Wild Food Foraging- Season 1

Welcome to today's outdoor fun episode where we're going to learn how to brew Daniel in coffee as most people with Daniel know what dandelions look like because they're easily identifiable. I won't go into much detail about what they look like. but here are some examples of Daniel's ions for digging up plants and especially roots. This is my favorite tool. I like it because the teeth on the back edge of the knife I can use to cut the dirt and I use this. knife exclusively for digging up plants and pulling out roots because that way all my other good knives stay sharp because I don't put them in the ground every day.

The lines are extremely nutritious. Every part of the plant can be eaten and used, except for it. To make dandelion coffee we will use the root and dandelion root has been used for many medicinal purposes including the treatment of anemia, kidney disease, jaundice, arthritis, respiratory infections and other things. In some studies it is known that Danny Lions actually reduce obesity and they are full of vitamin A and actually have a higher nutritional value than broccoli. Now, as you see here, I'm cutting off the roots and throwing them into the bucket so I can wash them and get all the dirt off them, so I'm done. washing the roots and now they're nice and clean, so now what I'm going to do is cut them into smaller pieces.

Now it is rumored that the first European explorers brought Danny lions and they did so because The plants were extremely nutritious, as we have already talked about, and they were easy to grow and, as you and I know today, they are extremely easy to grow and it is very difficult Get rid of them now that I cut the roots into smaller pieces. I have put pieces in a pot and I am putting them on the embers of the fire to roast them until they turn black and while you roast them you will smell a little the flavor of the coffee that comes out of them.

Here they have finished roasting, they all have a nice black color. Now I'm cheating because I'm using electricity to grind them, but if you're in a survival situation, what you can do is put them between some kind of piece of fabric like a cotton t-shirt and hit them between two stones until they're ground into a nice black powder like this. Here I am using a coffee filter to strain the water through the beans, but when you are in a survival situation Again, a cloth or t-shirt would work perfectly to strain the hot water and I made enough powder here and enough coffee grounds here to make probably half a cup of coffee and here is the final result, you can't tell the difference. between Daniel and coffee and normal coffee and the flavor is quite similar, it is very good and since I have a sweet tooth I added a little sugar and a little cream and I enjoyed it a lot, this is one of my favorite drinks that you can prepare edibles

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if you liked today's video or you like some type of video that focuses on the outdoors and feel free to subscribe to this channel thanks for watching, welcome to outdoor fun where today we will learn how to make Bush lemonade. known as sumac help right now we're looking at some sumac and right away you'll see there are some standout features on the sumac bush and number one is you'll see these deep red vertical clusters and we'll take a closer look at them here on a second, but anyway, the sumac clusters are deep red, like I said before, they are very shaped berries that are covered in a very hairy fuzz and if you rub them with your fingers and lick your fingers.

It will have a salt and vinegar flavor, which is the kind of sour and spicy flavor you get from lemons, which is why it is called sumac aid or bush lemonade. Sumac likes to grow in open places where there is plenty of sunlight. They do not like to grow in the shade they like to grow in dry, well-drained soils. Now I want to explain that many people confuse sumac, which is what we're looking at today, with poison sumac, and poison sumac is very different. It's actually not even related as a plant species, which is totally different, poison sumac has hairless, waxy white berries that hang downward, they grow in dense, swampy areas, and as you can see from my description, poison sumac and sumac are totally different plants and again I recommend that with any

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edible you are thinking of consuming or using, make sure you research it thoroughly and this video is just a guide, but make sure you do the research yourself now too anyway, since you see what I'm doing here.

I click on choose between six and seven clusters and I put them in a jar here and pour cold water and let it sit for several hours. Now it is important that you do not boil the sumac clusters. because if you do that the mixture will taste very bitter and you don't want that so you have to soak it in cold water and I would say for at least three hours this batch I soaked it for about I think eight hours and it turned out pretty good. You will find that the flavor of sumac matures and becomes stronger as the summer progresses, so the best time to collect sumac bunches is in late summer, early fall and you will find that they will have a much milder flavor in spring. because they haven't had a chance to develop their flavor and now this is the first time I've eaten sumac.

I thought I drank sumac help. and at first it didn't catch my attention much and, just like with lemonade, you have to add sugar. I know some people who don't drink it or take it without sugar, but you know you don't listen. A lot of people drink unsweetened lemonade so I recommend putting a little sugar in with your sumac help which is what I did and although it didn't immediately catch my eye it actually grew on me and the sumac. The natives have used the aid for generations to treat indigestion, stomach pains and things like that, so it is a very healthy drink, a very natural drink and a great substitute for lemonade.

I hope you found today's video useful and if you like what you like. look then I encourage you to subscribe welcome to today's outdoor fun episode where we will learn how to make chicory coffee. Now this here is a chicory plant and you will immediately notice that the flowers are light blue and you have a unique look, chicory is considered a root, sorry, a weed and it grows in many dry areas. Dry fields, roadsides and even between the cracks in the sidewalks and these flowers that I filmed on a rainy day and you'll see that they are kind of wrinkled a little bit, but on a sunny day the flower opens completely and here you see some leaves of chicory and look very similar to dandelion leaves.

Here are a couple of chicory stems and they are very tough. You will find it difficult to break them by hand now to make chicory coffee you will need the root and to get a root out of the ground my favorite tool is my knife which has special teeth on the back to make it easier. To cut the soil now I dug up about half a dozen chicory roots and placed them in the ground here just to show you what they look like and in a moment I'll take them and wash them and cut them into smaller pieces.

Now, when coffee was starting to become popular, the lower class couldn't afford to drink coffee, so what they did was take the chicory root and make coffee with it because it was a cheap alternative and So, in the state, Chicory root coffee is also known as poor man's coffee. I have my little knife here. I'm trying to cut the root but I found it to be quite woody so I ended up having to switch to a bigger knife we ​​just cut it off so there you have it there's my machete and it did a good job now in a previous video of mine I made coffee with the Danny line root and found it easier to work with.

The Danny line roots are easier to cut. I didn't have to work that hard, chicory root is quite woody at least in my experience, but I'm excited to try this chicory coffee and just compare it in flavor to the daily line coffee I have. I've done in the past, so I washed the roots here and they're all nice and clean, ready to cut into smaller pieces. There you have it. I'm going to take these smaller pieces now and put them on this campfire here and put them. over the coals for about 15 to 20 minutes basically until the pieces turn a nice black color but not too black and here's a closer look at the chicory root once roasted and I'm cheating a little because I'm using electricity to grind the roots upwards but if you are in a survival situation the best thing you can do is wrap it in a cloth or a t-shirt and grind it between two heavy stones and I recommend approximately one and a half tablespoons of chicory coffee per cup of water and there you have it, the grounds look very similar to coffee grounds and I'm using this coffee filter here to filter the hot water and you'll see that it will come out looking very similar to coffee and again if you're in a survival situation, Of course, you won't have a coffee filter, so again wearing a t-shirt is probably your best bet for a filter.

I quite enjoyed the chicory coffee, it tasted really good better than I was expecting to find it a little more bitter than dandelion coffee and here is some chicory coffee with a little cream that I really enjoyed but anyway try it for yourself . I liked both the Daniel coffee and the chicory coffee and if you liked today's video. and you want to see more, feel free to subscribe, thanks for watching, welcome to this episode of outdoor fun where we will learn how to use wild mint to make mint tea and also mint iced tea. I was walking along this river bank.

One day I came across a stump and when I looked under it I found a bunch of mint plants growing. You can see them there on the right and when you look closer you can see that the formation of the leaves is quite different. It is easy to recognize a mint plant and at the top here is the purple flower that they produce, you see that the petals are falling because the end of summer is approaching, it is getting closer to autumn, but the formation of leaves and the flowers those are two ways you can recognize them and when all else fails, you can easily pick up a leaf, open it up and you can definitely smell that distinctive mint smell and with any wild edible, I always encourage you not to just go out and eat it because you see me making a video about it, but to research it well, you know, look for multiple sources that talk about the plant you're interested in and just make sure you know it very well, you're gentle. before I start dealing with it, but anyway you can use this video as a guide and there's a close up of a mint leaf and I'm opening it up and it definitely has that mint smell to it so I've gathered a bunch. here and I brought it home and now I'm going to go through the stems and tear off all the nice healthy green leaves and collect them in a pot and here I took out one of the roots of the mint plants and saved the root. because I'm going to take that out into the backyard and plant it so next door I can go out and pick some wild mint whenever I want and I'm just going to add a little bit of water here, I'm just going to wash the leaves. very quickly before boiling them, I just want to add that mint likes to grow in moist soil, but it also has good drainage, so it likes to live in a very gravelly type of soil and is usually pretty easy to find. mint along the river banks just as I found it I found this stuff and I'm leaving some washed mint leaves here.

I'm going to end up drying them and saving them in a jar so I can make mint tea later in the year, but with the mint leaves that I'm going to use in this video I'm breaking them up now and that will help release the flavor when I make the kit, so now with my hot plate I'm going to bring the mint leaves here. I put it on the boil and brought it to a boil for five minutes and then I took it out and five minutes was enough to infuse the water with the mint flavor and there you have it, I really really like mint tea, it tasted really good. and it even freshens my breath so that's definitely a double bonus and with the leftover mint tea I had I put it in the fridge, chilled it and added a little sugar and now it's iced mint tea which is also a amazing and refreshing drink. and definitely again, a breath freshener and if you liked today's video on two wild edibles for the outdoors, feel free to subscribe, thanks for watching, welcome to this episode of outdoor fun.

We will all show you how to make a simple but delicious dessert made with mint leaves. I was admiring the same thing along this river one day when I realized I was standing right next to a bunch of government plants and I picked out a couple dozen of them anyway and here they are now in an older version. In this video, I tell you how to best identify a mint plant and what traits to look for. If you're interested in watching that video, a link will appear now anyway. I'm going to tackle it here so here are my two dozen sheets or so and these are the two ingredients we're going to use just two and that's all one egg and a bowl full of powdered sugar as you can see I'm using egg white and I'm going to beat it.a fluffy white consistency like a mime and there's my cookie sheet.

I'm just lining it with a little bit of aluminum foil and I'm just going to lightly spray it with a little bit of cooking oil and now for the next part I'm just going to dip each leaf in the meringue and spray it with the icing sugar before putting it in. the cookie sheet now the meringue sometimes doesn't stick to the sheet very well but do your best to cover the sheet before putting the icing sugar on and now that I have the cookie sheet full I'm going to put it in the oven toaster and I'll set the heat to about 100 degrees Celsius or 210 degrees Fahrenheit and leave it there for about 30 minutes and here they are 30 minutes later. you can see that the meringue has turned a nice golden color and although it may not look exceptionally appetizing, I promise you won't regret making them, they are delicious, basically they are like a mint flavored chip, really good, something healthy to eat after dinner. or with a cup of tea or coffee welcome to this episode of outdoor fun where I will show you a special plant that can be used as an ointment to treat cuts bruises mosquito bites burns bee stings rashes acne or basically anything on the skin that is a wound or pain The plant we need to make the ointment shown here is called plantain It is a common weed that grows practically everywhere In fact, there is a 90% chance it is growing in your backyard right now The plantain is as common as Daniel Lyons and they also grow in the same areas, so if you see one you will probably see the other nearby.

The plantain grows quite close to the ground and has very distinct leaves that have smooth edges and three main spreading veins. Towards the tip of the leaf, each plant has at least one long stem that grows beyond the leaves. This stem is full of seeds, but it will probably be missing if you look for it in your backyard because the lawn mower will have cut it off. Now the leaves are extremely healthy and can be eaten raw, the taste of the leaves has been compared to that of spinach and in my own experience, some parts of banana leaves can have a slightly bitter taste, while other parts have a smooth and pleasant flavor.

Similar to celery, these leaves can be tossed into a salad or boiled as you would spinach. Now let's talk about the healing properties of banana. Banana is antibacterial, antimicrobial, as well as anti-inflammatory and antitoxin. In the past, the leaves were eaten or cultivated. and tea to soothe an upset stomach and have also been used on the skin, for example, if you are in the bush and you cut your hand, take a banana leaf and chew it in your mouth, then place the chewed leaf on your cut to soothe the pain and prevent it from getting infected and now I'm just putting this on the scar that I had a couple of months ago working with scrap metal just as an example now if you want to make an ointment that you can have with you or at home, then collect the leaves and the seeds of the banana plant and once you have gathered what you need, wash everything next, you can break the leaves into smaller pieces with your hands or you can finely cut the leaves with a knife, now take the stems that you have collected , pinch the tip of the seed stems and slide your fingers down to remove the seeds and they will come off quite easily.

Now pick everything up and place it. in a jar, then fill it to the top with olive oil, now close the container and let it sit for about four to six weeks, this will allow the medicinal properties of the plantain to seep into the olive oil after it has been left. The mixture is left to sit for a suitable time, all you have to do is strain the oil from the leaves and seeds, as you can see, the olive oil now has a green color. Opened oil doesn't smell very good, but it sure works. I personally used it on some irritated pimples I had and within about 15 minutes the irritation was gone and the size and redness reduced overnight.

The skin around my wife's nails was very dry, which caused them to crack and bleed a lot. She was in a lot of pain from that, so she decided to try the plantain ointment again. Within 15 minutes, the stinging was gone and within a day or two the cracks and bleeding were gone. Needless to say, we highly recommend this natural ointment. I'm putting the ointment on a cut I got from my ax while chopping some firewood a few days ago and again after about 15 minutes the pain had subsided and it stopped my cut from turning red and swollen every time the pain came .

I just applied it. a little more ointment on the cut until it started to lighten. I like to use the olive oil with the banana mixture because the oil helps it adhere to the skin which is also very helpful in allowing the healing properties of the banana to enter your skin anyway there you go now if you enjoy today's episode or anything to do with the outdoors or wild edibles and feel free to subscribe thanks for watching welcome to today's episode where I'll show you how easy it is to make your own apple cider and apple syrup.

Crabapple trees are probably more common in your area than you think, you just haven't been looking for them, but in the fall, if you're driving on a dirt road, be sure to keep your eyes peeled for the edge of the road and along the edges of the fields, this is where you will probably see a crab apple tree, as most people know how to identify an apple, I am not going to go into detail on how to identify them, so if you are unsure I suggest Let me do some research now. A common misconception about crab apples is that they taste bitter and therefore unpleasant, but crab apples can be as sweet as an apple from the local supermarket and now, on the other hand, crab apples.

The hands are known for being bitter, but as you can see, they look quite different from a normal apple. Anyway, I found a couple of crab apple trees at the edge of this field, one with green apples and the other with red apples. I shook the branches of both. trees causing the ripe apples to fall to the ground where I picked them up in a five gallon bucket if the apple had a hole I threw it aside if the apple just had a bruise or a few spots I saved it because it was still a good apple I rinsed it good apples in a bowl of water, then I cleaned my ax and used it to mash the apples into mush.

Once I mashed the apples, I added the rest of the apples to the mixture and Mash them too now since I don't have access to an expensive Apple press and I assume you don't either. I needed to come up with a cheap and efficient way to extract juice from apples, so I took a block of wood and cut it up, cut it to fit perfectly inside my five gallon bucket and cut it into a coral shape, you know. , I placed a garbage bag over the bucket to prevent dirt from getting into the applesauce and then comes the cork I just made now all it takes is a nice stable weight to press the cork so I stood on top .

I highly recommend having something to hold on to when you do this because well, it's pretty easy to fall. and you got hurt after you had stomped on the cork for about a minute, it was time to drain the juice by keeping the cork in place. I held the bucket upside down and let the juice drain into a pot from a five-gallon bucket of apples. I was able to extract a jug of juice that equaled about two and a half quarts and mashed a second batch of apples into a finer slurry. and I was able to get about three liters from that batch.

I strained the juice to remove any remains. leftover apple pieces and then I put the juice on the stove as you can see here, the moment the juice boils, a thick foam forms on the surface, this foam is all the impurities that rise to the surface, take a mesh strainer and take this out. foam from the top, continue scooping until the foam runs out. Now you can remove the pot from the heat, pour it into a jug and let it cool. The remaining impurities will settle to the bottom of the jar and you will be able to see how they settle to the bottom as it is in the bottom inch of the jar.

Keep the cider in the refrigerator until you are ready to heat it up and make a hot cup of homemade apple cider. Don't forget to add a cinnamon stick. Here's a preview of In the next episode where I'll show you how to turn your apple cider into apple syrup, you'll be surprised how easy it is to do now. If you liked today's episode, anything related to the outdoors or wild edibles, feel free to subscribe. Thanks for watching. Welcome to today's episode where I'll show you how to make apple syrup, also known as apple molasses or apple butter, in a previous episode I used crab apples to make apple cider.

If you haven't seen the apple cider episode, I suggest you watch it first. and then come back to this because you will need the apple cider to make apple syrup. To make the syrup, all you need to do is boil it until the cider turns into syrup, but you will need to know what ratio to boil it in. until the ratio of maple syrup is forty to one, this means if you want one liter of maple syrup you will need to boil 40 liters of sap until you get to 1 liter of burp syrup, which is even worse, again at 100 to 1 , this means that I will need to boil 100 liters of sap to make just one liter of syrup.

Making maple and birch syrup is not practical because it requires a lot of work and energy for a small amount of product, but the good news is that apple juice has a high sugar content, the proportion is much lower to convert it into syrup, the ratio is just seven to one, so instead of having to boil the liquid for days and weeks as is necessary with maple syrup, you can make apple syrup and just a couple. hours is fine, so let's start by filling a pot with your cider and keeping it off the boil. If any impurities remain in the cider, they will rise to the surface as foam, all you have to do is remove it from the top with a strainer now to make things easier for me I filled the pot to a depth of 7 centimeters that way following the proportion of 7 to 1 I know that the syrup will be ready when the liquid boils to a depth of 1 centimeter I took a stick stick and made an indentation at 7 centimeters, 2 centimeters and 1 centimeter deep that way, when the cider boils below the 2 centimeter mark, I'll know to constantly check the depth after that to make sure I don't let it sink.

Below the 1 centimeter cut-off point, the cider will boil very quickly near the end, so it is very important that you keep a close eye on it and keep measuring it. When the syrup is low, it will start to bubble, making it difficult to measure. the depth, which is why you will have to remove it from the burner and let the bubbles settle before taking each depth measurement. Now, at the 1 and a half centimeter mark, the syrup started to stick to my popsicle stick and so I thought. The time came to take it off and I'm glad I did because the syrup turned out excellent.

If you are using a jar to hold the syrup, be sure to heat it with hot water before pouring the syrup. Now let it cool to room temperature overnight before putting it in the refrigerator. I found that the syrup tasted absolutely amazing on toast. In a second batch I made, I let it boil down to the one centimeter mark and it turned out like an apple butter spread, which was also really good. It's good to use. I also put apple syrup with some pork for dinner and my whole family loved it. Also, why not try sprinkling it with your favorite cheese?

If you liked today's episode or anything to do with the outdoors or wild edibles, feel free to subscribe. Thanks for watching and welcome to this episode of outdoor fun where I'm going to show you how to make grape juice using wild grapes. Wild grapes grow on a vine, which means that if left alone, they will completely take over anything in their path, including telephone poles, buildings, and trees. Up ahead is a wild vine that has been swallowed. completely to the unsuspecting tree, the leaves and branches of the tree have been completely suffocated under the weight of the wild vines that now hang to the ground, although while the grapes are quite easy to identify with their distinctive leaves and clusters of fruits.

There is a poisonous lookalike I know known as moonseed, so knowing the difference is important, especially before putting a wild grape in your mouth, the two easiest ways. To identify the moon seeds of wild grapes is by looking at the seeds and tendrils of the vine, but before talking about these characteristics I would like to say that you will not see a single plant with a moon scene in this entire video, all you see is of the wild grape plant also when dealing with any wild edibles including wild grapes, don't take my word for it, be sure to do your research thoroughlyanything before handling it.

Okay, now let's move on to the two main identifiers, first, the seeds that only the moon seed has. a seed that is crescent or moon shaped, this is how the plant is known as wild moonseed grape, however it has multiple seeds that are more of a teardrop shape, the seeds will be clustered in the center of the grape , in a moment you will know. the difference when looking at the tendrils this is a tendril from a wild grape plant sprouting from the vine moonseed plants do not have any tendrils now that I have correctly identified a wild grape plant I gathered a cluster of grape clusters that I I took it home to process it into wild grape juice.

Wild grapes are bittersweet, so if you put one in your mouth, be sure to spit out the seeds and be prepared to crumple them now that I have the grapes I picked at home. all the good grapes from the bunches and I put them in a pot. Now fill the pot with water. Make sure there is at least two to three inches of water covering all of the grapes. You can also use a masher to break the skin of the grapes. Now simmer the grapes for thirty minutes, once you have allowed the juice to cool, strain it through a sieve to extract the pulp and seeds from the grapes.

At this point, the grape juice will probably be quite concentrated, so you will probably need to add more. water Add water to grape juice until it tastes good to you, the juice will be bitter, so you will also need to add sugar until it has the right sweetness. Once you've done this, simply place the juice in the refrigerator to cool and enjoy if you like today's episode. has to do with the outdoors or wild edibles, so feel free to subscribe thanks for watching welcome to this external background episode where we'll look at Hawthorne berries. It is said that there are several hundred different species of ha thorns. but, in general, they are all the same.

Hawthorn berries are widely known to be wonderful for the heart and, in some cases, have been used to lower blood pressure, treat the early stages of heart disease, and strengthen the heart in general. Hawthorn grows as a small tree or shrub and is covered with huge thorns, this is what gives the thorn the thorn. The reason hawthorns have thorns is because they are related to the rose family, as you can see hawthorn berries look a lot like rose hips. The hawthorn tree is also known to some. Like breadfruit and cheese, apparently the leaves are very healthy and can be eaten raw.

The leaves are said to be nutritious enough to sustain someone in a survival situation. I haven't done enough research on the leaves to confirm that claim, but it's certainly compelling. I heard one person say that the taste of a hawthorn leaf is similar to the taste of eating the skin of an apple. At this point, I would like to remind you not to go out to eat just because of this video. It is important that you thoroughly research anything using multiple reliable resources before handling any wild edible. Anyway, I have shown you some examples of the Hawthorne berry that grow in clusters, but be very careful when picking them, the thorns have a way of sticking in when you least expect it.

A Hawthorne berry has between three and five seeds depending on the species, although the berries are healthy to eat, be sure not to eat the seeds, the seeds contain traces of cyanide and can make you sick if you eat them, don't let that scare you. Although even apple seeds contain traces of them, it's just not a good idea to eat them, that's all. I grabbed a bag full of hawthorn berries and took them home. I cut each berry and a half and extracted the seeds that were inside this species. It has four seeds after I peeled all the hawthorn berries, I left them in these trays to dry for about a week.

The seeds in the far left tray I just threw away once the berries had time to dry, they actually looked dry. cranberries and they actually tasted a little like dried cranberries too, so why not add them to the Thanksgiving stuffing instead of dried cranberries? You can also bake them into muffins, add them to your sauce, add them to a salad, or eat them as is. of them like blueberries which are really good for your heart if you liked today's episode anything to do with wild edibles or the outdoors feel free to subscribe feel free to subscribe thanks for watching welcome to this outdoor fun episode or we will be Taking a look at black walnuts, this is what the black walnut tree looks like.

Notice how deeply furrowed the bark is. The leaves are narrow and grow in pairs along the branch, facing each other. The leafy branches also grow outward from a central hub where the nut is located. The fruits are also attached to this is a black walnut. Now it doesn't look much like a nut, but that's only because the shell is covered in a thick layer of this green pulp. In this way, the nuts slightly resemble a lime. They will also have a powerful smell that to me also resembles the aroma of a lime, only much stronger, don't ask me why in these shots I am picking the nuts off the branches, but the best time to harvest a nut is in the autumn, when they fall to the ground that is because when the nuts ripen they automatically fall to the ground once you have collected them, the next step is to peel the outer layer of pulp.

I suggest using a pair of gloves to do this because the pulp will stain your fingers. green and you probably don't want the smell getting on your hands. Another way to tell if a nut is ripe is to lightly press your thumb into the flesh, if you can easily leave an indentation then it is okay if it is difficult to leave a fingerprint. so that means it's not ripe yet, peeling the pulp should be pretty easy and after that the pulp can be discarded and this is what the nut looks like after washing it anyway. I gathered a bag full of ripe green walnuts, however, I let the bags sit. for a few weeks and the nuts, all the nuts quickly turned black and began to disintegrate.

It is best not to let the pulp turn black like this because the juices from the pulp can seep into the peel and, that being said, will stain the pulp black. The nuts that were said to have turned black are still good to eat, it's just that they may not be as good as they could be when they were right, so I decided to use the nuts anyway, I removed the pulp and the I threw it in a container with water. It quickly turned black and I washed the remaining fibers from the nuts and agitated the water to let the shells rub against each other to continue removing the pulp fibers that were left when the water turned black, I poured and filled I put the container back up and I continued washing the peels.

I repeat this process until the water remains clear. Then I hang the nuts to dry in cheesecloth. You want to let these shells air out for at least two weeks, this will help the flesh of the nut dry out. the inside to ripen and harden. If you open them too soon, the flesh of the nut will be soft and won't taste very good. I'm told you can keep the shells for up to a year before needing to open them, but I recommend letting the nuts sit for about a month after D displays them. Here's a quick way to figure out which nuts are good and which are bad.

Fill the sink with water and drop the nuts into the nice meaty nuts. They sink to the bottom and nuts with underdeveloped or spoiled flesh will float. Once you've thrown the floating nuts in the trash, you're ready to shell the good ones. Here I am using the blunt end of my ax to crack the nuts. I place the nut on its end and hit it gently but firmly until it breaks the trick is not to use excessive force but to hit it at the correct angle with each half I place it upside down and break it again I continue gently breaking the shell until the pulps of the walnuts are loose enough to remove without any problem and here are fresh black walnuts, as you may have noticed, black walnuts are different from the store-bought nuts that are called English walnuts.

I found the black walnut flavor to be a bit sweeter and fruitier in flavor than its English walnut counterpart, definitely worth a try just to show you guys. I opened the floating mala nuts to show the flesh of the nuts, as you can see the flesh of the mala nuts is wrinkled and dry, this allows the cavities to have air to form inside the shell, which is why the mala float. If you liked today's episode, it has anything to do with wild edible log cabins or survival, feel free to subscribe, thanks for watching, welcome to this episode of outdoor fun. where we will take a look at the rose hips.

Rose hips are one of the few wild edibles that can be found almost all year round. They bloom in spring and ripen as berries in the summer. The rose hips will continue on the branch until the end. Fall and Winter Seasons During the winter, the bright red rose hips will fade slightly and will also be a little wrinkled, but they are still perfectly good to eat, this makes them a great winter survival

food

. There are several different species of rose hips. They are shorter and fatter than others and these are longer and thinner, but no matter what species they are, rose hips are quite unique in their appearance.

Notice how the rose hips grow at the ends of the branches. Now be careful when picking them because the branches. Rosehip bushes are covered with these unpleasant thorns, if the bright red color of the berries does not catch your attention, especially in the snow, then the thorns will definitely catch your attention. In fact, I discovered most Rosia bushes by accidentally getting caught in them so I have observed rose bushes growing along forest edges or next to rivers. Notice how the rosette-shaped berries have a small tassel on the end where the flower has wilted. Rose hips are so high in vitamin C that only three are needed to equal the amount of vitamin C found in one orange.

Although rose hips are extremely nutritious, they are difficult to eat because they are full of seeds, so if you want to eat them off the bush you will have to do so with caution. Nibble on the outer pulp of the berries, avoiding the seeds inside. I grabbed a handful of rose hips to take home and after washing them, I'm now ready to make tea with them. Here I throw about 10 rose hips into a small pot of boiling water I let the rose hips boil for about 10 to 15 minutes until the water turned orange II red, then I took them off the stove and strained out the seeds and the remaining pulp now the tea is ready to drink the taste of the tea was between that of apple cider and that of tomato juice.

Now I know that may not sound very appetizing, but it didn't taste that bad. I felt very healthy drinking it and it warmed me up immediately after being outside in the cold. It's not a tea I would buy at the store, but it's definitely something I wouldn't hesitate to drink on a camping trip. If you liked today's episode, anything to do with wild edible log cabins or survival, feel free to subscribe, thank you. you for watching, welcome to this episode of outdoor fun where we'll take a look at the birch. There are several different species of birch and each has its own use.

Otherwise, the three species I am most familiar with are white birch. Known as paper birch, yellow birch, also known as bog birch, and black birch, also known as sweet birch, black and yellow birches contain wintergreen oil. This oil can be used by tapping the trees to obtain their sap or by boiling the young twigs to make a wintergreen flavor. tea, this is useful to know, especially during the cold winter months. Black birch has a stronger wintergreen flavor than yellow birch, but both are of good use. These tree species often grow together in moist, well-drained soils. White birch was used for the first time.

The natives for their papery bark, the bark was used to make skins for canoes, shelters, bowls and cups, keep in mind that every tree needs its bark and therefore removing the bark will probably kill it, so It is best to use the bark of a tree that has already been felled or is already dying, however, in a survival situation, it is whatever you can find. On one of my walks in the bush I came across a yellow birch which is the focus of this episode, the bark of a yellow birch tree looks a little rougher and uneven than the bark of other birches, as you can see the bark is curled and tattered and has a yellowish tint that shines like faded bronze in sunlight and, as with any birch, the bark grains run horizontally.

So after identifying this tree as a birchyellow, I collect a handful of young twigs. A healthy twig will be very flexible and difficult to break if it breaks easily. It's dead and won't taste very good when I gathered what I needed. Put the twigs in a pot of water and boil for 15 to 20 minutes to make yellow birch tea, as it is yellow birch tea that will be mild and flavorful compared to the stronger wintergreen flavor of black birch, in this case with the yellow birch. Only boil enough water to fill a cup or two. If you want to make more yellow birch tea, you will probably need to fill the entire pot with twigs instead of gathering just a handful.

As the tea boils, the water will turn light red once. Once you have finished boiling the tea, remove the twigs and pour yourself a cup of winter green flavored yellow birch tea, as I mentioned earlier, the taste of the tea is mild, in fact, it is the mildest wild tea I have ever tried. The date, but still very good, has a slight wintergreen flavor with a hint of campfire. If you liked today's episode, it has anything to do with wild edible or log cabin survival techniques, feel free to subscribe, thanks for watching.