![]() ![]() “And this is the big advantage of collecting wild foods. “That’s bringing up a lot of trace minerals and nutrients from the subsoil that we don’t get in our diets anymore,” Desotelle told her group. The long, strong dandelion roots-a source of aggravation to many a gardener-smell and taste like rich coffee when ground up and roasted, aiding digestion and liver and gallbladder function, according to Desotelle, who is 72. She showed them how to squeeze the green calyx at the base of a yellow dandelion flower to release the petals, which she turns into a sweet, floral jelly. The seeds of the flower spike act like Metamucil to combat constipation, and its dried leaves make a tea that can fight inflammation, even stop internal bleeding, Desotelle explained to a foraging group she led late last summer from the club grounds. ![]() To the untrained eye, it’s a nuisance weed.ĭesotelle, an expert Adirondack forager, identified it as broadleaf plantain. Jane Desotelle crouched at the edge of a brick walkway outside the Ausable Club lodge and plucked a green leaf and spindly flower from a low-lying plant. ![]() Take care to follow rules around wild food gathering. Photo by Mike LynchĪdirondack woods offer a bounty equal to any food store. Herbalist Jane Desotelle shows a Reishi mushroom to Landon and Grayson Mears during a tour in St. ![]()
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