Contributed by Qualitarian: People of German extraction are going to need caraway, Balkans and Slavs will need dill.
Contributed by Tweell: Garlic is fairly easy to grow, enhances many things and can lower your blood pressure.
Bay Laurel for bay leaves, there will be lots of soup made.
Borage is uncommon here but can often be found in European gardens. It is an annual and easy to grow. (ERJ note: Borage smells a little bit like cucumber and the flowers are loved by honeybees.)
Marjoram and oregano would more often be potted plants and put out in good weather. (ERJ note: Greek oregano is fully hardy here and self-seeds in the lawn.)
Contrarian View Contributes: As pig farmers we eat a lot of pork so rosemary and sage are mandatory. We also keep a large clump of chives just outside the kitchen door to chop and sprinkle on our eggs every morning.
Anon Southern New Hampshire contributes: Sage, thyme, oregano, basil, onions, bay, mint. Dill if you like pickles. Chives, although I seldom use them. We have a pile of walking onions growing wild (ERJ note: So do we) and they work just as well for us, as bulb onions. No digging or planting required, they take care of themselves. Also mustard and caraway.
Anon, location unknown: Parsley, sage, rosemary and thyme, of course.
Horseradish. In a pinch juniper berries, sweet gale, pine needles and ground-ivy can be used (sparingly) as flavoring agents.
Chilis.
Dried mushrooms, preferably edible ones.
Lovage is a perennial herb reputed to taste like celery. Good for soups.
Edible flowers can be dried to add floral elements to bland fruits.
Infusions can be made with distilled spirits and various fruits.
Staghorn sumac berries are a good source of "sour" and used in middle-Eastern cooking.
You won't grow horseradish more than once. One plant is a lifetime supply and grating fresh horseradish will give you clear sinuses for years.
ReplyDeleteSpice bush (wild allspice), wild ginger and sassafras leaves and root were all used by pioneers. All should be local where you live. Spice bush here grows about 20 miles from here in the extremist southeast sliver of the state. Various mustards have naturalized all over and the seeds are, well, mustard. Sumac is good. makes great lemonade and with elderberry juice makes great jelly (thanks Ewell Gibbons). We had a lot of Italian immigrants in the early 1900's and there are places in the mine land areas that are rife with garlic just for the taking. It is the hardneck type.
ReplyDeleteGarlic is also a preservative of sorts
ReplyDeleteDon't forget sprouting seeds. Many seeds can be grown and consumed without having to plant in ground and waiting for them to mature.
ReplyDeleteKnowing what locally grows and HOW AND WHEN TO FORAGE WHERE YOU LIVE is vital information. A close water source with an empty field may be able to provide some edibles as well. Take the time to learn that subject too.