Go Back   English Forum Switzerland > Help & tips > Food and drink
Reply
 
Thread Tools Display Modes
  #21  
Old 10.05.2015, 16:25
Forum Legend
 
Join Date: Sep 2010
Location: Neuchatel
Posts: 19,391
Groaned at 369 Times in 276 Posts
Thanked 22,391 Times in 10,076 Posts
Odile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond repute
Re: Edible wild foods ...

Thanks - looked him up and he has lots of stuff on u-tube.

Here is a vid with lots of local plants available right now:

https://youtu.be/cfORvx1QeF0

I'd forgotten about oxalis, or wood sorrel- I just love this- It has a taste of acidy lemon which is quite wonderful (another child hood memory).. and also about Renouée bistort (called bistort in English)- we have tons at the bottom of the field, which is damper- the swave of the pink flowers waving in the wind later on in Summer is just a delight. If anyone ever goes to the beautiful Tundra like Vallée de la Brévine in the Summer, you'll see loads there.

Again, if anyone wants to learn with me- happy to show you and to share.
Reply With Quote
This user would like to thank Odile for this useful post:
  #22  
Old 10.05.2015, 23:07
Lakkaland's Avatar
Junior Member
 
Join Date: May 2010
Location: Basel
Posts: 71
Groaned at 0 Times in 0 Posts
Thanked 14 Times in 8 Posts
Lakkaland has no particular reputation at present
Re: Edible wild foods ...

I pick up Bärlauch every year in Basel-land. I use it to make omelette, or fry with meat. It's also very nice to make Bärlauch sauce.
Attached Thumbnails
edible-wild-foods-screen-shot-2015-05-10-10.07.55-pm.jpg  
Reply With Quote
This user would like to thank Lakkaland for this useful post:
  #23  
Old 10.05.2015, 23:15
Forum Legend
 
Join Date: Sep 2010
Location: Neuchatel
Posts: 19,391
Groaned at 369 Times in 276 Posts
Thanked 22,391 Times in 10,076 Posts
Odile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond repute
Re: Edible wild foods ...

Great for pesto too. Called 'aïl des ours' in French.

100 g wild garlic leaves without stalks
1/2 litre olive oil
100 g parmesan
50g toasted pine nuts
2 soupr spoons lemon juice
salt and pepper

wash leaves and pat them dry. Toast pine nuts in dry frying pan. Cut parmesan in small pieces or roughly grate. Mix leaves, pine nuts and parmesan is a mixer- the add lemon juice and olive oil until you reach the desired texture. Add salt and pepper to taste. Put in sterile jars and keep in the fridge. Will keep for a few weeks (months in my case).

Has anyone got a cheap source of pine nuts, please?
Reply With Quote
  #24  
Old 11.05.2015, 00:08
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 18,147
Groaned at 926 Times in 722 Posts
Thanked 19,739 Times in 9,484 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Edible wild foods ...

1/2 liter olive oil, are you insane?

Tom
Reply With Quote
  #25  
Old 11.05.2015, 05:51
Member
 
Join Date: Nov 2008
Location: Zurich
Posts: 110
Groaned at 0 Times in 0 Posts
Thanked 208 Times in 71 Posts
Verne has an excellent reputationVerne has an excellent reputationVerne has an excellent reputationVerne has an excellent reputation
Re: Edible wild foods ...

There's a great book "Essbare Stadt" (Edible City) written by Maurice Maggi, the guy who brought guerilla gardening to Switzerland. It shows all kinds of edible plants you can find in cities and gives recipes for cooking them.

https://at-verlag.ch/buch/978-3-0380...are_Stadt.html
Reply With Quote
This user would like to thank Verne for this useful post:
  #26  
Old 11.05.2015, 09:27
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 5,120
Groaned at 189 Times in 148 Posts
Thanked 6,085 Times in 3,290 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
1/2 liter olive oil, are you insane?

Tom
It seems like it's not something that you cook for one meal, it's the type of sauce you put in jars and when used you don't eat it with a ladle. I never add more than a spoonful or two of pesto alla genovese in my pasta...

P.S. I think you can remove your groan.
Reply With Quote
  #27  
Old 11.05.2015, 09:34
Belgianmum's Avatar
Forum Legend
 
Join Date: Jan 2010
Location: Was Belgium now Neuchâtel
Posts: 8,225
Groaned at 60 Times in 57 Posts
Thanked 10,243 Times in 4,926 Posts
Belgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
It seems like it's not something that you cook for one meal, it's the type of sauce you put in jars and when used you don't eat it with a ladle. I never add more than a spoonful or two of pesto alla genovese in my pasta...
)
500ml does sound like an awful lot of oil for that quantity of other ingredients.
I never use that much oil when I make it.
Reply With Quote
This user would like to thank Belgianmum for this useful post:
  #28  
Old 11.05.2015, 09:46
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 18,147
Groaned at 926 Times in 722 Posts
Thanked 19,739 Times in 9,484 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
500ml does sound like an awful lot of oil for that quantity of other ingredients.
I never use that much oil when I make it.
When I make pesto, I use similar amounts to what Odile listed, but only 50ml-100ml of olive oil.

Tom
Reply With Quote
  #29  
Old 11.05.2015, 09:58
Belgianmum's Avatar
Forum Legend
 
Join Date: Jan 2010
Location: Was Belgium now Neuchâtel
Posts: 8,225
Groaned at 60 Times in 57 Posts
Thanked 10,243 Times in 4,926 Posts
Belgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond reputeBelgianmum has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
When I make pesto, I use similar amounts to what Odile listed, but only 50ml-100ml of olive oil.

Tom
Yep I use about 70-100ml for those quantities. I add enough to get the consistency I want so it can vary a little bit from one to the next but never more than 120ml.
Reply With Quote
  #30  
Old 11.05.2015, 10:19
Forum Veteran
 
Join Date: Mar 2011
Location: Zürich
Posts: 788
Groaned at 87 Times in 56 Posts
Thanked 1,206 Times in 549 Posts
TobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond repute
Re: Edible wild foods ...

As a cheaper alternative to pine nuts in a wild garlic pesto, I find hazelnuts or walnuts work well, of course they taste different. I have two large jars this year. They taste great stirred into risotto or pasta with some cream cheese.


My favourite urban scrump, are green walnuts, I pickle them, great with blue cheese or salads or cooked in a venison and Guinness stew.
Reply With Quote
The following 2 users would like to thank TobiasM for this useful post:
  #31  
Old 11.05.2015, 10:28
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 5,120
Groaned at 189 Times in 148 Posts
Thanked 6,085 Times in 3,290 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
As a cheaper alternative to pine nuts in a wild garlic pesto, I find hazelnuts or walnuts work well, of course they taste different. I have two large jars this year. They taste great stirred into risotto or pasta with some cream cheese.


My favourite urban scrump, are green walnuts, I pickle them, great with blue cheese or salads or cooked in a venison and Guinness stew.
Pickled green walnuts? Interesting.
Backhome we make jam from green walnuts (with whole fruits). Btw, how do you pickle them: in salty water or do you use the other method - with vinegar?
Reply With Quote
  #32  
Old 11.05.2015, 10:40
Forum Veteran
 
Join Date: Mar 2011
Location: Zürich
Posts: 788
Groaned at 87 Times in 56 Posts
Thanked 1,206 Times in 549 Posts
TobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
Pickled green walnuts? Interesting.
Backhome we make jam from green walnuts (with whole fruits). Btw, how do you pickle them: in salty water or do you use the other method - with vinegar?

Its a long process, you brine the green walnuts (before the shell forms inside) for two weeks, then dry them out for two more weeks, before hot pickling them in malt vinegar with spices (they turn black) then you should leave them for at least 6 months. But they are so addictive, you can buy a brand called Opies, at the British Cheese stand at Viaduct, but I prefer my homemade ones. I have 16 jars from last year and one left from the year before.
Reply With Quote
The following 4 users would like to thank TobiasM for this useful post:
  #33  
Old 11.05.2015, 11:09
Forum Legend
 
Join Date: Sep 2010
Location: Neuchatel
Posts: 19,391
Groaned at 369 Times in 276 Posts
Thanked 22,391 Times in 10,076 Posts
Odile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
1/2 liter olive oil, are you insane?

Tom
Hey Tom, it is not my recipe. I copied it from last week's 'Terre et Nature' magazine- and yes, I did think it was quite a large amount I then tried to edit the post- but lately if you try to edit, you often get a blank screen... don't know why, so I didn't - and then 'run out of EF allowance' and could not edit in new post (come on, remove that groan, play nicely please).

So thanks for the comment, defo will make it with less oil when the wild garlic is ready- must go and check my 'coin' (spot).

Walnuts and hazelnuts sound great- but I make it because my grandson is highly allergic to eggs and nuts- and most commercial pestos now say 'may contain egg' so we can't take the risk. It seems many are made with Grana Padano (sp?) cheese instead of parmesan as it is cheaper, and it seems that it is one cheese that does contain... egg! So must stick to pine nuts.

La Reine des Prés, mentioned in an earlier post, is called Meadow Sweet or Mead wort, in English, latin Filipendula ulmaria. In medieval times it was used as a strewing herb for its sweet smell. More interestingly, it contains a natural form of aspirin, as Hoffman studied when inventing the synthetic form- so infusions made with the flowers is good for Arthritis, headaches, gout, etc, just like the bark of salix/willow.

Plants are fabulous.

I really must make pickled walnuts. No walnut trees up here, we are too high- but my parents (and grand-parents) home down in the Valley had a massive walnut tree-the only one in the area- still there btw.

Just above Neuchâtel, up above Bevaix and Peseux, there are 100s of walnut trees- so must go and have a look and try your recipe. Thanks.
Reply With Quote
The following 2 users would like to thank Odile for this useful post:
  #34  
Old 11.05.2015, 11:32
amogles's Avatar
Forum Legend
 
Join Date: Mar 2008
Location: Zurich
Posts: 8,411
Groaned at 141 Times in 122 Posts
Thanked 14,611 Times in 6,217 Posts
amogles has a reputation beyond reputeamogles has a reputation beyond reputeamogles has a reputation beyond reputeamogles has a reputation beyond reputeamogles has a reputation beyond reputeamogles has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
As a cheaper alternative to pine nuts in a wild garlic pesto, I find hazelnuts or walnuts work well, of course they taste different. I have two large jars this year. They taste great stirred into risotto or pasta with some cream cheese.

I thought we were talking about wild stuff here. So if you know a place where you can collect wild pine nuts, why seeks an alternative?


BTW, I'm not sure whether all pine nuts are edible.
Reply With Quote
  #35  
Old 11.05.2015, 11:33
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 5,120
Groaned at 189 Times in 148 Posts
Thanked 6,085 Times in 3,290 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
Hey Tom, it is not my recipe. I copied it from last week's 'Terre et Nature' magazine- and yes, I did think it was quite a large amount I then tried to edit the post- but lately if you try to edit, you often get a blank screen... don't know why, so I didn't - and then 'run out of EF allowance' and could not edit in new post (come on, remove that groan, play nicely please).
.
I don't think he'll do it!
He's incorrigible.
Reply With Quote
  #36  
Old 11.05.2015, 11:53
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 18,147
Groaned at 926 Times in 722 Posts
Thanked 19,739 Times in 9,484 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
I thought we were talking about wild stuff here. So if you know a place where you can collect wild pine nuts, why seeks an alternative?
Because they are a bitch to shell!

Tom
Reply With Quote
This user would like to thank st2lemans for this useful post:
  #37  
Old 11.05.2015, 12:00
Forum Veteran
 
Join Date: Mar 2011
Location: Zürich
Posts: 788
Groaned at 87 Times in 56 Posts
Thanked 1,206 Times in 549 Posts
TobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond reputeTobiasM has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
I thought we were talking about wild stuff here. So if you know a place where you can collect wild pine nuts, why seeks an alternative?


BTW, I'm not sure whether all pine nuts are edible.


No we were discussing wild garlic, but if you can be bothered to get enough nuts out of a pine cone to make a Pesto go for it... I'll just buy some or opt for a cheaper alternative
Reply With Quote
This user would like to thank TobiasM for this useful post:
  #38  
Old 11.05.2015, 12:48
Forum Legend
 
Join Date: Sep 2010
Location: Neuchatel
Posts: 19,391
Groaned at 369 Times in 276 Posts
Thanked 22,391 Times in 10,076 Posts
Odile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
I thought we were talking about wild stuff here. So if you know a place where you can collect wild pine nuts, why seeks an alternative?


BTW, I'm not sure whether all pine nuts are edible.
In the Jura mountains, there are lots and lots of wild hazelnuts to be found in the autumn- the taste is delicious. Some years there are tons, others not- a bit like plums that tend to have a massive crop every 3 years. So a very good wild alternative indeed. In our garden when I was a kid, we had 3 massive hazel trees, with 3 different types of nuts- some were round and very hard, like the ones usually found in shops- some were elongated and much softe- could be cracked with your teeth. I have planted 2 here, a red one which looks wonderful and a 'normal' hazel- had a few handfuls last year- hopefully yield will improve yearly.

Talking about plums- we have lots and lots of sloes growing up here- and again, if anyone wants me to take them to go a-picking for sloe gin in the autumn- away from pollution- just ask- be happy to take you.

Thanks Tom for removal of 'groan' - very gracious of you Checked the 'Terre et Nature' recipe, which I had cut and stuck on the fridge- and it defo says 1/2 litre- I imagine it is a typo and means 1.5 decilitre, which is a bit more than your recipe Tom, but more likely.

Must go Morel hunting- they are so delicious, and soooooooo expensive to buy- so must replenish my stash.

Question for Tom- when I ask Italians about morels, they seem totally unaware that they exist, at least in Tuscany- perhaps they do in the North- and just couldn't give me the name for them. I found it now, 'spugnole' - perhaps they do not grow further south.
Reply With Quote
  #39  
Old 11.05.2015, 12:48
Captain Greybeard's Avatar
Forum Legend
 
Join Date: Aug 2009
Location: Sarganserland / NW Lower Peninsula of NE US Midwest
Posts: 3,183
Groaned at 40 Times in 34 Posts
Thanked 6,416 Times in 2,036 Posts
Captain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond repute
Re: Edible wild foods ...

Quote:
View Post
My parents used to make sirop from spruce buds every late spring. We would go to the mountains to pick the buds. There were only spruces though, not pine trees. The buds were an obvious light green at the tip of the braches.
Below is the receipe copied from my mother's Notebook. I never made it though and I don't recall seing it followed...but the sirop was good . Maybe someone around here has the time and patience...

Fill half of a 10l pot with spruce buds and then fill up the pot with water. Boil for 30'. Strain & squeeze, then let the deposits settle down. Strain again with a fine sieve ( through a clean cloth) and measure the liquid obtained. For 3l of liquid add 2kg of sugar and boil again, until it thickens "just like any sirop".( I just love these wordings in old recepies... one of the reasons I never tried it)

The sirop is also good for throat ailments. Back home it is sold as alternative medicine for sore throats.
Some stores in Switzerland sell honey-like bread spread made in a similar way, but for making it yourself, you need your own forest. Harvesting buds from trees that do not belong to you is strictly forbidden. It is said to cripple those trees.
Reply With Quote
This user would like to thank Captain Greybeard for this useful post:
  #40  
Old 11.05.2015, 13:02
Forum Legend
 
Join Date: Sep 2010
Location: Neuchatel
Posts: 19,391
Groaned at 369 Times in 276 Posts
Thanked 22,391 Times in 10,076 Posts
Odile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond reputeOdile has a reputation beyond repute
Re: Edible wild foods ...

My young neighbour is the local 'garde forestier' and we discussed this with him recently. It is perfectly allowed to pick spruce buds- providing you use common sense- you don't strip a tree- but go round a tree picking a few here and there, leaving a balanced tree, then moving to another. Same with any foraging, be it for mushrooms or whatever- you need to respect nature and never over pick. Sadly, some people are like foxes in a hen coop- and just do not know how to behave in nature and when to stop. All the forests around here belong to the Commune (Gemeinde) and there is no problem with picking with respect.

However, picking all buds for commercial purpose is just 'not cricket' at all.

Last edited by Odile; 11.05.2015 at 13:12.
Reply With Quote
The following 3 users would like to thank Odile for this useful post:
Reply




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Edible Weeds Rachimus Food and drink 6 01.12.2013 17:48
Edible flowers anilinlondon Family matters/health 22 23.11.2012 18:39
Edible Playdough Recipe BokerTov Food and drink 23 20.11.2011 14:12
wild wild Mies ( bank robbery in the night ) grynch Daily life 10 21.05.2010 15:27
edible silver foil Bindu Food and drink 1 23.02.2010 10:19


All times are GMT +2. The time now is 16:37.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0