Juicy Morsel April 25, 2009 - Urban Foraging

Urban Foraging

Today I gave up hope. I've been in denial since the snow melted but today I've come to terms with the fact that my two rosemary bushes didn't make it through the winter.

I'm also perilously low on rosemary in my spice drawer & freezer.

So the hunt is on, I'm on the lookout for rosemary bushes in un-suspecting neighbours' yards. Nice, big, rosemary bushes who won't miss a twig snipped from here and there.

Yes, I'm an urban forager. Have been since before the locavore movement made it popular.

While my plant knowledge isn't great, I'm always on the lookout for run-away mint, oversized rosemary bushes, forgotten apple and pear trees, and even the odd overgrown rhubarb. Walking my dogs gives me the perfect cover for my covert operation. We stroll through the neighbourhood with my trusty garden shears tucked inside the dog-walking-backpack.

I never steal annuals, or something in limited supply. I look for overgrown, unkept lots and back alleys. Sometimes I'll find a resident at home and will ask them to share their bounty. I pick what I can use and will leave some for them. I've never been refused.

With the popularity of the local food movement, there's so much info out there on foraging now. The 100 Mile Challenge website is a great example http://100mile.foodtv.ca/. I plan to try the fried dandelion blossoms - no problem identifying them and I don't even have to leave our property to find some!

Here's the 100 Mile Challenge recipe. I may just use my usual batter recipe of equal parts beer (lager style) and all-purpose flour, with a pinch of salt.

Fried Dandelion Blossoms

New dandelion blossoms on short stems, rinsed well in lightly salted water

1 cup milk

1/2 teaspoon salt

1 egg, beaten

1 cup flour

oil for frying

1. Cut off the stem ends close to the flower heads, leaving just enough to hold the petals together. Roll the flowers in (paper) towels to blot up the excess moisture.


2. Combine egg, milk, flour & salt.


3. Dip the flowers in the batter, then drop into hot oil (375 degrees) and fry until lightly browned.


4. Drain on paper towels.


5. Sprinkle with more salt, if needed, and serve at once.