toast or ice cream.

 

At this time, late July, the flowers are likely still showing, and these are a special harvest, too – although I tend to prefer to wait for the fruit. The flowers are good battered and fried, to create a mild and sweet fritter. They can also be eaten raw, or dried. Enjoy!

 

[Adoxaceae < Dipsacales < Asterids < Eudicots]

 

 

Sources:

Image: SB Johnny, via Wikimedia Commons.

Peterson, Lee Allen. Edible Wild Plants. pg. 172. Houghton Mifflin, 1997.

Plants for a Future. “Sambucus nigra spp. canadensis.” http://www.pfaf.org. 2012

Prindle, Tara. Nativetech.org. 1994.

Vaccinium corymbosum & angustifolium

blueberries

 

Here is one more berry that most people find irresistible, the blueberry. These plants have both a low growing habit (V. angustifolium) and a tall, bushier habit (V. corymbosum). The berries are the only edible part of this bush, but they are an awesome treat.

 

Blueberries have small, ovate, leathery leaves, with very fine serration. The flowers are red and purple, and the berries are reddish purple when underripe. When ripe, they are a chalky blue.  Blueberries grow in a wide variety of environments, including alpine slopes, forest edges, lakesides, and wetlands. One unexpectedly amazing blueberry prep technique is drying. When I first tried dried blueberries, I was in heaven! Drying them with honey imparts a very special sweetness and pleasurable texture – see directions below. Dried blueberries are a wonderful trail snack or cereal topper, and they are surprisingly tasty added to soups and stews as well.

 

Dried Blueberries

1. Heat oven to 125 F
2. Mix clean blueberries with several Tbs. honey
3. Place on a tray
4. Leave door open and dehydrate for about 5 hours

This strategy will leave the berries chewy, so they have to be refrigerated; dry for 8-10 hours for harder berries that can be stored in the pantry.

 

Following are a few blueberry recipes from Stalking the Wild Asparagus by Euell Gibbons, a famed forager of the mid 20th century.

 

Blueberry Muffins

2 cups flour

2 Tbs. sugar

1/2 tsp. salt

2 tsp. baking powder

1 scant tsp. baking soda

1 cup blueberries, moist

1 slightly beaten egg

2 Tbs. melted butter

3/4 cup buttermilk

 

1. Sift first 5 ingredients into a bowl
2. Stir in blueberries carefully, making sure each is covered in flour
3. Add egg, butter, and buttermilk and stir briefly.
4. Pour into greased muffin pans and bake at 400 F for 18 minutes

 

Blueberry Fritters

3 Tbs. sugar

1 cup biscuit mix

1/3 cup milk

1 beaten egg

1 cup blueberries

 

1. Combine first two ingredients
2. Stir in milk, egg, and then blueberries
3. Drop by the spoonful into hot fat or oil – when brown, drain on paper
4. Sprinkle sugar overtop, and enjoy!

 

[Ericaceae < Ericales < Asterids < Eudicots]

 

 

Sources:

Gibbons, Euell. Stalking the Wild Asparagus. pgs. 39-42. 1962.

Green, Deane. “Blueberries, Hackberry’s Kin.” http://www.eattheweeds.com. 2014.

Plants for a Future. “Vaccinium spp.” http://www.pfaf.org. 2012.

 

 

 

Rubus idaeus

 

Raspberries are another familiar fruit that has a few patches near ESF! They are an amazing berry, simply delicious raw, but also incorporable into a variety of meals and recipes. A couple of brambles can be found on the border between ESF campus and Oakwood Cemetery.

 

Raspberries, similar to blackberries and dewberries, grow in dense brambles. Their thorns quickly get caught on skin and clothing, so use caution when harvesting, perhaps even bring some gardening gloves. Raspberry leaves are trifoliate, divided into three, separate, spade-like leaflets. The margins are serrate, and flowers are small, white, and unassuming. The berries ripen most quickly in full sun, usually mid-summer time. The GCI gardens on Lafayette Road are also home to some raspberry bushes, around the edge of the strawberry garden.

 

The fruit is the main edible part of this plant, and it is fantastic alone, in salads, preserved, or over any rice, meat, or veggie dinner. The leaves make a wonderful tea, rich in vitamins and pleasant to taste. To make the tea, I recommend drying the leaves in the sun, then crumbling – they can be stored in an airtight container and used throughout the winter.

 

I love raspberries, even their thorny bushes! I prefer to harvest without gloves, working gingerly and harvesting slowly, thus remembering to enjoy the process, thank the plant, and observe the bright environment that they grow in!

 

[Rosaceae > Rosales > Rosids > Eudicots]

 

 

Sources:

Plants for a Future. “Rubus idaeus.” http://www.pfaf.org. 2012.

Peterson, Lee Allen. Edible Wild Plants. 1977.

 

 

 

Hemerocallis fulva

daylily

 

This bright orange flower isn’t native to the United States, but it is extremely common (naturalized), in roadsides, lawns, and gardens. Daylilies are just one of many lily varieties, but it is certainly the one you are most likely to run into.

 

Hemerocallis fulva has a tall, light green stem, and narrow, lance-like leaves. Buds are cigar shaped, and the flowers are orange, with six “petals” (actually three petals and three sepals). There are many cultivars, or types, of lily, that aren’t edible, so refrain from harvesting yellow, white, or spotted flowers. These beautiful blossoms are a sure sign of summer, presenting themselves from late June to August.

 

The buds, flowers, leaves and new roots of daylily are all edible. Roots of the young plant are white, and they can be prepared like carrots or eaten raw. The very young leaves or shoots are edible cooked, and their sweet flavor and pleasant texture likens them to asparagus. Buds are delicious to consume, either raw, deep-fried, or steamed – endless possibilities! Finally, the flower has a great nectar flavor and enjoyable crunch. They can be used to top salads, soups, or any dish. Flowers, especially slightly wilted ones, can also be harvested and dried, then used as a soup thickener.

 

Daylily is an interesting ingredient, and it has fueled some really creative experiments. Check out this video and recipe from Aube Giroux for Daylily Fritters – it’s amazing! These gorgeous flowers are invasive, and sometimes take over entire areas, so foraging serves the dual purpose of helping to control its spread. Find a patch and start your harvest, then feel free to share your Hemerocallis fulva recipes or meals!

 

[Xanthorrhoeaceae < Aspargales < Monocots]

 

 

Sources:

Giroux, Aube. PBS. “Kitchen Vignettes: Daylily Fritters Recipe.” http://www.pbs.org. 2014.

Green, Deane. “Daylily Dilemma.” http://www.eattheweeds.com. 2014.

Plants for a Future. “Hemerocallis fulva.” http://www.pfaf.org. 2012.

 

 

 

Cretaegus spp.

 

hawthorn

hawthorn bark

hawthorn

 

Hawthorn trees are a beautiful part of ESF campus. Their thin, gnarly trunks populate the grassy slope in front of Bray Hall. Most are Washington hawthorn, and at least one cock-spur hawthorn is in the mix as well. A couple of dotted hawthorn are found behind Walters Hall. Each of these varieties are edible, and make for a very worthwhile harvest.

 

The hawthorne tree has a scraggly shape and variable bark, but for the most part I find it crackly and irregular. Hawthorn leaves can also take a variety of forms, the most common being a widely serrate diamond, sometimes with 3 lobes (see image). The tree bears white, 5-petaled flowers in the summer, and the berries become fully ripe in autumn. The berries have multiple seeds inside, which shouldn’t be consumed.

 

Hawthorn berries can be eaten raw – since they are seedy, with a rather small layer of fruit, it may be best to pop a handful and then spit out all the seeds. The seeds contain similar compounds to apple seeds, so there is no need to panic if you accidentally swallow a few; just avoid it. Other ways to prepare the berries include making a syrup or jelly. Young leaves are edible, too.

 

When making a jelly, it is best to harvest firm, just-ripe berries, because they are much higher in pectin (that which makes jellies “jell”). Collect a pound of berries (about the minimum to yield a jar or product). Rinse and crush the berries, then add them to a saucepan with a cup and a quarter of water. Bring to a boil, and then let simmer for about 8 minutes. Strain this juice through a cloth (or an old t-shirt) and add lemon juice if desired. Return this to a saucepan, bring to boil,  and add about 1 3/4 cup of sugar for each cup of juice. After the jelly returns to a boil, it should be ready to jar! While this project is bit more time consuming, I think you’ll enjoy the results. Hawthorn jam is a beautiful pink and absolutely delicious.

 

[Cornaceae < Cornales < Asterids <  Eudicots]

 

 

Sources:

Green, Deane. “Hawthorn Harvest.” http://www.eattheweeds.com. 2014.

Gibbons, Euell. Stalking the Healthful Herbs. p. 176. (Jelly Recipe)

Plants for a Future. “Cretaegus phaenopyrum.” http://www.pfaf.org. 2012.

 

 

 

 

 

Amelanchier spp.

 

The wonderful month of June is coming to a close, and  perhaps some readers will be able to guess the succulent edible that we’re profiling this week… juneberries!

 

This shrubby tree is best recognized by its smooth, gray bark, multi-stemmed growth habit, and small, finely serrate leaves. It has a variety of other common names, including shadbush, shadblow, saskatoon, and serviceberry. The berries are crimson just before ripening; then they turn a purple-black. In some instances, birds will pick the juneberry tree clean just as they become ripe, so be sure check up on them often.

 

Raw juneberries are an absolute treat. They have a very sweet taste, and blueberry-like texture – perfect for snacking right off the branch. Other methods of preparation are virtually endless. They can be dried in the oven (about 145° F), or made into a fantastic jam. The berries already contain pectin, a binding agent, so one needs only reduce them for a short while before a thick and satisfying jam is produced. Also consider preserving them via freezing – these wild snacks freeze better than most berries and will thaw to their original, mouthwatering state!

 

The natural environment for juneberries includes rocky soils and creek sides. Though the varieties found on ESF’s main campus are horticultural, native shadblow is found throughout New York, even at Cranberry Lake Biological Station in Adirondack State Park.

 

I hope you enjoyed this brief introduction to one of my favorite wild edibles! This is certainly a berry that you’ll have to taste for yourself.

 

[Rosaceae < Rosales < Rosids < Eudicots]

 

 

Sources:

Cornell Cooperative Extension. http://www.juneberries.org. 2014.

Faith Durand. http://www.thekitchn.com/from-the-front-yard-one-small-149322. 2011.

Plants for a Future. “Amelanchier spp.” http://www.pfaf.org. 2012.

United States Department of Agriculture. http://www.plants.usda.gov

 

 

Cornus kousa

Japanese dogwood

Japanese dogwood berries

 

This berry may look strange at first, but that’s no reason to miss out on its delectable flavor. There are many different types of Cornus, so see our map for the location of the Kousa, or Japanese dogwood on ESF campus.

 

Dogwood trees are best recognized by their widely-branching growth form, irregular bark, and leaves with parallel venation. The berries have a tough, chunky skin, and loosely resemble a raspberry. These large shrubs are planted horticulturally, by landscapers who value their exotic silhouette and beautiful white bracts (which look similar to flowers).

 

Japanese dogwood berries are usually eaten raw. Their skin is edible, but bitter and difficult to chew. The flesh often has a more subtle flavor, and the texture is mushy and slurpable. One method of eating the berries: bite a small hole in the skin, spit it out, and then suck out the tasty pulp! The berries can be made into a jelly as well. Young leaves are also edible, and need not be overlooked! After being boiled, they can be added to a soup, served as spinach, or incorporated in any number of recipes.

 

Berries are said ripen in the late summer, but I find it relevant to mention that In September 2015, most were already dropped to the ground. Please keep an eye on this tree, and comment with your observations or ideal harvest times. Thank you, and enjoy the summer heat!

 

[Cornaceae < Cornales < Asterids <  Eudicots]

 

 

Sources:

Green, Deane. “Kousa Dogwood.” http://www.eattheweeds.com. 2014.

Plants for a Future. “Cornus kousa.” http://www.pfaf.org. 2012.