Desert Foraging with Mark Lewis

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Weeds in your yard or edible wildflowers?

Mark Lewis is the man about town who can teach you.   With over 150 years knowledge of Southwest foraging passed down through the generations in his family (dating back to his grandfather’s grandfather!) he has been foraging 2000 edible and 500 medicinal plants throughout Arizona and the Sonoran/Baja Southwest.  With his forty five years direct foraging experience and economic botany background, Mark enjoys teaching at the University and has been presenting and offering his knowledge and finds to the public at local markets and events.  Discover the natural (and edible) world around you, receive horticultural advice and more this weekend at the market when we host Mark Lewis.

So just what can be foraged in our desert…

Among the seasonally available native indigenous and naturalized feral products foraged — cacti fruits and buds (prickly pear, pitahaya, saguaro, barrel, cholla, etc), tree edible parts and nuts (ash, oak/acorns, chestnuts, walnuts, pecans, cottonwood, yulu/bonete, ginkgo, pine nuts, cedar/juniper, etc), berries and bushes (ephedra, equisetum, graythorn, hackberry, hawthorn, citrus and stone fruits, jojoba, ocotillo, achiote/bixa, chamisa, creosote bush, islaya, rosehips, elderberry, barberry/zaroush, redberry/sumac, mulberry, mistletoe, etc), nightshades (wolfberries/goji, chichiquelites, tomatillos, chiltepines, physalis, etc), legumes (teparies wild and domesticated, garbanzo, ironwood, paloverde, mesquite, acacia, etc), herbaceous plants (dock, plantago/psyllium, chia, salvia, dandelions, cota, sunflower, salsify, damiana, amaranth, chenopod, epazote, bledo, quelite, verdolaga/purslane, salicornia/seabeans, crithmum/samphire, etc), and monocotyledonous plants (corn, wheat, grasses including panic and salt, agave, yucca, aloe, lily, onion, chufa, cattail, palm, etc).  Products include no-added sugar candied fruits, edible flowers, wild culled salts, seed and nut flours and pastes, culinary ash.  Mesquite sap, oak honeydew, and trementina. Mushrooms/morels include morels, lobster, agarics, puffballs, oyster, boletes, chanterelles, sawgill, velvet foot, inky cap, shaggy mane, wood ears, huitlacoche, koji, wild yeast starters, etc.

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