Halfway through July I am honored to present the second issue of the Wild Edible Notebook, my journal-style tale of select plants. In this issue, read up on succulents including roseroot, rosecrown, and purslane. The July issue also has instructions for a few brightly-colored … [Read more...]
Sweet pickling succulents
Succulents are juicy plants that store water in their leaves, stems, and roots, an adaptation which helps them survive in arid climates or soil conditions. Aloe, agave, sedums and purslane are some examples. Although “dry” is not a word I’d use to describe the high country … [Read more...]
Roseroot is Edible, Who Knew?
I first noticed roseroot on a high-country hike above Fairplay, Colorado as Gregg and I were scrambling up a rock face, off-trail as usual. The plant is distinctive and attractive—tiny, blood-red flowers atop a fleshy stalk with spirally overlapping (Peterson, 1977) succulent, … [Read more...]