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Canadian-guerilla
04-10-2010, 08:44 AM
ok, so we're in the bush, and we have no store-bought ketchup, mustard, or cooking oils

lets have some " natural/in the bush " ideas FOR EXTRA FLAVOR

wild onions/garlic
chives

any ideas for natural cooking oils from plants ( non animal )


no frying pans here, cooking pot will be a can over an open fire/hobo stove
a bicycle spoke was used for the hanger

http://wildedibles1.files.wordpress.com/2010/04/cooking-can.jpg

your_comforting_company
04-10-2010, 09:00 AM
Modern mustard is made from the crushed seeds of Brassica nigra. I like to munch the immature seedpods while the seeds are still green and juicy. Of course modern stuff has a lot of additives, but there's no mistaking the taste of the seedpods.

There are lots of wild pepper plants, like birds-eye, poor-man's pepper, and the Brassicaceae family plant "pepperweed". Brassica rapa(field mustard) and Raphanus raphanistrum (wild radish) seeds are also very spicy.

Salt substitutes can be made by burning the bark of some trees. The actual tree that Native Americans used is still unclear to me, but I'm looking for information on it and will share when I find out. Blood also contains a lot of salt.

Cooking oils will most easily be procured from animal fats. I dont' know of any plants that provide oil other than a few beans, and coconuts.

rebel
04-10-2010, 09:01 AM
Corn oil, sunflower oil, soybean. I don't know how it would be extracted.

justin_baker
05-01-2010, 01:57 AM
California bay leaves were very often used to spice and flavor all kinds of food, although that probably doesent help you guys too much.

Ken
05-01-2010, 07:29 AM
You can get oil from Juniper Berries. I'm not too sure how well it would work for frying, but I've used crushed wild Junipers to make homemade duck pastrami. http://www.foodnetwork.com/recipes/emeril-lagasse/duck-pastrami-recipe/index.html

Juniper Berries are used to produce "a volatile oil which is a prime ingredient in Geneva or Hollands Gin, upon which its flavour and diuretic properties depend." http://www.botanical.com/botanical/mgmh/j/junipe11.html

"Juniper berries are also used as the primary flavor in the liquor Jenever and sahti-style of beers. Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit, venison, and other meat dishes." http://en.wikipedia.org/wiki/Juniper


http://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jun_com_cones.jpg/300px-Jun_com_cones.jpg (http://www.wilderness-survival.net/wiki/File:Jun_com_cones.jpg) http://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Juniper_berries_q.jpg/220px-Juniper_berries_q.jpg (http://www.wilderness-survival.net/wiki/File:Juniper_berries_q.jpg)

Ken
05-01-2010, 07:46 AM
I don't remember seeing any posts about Teosinte Grass here.

Teosinte is a wild grass that, almost 10,000 years ago, gave birth to a hybridized grain we are now much more familiar with - corn. In fact' it's most often referred to as "wild corn." It grows wild in Mexico and Central America, and has been cultivated in the United States (including Florida) as well. http://www.gardenguides.com/taxonomy/mexican-teosinte-zea-mexicana/.

Although somewhat uncommon, teosinte may be found today growing wild in the southwest United States.

http://inclusivebusiness.typepad.com/indigenous_elsalvador/2010/01/from-teosinte-to-corn.html

It has most of the properties of corn, and can be used to produce a variety of corn oil.

http://www.naihrv.org/images/corn.bmp

http://hila.webcentre.ca/research/teosinte/teosinte_cob2.jpg

http://images.google.com/imgres?imgurl=http://hila.webcentre.ca/research/teosinte/teosinte_cob2.jpg&imgrefurl=http://hila.webcentre.ca/research/teosinte/&usg=__MmN6VI3v2GGs_llUC8hLEGd8S5s=&h=602&w=579&sz=41&hl=en&start=15&um=1&itbs=1&tbnid=y3gX7rwRs17S2M:&tbnh=135&tbnw=130&prev=/images%3Fq%3Dteosinte%2Bgrass%26um%3D1%26hl%3Den%2 6sa%3DN%26tbs%3Disch:1

Ken
05-01-2010, 07:53 AM
The last one I can come up with at the moment is - Asparagus.

I can't find a source right yet, but oil can be extracted from asparagus.

Ken
05-01-2010, 07:56 AM
Oh yeah, I'm forgetting the obvious. Nuts are a great source of oil as well. Oil can be derived from pretty much any variety of nut.

Ken
05-01-2010, 07:57 AM
Asparagus Oil: http://www.springerlink.com/content/8h32q11578w62721/

Ken
05-01-2010, 08:24 AM
".........it takes 220 oranges, 330 lemons, or 400 limes to make 5 ounces of oil. The good news is that those fruits have not given their lives in vain a little citrus oil goes a long way."

http://www.ochef.com/1002.htm

Ken
05-01-2010, 08:25 AM
"When oil is made, the nuts, seeds, or fruits being used to make the oil are first ground into an even paste. The paste goes through a malaxation process, a slow stirring which encourages the oil in the paste to clump. To extract the oil, pressure is applied, forcing the oil out of the paste. Heating the paste will increase the yield of oil. Some producers mix the paste with warm water, or heat it before pressing. Others make cold pressed oil by using an oil stone alone to remove the oil. After the oil has been produced, it is graded and bottled."

http://www.wisegeek.com/what-is-cold-pressed-oil.htm

nell67
05-01-2010, 09:05 AM
You can get oil from Juniper Berries. I'm not too sure how well it would work for frying, but I've used crushed wild Junipers to make homemade duck pastrami. http://www.foodnetwork.com/recipes/emeril-lagasse/duck-pastrami-recipe/index.html

Juniper Berries are used to produce "a volatile oil which is a prime ingredient in Geneva or Hollands Gin, upon which its flavour and diuretic properties depend." http://www.botanical.com/botanical/mgmh/j/junipe11.html

"Juniper berries are also used as the primary flavor in the liquor Jenever and sahti-style of beers. Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit, venison, and other meat dishes." http://en.wikipedia.org/wiki/Juniper


http://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jun_com_cones.jpg/300px-Jun_com_cones.jpg (http://www.wilderness-survival.net/wiki/File:Jun_com_cones.jpg) http://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Juniper_berries_q.jpg/220px-Juniper_berries_q.jpg (http://www.wilderness-survival.net/wiki/File:Juniper_berries_q.jpg)

Ken?? Is this why you quit posting about the GF's ducks????

Ken
05-01-2010, 09:09 AM
Ken?? Is this why you quit posting about the GF's ducks????

Uhhh, no. :innocent: They're getting REAL BIG, but not enough meat on them bones - yet. :sneaky2:

Those things grow faster than weeds. I'll shoot an updated pic and post it as an attachment (STILL CAN'T POST THE BIG PICS) later on.

Rick
05-01-2010, 10:05 AM
Anything in the mint family will add flavor. Beebalm leaves and, of course, wild honey.

kyratshooter
05-01-2010, 11:05 PM
I want salt.

Fortunately we have an abundance of salt licks in my area.

I shall sit and boil salt in my small tin can, ambushing small and large animals as they come to the lick. Oil should drip out of something sooner or latter.

Our primitive ancestors depended more on animal fats than vegatible oils. Rendered bear grease was a barter item on the frontier. I never remember reading too much historical info on pressing olive oil among the NA tribes.

Canadian-guerilla
05-02-2010, 05:07 AM
good stuff here
of the above mentioned, the most readily available ( to me ) is Juniper berries

been looking into tapping trees for their sap(s)

maple sap as a cooking/boiling addition ?

wareagle69
05-08-2010, 07:58 AM
angelica,anise hyssop,apple,arugula,basil,bee balm,borage,burnet,calendula,carnation,chamomile, chicory,chives,chrsysanthemum,clover,coriander,cor nflower,dandelion,day lily,dill,english daisy,fennel,fuschia,gardenia,gladiolus,hibiscus,h ollyhock,honeysuckle,hyssop,impatiens,jasmine,john ny-jump-up,lavender,lemon blossom,lemon verbena,lilac,mallow,marigold,marjoram,mint,nastur ium,okra,pansy,pea,pineapple guava,pineapple sage,primerose,radish,redbud,rose,rosemary,runner bean,safflower,scented geranium,snapdragon,society garlic,squash blossom,sunflower,thyme,tuberous begonia,violet,yucca

Canadian-guerilla
05-08-2010, 08:14 AM
angelica,anise hyssop,apple,arugula,basil,bee balm,borage,burnet,calendula,carnation,chamomile, chicory,chives,chrsysanthemum,clover,coriander,cor nflower,dandelion,day lily,dill,english daisy,fennel,fuschia,gardenia,gladiolus,hibiscus,h ollyhock,honeysuckle,hyssop,impatiens,jasmine,john ny-jump-up,lavender,lemon blossom,lemon verbena,lilac,mallow,marigold,marjoram,mint,nastur ium,okra,pansy,pea,pineapple guava,pineapple sage,primerose,radish,redbud,rose,rosemary,runner bean,safflower,scented geranium,snapdragon,society garlic,squash blossom,sunflower,thyme,tuberous begonia,violet,yucca


good stuff WE :thumbup1:

going to print these out and check'em out

lot of flowers here, i think we need a " edible flowers " thread

wareagle69
05-08-2010, 08:18 AM
funny you should say that...

gryffynklm
05-08-2010, 08:59 AM
Nice list WE.

Spice Bush (Lindera Benzoin)

I have used spice bush twigs as a seasoning in venison, chicken and fish. Its not bad in a tea. It has a light citrus fragrance and tastes a bit like allspice. The venison and the chicken were studded with twigs like you would stud a ham with cloves. The twigs were soaked in water about an hour before I studded the meat. The fish was steamed on a bed of leaves. The twigs leaves and the seeds are all edible. It also has medicinal uses. This is an East Coast plant We have a lot in Randolph County, WV.

http://www.wildmanstevebrill.com/Plants.Folder/Spicebush.html
http://www.wildmanstevebrill.com/JPEG'S/Plant%20Web%20Images/SpicebushInFruit.jpg