Wild edibles to forage

Wild edibles to forage

If you're interested in foraging for free healthy food then today's article might be right up your alley. Every year during spring, summer, and fall, I enjoy going foraging for wild edibles. I believe that there's a better way of living through foraging. For one, it's an enjoyable experience just being outside and for another it's a way to learn about different plants that grow in the wild, and the third reason that I enjoy it so much are the natural health benefits of eating what I find.

First I'd like to stress to you: when foraging, if you aren't familiar with a wild plant leave it alone. There's several that are indeed very poisonous. If you are new to foraging, take someone who's knowledgeable about wild edibles along with you at least for the first couple of times that you go out to forage. 

Never take more from nature than you actually need. Remember that animals in the wild also need these wild edibles to survive.

Wild edibles to forage:

1. Wild plants (burdock (all parts of the plant is edible), clover, dandelions (all parts of the plant is edible), day lilies (flowers and roots are edible), honeysuckle, rose petals, redbud blossoms, wild onions, wild garlic, etc.)

2. Berries and other wild fruit (elderberries (cooked), mulberries, persimmons, passion fruit, etc.)

3. Roots (cattail roots, chickweed, chicory, curly dock, burdock, dandelion roots, day lilies, Jerusalem artichoke, wild carrots; also known as Queen Anne's Lace, etc.)

4. Seeds and nuts (pine nuts, pecans, walnuts, acorns, etc.)

5. Shellfish (clams and mussels)

I like foraging in my own backyard because I am familiar with all my surroundings. I never use any type of chemicals on my land so I know the wild edibles that I pick or dig up are going to be safe to eat once they're washed well. 

You'll be very surprised by just how many different things that are edible in your own yard. In fact, there's numerous cattail plants, day lilies, honeysuckle, wild onions, wild garlic, dandelions, clover, roses, mulberries, pecans, acorns, and pine nuts, etc.

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Broadleaf plantain and its uses

Broadleaf plantain and its uses

Broadleaf plantain is most commonly known as a weed that's just another type of lawn nuisance to many homeowners. However, this common weed is edible, it's packed full of calcium and vitamins A, C, and K, and it can be used medicinally for multiple purposes.

Identifying broadleaf plantains

The broadleaf plantain has broad, oval-shaped leaves. The plant is dark green and grows in a rosette shape. They grow long, small, spiked pods with dark seeds in the center of the plants. In the photo above, you can visually see what the plant looks like.

This gem of a plant is not only edible, but it can also be used medicinally to treat chronic diarrhea and fatigue and boost immunity. Plus, it can also be used for treating wounds, burns, bug bites, etc.

If you plan to eat broadleaf plantains fresh in salads and on sandwiches, look for young, tender plants to pick. Because they will be less chewy. By all means, you can still pick the larger leaves to cook in various other ways. You can also make homemade medicinal tea, natural tinctures, and extracts for topical use.

To use plantain on open wounds, blisters, sores, skin burns, and bug bites, crush some fresh plantain leaves, then apply it directly where it's needed on your skin.

When harvesting broadleaf plantains, do so in an area where pesticides, fungicides, or insecticides haven't been used. Avoid harvesting when they grow near roads and ditches.

In conclusion, it's true that I never thought I would live in times where food and medicine prices are soaring out of control, but I am so grateful that I spent the majority of my life learning about wild edibles and their uses.

I have always believed that for every ailment, there's a natural remedy growing wild, and I always felt deep in my core that it was vital to know. I hope that this article is useful to those of you who are looking for this type of information.

Like with any other plant, wash the broadleaf plantain well before using it.

Resources:

Welch, S. (2020) How to use plantain herb for common ailments, Farm and Dairy. Available at: https://www.farmanddairy.com/top-stories/how-to-use-plantain-herb-for-common-ailments/626622.html#:~:text=Make%20a%20tea%20using%201,and%20soothe%20and%20reduce%20inflammation. (Accessed: 18 August 2023).

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Homemade pot pie squares

If you have ever wanted to make homemade pasta, but you've been too afraid to try making it, here's a simple pasta to get you started. It's so easy to prepare and deliciously satisfying! The pot pie squares can also be dehydrated for later use.

So, today I will be demonstrating how I make homemade pot pie squares. I also will show you how to dehydrate them, and I will be sharing three ways that you can cook them once they are made.

For this recipe, you can use all-purpose flour, whole-wheat flour, or seminola flour. Today, I used bread flour and egg as a binder. The recipe can also be made without the egg.

Ingredients:

• 1 egg

• ½ up to 1 cup of water

• 3 cups of bread flour

• 2 tablespoons of softened butter

Instructions:

In a large bowl, combine the flour, butter, and the egg; mix together until the ingredients are incorporated well.

Begin making a well in the center of the flour mixture; adding the water slowly. Work the flour into the center of the well. You'll want the dough just wet enough to bring it together. (I slowly add in a half cup of water first, then add more if necessary, because you don't want the dough to become too wet, or sticky). 

Form the dough into a ball-shape. Then begin kneading the pasta dough. To knead the dough, firmly press the heel of your hand into the dough ball, pushing into a forward and downward motion. Knead the dough no more than eight to ten minutes.

Now, divide the dough into three or four pieces. Add a tiny bit of flour to your work surface, place the first piece of dough down. Using a rolling pin, flatten the dough out. If you have a pasta maker, use it. Roll the dough out thin.

Next, using a knife, or pasta cutter, cut the dough into one to two-inch strips (depending on your preference). Now, cut the dough into squared-shapes. Repeat until all the pot pie squares are made. Allow the pasta to dry for about one hour before cooking it, or you can dehydrate it.

I cut off the side and end pieces each time, to try to maintain the square shape. I then add the extra dough to the next section of dough that I will be working with. I do this to each section until the last piece of dough. At the end, there will be a few odd-ball shapes anyway that won't be perfectly square.

Dehydrating the pot pie squares

After making the pasta, the pot pie squares can be dehydrated for about four hours at 135 degrees F in a dehydrator. When the pasta squares have dried, transfer them to an airtight container or Ziploc bags and store the pasta in the freezer for up to six months. It's pretty awesome to have homemade pasta already made in advance.

Pot pie recipes

Chicken pot pie

Drop the pot pie squares into a pan of boiling chicken broth to cook. Add two to three cups of cooked, cubed-bites of chicken, diced celery, diced carrots, green peas, cut green beans, and corn to complete the pot pie. (You could use turkey, duck, or pheasant as a substitute for chicken.)

Beef pot pie

To make a beef pot pie, use beef broth to cook the pot pie squares. Add two to three cups of chopped cooked beef and add your preferred vegetables. (You could use venison, bison, etc. as a substitute for beef.)

Vegetable pot pie

To make a vegetable pot pie. When making the pot pie squares, omit the butter and use dairy-free coconut butter, omit the egg entirely, or use an egg substitute. Use vegetable stock to cook the pot pie squares in and add your preferred vegetables. 

Note:

If you really want to get fancy making the pasta, you can use different pasta mode and cutters to make different shaped pasta. The world of pasta is simply endless.

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrated mixed fruit with almonds

Dehydrated mixed fruit with almonds

Are you interested in a healthy snack? Well, I am spending the day dehydrating mixed fruit to make a highly healthy and snack-able treat. Once the fruit is fully dehydrated, I will mix it with almonds, then store the fruit mix in vacuum-sealed mason jars. 

I enjoy having a healthier snacking option throughout the day. Even though I enjoy baking and making homemade candy, I crave the wholesome, sweet goodness of mixed fruit with a crunch of almonds, pecans, or walnuts.

Mixed dehydrated fruit snack ingredients:

• 3 peaches, sliced

• 8 plums, sliced

• 3 tangerines, peeled and segmented

• 3 apples, cored and sliced

• ½ cup of lemon juice, for soaking the fruit in (You can use any type of acidic fruit juice for this.)

• 1 cup of almonds, walnuts, pecans, or any other type of nut that you prefer

Instructions:

First, wash and prepare all the fruits. I like leaving the peelings on the peaches, plums, and apples, but they can also be peeled if that's what you prefer. 

Slice the peaches, plums, and apples. (I prefer to slice my peaches and plums a bit thicker than the apple slices. However, the extra thickness will make the dehydrating time somewhat longer.) Peel the tangerines, then pull them apart in segments.

Next, pour the lemon juice, or whichever type of citrus juice you prefer, into a bowl and toss your prepared fruit into the juice. Allow the fruit to soak in the juice for a few minutes.

Place the fruit on your dehydrating trays, spacing each sliced piece at least a half inch apart. You can use silicone trays and mats to make cleaning your dehydrator easier.

Set your dehydrator temperature to 135 degrees F and place the trays of fruit inside. 

Dehydrating times will vary; some of the fruit will be finished dehydrating by around six hours, while other pieces will need to dehydrate longer. However, this mixed fruit shouldn't take much longer than fifteen hours to dehydrate. 

Once your mixed fruit is fully dehydrated, transfer it to a bowl, add in the nuts. Allowing the dried fruit mix to cool helps prevent mold from forming on it. Once your fruit mix has cooled, transfer it to airtight jars, or Ziploc bags.

Enjoy snacking on your sweet, but wholesomely healthy, dehydrated fruit mix. Don't forget every now and again to shake your jars or bags of dehydrated fruit to keep the pieces from sticking together.

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrated citrus fruit

Dehydrated citrus fruit

Today, I will be working on slicing various kinds of citrus fruit to dehydrate. You can use just one type of citrus fruit, such as all oranges, or you can dehydrate multiple oranges, lemons, limes, and grapefruit, just as I'm doing today. The process is the same for each of these citrus fruit choices. After the fruit is dehydrated, it can be used to flavor iced tea, hot tea, tropical punch, lemonade, etc., and the dehydrated fruit can be eaten as a yummy, healthy snack. The best part is that the only ingredient you'll need is citrus fruit.

Ingredients:

• Citrus fruit: the amount depends on your needs (I am using oranges, lemons, limes, and grapefruit).

Dehydrating citrus fruit

First, you'll need to wash the fruit well under running water. Then thinly slice your oranges, lemons, limes, and grapefruit with a sharp knife, or you can use a mandoline.

Place the citrus slices on the dehydrator trays and leave space between each slice of fruit so that the air can circulate well between each piece of fruit.

Set the dehydrator to 135 to 140 degrees. Begin checking the citrus slices after 2 to 3 hours. It can take as long as 10 to 12 hours before your fruit is fully dehydrated. Some pieces may get done before others. It all depends on the thickness of your sliced fruit. The thinner the fruit is sliced, the less time it will need to be dehydrated.

Once the fruit is dehydrated, take it off the trays and allow each piece to completely cool. Then store the fruit in jars with lids, airtight containers, or Ziploc bags. Use the fruit as needed, and enjoy!

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrating mangos

For a healthier snack, why not dehydrate some fresh mangos? Yesterday I water-bath canned, dehydrated, and froze multitudes of mangos. Today I still have the dehydrator going full swing. 

Dehydrating mangos is extremely simple to do. First, you'll need to peel and slice the flesh of the fruit off of the seed. I prefer trying to slice each mango in halves to the best of my ability, because once the mangos are dehydrated they shrink down a good bit.

When dehydrating food of any kind, the dehydrating process dries out all the juices from whatever it is you're preserving.

For pre-treating the fruit, I use lemon juice to soak the mangos in. You will need to use the juice of one lemon for every four mangos that you slice. A lemon produces about ¼ cup of freshly-squeezed lemon juice. That equals about four tablespoons per lemon. Bottled lemon juice can also be used.

You'll want to pretreat the mangos, so that they'll have a good texture when they're finished dehydrating. Pre-treating also prevents bad bacteria from forming while the mangos are dehydrating, plus it keeps the fruit from turning an ugly brown color.

So, after you have peeled, sliced, seeded, and pre-treated the mangos, it's time to transfer the mango slices to the dehydrator trays. Leave spaces in between the slices and try not to overlap any. The secret to good dehydrating is to never over crowd the trays. 

In between dehydrating times, turn the fruit pieces over. This isn't something that you have to do, but I do it. It seems to even out the drying time.

Set the dehydrator temperature to 145 degrees F and dry for about fourteen hours or longer. Once the fruit is dehydrated to your liking, take the dehydrated mangos from the trays and transfer them into Ziploc bags, or some other type of airtight container. I placed mine in vacuum-sealed jars.

Do not worry about over dehydrating. You CAN NOT over-dry foods! The longer you allow your food to dehydrate, the drier it will become, and that means that it can be stored safely and for longer periods. 

To rehydrate the mangos, place the amount that you need in a bowl of hot water, steep for about fifteen minutes. Then drain the water off.

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© 2025 Olden Oasis

oldenoasis.blogspot.com

Rehydrating dehydrated foods

Rehydrating dehydrated foods

Dehydrating different vegetables, fruits, and meats reduces the moisture content of your food, allowing it to last much longer, to shrink dramatically in size, and also gives you more space in your pantry and freezer. But what do you do with all the food after it's been dehydrated? Today, I will tell you how I rehydrate dehydrated food simply with water.

Dehydrated foods maintain a high level of nutrition value and they can be used in various recipes or eaten as delicious dehydrated snacks. 

If you purchased a food dehydrator and took the time to dehydrate multitudes of food to store for the long-term and you are now left wondering what to do next. Today, I will walk you through some simple steps and tell you how to rehydrate not only dried vegetables but also dried fruits and dried meat. 

Rehydrating dehydrated vegetables

To rehydrate the vegetables, you'll want to combine one part of the vegetables with two parts of water in a pan. Then, simmer the vegetables for about fifteen minutes, or soak the vegetables in water for one to two hours. 

A bowl of cold water can be used as well, but it will take your vegetables a little longer to rehydrate. 

To make vegetable soup from the vegetables that you've dehydrated, if you have a crock-pot, there's no need to soak your vegetables ahead of time to make a delicious vegetable soup. Just place the amount of vegetables that you need in the crock-pot, with seasonings, and at least two to four quarts of vegetable broth, or a combination of broth with tomato juice. (The amount of liquid needed will depend on how many cups of dehydrated vegetables you want to cook.) Then finish slow-cooking for about four to six hours. 

Be aware that while you're using dehydrated food, you'll need more liquids than when using fresh vegetables. The dried food will soak up a lot of the liquid and you'll possibly need to add more broth, or water as they cook.

Chances are you have purchased bags of dried beans and peas at least once in your lifetime. You can use the same techniques as you would for cooking them for any other types of dried vegetables.

Rehydrating dehydrated fruit

Dehydrated fruits can be rehydrated in the same way. For one example, use two cups of water with one cup of dehydrated peaches. Allow the peaches to simmer over heat for about fifteen minutes, or allow them to soak in a bowl of water for one to two hours. After that, the peaches will be ready to make your favorite peach cobbler, etc.. Follow this same method for apples, mangoes, plums, cherries, etc..

Rehydrating dehydrated meats

To rehydrate the dehydrated meat, combine the dehydrated meat with about six tablespoons of broth, or water. Simmer over low heat for fifteen minutes, allowing the liquid to be absorbed into the pieces of meat. 

If you have had the chance to dehydrate fish. Simmer the dehydrated fish in a skillet, over low heat, in fish broth and a couple of teaspoons of lemon juice, and seasonings for about fifteen to twenty minutes.

To make beef stew from your dehydrated beef, follow basically the same steps as you would have for cooking the dehydrated vegetables in the crock-pot. Add your dehydrated carrots, potatoes, onions, garlic, other spices, and add the dehydrated beef, along with at least two to four quarts of broth, or water. Slow cook the beef stew for about six hours. During the last hour, take out a cup of the liquid (from the crock-pot), thicken it with one to two tablespoons of flour, then pour the mixture back into the crock-pot; stir well and finish cooking your stew.

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© 2025 Olden Oasis

oldenoasis.blogspot.com