Foraging Wild Edibles in the Lumber Primes (K/1)

This spring we are returning to our study of the wild edibles growing around our base camp and throughout the Center School campus. In the fall the children learned to identify wintergreen and partridge berries, wood and sheep sorrel, and red clover. Last week we introduced the children to Alexis Nikole Nelson, who is known on social media as "Black Forager". We talked about the word "foraging" and how Alexis Nikole has chosen to share her knowledge of edible plants by creating videos and posting them on the internet. She chose the name Black Forager as a way to remind people that foraging has long been a part of African American food traditions. She often ends her humorous videos with the catchphrase, "Happy Snacking; don't die!" as a reminder that foraging for wild edibles is fun and tasty, but it is also important to never eat something unless you are 100% sure that you have identified the plant correctly, AND that you are sure that you are harvesting from a place that has not been sprayed with chemicals or pesticides. We used this as an opportunity to reiterate our class foraging rule: Before you eat something from the forest, you have to check with a teacher EVERY SINGLE TIME, even if you are sure you have correctly identified a plant and know that it is edible.

Adults, if you want to learn more about Alexis Nikole, you can check out this 20 minute video. Amy and I were first introduced to her on the podcast Ologies, and we highly recommend this episode: Foraging Ecology.

In recent weeks the children have noticed large patches of violets popping up in the area of base camp known as "down dale." The Lumber Primes watched Alexis Nikole's video about using violets to create color-changing syrup, and then spent time harvesting violets in the dale, sketching the violets, and examining them using microscopes and magnifying glasses. After sitting overnight, the violet water was a beautiful dark purple color. During Friday teatime, each Lumber Prime received a small jar of violet syrup. They carefully added some lemon juice and watched the syrup turn bright pink! Then we added water and ice cubes for a tasty violet iced tea. We also added baking soda to some violet water and watched it turn cerulean! 

We notice that the children are often inspired to incorporate their knowledge of wild edibles into their play. On Friday several students opened up a restaurant selling wild edible burritos made with beech leaves, dandelion petals, and violets.