Reply To: Foraging 21: Local trees

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#175261
Malina Tran
Participant

*Ulmus minor ‘Sarniensis’ (Field Elm)*

– Young leaves can be eaten, have a mild flavor and can make a nice addition to mixed salad; leaves can also be used for tea
– Immature fruits have an aromatic flavor, leaves breath smelling pleasant
– Inner bark can be cooked or dried, ground into powder, used as a thickening in soups or mixed with cereals when making bread; may have anti-inflammatory effects in the gut and can be used internally or externally in the treatment of diarrhea, rheumatism, wounds, eczema
– Susceptible to Dutch elm disease

[Source](https://temperate.theferns.info/plant/Ulmus+minor)

*Crataegus media ‘Paul’s Scarlet’*

– Berries are enjoyed by wildlife, flowers attract bees
– Susceptible to hawthorn leaf spot or blight. Very susceptible to fire blight

[Source](https://extension.usu.edu/botanicalcenter/trees-of-varga-arboretum/pauls-scarlet-hawthorn)

*Tilia platyphyllos*

– Wood is used for carving, almost all parts of the tree is used for rope or firewood; when wood is burned it can be ingested for intestinal disorders and used topically for infection or edema
– Flowers can be used to treat colds, cough, fever, infections, inflammation, high blood pressure, headache
– Flowers, leaves, and bark can be used as tea to promote relaxation, help with sleep, and sooth digestive tract
– Contains tannins, which have antioxidant and antibacterial properties

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