Dry harvest list - PEP BB foraging.sand.dry

Harvest, dry and store one of the following:
One pound (fresh weight) of:
    o rose hips

To document your completion of the BB, provide the following:
- A picture of one of the plants/fungi in the wild
- A picture of the bounty on a scale showing the weight
- A picture of the dried goodies in or with their storage container

At least three different species of rosehips this year! I only get about 1/3 of a lb on the roses that grow on the periphery of my cleared land, so I had to go off-property for these. Minnesota-Point is a great source!

I harvested and dried 21 lbs of apples over the last two weeks from an apple tree in an empty lot in town. I have already snacked on a lot of the dried apples. This made over 2 gallons of apple chips.

To document your completion of the BB, provide the following:
- A picture of one of the plants/fungi in the wild
- A picture of the bounty on a scale showing the weight
- A picture of the dried goodies in or with their storage container

The apple tree in the empty lot:


Harvesting apples:


First batch (11 lbs, 14.2 oz):


Second batch (9 lbs, 3.2 oz):


Both batches on the counter, ready to be dehydrated:


Chopping up the apples and dehydrating:



I tried doing a batch in the oven but wasn't a fan of the slightly roasted flavor:


Delicious dried apples:


Sealing into jars:


For the final amount - Two containers for immediate snacking, 6 quart jars, and 2 pint jars:

I hope these qualify. The photos are representative samples of ongoing foraging projects.
The onions are wild onions/wild garlic (Allium vineale) foraged from the yard after it was allowed to grow for a season. We dehydrate them and mill them into onion powder.
This photo of amber jelly fungus (Exidia recisa) is one of many harvests from the century-old oaks that border our property. Occasionally we get a few jelly ears as well (Auricularia auricula). They don't last long in our kitchen, so there aren't many dried and stored in the pantry at any one time.

Here’s a submission for forging and drying mint.

To complete this BB, the minimum requirements are:
Harvest, dry and store one of the following:
One pound (fresh weight) of:

   o mint

To document your completion of the BB, provide the following:
- A picture of one of the plants/fungi in the wild
- A picture of the bounty on a scale showing the weight
- A picture of the dried goodies in or with their storage container

Jesse Lane wrote:Here’s a submission for forging and drying mint.

To complete this BB, the minimum requirements are:
Harvest, dry and store one of the following:
One pound (fresh weight) of:

   o mint

To document your completion of the BB, provide the following:
- A picture of one of the plants/fungi in the wild
- A picture of the bounty on a scale showing the weight
- A picture of the dried goodies in or with their storage container

Thanks for the reminder, but I really don't need the badge that badly. After forty years of munching on things I find in the woods, foraging has become a regular part of my time outdoors, and lately is providing a substantial addition to our diet. That's what really matters, isn't it?

Here's my submission for over 5 pounds of cauliflower mushroom, Sparassis crispa, foraged and then dried. I wish I found these more often, even rechecking trees or stumps where I've found them before hasn't really increased my luck much. I do tend to spend my woods time amongst the hardwoods rather than the pines, which is where these are found. They dry and rehydrate well and are tasty and nicely textured, kinda like egg noodles.