Utilizing the Natural Environment: Plants and Other Resources

Discussion in 'Wilderness and Tactical Healthcare Management' started by DYSPHORIC JOY, Oct 27, 2016.

  1. DYSPHORIC JOY

    DYSPHORIC JOY Moderator Staff Member

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  2. DYSPHORIC JOY

    DYSPHORIC JOY Moderator Staff Member

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    A few resources:
    (Knives Pictured- Gerber Coffin Utility Bowie and Buck 110 with non radiused edges)
    [​IMG][/URL]
     
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  3. Wisdom

    Wisdom Member

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    image.jpeg image.jpeg
    Name that plant
     
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  4. DYSPHORIC JOY

    DYSPHORIC JOY Moderator Staff Member

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    Pic 1: Autumn Olive?
     
  5. Wisdom

    Wisdom Member

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    Pic 1 Autumn Olive Berries
    Pic 2 Mustard Garlic
     
  6. Wisdom

    Wisdom Member

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    Going to a Wild Edible "class" on Saturday. Hopefully, I will get some more pics and info. Thanks for starting this again.
     
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  7. JMJ

    JMJ Member

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    A better place!!!!
    I'll try to takes some pics of plants I find this weekend. I'll be in the woods for four days hunting and hiking.
     
  8. Delkancott

    Delkancott Member

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    Definitely autumn olive/Russian olive. Will trust wisdom on the other. Looks like a geranium.
     
  9. Rotormedic

    Rotormedic Member

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  10. Rotormedic

    Rotormedic Member

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    IMG_20161029_091954679.jpg My 4 favorite books so far. This is my winter project this year. The Smokey Mountain Field school has a wonderful instructor Ila Hatter. Her medicinal and wild edible classes are awesome.
     
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  11. Wisdom

    Wisdom Member

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    Here's a good one to know. image.jpeg
     
  12. Wisdom

    Wisdom Member

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    Here's one I learned today. Any guesses? image.jpeg
     
  13. Rotormedic

    Rotormedic Member

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    Young rattlesnake plantain?
     
  14. Delkancott

    Delkancott Member

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    Winterberry? Or a type of mint. Doesn't it have a small red berry?
     
  15. Wisdom

    Wisdom Member

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    This is pipsissiwa or stripped wintergreen.
     
  16. Wisdom

    Wisdom Member

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  17. Wisdom

    Wisdom Member

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    Soon to be acorn flour. image.jpeg image.jpeg
     
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  18. Kylemeister

    Kylemeister Member

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    Would you elaborate on how you process acorns? I've thought about doing it but never made time.... sort of like dealing with cattails.
     
  19. Wisdom

    Wisdom Member

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    There are several methods I've seen, We have tried a couple and are still experimenting. I would start with white oaks. You can use other oaks but the tannin needs to be leeched. Even then they taste pretty rough. I would avoid red oaks altogether. White oaks are much tastier but it still doesn't hurt to leech. Remove the shell and pick out any worms or worm damaged segments. You can either boil them at this point or soak them in an refrigerator. Changing the water every day. At this point you need to grind them in a food processor or magic bullet. Strain it cheesecloth and you will have a dough that can be used as a start for your bread. I have also roasted them and then tried to dry grind. The issue is the fat and moisture in the acorn. Experiment with them and let me know what happens. We are still learning. The best way to master these skills is practice.
     
  20. Wisdom

    Wisdom Member

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    I left out putting them in an oven to remove the moisture. You can sun dry as well but I'm not that patient. If using the boiling method I'd change the water 2-3 times or til it clears up. All temps and times are by feel or appearance.
     
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