Primitive Seasonings for Food?

[PayetteRucker]

I usually take a small vial of one of the Tony Chachere's seasoning. I like the "Creole" blend. It is mostly salt, but it does have black pepper, cayenne, garlic, and other things in it. It is a great all purpose trail seasoning to me.

Robert

:thumbup::thumbup::thumbup::thumbup::thumbup: that's 5 thumbs up. I use it all the time for cooking in the kitchen, a dose of tony's will make anything edible.

 

[Ankar Sheng]

How come?

Ground up sumac berries make a nice spice. and the bored-out trunks make good maple syrup spouts.

It get's its sour flavor from oxalic acid, which is the same thing that makes rhubarb leaves toxic.

 

[jca21]

I have Lemon Balm where I live. Berries also go well with meats !

they go even better with fish!

 

[soccergod04]

Wild onion is plentiful around here.

 

[kvaughn]

Mint and wood sorrel would be my go to's where I live. Wood sorrel has a lemony taste to those that don't know.

Is mustard garlic edible? That's a problem plant that we have but I'm not sure if it's called mustard garlic because it's edible?

Garlic mustard is very edible both raw and steamed or boiled like spinach or any other kind of greens. Ive also stuffed fish with it before grilling them. The small leaves are less bitter. I try to pick them the size of a 50 cent piece or smaller. Its one of the first spring greens around here.--KV

 

[100eyes]

They do say hunger makes the best spice, lol.

I usually pack some ketchup, salt, and tabasco.

 

[fishshooter]

Sassafrass roots have a lot of flavor, and Gumbo Fil'e is made from dried sassafrass leaves. Either would be a flavor enhancing addition to your "survival stew."