CAUTION: Many wild foods have look-alikes, and some may be poisonous. Never eat any wild plant unless you are certain of its identity.
December may seem an odd time to scavenge the wilds for something to eat, but there are many things that are just coming into their prime as the serious cold and snows start to loom large on the horizon. The seemingly empty woods and waters still have a bountiful harvest if you know where to look. Many of the things on this list will serve multiple purposes and can be a great way to add seasonal touches to your home.
Spruce Tips
The young developing needles of various spruce species have a long history of being used for a handy winter tea. Easy brewed on the trail or collected to take home and brew later, harvest only the young tips to get the best flavor. This fresh feeling tea is like the heart of the forest in a glass, and is said to be a good tonic for general health. Spruce boughs can also make a great impromptu place to sit, wreath, or décor, adding a fresh scent and homey feel to any room.
Rabbits
A far cry from the rascally Bugs Bunny, our local Eastern Cottontails are in their prime now through later January and can be still hunted after a fresh snow or run with dogs. Rabbit is a classic game meat that is amazing prepared fried, broiled, even ground into burger. It is very lean and wants some fat when cooking, but tastes amazing. Many parts of the rabbit can be used as well, feet for good luck charms, the mask, or skinned head, for fly tying, the hide for leathercraft. Rabbit is a versatile critter with a place on any plate.
Juniper Berries
Juniper Berries should be easily seen and collected late int eh year and can add some zest to the kitchen. Classically used to infuse the trademark flavor profile of Gin, a bit of home infusing is easily done with gathered berries. The berries are fantastic when added to other natural scents like lavender and rosemary for sachets or potpourri. Ground, the berries can be added to meat dishes, used in curing Gravlax, ad added to jams or jellies. As versatile as the berries are, the boughs of the juniper and related species are very aromatic and can add a woodsy touch to the home.
December is a month to get outdoors, not stay inside! As cozy as the fire may be and as rich as the cocoa may taste, it will be made all the better by spending some time tromping in the snow. As the year draws to an end, try to incorporate resources from the wild into your holiday meals. From snacks to sides, main dishes to desserts, the woods and waters can be a wonderful adventure for you and your guests.
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