<![CDATA[ OSO NEGRO SCHOOL OF WILDCRAFTING

<![CDATA[ OSO NEGRO SCHOOL OF WILDCRAFTING - the wild life blog]]>Tue, 21 May 2013 11:34:09 -0800Weebly<![CDATA[ WILD WATER]]>Thu, 16 Jun 2011 12:37:33 GMThttp://osonegroschool.com/1/post/2011/06/-wild-water.htmlThis is your new blog post. Click here and start typing, or drag in elements from the top bar.

Water is an importanr part of our nutrition that often is ignored.Wild Water is alive and nutritious whereas "civilized" water is sterile, capable of hydrating but not offering much else except for some added chemicals. The pleasure of drinking from a non-polluted mountain stream is unparalleled in its effect on the drinker. Whereas we can measure the vitamin or mineral content of a food, I believe that Wild Water offers us a certain nutrition that is presently not recognized or capable of being measured. Enjoy it when you can.

]]><![CDATA[Post Title.]]>Tue, 01 Mar 2011 11:00:45 GMThttp://osonegroschool.com/1/post/2011/03/post-title-click-and-type-to-edit3.html PRIMAVERA
Here comes Spring, glorious as ever! The time to gather and absorb those plants that accompany the season. Perfect edibles and medicinals for dietary transition.
Qalites (Lamb's Quarters) will be popping up, as well as wild mustards, nettles and the nutritious and cleansing dandelion. Look for these and other Spring plants in your area and enjoy benefits that they offer.
]]><![CDATA[Post Title. Wild Mushrooms]]>Mon, 22 Nov 2010 20:53:13 GMThttp://osonegroschool.com/1/post/2010/11/post-title-click-and-type-to-edit2.html

                             Here in Northern New Mexico we are blessed with a variety
                             of nutritious wild foods. One of the favorites are the delicious
                             edible mushrooms like the Porcini pictured here.
                             When dried, they are a valuable addition to winter soups and
                             other dishes. This time of the year wild mushrooms are a great
                              ingredient for turkey stuffing.

WILD CULINARY HERBS

Using dried herbs that were harvested during the warmer months can add flavor and nutrition to winter dishes.
The photo above shows Osha leaf, harvested prior to the flowering of the plant and used as a culinary addition to soups.
Stinging Nettle is a good for cooking and I also use dried Bolete mushrooms (ground in a coffee grinder), dried Chantrelles
and dried mushrooms of the genus, Ganoderma. Putting thes dried,ground plants in spice bottles adds a little wild to your spice rack. Experiment and enjoy.

]]><![CDATA[How can I learn about Medicinal Mushrooms? a question posed by Linda Gattuso on 11/07/10 ]]>Sun, 07 Nov 2010 07:00:00 GMThttp://osonegroschool.com/1/post/2010/11/how-can-i-learn-about-medicinal-mushrooms-a-question-posed-by-linda-gattuso-on-110710.html"Medicinal Mushrooms" by Christopher Hobbs
is a good book to start with. The most valued medicinal mushrooms grow on trees
and are consumed in the form of a tea.
This is because most of them are so tough
that it would be easier to eat one's shoe.
If you find them available for purchase, it would most likely be at an herb store
or on line. The best thing is to find a knowledgeable teacher who can show you
where they grow. In places like Southeastern U.S., Chaga is a good one to learn about.

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