Learn to Forage Wild Edibles with Sam Thayer and Robin Greenfield

This week I was fortunate to go on a foraging walk with one of the most knowledgeable foragers in the world, Sam Thayer. Sam has foraged over 900 different wild edibles!
Much of my foraging knowledge has come from his excellent foraging books and it was an honor to spend time with him learning new plants and hearing his perspective. In this video Sam and I share 20+ edible plants we find in a tiny piece of land in Kentucky plus a bunch of foraging tips. It’s a great video for brand new foragers as well as experienced foragers looking to get to know the great Sam Thayer and enjoy some new tidbits of information.
Sam Thayer is an internationally recognized expert on edible wild plants. His mission is to promote responsible foraging, appreciation and conservation of Nature, and sustainable food production systems.
Plant list:
1. plantain/plantago
2. blue violet
3. creeping Charlie
4. false strawberry
5. chickweed
6. dandelion
7. white clover
8. black walnut
9. hackberry
10. black cherry
11. pokeweed
12. mulberry
13. lamb’s quarters
14. smartweed / lady’s thumb
15. chicory
16. thistle
17. wood sorrel
18. red clover
19. garlic mustard
20. grape
21. black locust
Follow Sam Thayer:
Website: www.foragersharvest.com/
Purchase Sam's foraging books: www.foragersharvest.com/sams-...
Facebook: / foragersharvest
Sam's Books:
The Forager's Harvest:​ A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Incredible Wild Edibles: 36 Plants That Can Change Your Life
Video produced by Robin Greenfield and Jameson Johnson.
Video filmed and edited by Jameson Johnson.
Robin Greenfield is a truth-seeker, activist, social reformer and servant to Earth, humanity and our plant and animal relatives. He lives simply and sustainably to be the change he wishes to see in the world. Through living closely connected to Earth, he rejects the status quo of consumerism and demonstrates a way of being in gratitude, mindfulness and presence. His life is an experiment with truth and integrity.
Robin’s public activism involves dramatic actions designed to provoke critical thought, self-reflection and positive change. His activism creates nuanced conversations on the critical issues of our time, with a focus on solutions for living in harmony.
His life’s work has been covered by media worldwide and he has been named “The Robin Hood of Modern Times” by France 2 TV and “The Forrest Gump of Ecology”.
Robin has committed to earning below the federal poverty threshold for life and donates 100% of his media earnings to grassroots nonprofits, with a focus on supporting Black and Indigenous women-led organizations.
This channel is a resource for all who seek to liberate themselves, to live in truth and integrity, and to live in harmony with Earth, humanity and the plants and animals we share this home with.
Robin Greenfield and Dear Friends share means of achieving liberation and harmony through sustainable living, simple living, tiny house living, foraging, growing food and medicine, minimalism, zero waste, earth-skills, food sovereignty, community resilience, compassionate communication, activism, Black Liberation, Indigenous Sovereignty and living in service.
Find Robin Greenfield on:
Website: www.robingreenfield.org
KZbin: / @robin.greenfield
Instagram: / robin.greenfield @Robin.Greenfield
Facebook: / robingreenfieldpage
Robin Greenfield’s work is offered as a gift to the public domain. This content is Creative Commons and is free to be copied, republished and redistributed. Learn about Creative Commons and follow the guidelines here: www.robingreenfield.org/creat...

[@EricJosephLewis]

This isa great one Rob!! Thanks for getting Sam on camera! He doesn’t have much video content online... Also I would add sassafras and sourwood to the list of edibles tree leaves :) loving you brother!

[@Robin.Greenfield]

Right on brother Eric! I was stoked to get Sam on camera. We need more of it! Let's munch on some tree leaves together soon. :)

[@EricJosephLewis]

Heck yeah brother! You know I’m always up for munching on some tree leaves 😜 next time you come through I’ll take you to the waterfall and orchard project we started this spring and we can harvest a bunch of basswood leaves 😁

[@katrinabergmanmccolloch5948]

When I was a kid, I followed my horse around and ate everything my horse did. I learned what was safe and what was not. Horses have very sensitive stomachs and know what is safe and not by taste and smell. They will open their mouths, let unsafe plants fall out, and then eat something else.

[@joshuawayne8405]

Sam Thayers natures garden was life changing. So glad this exists, I’ve have trouble finding videos with Sam. Now I get to see a video with some of my favorite foragers!

[@Thankful_.]

The lost his friend story…bless his heart! I, too, thought he meant his friend passed. Phew!

[@TabethaAurochs]

The style of this video - dialogue, metaphors, a healthy dose of humor - gave me a much better rate of info retention than I normally can manage. Much gratitude to ya'lls for such a great video!

[@annbowman370]

Great to see Sam and Rob teaching together! I love going to the Midwest Wild Harvest Festival in Wisconsin in September to see Sam and other teachers of wild edibles 😊🌱

[@Robin.Greenfield]

I may be there this year Ann! Sending a big hug!

[@lisamr40]

My grandmom used to tell us that the salad she was making had dandelion leaves in it. We always thought she was joking with us until we saw her foraging for them and then took the leaves in the kitchen and cleaned them up. Lol I still remember that taste. Thanks for this very informative video.

[@mgeller854]

Love the banana analogy, I’ve been learning for years and will always have more to learn👍

[@Wildernut]

Sam’s the best. Thanks for bringing him to KZbin.

[@kathleensanderson3082]

I have all of Sam Thayer's foraging books! I consider them to be the best wild food foraging books, and I've read most of them.

[@shannoncook9915]

This is one of my favorite videos you have done lately. I love learning about this stuff!

[@jodydiewald]

I Love the way foraging deepens my connection with nature. Having great knowledgeable foragers from my area is an amazing resource. Also i love Sams hoodie, i want one. Yay Sconnie!

[@matjohnson3693]

This is awesome! I was lucky enough to find Samuel Thayer's books relatively early when I started getting into foraging. They really are the best books on the subject I have found. This was great to watch. Thanks!

[@misssoandso]

Hi Rob and Sam, I collect Mulberry leaves. You can dry and grind them and make a tea, or your can just use them freshly picked in some hot tea. We use Mulberry leave (Sang Ye) in TCM practice for treating dry/sore throats/red eyes/high blood pressure. Mulberry leaf w/ Chrysanthemum is a great combination. We also use mulberry's twig/branch (Sang Zhi) in herbal formulas or topical medicine for treating inflammatory joint pain/injuries. Anyway, thank you for sharing your knowledge, time for me to get back to hiking and foraging.

[@eswaribalan164]

About mulberry leaf...great.

[@Mebh547]

Samuel Thayer's books were a HUGE part of my childhood. I loved them and learned so much from them. They are the best wild edible books I know of, and I've read or tried to read a lot of books on wild edibles.

[@greenway7316]

Hey Rob... liked even before watching this video... Coz I know it will be useful... Btw by watching ur videos I even started my youtube channel and trying to grow and forgage my own food... 🥰 Love from india ❤️🙏

[@donedeal2057]

I subscribed because you are a new content creator and you have the balls to put yourself out there. Good luck with the channel. I have seen many channels start from nothing in my life. I hope your channel grows and grows. I will happily awaiting your next video. Susanyōga

[@greenway7316]

@@donedeal2057 hey tysm... will try my best.. and yeah best of luck for your future too 🤗❣️

[@sharonalamb3388]

I just gave u a sub.

[@ngonigriffith1491]

The closest I came to foraging was in school when I ate the leaves of a flower. Thanks for the information!

[@sumararguin986]

Sams books are *chefs kiss* the bibles of the foraging world. I wish he wrote more books. I’d buy and read them all endless times.

[@roberthayes2027]

You are brilliant, of course, by putting that simple list of 20 edible plant names. It's hard to jot things down during a video episode. That smart weed was a big favorite of our goats. I always was wondering if it improved their escape intelligence quotient when they passed cleverly through the perimeter. I went & pulled some smartweed to add my morning smoothie today thanks to you folks. :-)

[@CynicalLight]

Sam Thayer has a book that ranks pretty well in the "must have" wild foods category. Highly recommend 👌

[@unaminhkavanagh]

Lots of great info here! Would love though to see in future more close ups of the leaves of the plants for identification :))

[@indigo8337]

This is an amazing video!!! I appreciate so much the work you and Sam do to educate people about Wild Greens and try to normalize it. Thank you. :)

[@nomadicneanderthal1377]

Love it.... Been reading incredible wild edibles lately. Awesome books, awesome video and awesome people!

[@ckdraws410]

The only things I’ve foraged before are pecans and honeysuckle, but now I’m excited to learn some other plants

[@Sparkysings2]

Hey guys your in my hometown!!!

[@georgemcduffey2622]

I was watching a Learn Your Land video in which Adam mentioned Sam Thayer, so I went searching for a video w/him in it and found this...and It was a perfect find. You guys were foraging outside of Lexington, probably 25ish miles from where I live. I recognized nearly all the plants ya'll presented, many I didn't know were edible. Thanks for making this serendipitous video; My list of wild edibles grows:)

[@duncansh81]

I've got Sam's 3 books and I've found them entertaining and extremely educational (the primary reason I bought them). When the pandemic began and I was seeing how the world (and the politics) were changing I began to worry about food and being able to access it. That is what drove me to learn more about foraging and it has been a real blessing to learn this. Thank you Rob and Sam!

[@laurab9867]

Love dandelions! I make a salad with cut up oranges and a vinagrete dressing. Yumm...

[@juminyt2554]

Wow! Sam reminded me of when I was young in Thailand we have so much green leave to eat with hot-dip around. and the fence. But in the UK hardly anyone go foraging.

[@BronsteinEmily]

Fellow Wisconsinite. Really enjoyed this video. I'm just into my 3rd year as a forager. Most of it I've done in my own yard!

[@darwincacdac2612]

I am always grateful for Rob

[@justiano8098]

This was so informative, I wanted y'all to keep going! And the hug at the end was the icing on the cake, many thanks to you both!

[@offthepathlearning]

Incredible, I could have watched this go on for hours. Thank you both.

[@Waldek77]

Very interesting information. Thanks and greetings from Poland

[@christineperez7562]

I learned about clover's, dandelions, and the mint flavored leaves from my grandma and uncle when I was young. My grandmother made danelion wine, and soup. I learned that the clover flower when you pull out the flower that the tip is very sweet. My grandmother had wild Concord red and green grapes, blackberries, strawberries.

[@hflynn927]

Two incredibly inspiring people. Great video. Thanks.

[@fergus247]

This video really blew my mind

[@verifiedgentlemanbug]

Rob you are a great teacher!!!

[@barbarabowman3328]

In Tennessee, I was taught to always rinse poke leaves 2-3 time, until the water runs clear. Then cook it with eggs.

[@TrehanCreekOutdoors]

Great video with lots of educational information. Thanks for collaborating with Sam. Please do more videos with him and others. I'm not a beginning forager but not an expert either. So it would be MOST HELPFUL when each plant is shown to do close up or even still shots that point out key identification features clearly. You can leave out the lengthy footage of everyone chewing plants like billy goats as that really provides no useful information. The reason I watch foraging videos isn't to watch the plants being eaten but to learn the plant identification details needed to be a better forager. However, it's good to see neither of you are going hungry!

[@Sanctimoniousness]

Great video! I am glad that you selected the black locust. We ate the flowers of Chinese scholar tree - a similar relative of black locust in China, when picking the flowers in June North China, we cooked it with rice/wheat, and steamed together - flavour integrated tastes.

[@midwestribeye7820]

Great video! I just bought 2 of Sam's books before I found this video. Good to see you both on video format.

[@bobbimileham4057]

Informative. I took notes and counted 20 plants? I would suggest that you close in on the plants and show the hairy, or stem parts up close. Especially the hemlock! I'd watch another 5 minutes to have a closer look. Also, include the Latin names with the common names. Regional names and common names are variable: "creeping charlie" looks like one here in the PNW under a different name called Speedwell. I didn't know the lambs quarter was in the same species of quinoa, (if I got that correct?) It's a great all protein grain. I made Mulberry pies when I lived in Indiana. I didn't know all that about the Black Walnut and Black locust!! Wish I could see them in the fall and collect Black Walnuts nuts again like I did as a child. My job was to crack them with a hammer! I am sharing this with my homesteading friends. Thank you Sam and Rob.

[@marthathompson2012]

You said second-best is having a good book, but I think a great reference book is often at least as necessary as an in-person mentor. It would be awesome to have both, but I would not want to be without my reference books.

[@lauracolorstoo]

Thank you for this resource, I love Sam's books!

[@LanNguyen-wy4un]

What an incredible video. Wood sorrel is the only banana for me because I learned about it from science camp, but everything else... wow!!!!

[@paulafowler9865]

We are from Northern Italy, and my family would steam chicory then drain and add olive oil, vinegar or lemon, salt and pepper and a sliced up garlic clove. All while the chicory was still hot. It was one of my favorite veggies and still is.

[@littleredhen3354]

That was awesome, thanks for sharing!

[@robinpickelsimer7229]

Great info

[@Thankful_.]

The banana test = priceless!

[@nbfarmandpets]

You guys are awesome! I love watching this

[@Munnraibe]

this is amazing, thank you

[@favorflavor707]

Thanks for sharing your knowledge

[@elainediplock8522]

Love your incredible work

[@ericmoulton9533]

I'm amazed !

[@scottslinger1003]

Great show, Rob ! Thanks

[@robincrawley311]

True Genius’s! Blessings!🌟🌟

[@erinwichman3847]

Awesome!!

[@andrewpascal6096]

Grabbed a copy of those books! Thanks for sharing this with us!

[@Arleth7]

What an awesome video, I live in North Carolina and I have must of these wild edibles in my backyard, thank you for sharing your knowledge 🌱😋

[@pontiacmon]

Thanks for the info !

[@Livesafeacademyllc]

Great video, thank you.

[@andjaskurteska5217]

Thank you so much for all the good stuff you have shown us.

[@thefourseasonsinsweden]

Thanks so much for sharing your video❤

[@HappyWifeAndHappyLife]

Common plantain chips in air fryer lil olive oil and seasoning of your choice 😋

[@marthabradas8873]

FASCINATING!!! I will be ordering his books!!! Thank you for this video

[@caseykrucinski8164]

Great video!

[@ER--879]

Love Sam's books!

[@southernrockiesselfreliance]

Thank you so much

[@spencerbass7142]

Great video.

[@ericmoulton9533]

Little Ceasars and chickweed. Awesome! I should be wrighting all this down . Duh! Fresh veggies everywhere!

[@BronsteinEmily]

Hah! One of my favorite things is loading up a frozen pizza with wild greens from my yard. They reduce to about a 1/3 at the high heat it takes to cook the pizza. Very yummy

[@ericmoulton9533]

@@BronsteinEmily That's the best way to dress up a boring pizza. You go girl!

[@ericmoulton9533]

@@BronsteinEmily I wish I could find some good wild mushrooms. That would be awesome

[@BronsteinEmily]

@@ericmoulton9533 Ah yes. I haven't learned enough yet to add wild mushrooms to my pizza. Soon I hope. Good luck to you in your huntings.

[@ENQUBATEE1]

Look tasty wild edibles in your garden, thanks for sharing gardening tips

[@casualgamer3771]

one of the best channels out there!

[@meradu2]

At the 33 . The flowers off the trees I used to eat those when I was younger I love the way they smell I can just drive by and smell it and know that they’re out and I can eat it even now had some yesterday just a little bit they were coming out the tree does resembles of Maringa tree leaves Good memories I learned a lot today

[@wayneetumitit2794]

I like how you foraged bare foot haha its so relaxing when you walk in grass bare foot 😊 just watch out some thorns

[@mareepeters5717]

awesome vid guys 💯

[@ebiker12]

@Robin.greenfield awesome video, I am always in awe of Sam’s vast knowledge. One thing I noticed is the screen where you show “Black Locust” with the text it is actually a walnut.

[@monicacruz4407]

I happen to have learnt about Robinia pseudo acacia (black locust) through The Black Forager recently. You can go through life walking past amazing snacking that actually feeds you rather than making you ill. Such important info especially now with a cost of living crisis, pandemics and people needing to have more contact with nature. Such a good video, thank you both, books look great 👌🙏👍🌱😎

[@sunnysavage]

yay, soooo good you guys! awe, makes me lonesome for you both

[@Robin.Greenfield]

Hey Sunny! It was so good to spend time with you in Kentucky. You are a wonderful human being!

[@sunnysavage]

@@Robin.Greenfield heading to Line 3...northern MN July 13-July 31...sorry, it's calling sooner, hope the writing is going well!!!

[@andjaskurteska5217]

This is great

[@ecocentrichomestead6783]

If I'm not cooking it, I cut out the mid rib of dandelion leaves.

[@marthathompson2012]

I love this video! I have Sams books, and really enjoyed seeing him on video! Do you have information on the wild rice processing equipment he refers to that is efficient for processing the seed from lambs quarters/goosefoot to have wild quinoa? Where could I get that kind of equipment?

[@EricJosephLewis]

Following

[@patricianunez4025]

Sitting here at home, just out of the hospital for blood sugar 770! (I was so dizzy I fell in parking lot, hurt both knees and couldn't get up. Ambulance driver's stood me up) 😲. Only eatable greens in my frig was cilantro. So Im munching away😅. Made me feel right at home. Lol Wish I could squat like you guys So how can you tell a wild food forger? By the greens in their teeth😅 Loved watching your video. Think of all the Locust blossom I have wasted... Drinking hibiscus tea and Stevia now, yum. Lots of love, Ms Pat from southern Indiana

[@Thankful_.]

God bless ya! I’m so glad u are okay. ✝️🙌🏽🙏🏽💚

[@Mark-bh8mb]

Thank you

[@haroldsams-hs]

I recently started reading Sam's book, hope i get to where you guys are someday lol thanks for the great video!

[@jarretv5438]

I love this guy

[@TheFrodoMatrix]

I love all your videos, but this one taught me so many new good things. hackberry leaves better watch out for me.

[@tntsmama5845]

When I was a kid, my brothers and I called wood sorrel "sour bananas". My sons also called it that until we learned the actual name in the last few months.

[@hazelinthewoods9966]

Wow. We just missed the black locust flower season. We have so many but i didn’t know they were edible! Agh!

[@saraface01]

I recently discovered Sam’s books and have had such fun reading. I keep hearing him talk about when he was a kid and am just fascinated by the thought of what his childhood was like, what his parents were like and just his story. Rob, do you know if he’s ever written anything like a memoir or autobiography? Or even if there’s a documentary on him, I would LOVE to know!

[@zeros_knives_and_bushcraft.]

Dude! This is cool! I am 45 min south of lex. Stanford/ danville area!

[@jamessudek2125]

You're awesome.

[@ecocentrichomestead6783]

"Nutty flavor" that's like "tastes like chicken!"

[@zerowastehomestead2518]

Great video, it makes me wonder what is in my own backyard?

[@BronsteinEmily]

I started foraging in my backyard a couple of years ago. I don't have a huge yard either. I found wood sorrel, lamb's quarters, prickly lettuce, garlic mustard, wood violets, creeping Charlie, burdock, dandelion, and more. All things I thought were 'just weeds'. Now I use them as a healthy and free addition to my diet.

[@phoenixandthenoms9920]

@@BronsteinEmily that's so awesome. I know i have dandelion, purple mini violets and creeping charlie for sure. the rest i will have to check out

[@BronsteinEmily]

@@phoenixandthenoms9920 I put the violet leaves and sometimes the creeping Charlie (minty) in my smoothies. Dandelion leaves can be pretty bitter raw. I like them better cooked.

[@aeriko56nemira77]

another good one which is rampant in the united states especially on sides of roads is Japanese Knotweed. Extremely edible and also has many medicinal properties as well. But also so many people are stuck relying on grocery stores for their needs that the very few of us that actually do forage and are conscientious of the plants, its very unlikely we could harm too much of the ecosystem. be conscious of what you are gathering and how much. Only gather what you need and leave the rest alone or go to a different patch that hasn't been affected as much.

[@jaimevenegas3698]

You guys are halerious! Enjoy the video.thx

[@TheGggnome]

Those "pieces of metal" are Hey Feeder Rings brother...and it is doing my head in seeing them go to waste!!!

[@christsidereptableslastday7778]

👑👑 Yes, yes, yes !!! 🙏🏾Amen

[@jjeremyhegge]

Wow Pokeweed is a bad environmental weed here on the east coast of Australia, good knowledge to have. Also mulberry is another environmental weed, will give the leaves ago 🌞

[@gayalux1688]

You are my people!