A Book Review
By Paris Wolfe
Mike Krebill, now in his late 70s, has been foraging for more than 70 years. In his second book, A Forager’s Life, he reflects on his experiences as a naturalist, teacher, and most importantly, a champion of wild foods.
He has many reasons why folks should be interested in wild edibles, but the most compelling, he says, “Historically, wild edibles were crucial survival fare during depressions. Now some of them command high prices in fancy restaurants. Trying something new can add variety to your diet at home.”
While the 264-page text released in early 2021 is a folksy, linear progression through Krebill’s life, reading the pages in order is unnecessary. In fact, it’s fulfilling to disregard convention and flip through the pages at random, settling on whatever shiny thought catches your attention.
The narrative is broken up by recipes, lists, and images. In my case, I was eager to see what foraged botany starred in the 21 recipes. I own at least a dozen wild food books, and Krebill’s recipes are unique to this tome. They include Queen Anne’s Lace Pancakes, Clover Flower Spoonbread, Sumac Black Raspberry Lemonade, and Hickory Nut Sandies, among others.
Page 123 lists 40 common wild edibles, including several mushrooms, that the reader will likely recognize. Upon reflection, Krebill recalls tasting 190 plant and 44 mushroom varieties. He’s tried foraging insects, but much prefers foraging for plants.
With the help of grade school students, he tasted and tested acorns from different trees and identified their different characteristics. He prefers the flavors and tannin-balance of the swamp white oak. Students also helped him identify that paw paws, like apples, have different flavors.
Three warnings he offers include that mayapple fruits are only safe to consume when they are ripe; sumac may cause allergic reactions in some folks; and all mushrooms should be cooked before eating.
While going back and forth through the pages, I was drawn into Krebill’s storytelling. First, about his cousin trying to defy poison ivy to reach a generous stash of hickory nuts but then finding himself hospitalized with an angry rash. And second, when a middle school class was chowing down on a particularly delicious fried puffball and suddenly discovering wriggly little creatures inside. Both serve as warnings to newbies…pay close attention to the project whether gathering or cooking.
Perhaps the most important parts of the book are safety precautions for the human and the planet. First, for the human he lists:
- Be positive of a plant’s identity.
- Know the edible part and when it can be eaten.
- Don’t collect in polluted areas.
- Know how to prepare it.
- Eat a small amount the first time so that you can see how your body reacts to it.
For the planet he recommends regenerative harvesting:
- If plants seem crowded, thinning may help them grow.
- When harvesting tender leaves and stems from a plant, take no more than 30 percent of the plant, and be careful to avoid damaging the roots.
- Cut new shoots a few inches above the ground, instead of right at the ground. It allows them to regenerate.
- Make sure to leave a good number of seeds in the landscape. Help disperse them to encourage reproduction.
- Encourage runners like mint, nettle, and wild bergamot by cutting out small patches with roots intact, then transplant them. To keep a patch healthy, don’t uproot the runners during harvest.
For your copy of A Forager’s Life: Reflections on Mother Nature and My 70+ Years of Digging, Picking, Gathering, Fixing and Feasting on Wild Edible Foods, visit stlynnspress.com. If you want more information on identifying wild edibles, pick up Krebill’s book, The Scout’s Guide to Wild Edibles, also by St. Lynn’s Press.
St. Lynn’s Press publishes a wide range of books, from body-mind-spirit to enlightened business to all things “green.” Over time, they’ve gone deeper into the green side, and since 2010 have been publishing, almost exclusively, books on organic gardening, sustainable living, and ways to live gently on our little piece of the planet.
Photo Credits: 1) Mike Krebill; 2) Krebill Book Cover. All photos courtesy of St. Lynn’s Press.
Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
Paris Wolfe is a travel and food writer, and blogger. Away from the keyboard, Paris may be herb gardening, at farmers’ markets or traveling. She is often in the kitchen cooking, eating, drinking wine/spirits/tea and entertaining.
You may be one of the growing numbers of home gardeners who have put shovel to soil in the effort to nourish themselves and their families with wholesome, organic, fresh, and ultimately local vegetables and fruits. It is empowering to know exactly where your food comes from. And, while gardening is perfect exercise…it can be a lot of work! What if you could grow food plants that all but took care of themselves? Or better yet simply harvest, with caution of course, from the wild.
in large amounts. As with any new food in your diet, add small amounts at a time until you know how your body will handle them. And, most importantly to note: before consuming any wild food, be absolutely certain of its proper identity! Many plants have look-alikes. If there is any doubt, do not partake. You can eat anything at least once, but you want to be around to enjoy the good stuff again!
Members of the genus Vitis, or grapes, are most commonly used for making mouthwatering jelly, juice, and wine that can be enjoyed year-round. But, have you ever tried tangy green grape pie? Wow! In mid-spring when tender grape leaves emerge, you can brine them for making dolmas, or stuffed grape leaves. Young leaves wrapped around chicken, then grilled, impart a mild tangy note to the meat and help keep it moist. If the leaves are edging on tough, keep chewing them as a savory and tasty “gum.” You can seemingly chew forever; the wad won’t go away.
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