Wild Food Foraging- Season 2- Grape, Raspberry, Clover, Morel, Cedar, Ramps, Birch

[@blight8619]

My Native American Grandmother used to take me to the woods where she lived, and place's where she grew up. Every year for my summer vacations I would beg to go stay for a couple of months with Her and my Grandpa. Not only did she teach me how to live "the old fashioned ways", She would spend everyday teaching me the lessons this Gentleman is now teaching on his KZbin site. My Grandma was born in the middle 1890's, and grew up on Native Lands (ie' Reservation lands), she was forced to live in the brutal "Indian Schools when she was in her early teens, so her survival skills were legendary!. I guess my age is showing now! 🤣 I tried to pass on My Grandmother's lessons to my Girls, but in this modern day and age, most people think these lessons are boring. Thank God there are still people like this Man and his wife!! Just listening to his video's is like a flashback to My Grandmother's home and woods❤ THANK YOU FOR YOUR WONDERFUL LESSONS ☆☆☆

[@supersleuth3161]

wow you were blessed to have learned so much.

[@CrazyWeatherDude]

I LOVE this stuff, it's just so nice. After Hurricane Sally killed our power for 1 ½ days, I foraged for food in the bashed forest in our neighborhood!

[@nseight]

:-) *

[@louisestaats234]

You were so fortunate to have those people in your life back in the day. Priceless!

[@AnotherWittyUsername.]

My grandchildren go to a school run by the Squamish First Nation (Grades k-12) where this and everything your grandmother taught you is part of the curriculum. They spend as much time outside as they do inside. We're lucky to live in an area with a fairly healthy deer, black bear and salmon population, so the kids all get a chance to tan their own deer skin and make their own drum. They also net and smoke lots of salmon for the elders in the community. They make cedar crafts for fundraising not just for the school, but for other local charities too, like the food bank. It's such a great school and we love it so much.

[@cynthiagraves7947]

I just moved to 400 acres in oklahoma. Im going out foraging today for first time. So excited.

[@juliebaker6969]

I grew up eating morels. My grandparents went mushroom hunting every year. We always soaked them in salt water to drive out any bugs or slugs, then shook off the water, cut them in half lengthwise. Then we would flour them and lay then out on plastic wrap lined cookie sheets, and freeze them. Once they were frozen, we moved them to a freezer bag and kept them in the deep freeze until we wanted to fry them. We would take out as many as we wanted, and fry them in half butter, half oil, salting & peppering them to taste. And being German, grandma would then make milk gravy out of the pan drippings.....best gravy bread in the WORLD! Almost ALL German meals have gravy, or dumplings, or both, it's a German thing.

[@bobair2]

The fact you saved the lives of those two little slugs found in the mushroom makes you in my eyes the best kind of human there is! Thank you for your kindness to nature and it's creatures.

[@deborahdarling1799]

On yellow morels: I poured my rinse water in around a decorative tree stump. I always thereafter, picking like is done here, had my own morel patch!

[@glendalifejourneyusa]

My husband actually had subscribed to your channel, his been watching videos of yours in the TV and I remember this video that he watched coz of that crisp leaves snacks that your eating at that intro. We love nature and we started doing foraged last year with my husband. A friend taught hubby how to find edible mushrooms, they moved from Minnesota to Oregon. So since he moved last year summer, my husband asked me to go hunt mushrooms since then I enjoyed foraging and not only mushrooms this spring we started watching videos of you and others on how to identify other edible wild plants in the woods. Thanks for all the tips dear friend. I also followed you on Instagram and left you a comment. Have a wonderful day and take care always

[@mountaingator001]

I just wanted to say thank you for for all of your hard work in putting these wonderful videos together. I am 75 years young and moved from Miami Florida to Tennessee about 10 years ago. So I am still in the process of learning all about the woods that surround our 5 acres homestead. I have started to save all of your videos to a thumb drive for a permanent record. You are a walking encyclopedia of knowledge... and you do such a wonderful job of presenting the information in a very clear and interesting manner along with beautiful video views that set your channel apart from most others. GOD BLESS YOU ALL AND PLEASE CONTINUE YOUR WONDERFUL WORKS!!!

[@candygarfield9315]

It's great that you show different fire methods and explain why.. the base on the wet ground is a very good tip. I've done that but just to try another fire starter option I saw on YT, but he didn't explain why he was doing it tgat way.. now I know. Thanks for not assuming we all are as educated and experienced. I've been practicing all this for a few years outside my house in the woods, never know what a city girl may need to know for her kids n grandkids in this upside down crazy world.. My grandchildren and great nieces love to come learn the next task I am teaching them. And eating from the forest floor.. Your videos are awesome at identification, preparation. And uses.. live especially the vitamin and mineral comments and how to retain them... very important.. Thank you Wife also for making the soup.. mmm

[@jamesladeroute6127]

I thankfully have wild black raspberry bushes growing in my backyard thanks to a few squirrels and chipmunks that travel along my fence who must have dropped a few seeds from the fruit they harvested. Love the videos!

[@marlenesouliere6971]

I LOVE your videos. You have enriched my love of the the forest and the natural medicines therein. thank you

[@1949chefjojo]

Wow! Your Video has many important educational information. I am learning though I am a Senior Citizen. Yes. Old dogs can learn new tricks.

[@lullypawp3479]

people, this is a compilation. stop complaining bout the length they are available separated elsewhere.

[@TheOutsiderCabin]

Lully Pawp lol Thank you for that.

[@cherriberri7161]

Lully Pawp this video has amazing information I really enjoyed it & appreciate the time & effort it took to make it. Thanks for sharing

[@johnosman8971]

I think this young gent, (and Mrs. Outsider), have made a good accounting of providing a good number of sources of finding, using, without over harvesting, differing types of drinks, & foods, out in the wild, replete with visual instructions, …

[@pattiannepascual]

when shtf, all those complaining will wish the video was longer when they have no "real" food and have to find stuff to eat and as medicine in the woods.

[@roxanasmith6288]

This is so amazing how God has provided for us in the natural world that helps us with anything wrong could

[@shirleytruett7319]

The yellow Birch is great in spring and summer just scrape the bark off and chew it, delicious 🤤

[@gayle.catgrim4640]

I love all your videos no matter how long they are. Thank you so much. It may mean the difference of eating while everyone else starves

[@jmsfabrication7821]

My Grandmother was Arabic, and she used to make stuffed grape leaves with leaves she picked from her fence. Oh man were those things great!

[@Bea_the_witch]

I loooove red clovers. my parents motorcycle buddies taught me about them and I'd suck out the nectar outta the flowers whenever we went to club meetings and I was bored af. they're sooooo good they're like pure sugar

[@downearth48]

I really appreciate the mentality you share of only taking what you need, and not hurting nature when you harvest from it!

[@crystalolson9594]

Wow a black squirrel! & thank you I enjoy all of your knowledge 🥰

[@guard3745]

Me: Oh wow morels sound amazing and look delicious! I can’t wait to see if I can find some this spring! *sees slugs crawling out from the folds* Maybe not...

[@jmlnursing1084]

Yes! I've missed you're videos. I learn so much from you. I really appreciate your shared knowledge ❤

[@TheOutsiderCabin]

confictura j Thank you!

[@smoothiehealth2810]

The Outsider contrary to some here that says your videos are too long, please don't let that sway you. I personally like the detailed videos. My thought is, if you don't want to watch long videos keep it moving! It's just that simple. Blessings!

[@lailamckinney9810]

You n your wife shared the morel! That's so awesome! My husband doesn't like shrooms but he hunts shrooms with me. A+++++++++++ on the info. Right on you guys!

[@brielder9471]

Love your channel. Takes me back to my childhood. Many things you talk about were things my Grandmother taught me.

[@davidledoux1736]

I like the newly updated intro. Same comments as for season one as to content and style. This season, however, is markedly improved by the quality of video (new camera?) and the fact that you have slowed down for us to take a good long look at the subjects as you relay your research. Much appreciated. The impromptu campfire scenes are especially nice as we get a look at the environs you are in. The days with snowfall are particularly beautiful. The ramp soup and morel kitchen episodes almost had me drooling. Well done. I'm looking forward to more of your outings in the wild edibles series!

[@GigiBellia]

I really love your videos - you answer every question in my head as I am watching. The practical uses are greatly appreciated in this youtube world of overdone BS.

[@emisthem6562]

I might not live in the US, but as a Pagan, I can really appreciate you telling people about the abundance of food around them and encouraging people to use primary sources before they begin foraging! Love and blessings from Australia to you and your family

[@peacefulscrimp5183]

That's a great video 👍 Do more videos so when everyone dies from the jab , I will still feel like I am surrounded by food

[@vensheaalara]

We have muscadine here, and use them for jelly, jam, and wine. The vines are also great for projects. My grandfather has made everything from baskets to chairs. Wonderful resource.

[@PaulSchortemeyer]

Thanks for this great collection of wild edibles! I was at the cottage this weekend and really enjoyed the longer video - plus the fact that you combined the various foods together in one easy to find video. I think the in-depth discussion of each is excellent.

[@markcdeyoung3118]

I went out in my garden one day and found hundreds of morels had popped up man what a treat ! I left the roots intact on all of them when I harvested them and even shook the spores around on the ground and on some old rotten logs trying to get more of them but no luck I had zero morels the next year !

[@20greeneyes20]

Wonderful, I have plenty grapevines. I was just going to rip them out of my garden. They are getting a little wild. When I came across your channel just in time. I would love to give them a try. Thanks!!!

[@Francinestube]

Thank you so much for putting this together. I'm going to save it and share it with friends. I appreciate the close-ups so we can see the details of the plants and better identify them in the wild. I think it's a good idea that you compiled them together that way I don't have to save too many videos. As for viewing them for an hour, no problem: I hit pause and resume later.

[@BoingotheClown]

Grapes: Raw, I find grape leaves taste like the skin of a store bought grape when peeled off the grape and chewed. I haven't done it in a while, but I love using wild grape leaves for making dolmas (stuffed grape leaves). In my version of the recipe, I brown my ground meat before preparing the rice. I then place the ground meat into the blender with the broth I intend to boil the rice in, and blend them together. This breaks up the meat into tiny bits that will evenly disperse into the rice, rather than having some dolmas with large chunks, and others with no meat at all. I then boil the rice in the broth and meat mixture, stirring to make sure the meat doesn't settle to the bottom. I am not a fan of onions, so I omit them from the recipe. I also add curry powder to the mix as it is boiling. It is not traditional, but it is very tasty, and my family members tell me they prefer mine over the traditional variety. I then stuff and steam the dolmas as per normal. I have not tried the grape leaves in the manner described in this video, but I certainly will this year. . Black Raspberries: I have never made tea from raspberry leaves. I look forward to trying it. . Red Clover: I often pluck the pink flowers off the flower head and have them as a sweet treat when I am out in a field. I have not eaten the greens more than a couple of time, because of the bitterness. I web site said to bil them in three changes of water to remove the bitterness, but all I ended up with is flavourless mush as a result. (rolleyes) I have made tea with the clover flowers before, but only with the flowerettes removed from the flower head and dried. I make very similar fritters to what you describe, but I use dandilion flowers. . I don't hunt wild mushrooms. I am not knowledgeable enough to do it safely. . I have not tried the other plants you mentioned. i will have to try them soon.

[@janaprocella8268]

Yeah I'm always cautious...first.. Safety first ,! But once you get the identification process down pat then you're good to go and that makes you an expert... ! I wish I knew somebody who is interested in this subject as I am...to buddy up with... Nobody I know even knows anything about it and just says it's a big waste of time...." Order it on line"+-- They don't get the point because this is actually teaching you how to survive the day may be coming when this is going to be a necessity in order to survive... Thank you so much for being available I just found you today... Haven't seen what your wife looks like just her hands over the pot., Unless it's on here and I haven't came on to it yet.. Anyway thank you you wonderful couple...jus lil angels !!

[@backtonature1150]

Ramps are my favorite, I can't wait to try out that soup! Never thought of using them that way, thanks you for the informative video! Also will be trying that fritter recipe! Thank you Mrs.outsider! 😊

[@dianeibsen5994]

Thank you for being awesome, smart, kind, amazing, helpful, resourceful, and a steward to the earth.

[@joyreinhardt7621]

I 'noticed' , and appreciated when/how you referred to your wife, as it sounds as tho you honor, and respect her !

[@suhir5210]

First of all thank you for sharing so much knowledge with us for free. People like you make such a great difference to the world. I wish this was standard teaching in schools. You mentioned that to ferment the leaves you rolled over them with a rolling pin,hung them up to dry and finished the drying process in the over. My question is do I have to finish drying them in the oven? Can I just leave them longer out to dry?

[@amandalaxganger7491]

As a kid I used to chew on the red Y shaped tendrils of wild grape vines while playing in the woods. They are tasty. Never thought to make “chips” from the leaves, great idea! Thanks!

[@evab.6240]

Please make more videos about wild edibles!! I love your stuff. ❤

[@НатальяЕньшина-н5з]

Здравствуйте. В России тоже растёт медвежий лук и кашка луговая, чай у вас был наверное вкусный. Здоровья Вам и удачи.

[@bigtom3422]

Also the Leek or Ramp as you mentioned, You can take the root which is left over after you have cleaned them and replant the root and they will grow again in a few years, Though it is better to let the plant go to seed then pick the seed pod and sew the seed yourself or let the seeds fall to the ground and regrow from there

[@davidlongest3078]

Found a glory patch of yellows morels in northern Illinois that was very hard to get to- was looking for a neighbored lost dog, ran into about 1/2 acre of dead elms- started finding morels - picked for two day- they were actually in groups of two to up to 5 in each group- some were up to 8 inches tall - had one over 11 inches-my wife and I picked over 1200 in those two days- dried- blanched in boiling water- (1 min)-partially cooked in butter ( and froze - to preserve them- along with eating many and giving some to older relatives - never found that many at one time before or since- been hunting them since around 7 yrs old- I’m now 73- but took pics so people would believe me( lost them all to a house fire 20 yrs ago)- but was a great find and a great memory

[@sonoflibertyingodwetrust787]

Thank you for sharing your valuable information about the wonderful outdoors! Looking forward to seeing you again.

[@StellaRaeVon]

I love how the wild leek soup retains a beautiful pea green color! Many times when I have used store bought leeks and made soup it rarely retained color. Maybe because those wild leek greens are so tender and leafy still

[@1fanger]

Those awesome stone grottoes are very neat sheltering places. They would make great rock fortresses in a time of need. Thanks

[@robertschreckenbach596]

Thank you Outsider for all your wonderful knowledge!! With everything we've been dealing with here lately i'm looking to learn as much as possible to supply whatever I can for my family!! Thanks again and please keep the videos coming!!!

[@fishguts7730]

A small drizzle of honey on those fritters would be great

[@Sddvhjkkll]

Put a campfire under the hive so the bees don't get mad -a Minecraft player

[@markpiercey7020]

Hi, I lived in central Ontario for my first 40years and loved to find and eat morels. I used to watch the ferns to tell when it was morel picking time. As the fern grows from a fiddlehead, opening and getting to height was perfect timing for a short timed morel hunt, and where you find one, crouch down, there will be more. Great fun and eating

[@briannaschwindt568]

I love how much this has grown since the last season!! Thank you so much for all of the insight and advice ❤

[@EvaRadio]

as a beginner this was a wonderful intro to all the great things you can make from foraging, thank you

[@Cocoa.Tresbelle]

I like your wife she should do more recipe her voice is so soothing n calming

[@briannagorman3119]

I have watched 2 of your videos and am the better off for it. Besides that I am also buying some of your products. You definitely have impressed me with your knowledge. Thanks for including your wife on making wild onion soup.

[@iwantthetruthandnothingbut6521]

Your video is just what I needed! Thank you so much sharing your expertise with everyone. I know what I'll be doing tomorrow..... Walking in the woods, away from the covid-19 Madness💖...

[@maryblushes7189]

North Central Texas have Mustang grapes as a native grape. Yummy! Makes great jelly too. Dew berries look like smaller blackberries and also make great pies, jellies and jams. Tastes pretty good just popped into the mouth too 😁 tip, carry a stick and watch where you reach for those berries as snakes like them too!

[@kristinebailey2804]

Root systems of the morel are irrelevant. They don't grow from the roots system but by spores, reseeding for next year. We (in Michigan) leave that portion behind because to take it along, introduces sand and dirt into your collection bag and morels do not survive much of a washing. We let them sit in a salt water bath for a short period to expel slugs etc.We create hammocks from bolts of cheesecloth, slice the morels in half and suspend them in these hammocks to dry. I have soaked and cooked morels that were dry for 4 years with complete success. Of course they are best fresh, but when you find 3 or 4 bushel worth you can't eat them all in a sitting. We shake them in a gallon zip lock bag of flour, this keeps them from sopping up too much butter.

[@denaredford6701]

I love grape leaves seasoned in olive oil and salt.

[@sandramelendez1888]

We have to thanks our Owesome Lord Jesus for whatever we get. 🙏🙏😘💝💝🙏🥰🥰😍🙏💝❤️💞💓🤣😂 You are teaching me a lot. Now when I go to the mountains I will be looking for the edibles that I learn from you. That's Why I treasure young and old, because we can learn from everyone. Today this granny learn from a young man and I'm soooo grateful. 🥰Thank you baby💖

[@MeagainIA2011]

I love grape leaves! I often make my own dolma's. Never tried them crispy like that. But I have tried kale chips. I liked them. And it don't take long to bake. Only I would use butter, not oil, and a generous amount of butter and trip a bit with the chili powder. And grape leaves..............and I suffer greatly from rheumatoid arthritis, grape leaves and grape seed oil gives a natural anti-inflammatory. Or, go to a mediterrainean restaurant, you need about 8 dolmas to get the benefit from the grape leaves. I like to drizzle lemon juice, salt and pepper.

[@homesteadgamer1257]

Red clover blossoms were my favorite snack as a child! Their nectar is sweet!

[@sreykmao69]

Very useful information on identifying forest food out there. Love all the different angles of video shoot at the right time such as close up, zoom out, sceneries, landscape, and enlarge picture when we need to see it better.

[@jjtman49]

WoW...Well done !!!....It's always a good day when you learn !!!!!!!....THANK YOU !!!!!

[@TheOutsiderCabin]

Simply Jef You're very welcome!

[@elizabethash4985]

About 20 yrs old & a friend told me names of some field plants. It made me feel so much more at home in the world. A gift.

[@bobbyhill4118]

This makes me feel hungry. I’ve already eaten. I want to tell part of myself to shut up sometimes. Maybe because I’m growing I feel like eating a lot, but morels and raspberries/blackberries look like they taste good. I also like to gather black walnuts, mulberries, mockernuts and pine nuts. Grape vines can be found out here too, as well as fiddleheads and leeks.

[@darlenedoyle5087]

I LOVE IT ! I’be been looking for something like this . Isn’t it amazing how GOD KNOWS YOUR THOUGHTS. I also love all of your other episodes of the OUTSIDER. Thanks guys ( Mrs Outsider and your dad as well).

[@Trinity4me]

Excellent video! Very interesting, and informative. I feel privileged to be given this knowledge. It is an honor to be among the few that really appreciate nature and all it offers. Thank you for taking time out of your life to make ours better! >

[@TheOutsiderCabin]

2BLESSED Thank you for your very kind comment!

[@matthewobrien6665]

Everything i learned about cedar from a native forager was that the film you see at the surface is actually the volatile oils from the cedar which are excellent for chest colds and throat ailments, it looks oily but theres really no texture to it and its very beneficial to leave it alone

[@marvisliebel9387]

Excellent videos the area that you are in looks very familiar I am an Iowan who loves his morels or as the old timers call them Hobie mushrooms anyways you can add a good month to your havested mushrooms by simply washing drying and placing them in a brown paper bag folding the top of the paper bag down four or five folds and then place the paper bag in the refrigerator They will be just as fresh as the day you picked them guaranteed also if you are in an area that sustains morel growth the you probably have wild asparagus which cooked with bacon eggs and your delicious morels scrambled eggs of course is the best breakfast enjoy young man keep up the good work

[@Tsiri09]

these are great videos! It could save someone's life.

[@tomwall2361]

I absolutely love this channel. Thank you so much for what you do!

[@victoria2311]

This channel has very good information, the bad thing is that it does not have subtitles in Spanish and other languages. But the information is also appreciated, even if you have to use and a translator. Greetings from Chile....

[@keegan1328]

I'm also from Ontario and watching you look for morels was a lovely tour through very friendly looking forests :) Thanks!!

[@MoRob]

We pick the wild grapes every year in, typically around Aug-Oct. in Wisconsin. They make THE BEST grape jam. The wild raspberries grown but are sparce unless the black walnut trees are nearby. We also have choke cherries, mulberries and huckleberries and chestnuts growing wild nearby. This year we are on the hunt for wild pawpaw. We have yet to find any morels or ramps...still on the hunt. I have never tried the grape leaf "chips". I will be gong out to pick some leaves today and try this. Thanks, really enjoyed this video!!!

[@emisthem6562]

You can make those chips with a similar method using kale, too, if you can't find wild grape leaves. Heat an oven to 180 degrees centigrade, drizzle the kale with oil and sprinkle some salt - healthy and practically guilt-free! Just don't do what I do and leave the oven alone for over 20 minutes XD

[@takulmao9164]

How were the chips

[@ksero1000]

I always hear about what the black walnut will lol but never what the black walnut encourage. This is awesome to read especially since I cuss how the BW in my neighbors back yard up the hill adjacent to my back yard intrudes and limits my options, and I sure do have a ton of berry plants, growing behind it, mulberry trees trying to pop up, hibiscus, garlic mustard, cleavers, wild grape, sassafras, also those clovers. My spruce are dying though...not sure if it’s from needlecast, borers, juglone, etc.... I’m new to all this. Also trying to keep the grape vines (and Japanese honeysuckle, and bindweed lol) contained and from touching the spruce because once that happens, it’s game over no matter what. A lot going on behind & below a black walnut in a small 100 foot of space. 😁

[@DJTallDarkHandsome]

I absolutely love your channel! You are an awesome individual and I find you completely inspiring! Thank you so much for this wealth of information. From Austin, TX Anton

[@serenew5690]

Thanks for the sharing pastor and wife. We are able to see the love of our omnipotent and Almighty Creator of Heaven and Earth, Alpha and Omega, World Without End. Just look at the abundance of food found in the wilderness. A Providence for Survival in an event of a Emergency, food shortage. God YHVH bless and keep, guide, heal Canada, America, Israel and All Nations of the world. Amen

[@WayneRogersOutdoors]

In 2018 we stopped counting at 1000 Morels and gathered approximately 200 or so over that in only 3 days' time. If you would like to be able to have Morels year-round do this. Soak them, wash them and rinse them well, drain them thoroughly. place them into seasoned flour and coat them well by shaking or lightly tossing, place them on parchment paper on a cookie sheet individually and flash freeze them. After freezing, you can package them up together just like a bag of french fries from the grocery store. This way you just take out what you need, and put the rest back in the freezer. They are a great entree or snack and pair well with other fried mushrooms or jalapeno poppers, mozzarella sticks, etc. This way you don't have to cook them and eat them all up within a couple of days. We still have Morels in our freezer from the 2018 season and they are just as good when we pull them out and deep fry them as the day we put them up in 2018. Happy hunting!

[@tonyacook7614]

I love, love what I learn and send love to the outsider and his outsider family

[@larryreese6146]

Do you make use of the sheep shire? It is a type of clover here in spring time, low growing and with a blue flower. It has a vinegary type taste and I was told was a good substitute for rhubarb. The wild grapes in our area come in 2 types, the summer grape, which my mother used to make a grape juice that tasted much like Welches grape juice. She boiled the grapes, crushed them in a colander and collected the juice. She cut them with water by about half, then added sugar. She also made jelly this way. But my favorite jelly was made from the possum grape. Where the summer grape ripened in August, the possum grape was not fit to touch until late fall, right about the time of the first frost. She made jelly with a sharp tart taste which mixed with the sugar she added was a delicious complement to her biscuits with butter. Here, we also used the poke plant in early summer. We collected the early leaves, boiled them twice and poured off the water then used them like cooked spinach. Sometimes she mixed the poke with eggs and scrambled the prepared poke with the eggs. Also the tender poke stalks could be boiled in the same manner as the tender leaves then prepared like fried okra. It was very tasty but eating it too frequently or too much will leave you with an upset stomach as the poke, if not properly prepared is poisonous in its raw state and, I suspect, somewhat irritating in its cooked state. It is very good eating however.

[@user-nz5dl1fd5n]

Looks like you got to make tea in Heaven. I really enjoyed this, also your voice is calming. & i needed that. Thank you

[@LisaV751]

How can anyone complain about this young man taking the time to teach all this? With the world the way it is right now, it’s insane that someone would even think about complaining about this.

[@lukelucy1980]

One word comes to mind IMPRESSIVE !!!!! I can't thank both of you enough.

[@tvfrance3667]

I thank you for your video/s well chosen words, good editing makes them very instructional.

[@vickievans6853]

Thank you and your wife, for such a wonderful informative video, I really enjoyed it, can't wait to be a lesson to try some of the teas, and also look forward to trying the soup, loved the different views of the forest areas also, I live in the woods too.But never tire of looking at the beautiful nature sites, thank you both again so much.

[@raywhillock6552]

Your knowledge on foraging is amazing, I love watching your videos now starting to do some foraging on my own and enjoying every moment of it gives e a reason to get out and explore the countryside and finding some great and unusual things to eat and drink, please continue with these wonderful videos

[@vicknap]

Thanks for sharing! Great video!!

[@momstheword11]

I don't know where this was filmed but starting 32:10 looks like a wall to an ancient fort or building of some kind. So cool. Love this video, thanks!

[@kage68]

I absolutely love your videos. Thank you so much

[@mingo5435]

While growing up on the farm in Maine in the 60s My mother would use wild grape leave in each jar of dill pickles. I don't know why but my mom's pickles were the best.

[@flor3sluis496]

Love your wild Ramps and morel mushrooms soup!! This year i was so lucky finding them! I will have better luck next year! Can you do a video about porcini or black trumpet mushrooms when you get the chance!! 👍👍

[@summerfunrides]

Love these videos. Thanks

[@winfreythe2nd935]

About four years ago, my grandfather planted grape trees. I was extremely disappointed about the fact that the grapes are rather small compared to store bought grapes. After watching your videos, im glad to find several ways to eat grapes knowing that the tree in my front yard are wild grapes. Thanks!

[@winfreythe2nd935]

@Sunset late reply but i guess i called it trees before because it’s branches are wooden but yeah true

[@lilypeace9841]

Stuffed grape leaves are the most famous delicious food in my home land Armenia. Yum

[@MsRedflower22]

Thank you for the healthy wisdom and the trees and stuff that you can make T's out of and things that you can eat I'm in thank you for the beauty too because it's really beautiful looking at these videos and very relaxed and so thank you and keep the work up and tell your wife thank you for the suit

[@juliewatson9192]

All your mini videos are outstanding. Describes what to look for as id. Alerted to similar looking that can make you sick. Tells how to harvest , how to tell apart, make anything from salves, to teas, to cooking like spinach. Just terrific.

[@greenhaze222]

Beautiful video thumbs up for sure

[@chadshumaker2789]

Good video. We have a majority of these plants here in Indiana. Also as an FYI you can take the clover flower and pull the small tube pedal and eat the white tip where it connects and some of them will be VERY sweet. I am not sure what makes some sweet and others just "normal" tasting but when you get a sweet one you sure know it. Here in the US many farmers add clover mix to their hay fields for cattle. So walking through a field and finding clover is not hard.

[@farm_in_themiddleofthewood3339]

Awesome video!!! We hated to see it end.... :) We are going to be looking for morels and wild leeks this Spring! Thanks for sharing!!

[@maggsbufton1969]

I am gobsmacked by how little we know and how much information we have lost and how inept we have become in ensuring our own survival …. U feel we shall be in desperately in NEED of this knowledge, very shortly.

[@willybee3056]

Inspirational, ,, I think I will make Leak Soup... Thanks and keep up the good work. ..

[@elizabethalderman8749]

I have black raspberries in my yard but I only ever make jam or treats from the berries! I love tea, and I will happily give it a go in the summer.

[@joycecompoli7670]

Those black barriers are called black caps where I’m from. Because we can find even bigger. In the wild. Man I miss homemade wild black Barry jam.