BURL. INTERVALE WEED WALK, (EDIT)

Yeah, these these things too. Are there >> We're looking for the fruit. We want to eat the leaves. >> Oh, you're you're looking for a fruit. >> And I um >> wild cucumber. >> Oh, that's different. That's That's different. >> This is different. >> Yeah, that's not the one that I'm thinking. >> Do you think you had the big one? >> I have not I don't have any experience with these, so I wouldn't I don't want to. It's not what you saw in the morning. >> I did see the other day a one. You know, are you talking about the ones that are like this long >> and like that big around? >> Yeah. Like a little They look like a little watermelon actually. >> Yeah. And they're spiky. >> Interesting. >> Funny. >> The dog is running. That's your official way to taste or test things is you taste a little bit of it and then you spit it out and then you then you wait about 3 days and see if you peel over. >> Oh, they the cat's in there. That's why >> you don't ever swallow if you're not um totally certain about something. You should never um never actually swallow it or any any of the juice or anything like that cuz there are some pretty toxic things around. >> Uhhuh. And so what you eat from >> Oh. >> Oh yeah. It's a different shaped leaf. >> This is the This is There's I don't really have any uh specific information in these things. >> But you have eat in the sands. >> Never noticed anything, Carl. See, there they really they're I'll tell you one thing about these is these are >> slimy weird seeds. >> Let's see. They're beautiful. They're beautiful when they get ripe. They have They have a These are not ripe. They get sort of a brown and cream color. This really nice pattern on them. The seed steer. >> The seed steer. Yeah, >> I've seen them too. Like this part, this part there is like it's like a dry like a loofah. >> Yeah, right. Like a lofah. You might be able to use it as a lofah. Actually be an interesting experiment. >> And they dry. Yeah, >> that's right. >> They kind of fall apart. >> Yeah, they do, don't they? Um, but the wild cucumbers are not as any as far as I know, they're not listed as being actually edible to eat. >> Uh-huh. >> Which is unfortunate cuz it's so fun to >> It's funny. We were trying to cross vines make hand lotion. What? >> There's so many. The vines are so rampant, but sometimes it's hard hard to find the fruits. Like now just You tell them how we were going to try to cross them with lofah sponges. >> Oh, yeah. We I heard that they were related to lofah actually. >> But I was just realizing this morning that the flowers are >> the dogs away and they're yellow on the lofah. And usually like I would think that they're really the same plant but different varieties. >> They probably have the same color. I'm going >> anybody know about this plant here. >> Popper plant. >> What's the reason for? >> You can eat the seeds. >> Really? >> Mhm. >> The whole thing. >> They're not that great. Uh you can eat them. The part that on the unripe uh >> you like cats. >> Yeah. Or the ripe one. >> They're um big ones. >> Yeah. They're kind of nutty. >> Oh, here's a big pepper. >> Watch this. >> This is another thing. If you've never tried these before, just like eat one or two >> and don't eat any more today. You know, wait. make sure they don't upset your stomach or something. New foods, even if they're perfectly edible, can, you know, you could be allergic to it or uh >> some sort of a sensitivity. So, it's always good with a new new edible. >> Did you want to keep that cat, Julie? >> What? >> Were you going to keep that cat? >> Did this already squeeze these? Can you squeeze these already? Can I squeeze this? >> It just disappeared again. I think we should keep her. trying to stay in that tree. >> You know, want to eat a lot of that grow. >> Uh but they are they are listed as being inedible. >> So we grind them up and put in them >> or Yes. Or spray them, you know, >> grind the plants up and then >> uh spray them with the juice. >> Away. >> There are some people who eat these when they're really young. They eat the the the leaves. Oh, really? >> Using as a powder. Yeah. >> I'm not sure. Could you recognize the plant when it's really? >> It looks just >> Is the leaf shape the same? >> Yeah. And you can tell another way like jewel is uh they have these they have these uh sort of translucent jointed stems. >> Mhm. >> Okay. See this? See the joints? >> Oh, yeah. Yeah. Yeah. >> And if you get them in the right light, you can almost see through the stem. It's uh Well, you can't you can see light coming through. It's kind of Yeah. See right there where the sun >> see it's kind of translucent. >> Yep. The outer shadow. >> That's an identifier. >> And another thing is that the leaves are unwetable. So if you put a piece of or a little drop of water on here, it'll bead up. >> Instead of Oh, I see. >> It's like kale. You know, kale. >> This is like, >> you know, like in March. I mean, in May, I think comes up before the leaves come out. >> Yeah. Wants to go. Does somebody want to get out? It wants to go. I don't want to take my let it go it run away so the dogs >> Yeah. Did you hear that too? This is true. >> I'm not saying it is for sure. You got to dig it up and make sure. But >> stop it. >> Could just be a wild >> Yeah. >> Oh gosh. I love that. >> There's probably a wild version of this. >> What's that? >> There's probably a wild version. >> Oh, there is. Yeah. >> Yeah. They usually get a little bit taller than this, though. That's why I'm hesitant. >> I'm going to go. >> The definitive test is to dig. >> Mhm. >> And see, >> you could harvest them and sell them at the market. >> They'll be little bitty. They'll be little tubers. It's wild. They won't be big. They're still pretty. >> Yeah, she's fine. Uh I've made teachers with it. >> There's the seed. >> Mhm. >> And there's the leaf. >> Mhm. And this plant in the springtime or in the late fall, which is coming up pretty soon, makes a good uh puree. And you use it use it as a soup base. H >> it's got a nice uh vegetable flavor >> when it's smaller than this thing. >> You get the young leaves like these here. >> Yep. >> That you can even get a taste of how they're they're you'll notice that they're tough. And they have a very distinctive flavor which is a little bit on the bitter side but you have to you know you dilute it a little bit. You mix it with other things use it as a seasoning. Some people like that flavor, some people don't like it. So and sometime some people get used to it. It's a weird flavor. >> Yeah, it's a very unusual flavor. >> Mhm. >> Reminds you of chory or something. >> Mhm. Mhm. >> I want to ask you, is that your chip too? That other stuff? >> And who? What kind? >> The fence right there. >> Two guys and one graduated from step up. I think a couple years ago for him. That's what I thought. >> They're both sunflowers. Okay. >> A nonjerus monach sunflower usually has only one. >> So that that might just regular sunflower. >> Yeah. They've gone wild. Yeah. >> So sunflowers grow. >> You guys all probably know what this is, right? >> Is that yellow dock? >> What is it? >> Yellow dock. call uh they call it yellow dock because it has a yellow root. If you ever dig the root up, you see it's bright yellow. And this plant comes up in the spring, goes to seed, and then after the if you cut it down after the seeds are are gone later on in the fall, which is coming up, it'll come up again. Like this one looks like uh yellow duck usually looks in the spring. >> Mhm. And these things here, these tender ones, probably even these, um, you just steam them a little bit. Um, eat them as a green. They have a kind of a a tangy but slightly aringent taste because they have tannins in. >> Mhm. >> And the way you deal with the tannins is if if you're not if you're not a total vegetarian, you put a take a little egg yolk and mix that in with it. and and then heat it. >> Mhm. >> Uh like after they're you steam them and they they kind of wilt down. Throw the egg yolk in there, stir it around, and the egg yolk will absorb the tannon. >> Huh. >> And get rid of that sort of You feel that sort of stringer flavor? Get rid of that. >> Yeah. And they're very good. They're real tasty. >> Do you eat the egg yolk? >> Uh well, the egg yolk is raw, right? And see, and you stir it around in this, it all gets mixed in and becomes sauce. here. She like went nuts. >> And the yellow duck. >> Yeah. She was like, "Oh my god." And she picked like a whole bag full of >> Wow. >> Yeah. Yellow duck. It's It tastes different when it's um another thing about yellow duck that's >> is that when the seeds come up and we'll look around, see if she's like, [laughter] >> you can also use the seeds >> as a as a grain. >> Oh, really? >> Yeah. They're kind of like buckling. Wonder if it's related to buckwheat. >> I don't know if it's technically related to buckwheat, but the the the seeds are are almost um a mirror image of buckwheat. >> Does the flower look like a buckwheat flower? >> If we find something okay the flower does that look like a buckwe flower? >> Uh not really. No. And of course the leaves don't. It's on the >> that stem. >> What about the roots? What time of year is good? Oh, what? >> What's that? >> What? >> Say again. >> You know what these are? [snorts] >> Um, >> buddy. >> Is it a catnet? >> Well, uh, be gentle when you touch it. >> Be very gentle when you touch it. That's a cool >> nettles. >> Yeah. Stinging nettles. Okay. Stinging nettles. Uh you pick them with wearing gloves because otherwise you'll get stung and cook them just a just briefly till they wilt down good. And then they're they're good as a green just like that. And they have a kind of a uh well it's not a it's not a bitter flavor. It's just very sort of a very concentrated flavor. >> Yeah. I remember I ate it once. Tasted like spinach extract or something. >> Yeah. Yeah. Right. That's good. Kind of like spinach extract. They grew that >> better. >> Very uh high in protein and I think high in iron as well. But the protein is really unusual because there's not a lot of of leafy materials that have a lot of protein >> just on its own. It doesn't have to be combined or something. >> It doesn't have to be combined >> to make it. Uh, I'm not sure if it's complete protein or not, but it's much higher than like lettuce or or any other, you know, typical green, but you would eat. >> Do you know back on the yellow dock, do you know when the roots are good to eat? I mean, good to pull out. Excuse me. >> Early spring or late fall? >> I have a little piece of yellow duck stuck in my throat right now. [clears throat] >> [cough] >> There's a grain. [clears throat] We're not even going to get to the field. We got some here. >> This is about what we have. >> You guys all know what this is. Probably amaran. Okay. >> When it's young, it makes a really good putter. [snorts] >> A good pot herb. >> Potterb. Uh uh like a cooked green. >> Uhhuh. Um, when it's mature like this and gone to seed, you can take these seeds. Let's see if I can show some. >> Yeah, here they are. >> You gather the gather the [clears throat] the plants about like this when they're getting ready to go to seed. >> Spread them out on a like a large plastic sheet so that they all they'll dry because what happens is they dry gradually and the seeds gradually fall out. You don't want to miss them. So, you let them finish their drying process on the piece of plastic and then when they're all dry, kind of jump up and down on them, >> knock the seeds out >> and >> you can get a lot of them. >> Uh, well, let's see here. >> And then you go and throw all the seeds in. >> Oh, it's a relative term field. >> From a bushel of of plants, you'll probably get maybe you might get a pint of seeds or a half point, something like that. But if you have a big field of >> Yeah, we have a couple acres of it. >> Yeah, it's it's a good it's a good yield. And and these these little seeds are >> an excellent grain. >> Mhm. >> Not to mention being kind of beautiful. >> Huh? >> They're so tiny. >> Yeah, they're very small. >> And do you cook them? How would you cook amaranth? >> Another another high protein food here. green amar higher in protein than most grains. >> And you would cook it just like any grain, like in boiling water. >> Yeah. In boiling water or grind them up and put them in bread. >> Does cultivated amaranth look like this? >> I guess I've never seen a ponytail. >> Amaranth is a grain that's not ground up into flowers. >> The the cultivated stuff in my eye has bigger seeds. >> Uhhuh. You >> know, they're they they're breeding this all the time. I mean, right now, even as we speak, there are people >> in in plant laboratories trying to big breed uh >> you know, bigger amaran seeds >> and I don't really know where that where that what the status of that is at the moment. >> Cut it down. We try not to let ours go to see [laughter] that successful. >> No, I wouldn't eat. They're They're kind of nasty tasting. The stems though, you could eat. >> Oh, really? >> Yeah. What you do is Yeah. No, this isn't rhubarb. This is >> but like rhubarb. >> It's bo. And they're not like rhubarb. >> Um, they have a a mildly bitter quality, but it's a it's it's it's very mild. What you do is you take you take a step. These are pretty tough. I usually do this in the spring. And if you can uh get some of the bigger strings off of it. Sometimes you can, sometimes it's not even worth the trouble. Let's see here. See, they're really string. And then you chop it in pieces about this long and par boil it, which means you put it in a little water and let it boil uh for a minute or two. Throw away the water and then uh depending on how strong you like it, you do that once again or not. And then it makes a really nice omelette ingredient. >> And uh when you get done making your omelette, if you save the leaves, you can use them for plates. >> Is there a principle about that? Like with roots, Al, >> what's that? >> Is there a principle with roots about when you pick them to use them? Like you said, early spring, late fall. Is there is that >> generally roots are early spring and late fall because >> the plants most plants store their food in in the fall? You know, like throughout the summer it gets the root gets fuller and fuller and then it pretty much stays the same over the winter and then in the spring uh that food is used to get a jump start on the season. So, if you if you get the root after it's got the food in the fall, well, before it uses the food in the spring, then you're using it you're getting the root when it has the most uh not only the most nutrition, but probably the best flavor, you know, and and the least toughness and fiber. Yep. >> Couple of >> days. It's such a nice >> Yeah. >> Uhhuh. So go back. >> I wish we It >> looks like a small version of this. >> No, it's not really >> something that's different. Yeah, those are little aster. >> Yeah. >> Okay. Except the >> Oh, here's here's the yellow duck with the seeds on it. >> Oh, that's this is this is a fun plant. I've eaten this a lot. >> That's the yellow duck seeds. Yes. >> You eat this as a grain? >> Yeah. And uh >> the way I do it is I take Now, if you look at these, let's look at these a little bit carefully here. >> Um for anybody who's familiar with buckwheat, >> buckwheat has a seed that's got it has three sides to it. Okay. Well, this has three seeds with three little holes in between. It's sort of the the reverse. >> Oh, I see. That's what you meant by mirror image. Yeah. And what you want on here are those three tiny little seeds. You don't want those big those flaps of of fiber that are there >> kind of stuck on there. >> They're kind of stuck on there. So, uh, how to get them out? Well, what I've done is I I put them in a a corn grinder. If you know that if you know what that is, it's like a wheat grinder, any kind of a grain grinder. And I put it through on a very coarse setting which which just cracks some of the seeds and mostly it just mushes them around so they fall off of this this fiber. And then I strain it um either either strain it through like a colander or something or or uh sometimes you can winnow it in the air, but that's that's not too reliable. Another way to do it is to sort of shake it until the and the the fibers the hulls will come up to the top of the pile and just sort of pick them off, >> you know, and get as many of them off as you can. Then you have the grains underneath. Then you grind it up fine and put it in with uh with bread flour. Makes real good pancakes. They taste like buckwheat pancakes. >> And you can put in any kind of bread. >> Yum. The less the less fiber you get in there probably the better it's going to be. So, >> does it dry out more than this? Like would it be easier? >> It'll dry out a little bit more. You could you could help it along, put it in the oven on a low setting and, you know, get them really crinkly. >> But I never um even though it's it's really hard to get these hulls off, for some reason it seems to work out okay when you grind it like that. Mhm. >> You know, you can get it down enough. I don't know. Maybe it maybe it partly grinds them up to the point where they're not annoying. You could also you could also just go like, you know, rub them and then blow away some of the the finer stuff. You you'd be breaking these hulls up a little bit. They're pretty fragile. I'm trying to separate these little seeds from the stuff from the >> See, now I'm See, I'm getting >> I'm getting more >> just by doing this, I'm getting more seed and like a lot of the fibers are just breaking. >> Oh my gosh, look what's on your back. >> So, you can rinse it too and just let the other stuff float to the top. Maybe >> you could try that. I can't remember if they if these seeds float or slip. >> Sometimes the seeds they're so light that they'll >> they'll float, but This stuff is worth this stuff is one of the grains that's that I think is really really worth bothering with because the taste is good and it's very they're very easy to harvest. >> Mhm. >> And the fibers aren't really you know you get some in I mean you get a lot in even they're not really that annoying. It makes still makes uh something that tastes pretty good. >> It probably does great things uh for your intestines that fiber. Who needs offering? >> I'm filming now. I'm filming. >> One of those really energetic, exciting moods. The wild squash plant. You go hiking. >> Oh, that's funny. Wild. I >> Yeah. >> Oh, there's pumpkins on it. >> Yay. >> Ooh. I don't know if they're going to actually grow. >> Well, here's some good stuff. >> What am I standing on? >> Looks like >> this yellow duck. >> Yeah, that's yellow duck. A >> giant thing of yellow duck. >> And a frog. >> Yeah, this yellow duck has been here >> really intensely. I've mowed over it like a million times and it keeps coming up. See, there's >> goes every time I drive that. [laughter] >> There's a week's worth of meals right there. >> Yeah. >> Okay, here's the good stuff in here, folks. >> There's nothing like a compost heap for finding good things to eat. >> Um, >> this is >> Okay, let's see. >> Oh, this is that that wild brass. >> That's the brassica. Okay, >> that's the one that I've been eating all summer. >> Yeah. Yeah. And I don't I don't really know which one this is, but >> what's it called? >> Looks a good one. >> Tabasco in the broccoli family. Like >> this is a really yummy one. >> So yummy. >> And >> it grows with all the mustards. >> Mhm. Or you know, maybe this is >> You can tell You can tell mustards by There's a couple ways to tell mustards. One is by the They have these distinctive um yellow flowers, which these are these have not come out yet, >> but uh they're in a cross shape. There's four petals opposite each other in in pairs opposite each other. Seven uh stammans, I think. >> Wait, are bruskas and mustards in the same family? >> Mhm. >> Yeah, they're all they're all basically the same thing. They're all related to broccoli and cabbage and cauliflower and stuff like that. And they're pretty much all good to eat. There are some things with yellow flowers that are that are in in pairs like that that are not good to eat. Um, but you can tell mustards by their distinctive flavor. >> Mhm. >> There's some flowering over there, it looks like. >> Yeah. >> Okay. Let's go take a look. And while we're while we're on the the topic of what's good to eat and what's not good to eat, there's a there's a rule um for uh avoiding poisonous plants, which is never eat anything that you're not uh you're not sure of its identity. In other words, if you've been shown something, you know, uh, like this plant here, and you you get so that you can recognize this plant, and then you're out somewhere and you see something that looks kind of like it, but you're not sure, just don't eat it. Only Only if you're sure. That way, you won't run into trouble. >> Never eat anything you see on TV. >> Oh, see. [laughter] Okay. Looks like >> Don't try this at home. There's this this plant over here is the uh is the one >> and like most of those >> Yeah. >> are a different >> those are the wild field mustard or or black mustard. >> And then they look so much like this one. >> Yeah. >> But it tastes extremely different. Like this one is >> this one. Notice how this one has the leaves that kind of wrap around the stem at the bottom. See that? See how they wrap around? >> Uhhuh. >> And that one they don't wrap around. And [snorts] that one is much hairier than this. This one doesn't have any hair. That one has a lot. >> That's the one that's growing in with all the broccoli. Rob, >> that one's the different. That's the get more in the spring, >> isn't it? >> No, this is Well, they're they're all in there now. They're both mixed in. >> I This one tastes better. >> So, these are little ones. And this >> those are those are something quite different. >> They're lamb squares. >> Okay, those are lamb squares. Notice that this plant here like look right down in the end of the stem here and look down the end of the stem here. Will they see any difference? >> Do they eat it? I mean the way the leaves >> the way the leaves look. Yeah. You see any difference >> between them? >> Yeah. I was bringing a lot of the mustard regular mustard attach. >> Okay. Those have little leaf coming out. That's a difference. Any other differences that you can pick out between these two? >> The way they curl around. >> Way they curl around. So gross. >> Yep. These curl around. Those don't. Those are they those have definite stems. How about the colors and the >> the texture of those those two sets of leaves? >> Fuzzier. Or at least they're going to be. >> They look sort of fuzzier, don't they? >> You notice this this whitish powdery stuff here that's kind of if you catch it in the sunlight, it almost looks like like little little bits of sand or something. >> Is it there? >> That's very distinctive of this plant. You'll never find it on this stuff. >> This is called lamb's quarters >> grassfoot >> or goosefoot and it's called one one of the names is gooseoot and that's because of the shape of these of these leaves. They look kind of like a goose's foot and that is a very good edible plant >> either in the spring or rather well say early summer or now it's coming back again. There's sort of a second crop coming in late summer. They're really >> small and young. [snorts] >> Yeah. No, these would be really I mean you could taste that. It' be >> good thing. Remember we were wondering what this was. >> You know what that is? >> It's called notweed. And >> as far as I know, it's not not good to eat. >> It's not a weed. >> Not weed. >> Not not as in as in tie a knot. >> And that's because of these things here. >> Should have brought that flower that we found down on the river. And this this >> Yep. >> Anybody know what this is? >> Another amaranth. >> Another amaranth. And there's another name for amaranth which >> makes it might make it a little easier to remember. Does anybody know the other name? >> Pigeed. >> Uh pigeed. And >> red root. [snorts] Distinctive red root. >> I feel like I'm in school. [laughter] >> Careful. The pumpkin, guys. >> That's a young one. The one we looked at before had seeds on. This one doesn't. >> You buried it back in. That's next. >> Is that a bone that was in the compost? >> Mhm. >> Neat. Hellbone. >> What is that? >> That bone. It's a bone. >> It's a dead animal. >> Dead animal. >> Wild. >> She was wild. We found her down here. Megan did. And Dylan. She blew it out of the center of the heap. >> She's going back >> where she was born. >> Birth place. >> She broke her. >> Can you eat it? [laughter] >> Don't step on her. >> Julie did. >> You did step on her. >> I step. >> She has the leaves that curl around the stem. But see the flowers here? They're they have four petals. And the Latin name for this whole family is crucifer >> which which means like a cross. >> This one that's >> crucif is crucifer the genus and then brasa is the family >> and then >> he got me this. >> I'd have to look it up. >> I love them and I just love >> are these lambs quarters again? Yeah, this is lamb's quarters. But it's older. This is a little bit older. It's beginning to get seeds, which also, by the way, are good to eat as a as a grain. >> Like the amaranth. These two plants, amaranth and lamb's quarters, >> have exactly the same uses with the exception that lamb's quarters taste better raw than than green amaranth. I think >> you can use the grain on am on. >> Yes. >> How do you harvest those? >> Samely. >> Wow. pick them and let them dry. And uh you'll get more out of these >> cuz are those those are smaller, aren't they? >> These aren't mature, are they? >> Uh no, they'll they'll be little black seeds when they're mature. Not not as shiny. Yeah, there's [snorts] the seeds tend to be about the same depending on It varies from plant to plant because of course. >> How about this thing? >> How about that? That's a a night shade and that's not that's uh not edible. I've heard that uh different kinds of these ones >> aren't edible, but they're not as deadly. >> Uh yeah, I'm not sure about, you know, there there's a lot of variety in night shades. I mean, tomatoes are night shades, so potatoes. >> How do you >> So there and there are people who in in some areas who eat certain types of black nightshade. >> This is their >> Yeah, but I wouldn't uh mess with that. >> Isn't this loilia? >> What >> is it? Loilia. Uh that I don't know. >> It's Beladana, right? >> No, but this is the heck. That's different. >> That's different. >> This is a different >> Yeah, this is something different. >> Yeah. >> And this is something different, too. >> This is almost like this is this is the night shade >> still. Oh, the night shade has those flowers. And there's harvesting. It's >> true. We haven't counted that herb yet. encounters the earth where it is. >> Is that milkweed there? No. What is that? >> Yeah. >> This one right there. >> Uh, that looks like milkweed. >> Now, do you know the different stages of milkweeds edible? >> Yes, I do. >> Yeah. when it first comes up, you use like now only this probably is not going to be very tasty because of the the time of year, you know, being hot and everything like it was. >> Um, but when they first come up the tops, >> uh, these are a little too far gone. Even if this were spring, >> even if this were spring, I I would say this is a little a little too spindly. You want them to look kind of >> lush, kind of fleshy. And so when they first come up and the leaves are just beginning to develop, you use that that early stem. Then later on when the buds come out, >> you eat you use the buds >> that look just like broccoli. >> They look just like broccoli. >> And then later after that when the seed pods first start to develop, you can use them. And I don't really care for them, but some people like >> How do you eat the seed pods? >> Same way as you eat all the others. You have [clears throat] to with this plant. This plant has a toxin in that has to be eliminated [snorts] with boiling water. So, what you do, no matter which part of the plant you use, you get you get a big pot of boiling water and you get another smaller pot and you take some of the boiling water out, put it in the smaller pot and put these in it and boil it for about a minute and then dump everything, you know, drain it. Do repeat the process more boiling water >> again about two times, two to three times depending on you taste them. Make sure that they're really nice. with the flowers as well. >> Uh the flowers I've I had I don't know if I've ever eaten the flowers. I think they kind of mush up when you cook them. The buds hold up better. It sounds >> I mean that's what I meant. The buds. >> Oh, >> flower buds. >> Yeah. Same thing with the with the buds. >> If we come across a seed pot, I'd like to see what you eat out of that. >> Okay. >> You you can eat you've eaten those seed pods? >> Uh yeah, I have eaten the seed pods. But when they're when they're really I mean they're really tiny when you need it because otherwise you just get >> Oh, not once they get big and full of fluffy. Okay. >> Then you use them for pillows. You take that fluff make down blankets and >> they're like corn on the cob. >> Is that that's chory right there? Right. >> Is that right? >> Corn. >> Yeah, that's chory. >> Use the root for that. >> Yes. I'm going to go >> coffee. Grind it up. >> Dry it and roast it and grind it. So, we're going to have >> How do you roast it just in the oven? >> 300° >> until it snaps. When you snap it, it's brown inside. >> So, you roast it at home. >> Well, I don't know stuff and >> I are going. So, >> what's the [snorts] like the leaves? >> Wait, what are you doing? >> Looks like that's just a stock. >> Try it. Like, what do the leaves look like? >> Yeah. Yummy. >> Well, the le There's a leaf right there. >> Is that one? >> That's a chicken leaf. >> Oh, it is. It looks like the yellow >> and here. Yeah. Yeah, it is. It is kind of >> Looks like a dandelion. Yeah. Well, they're very they're very similar uh in in in the way they look and the uses are similar. You can use danline roots for coffee also. >> Oh, really? >> Yeah. >> And in fact, I think dan line roots are better than chory. >> Really? >> Dry it the same way. >> Dry it the same way, roast it the same way, grind it, make coffee. >> Oh, wow. You could mix a whole bunch >> in a big batch. >> Use a t-shirt. >> Yeah. Yeah. It's It's >> I'll use my own if I >> cuz there's a lot a lot of this appears in the garden. You have to dig the roots anyway. So, >> and is it the same early spring, late fall? [snorts] >> Uh, dig up the root. >> The roots. Yeah. Although you can use I I dandelion roots you can use most of the summer, I think. And seems like I've used them on all different seasons. >> They worked on your shirt. We're at a kind of an interesting period right now because this late summer things are starting to like like this this is this is new growth here these these leaves >> but that's an old stock >> right? Exactly. So things are kind of starting to go through the cycle again which means that >> dandelions do dandelions make another do they bloom again in >> sometimes they do depends on the year. cuz this field is covered with Is it like in the spring? Then >> we can try the dandelion wine again. >> What? >> Can try the dandelion wine again. >> Did you make it? >> Wasn't that bad? It just tasted like I was just scared of it. It >> was awful. You made dandelion wine. >> Dandelion wine is It can be really good or it can be really [screaming] >> I've made it. I've got one really good, but it can be too bad. How do you make it? >> I made it where I boiled I put the I I don't know if I even boiled the flowers or if I just stuck them in with a bunch of sugar and let it last >> for a while and then fermented it with like airlock >> and then bottled it for like 2 months. It said till it settled. >> Oh, I'm so weird. >> Pretty bad. >> He also had a sludge kind of stuff on the inside. >> No, you know that smell that kind of hatred smell that it has on the first Mustang. >> It never lost that. Yeah, something went wrong. >> Yeah, >> about that that thing over there. >> Oh, that's a good plant. >> Oh, what is it? >> Um, >> if there's any bigger ones. Well, >> this stuff, >> the bamboo stuff. >> Yeah, this is a great plant. And usually it gets about 8 or 10 ft tall. And when it comes in the spring, when it comes first comes up in a good patch, you'll see stalks about this high that look almost I mean faintly reminiscent of asparagus, like giant >> asparagus with little leaves coming out of it. >> And that that's fake ram. >> It's called notweed. Japanese notweed. >> Oh, so it's not like this notweed, >> right? >> Okay. same spelling, but it's that's Japanese, not this is. >> And that uh when those stems first come up in the spring, you use them like uh like rhubarb. >> They have a sour taste to them. Eat them raw. You can cut them. >> It's a perennial. >> Yeah, it's a perennial. >> And you eat them when they're about that high. >> Yeah. >> Oh, we should mark that up so I don't know it. >> Yeah. If you have any. >> Grows all over the old north end, too. >> Yeah, you can. >> I wouldn't eat it. >> Isn't that That's the same stuff that the same stuff >> that grows next to houses a lot. >> If you let it go soon, it will >> it will be everywhere. >> Yeah. If you let it go on, >> maybe I'll mow it then. >> It spreads. >> You going? See you. >> Bye-bye. >> Bye. Bye. It's 10:00 tomorrow. 9:30. >> They're all going. >> No, they're Christy's flying away. >> Where's she going? >> Oh, is that Timothy? >> Yeah, this is Timothy right now. >> Is that the same as quack quackrass? >> Uh, I don't think so. No, quackrass is different. But the nice thing about Timothy is that when it's in this just before flowering stage here, you can pick a whole handful of them and then just bite the ends off. I guess they do. >> And you have a good uh very nourishing raw nibble to eat while you're walking through the field. In a good field of Timothy, I mean, you could easily uh you know, you get a half bushel of it in 10 minutes. >> Yeah. >> Um >> I use this all the time. I never thought of putting a bunch together. >> Mhm. It's a good idea. [snorts] >> Is this a wilderium though? Sometimes >> I sometimes I if I'm if I'm somewhere where there's a good field of it, I'll eat it for breakfast. Is this a wild or something? >> Oh, this is a good plant. I haven't. This is the first I've seen in this. >> We get all sorts of weird stuff cuz of the compost. >> Mhm. >> I think we get all sorts of imports. >> This is something smells really good. >> It's me. >> Oh, it is. What is this? >> It's some kind of art, isn't it? >> Delicious. >> Oh, it smells really yummy. >> Oh, it's a snap dragon. >> Smell it. Looks like might be a wild snap dragon. >> Let me smell that down. >> Yeah, it does smell good. >> Couldn't say for sure, but it looked at it. >> Okay, this plant here though, this is a good edible plant. Um, belongs to the meow family. >> Melo. >> Melo. Mhm. >> And, uh, that's the same family that, uh, hibiscus is in, and that's what they use for red zinger tea. But with this plant, what you do is you eat the leaves. See these little leaves here? They make a good salad >> ingredient. Um they're a little bit this particular variety. There's there's another variety that um uh is very very similar to this that has less hairy leaves. Feel these leaves are a little hairy, >> but they're nourishing. They're edible raw. You can cook them. You can eat the flowers. You can put the flowers in salads. You can put the seeds in salads. You can cook the little seeds. You can cook the leaves. You can They make a really good salad dressing ingredient if you have a blender. Throw a few of these in um a vinegrett and it'll make it thick like it has oil in it without oil. >> Huh. cuz they have a a sort of a juice in that that's kind of uh thickening >> and they don't have a lot of taste either. So you can you know eat a lot of them without >> you can feed them to your friends >> getting repelled right you can feed them >> you should distinguish these from buttercups which have a slightly similar looking leaf >> but are deadly poisonous. Um, no. That's That looks like ground ivy. >> Buttercup are deadly poisonous. >> Buttercups are poisonous. Yeah. >> But they have a sharp taste. These have a nice mild taste. >> Oh, is that No, that's something else. >> It's [snorts] a clover. Some kind of clover. >> Oh, wow. >> Maybe that's yellow blossom. Sweet clover. >> Could be. >> Really? >> That's what we planted. >> It's yellow. Yellow like that. >> I don't know. I didn't think it would be. >> Here's your dandel. >> Oh, yeah. Our one fall. >> Autumn blooming dandel. These snapd dragons are really cool. >> They're beautiful. >> They smell really yummy. >> I just um I was sitting down and I felt this thing. It felt like a twitch in my thigh, a muscle twitch, but I thought it was a frog. I was like kneeling on it. >> Thanks. >> It did. It wasn't dead, though. >> This is a good one to remember cuz you could >> eat a lot of that. >> Will this come back next year right here? Mhm. >> It probably will recede itself. Yeah. >> And you have Oh, there's more yellow dot. Looking really, really good. >> I'm glad you're getting this on film. Is this the This is the yellow dock again, huh? Mhm. >> Just a little less mature. >> Spread it out. >> How big is the root? Does it have a thick root? >> Maybe that thick. Not by that. >> Uh-huh. >> It's a little carrot. >> Here's a Those are either dandelions or chory. >> Chory. One or the other. Um, I hear something, too. That's That's edible. >> Is it a clover? >> It's not a clover. >> Uh, and you can tell that it's not a clover. Yep. By looking at these leaflets, which have heart shapes to them. >> And we'll put a clover leaflet right next to them. See, there's the clover leaflet. Notice that it doesn't have a heart shape. >> This is the best nail. It's >> round. This is a heart shape. >> And these have three. >> Isn't it yummy? >> These are uh these are like they're similar to shamrocks. They're called wood. It's called wood sorrel and or oxalis is another name for it. And they call it oxalis because it has a little bit of oxylic acid in which is what gives it that delightful tang. But >> that's also the reason why you shouldn't eat a whole lot of it. >> Yeah, >> that's acidic. >> That's what's in spinach, too, and all that. >> Yeah, this probably >> But you lose it when you cook it, right? >> Debatable. I wouldn't cook this and eat it. I wouldn't I wouldn't ever eat more than, you know, just a few nibble. >> They're like my favorite. >> Don't make a meal. I see you in a high kid all the time. >> Stop and eat along the way. >> Yeah, that work. Just Just don't make a meal. How about this thing? >> That grows a lot and it looks I I always thought it was dandelion till it >> sends up something like that. >> It's it's uh might be south. I can't I always got the names for these mixed up. This is a These thistleike plants are all okay to eat if you can stand the bitterness. And this one isn't really particularly bitter. Usually by the time they go to seed, by the time they flower, they're so bitter that >> Oh, these were all growing in the greens or something. >> Yeah. Now, this you can this you can eat. and they they they spread by underground >> and they're pain to read. They have like really strong >> it's a kind of a >> there are a bunch of plants like this that look sort of the same sort of different >> but they all have a similarity to them. They all have milky juice and and >> is that like dandelions including? >> Yeah, they're all kind of related and you can classify they're classified as wild lettuce. Oh, so when these go to seed and you boil them down, you can make like heroin or something out of them. [laughter] >> There are some like >> some wild lettucees actually have opiates. It's in >> op. Yeah, it was in that have a little opium in them. >> Not not much, but >> Oh, yeah. >> But it's in that it's in that juice. Uh >> sticky. >> These are not bad. Those are not bad at all. >> Yeah, we got this a lot in our field in the >> only in certain places. >> Yeah, cuz it's it's it's really almost impossible, I think, to kill the roots. >> They keep coming up year after year. >> Mhm. >> So, this would be a good plant. Um, >> it's pricky. >> Is a It's what? >> Pricky. >> Yeah. Yeah, it is a little bit. >> Ew. Did I get the right kind? >> This would be a good plant. >> Is that frog pee or is that from the plant? >> It's from the plant. >> It's from the tree. Frog pee frog pee. >> This would be a good plant to to to wilt, which which means you take you heat it up and get a little oil and vinegar. >> Mhm. >> Heat that up and pour that over the over the fresh greens and they just kind of wilt down. >> Yeah. >> You do that to dandeline greens, too. >> Oh, that's so >> And the vinegar offsets that bitter flavor. >> Uh-huh. There's >> probably a lot of vitamin A in these plants. Cuz dandelions and chory both have a lot of vitamin. Also, >> do you know if dandelions I mean can you eat them whenever the greens are like this or are they better? >> Well, uh see if those are fresh greens coming up again. They might be real good. You'd have to taste them and see how bitter they are. They're strong. Oh my. It's unbelievably scratchy. >> This is fascinating. We have to look this up. >> Isn't that intense? >> It'll like rip your skin off. >> Yeah, it's so scratchy. If >> anybody knows who this plant is,