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    Home

    Nuts and Starches

    About

    I harvest a number of different nuts and starches. Mostly nuts, or roots and tubers.

    foraged butternuts in their green husk on a tray

    Butternuts, also known as white walnuts are one of a few types I like. 

    Quick Links

    Wild Nuts

    Each different type of wild nut is different, you'll find individual tutorials for processing specific types below.

    • The Forager's Guide to Black Walnuts
    • The Forager's Guide to Shagbark Hickory Nuts 
    • Butternuts / White Walnuts 
    • How to Make Acorn Flour 

    Wild Rice

    If you think you know wild rice, even if you're from the Midwest, please read my Guide to Wild Rice (Purchasing and Cooking) 

    a pile of black paddy wild rice next to parched wild rice

    Do you know the differences between these two types of wild rice? Both have unique flavors and cooking times.

    Roots and tubers

    Links to recipes and categories on a few different wild roots.

    • Burdock 
    • Wild Parsnip 
    • Lotus Root 
    • Wapato

    Narrow your search:

    • Acorns
    • Black Walnuts
    • Burdock
    • Hickory Nuts
    • Wild Rice
    • Maple Black Walnut Ice Cream
    • Whole Roasted Celeriac Steak Baked in a Crust
    • Hickory Smoked Ice Cream
    • Persimmon-Pudding Cake with Dried Fruit
    • Frozen Hickory Nut Oil and Maple Silk
    • Duck Soup with Wapato, Morels and Wild Rice
    • Sam Thayer's Bitternut Hickory Nut Oil
    • Shagbark Hickory Syrup
    • Hickory Nut Tea
    • Wild Rice Cooked in Hickory Nut Milk
    • Shagbark Hickory Nuts
    • Warm Mushroom Wild Rice Salad
    • Green Black Walnut Jam / Preserves
    • Lampascioni: Edible Hyacinth Bulbs
    • Cooking with Green Walnuts
    • French Walnut Wine or Vin de Noix
    • Georgian Walnut Spread / Phkali
    • Wild Rice Flour Cornbread
    • Korean Acorn Jelly with Chrysanthemum Leaf Salad (Dotorimuk)
    • Traditional Hickory Nut Milk (Kanuchi)
    • Maple and Acorn Flour Torte
    • Hollyhock Sarmasi with Mushroom-Walnut Filling
    • The Best Black Walnut Cracker
    • Green Kentucky Coffee Beans
    • Green Walnut Molasses
    • Foraged Greens with Walnut Sauce
    • Japanese-Style Violet Greens Salad (Gomae)
    • Black Walnut Ketchup / Catsup
    • Marinated Hosta Shoots
    • Hackberry Souffle / Spoonbread
    • Hackberries
    • Wild Rice or Manoomin: Varieties and Differences, Purchasing and Cooking
    • Wild Rice Casserole with Venison and Mushrooms
    • Spinaci alla Romana (Roman Greens with Raisins and Pine Nuts)
    • Acorn Oil
    • Wild Rice and Mushroom Casserole
    • Butternuts / White Walnuts
    • Acorn Fried Squirrel with Giblet-Mushroom Gravy
    • Native American Inspired Bison Stew
    • Burdock Yamagobo

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

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