Nebraskaland

10 Nebraskaland • January-February 2024 IN THE FIELD Gathering wild foods in Nebraska is not just a spring, summer or fall outdoor activity. Although it's not easy and the pickings might be slim, foraging can be done in winter as well. But first, check regulations, obtain landowner permission and be able to positively identify plants with the help of a reputable field guide or app or by going with a Master Naturalist. Eat only small amounts of wild foods that are new to you at first, and harvest in a sustainable manner, never taking more than you can eat. If you feel any doubt about a plant, don't eat it. Cattail The young, cob-like tips of this wetland plant are edible, as are the white bottom part of the lower stalk, and the spurs and spaghetti-like rootlets off the main roots. Cattail pollen is edible, too, but don't eat the fuzzy, hot- dog shaped heads. Cattail rhizomes are starchy and sweet, with a mild flavor and scent. To prepare cattail shoots or the lower stalks, pull off the tough/fibrous outer leaves until you reach the tender, white inner core of the cattail heart. Wash the heart thoroughly and cut into roughly 4-inch pieces. Sauté in a skillet with oil for about 3 minutes. Then add minced garlic and ginger and a few splashes of sesame seed oil. Cover and steam for about one minute. Cattails taste somewhat similar to potatoes. Watercress While seeking cattails near streams, keep an eye out for watercress, a plant that likes cold water. It's a peppery member of the mustard family. More palatable than supermarket watercress, which is often bitter, wild watercress actually tastes sweeter in the wintertime. Even during the snowiest days of winter, watercress can be found growing in tight, bright green bunches near water, particularly at springs or in spring-fed streams. This delicate vegetable is quite tasty raw, whether added to salads, made into soup or used as a garnish on sandwiches. Consume it quickly after picking it, and always be sure to only pick it from bodies of water that aren't compromised byrunoff pollutants. Rose Hip Rose hips provide welcome bursts of color in Nebraska's snow-covered countryside, especially in the Sandhills region. They're also full of sweet pulp that can be eaten raw or boiled to make syrup, jam or tea. Rose hips have an herbal flavor that's suggestive of roses without tasting too floral. To make tea, boil 12-15 rose hips in water for 3-5 minutes. Smash them open with a spoon and steep for 20 minutes before straining and serving. Persimmon One of the most cold- hardy fruits in Nebraska is the American persimmon. When ripe, the fruit of this native hardwood is round and about 1-2 inches in diameter, ranges from yellow-orange to a dark red-orange, and contains a large seed. Completely ripe wild persimmon is a delicacy. Look for wrinkled, soft, squishy fruit that is a bit sticky. You can eat ripe persimmons fresh or make them into a sweet jelly, jam or pudding. Interestingly, after the leaves of the persimmon tree have dropped, much of the fruit will remain attached to the branches in winter. They are edible, and you can even pick them up off the ground if they're not rotten or half-eaten by wildlife. There are stories of early prairie pioneers in Nebraska gathering persimmon fruits in the wintertime when other foods and even wild game animals were hard to find. By Greg Wagner FORAGING IN WINTER Rose hips offer pops of fiery red in an autumn grassland. JENNY NGUYEN-WHEATLEY, NEBRASKALAND

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