Sweet potato leaves

 I know this doesn’t quite fit the definition of wild, foraged food, but it kind of does. Most people plant, sweet potatoes only for the underground potato. But as summer Wayne’s and fall has begun, there are only a few greens left for eating as new greens haven’t quite gotten their full growth yet. This is when I look to sweet potatoes to provide a nutrient rich green. You can eat plenty of the green leaves without damaging the production of the fruit beneath the soil. I take out the stem and use them and soups, stews, and chopped finally can be used in a salad. 

Poor man’s pepper

 When I find this, I gather it and save it for my herbal mixtures that usually include garlic tops, basil, and mostly oregano. This is a great addition to those herbs for a general use Italian-ish herbal mixture. All of this is dehydrated and ground or at least broken into minute pieces with a couple of presses on the Chopper button 

Future fig leaf tea in the works

 

Putting up the last of this year’s greens for winter use.

 I’m cutting back my stand of lambs quarters and freezing them. They’re great in Thai soup and other soups and stews.