edible wild plants

Berries, Bison, & Bass: Forage for the Fourth for a Picnic to Remember

Spice up your Fourth of July celebration, impress your guests, and connect with your world by foraging for edible wild plants.

By Leah Zerbe


Berries, Bison, & Bass: Forage for the Fourth for a Picnic to Remember

Let the buffalo roam...onto your plate?

RODALE NEWS, EMMAUS, PA—Another year, another Fourth of July menu to plan for picnics and parties. Sure, it's easy enough to head to the grocery store and grab some precut lunch meat, boxed hotdogs, and cubes of cheese. But how about giving this year's shindig a primal edge by foraging for edible wild plants and sourcing wild meat and fish? Your story about how you foraged around the neighborhood to make wild berry jam makes great conversation, and the intense flavor will knock your guests' socks off.

"Once you get used to the richer, stronger, more vital flavors of wild food, domestic meats, farmed fish, and pallid supermarket tomatoes will all begin to taste like cardboard to you," says Hank Shaw, author of the new book Hunt, Gather, Cook: Finding the Forgotten Feast (Rodale, 2011). "The bottom line for me is that I eat wild food because it tastes better to me than domestic food—I will take a wild salmon or a venison loin over a farmed salmon or a piece of beef any day of the week," says Shaw.

To be sure, we understand that Fourth of July is right around the corner, and you likely aren't going to embark on a bison-hunting excursion this week. The good news is that you can find this type of food while sticking around your community to look for edible blossoms, berries, and other free and tasty treats.

Here's how to tap your inner caveman and harvest edible wild plants and other wild food this Fourth of July.


Hands down, Shaw says, if you're looking for edible wild plants this time of year, berries are your best bet. "Summer is the best time for all sorts of berries, and there is one that's ripe near wherever you live from late June through October," he explains. "Best of all, most store-bought berries have wild cousins—strawberries, blackberries, raspberries, blueberries, and others."

Shaw's rules of thumb for recognizing edible berries:

• Mulberries—high in vitamin C and heart-healthy, cancer-fighting resveratrol—are easy to recognize, as are all the wild friends of the blackberry and raspberry. "A rule of thumb is that if it looks like a raspberry or blackberry, it's edible," Shaw says, noting you should avoid the white mulberries native to China. (More on mulberries here.)

• For the blueberry cousins (huckleberries, especially), look for a berry like a blueberry that has that little "crown" on it, opposite the stem. That crown is your tip-off that it will be edible.

• When in doubt, taste an unknown berry by touching the juice right at the tip of your tongue. You will immediately know if it is bitter or sweet. (Not all bitter or sour berries are poisonous, but the edible sour ones are harder to categorize.) If it is bitter or impossibly sour, spit it out. If it is sweet, you are in business. No poisonous berry is sweet and tasty. This will sort out most of the easier berries from the ones that are either poisonous or need lots of processing or extra sugar.

Don't be afraid to get creative with your berries, either. "For dessert? Only an apple pie could be more American than a wild berry pie," Shaw says.

Create a cool treat with wild edible berries…

Hunt, Gather, Cook features this great recipe for a summer treat that you can create from mulberries, blackberries, or any soft berries, like blueberries, raspberries, or gooseberries.

Mulberry or Blackberry Sorbet
Makes 2 pints


1 cup sugar
1 cup water
5 cups mulberries or blackberries, stems removed
¼ cup cassis, elderberry, or blackberry liqueur, or port*

*(Shaw recommends cassis.)


Bring the sugar and water to a boil over medium heat. Stir to dissolve the sugar, and let it simmer gently for 3 to 4 minutes. Turn off the heat and let the syrup cool a bit.

Meanwhile, put the berries in a blender. Pour the syrup over them while it is warm but not hot. Blend into a puree. Use a rubber spatula or wooden spoon to push the mixture through a fine-mesh sieve set over a bowl. This removes a lot of the seeds and any remaining stems.

Add the liqueur to the bowl and chill the mixture in the fridge for 1 hour or so.

Pour the mixture into your ice cream maker and follow its directions. If you don't have an ice cream maker, pour the mixture into a small casserole dish and set it in the freezer. When it is frozen—the alcohol will keep the mixture from freezing rock-hard—serve by using a fork to scrape it into shaved ice. Technically, the shaving method makes this a granita, not sorbet, but it's just as good.

Published on: June 28, 2011
Updated on: June 29, 2011

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