067 Wild Drinks and Cocktails With Emily Han


Our topic this week is wildcrafted drinks and cocktails with writer, recipe developer, educator, and herbalist Emily Han. She is the author of Wild Drinks and Cocktails and the Communications Director for LearningHerbs.com. Emily’s website is EmilyHan.com. During the show we discuss the difference between “wildcrafting” and “foraging” and how you can use easily foraged herbs, fruits, pine needles and flowers to make shrubs, switchels, tonics and infusions. Emily also shares her easy distillation method and advice on what to do with all those prickly pear fruits!

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Prickly Wisdom


We wanted to share this great comment by Mangofish left on one of our posts about prickly pear cactus:

Way back when I was just a lad, 40 years ago, My neighbor was a very old and almost completely blind Mexican. Good ol’ Sal Franco! In his younger days he lived wild and free, riding his horse in the deserts of Mexico. He actually briefly met Pancho Villa. He lived off the land, selling rattle snakes to earn some money, and ate what the desert provided. To eat the prickly pears he would gather a fist full of weeds to make a brush. Green weeds were the best since they held onto the tiny spines the best, but dried weeds worked OK but they allow the fine needles to blow in the wind. With the wind at your back dust the prickly pears with the weeds and knock off the needles. In bright sunlight you will see the needles glittering in the air as the wind carries them away, strong wind is preferred otherwise hold your breath so you don’t inhale the fine needles if the wind gently stirs around you. Once the needles are gone you can pluck the tunas off the cactus or use a pocket knife and slice the tunas open while they are still attached to the cactus and scoop out the inner fruit with your finger tips. I usually take them inside the house and enjoy them by slicing them in half and holding one end with a fork and with a spoon scoop out the flesh. But on a hot day working in the yard I’ll have a snack and using my pocket knife slice open the skin and access the juicy center while it is still attached to the cactus. I have 6 varieties now including the two which Sal originally gave to my dad. I can only wonder where Sal may have originally obtained those!

With bonus plantain!


I was cruising the nursery aisles when three of my favorite words caught my eye: dandelion, chickweed and plantain.

I read the print on this bag as saying “Contains dandelion, chickweed and plantain” and–apparently drifting in my own fantasy world where things make sense, instead of the world in which we actually live–I thought to myself, “Well, that’s fantastic! All three in one bag for easy seeding.”

Then I looked again and realized that the text read “Controls” not “Contains.”  It was–of course– a bag of weed n’ feed lawn stimulator–chock full of poison for killing my favorite edibles and medicinals  (as well as, I admit, some pretty intractable grasses).

Not a large bag of wild seed to make your yard into a giant salad bowl.

I’d like to return to my fantasy world now, please.

Seed, nut and fruit energy bars

fruit and nut bar

Erik is going off to the Heirloom Festival tomorrow, leaving me to helm the Root Simple empire while he brushes up on his clogging and squash ogling. Today he asked me if I would make him some energy bars as road food. I was happy to, as this is the easiest thing to do in the world. These date-based, no-bake bars are all the thing in the raw vegan precincts of the Internet (or maybe rather they were all the thing c.2009) but it just occurred to me that maybe not everyone has encountered them yet.

As fast snacks go, these are better than 99% of commercial energy bars, and far better than truck stop donuts. They’re all fruit and protein and good fats. They one downside is that they’re pretty sugary, but all the sugar is from dried fruit. The trick is not to eat these in quantity–they’re as packed with calories as they are with nutrition. One little square should hold you over ’til your next meal.

DIY Larabars

I first started making these when I wanted a DIY version of a Larabar. If you’ve ever had a Larabar and looked at the ingredients list, you’ve seen that the ingredients are dried fruit and nuts, period. Which is great–I don’t like soy and added sugar and wheat filler material in my snacks–but Larabars are pricey for something so simple and replicable at home. Admittedly, dried fruit and nuts are pricey too, but you’re still going to come out ahead if you make your own.

A Not-Recipe

Now, the problem with this post is that I don’t have a recipe for these. It’s too simple a process to warrant a recipe.

Anyway, it strikes me that about half of any group of recipe readers has no intention whatsoever of following the directions, so this should make you gonzo types happy. As for you folks who yen for structure, trust me. You don’t need a recipe for mud pies, do you? (By the way, have you seen this piece on The Toast on recipe comments?)

All you have to is mix roughly 50% dried fruit with 50% seeds and nuts of your choice in a food processor until it forms a dough which will hold shape. If necessary, add more fruit or nuts until you reach this consistency. This stuff is very forgiving–you have a lot of leeway. How much should I usee, you ask? 1 cup to 1 1/2 cups of each  is enough to start with.

(Yes, you do need a food processor, though I suppose you could cowboy this whole thing using a mortar and pestle and a strong arm.)

Press this blob into a pan, in a flat layer–you don’t even have to grease the pan–and chill for a couple of hours, then cut into bars. Or you can roll it into bite sized balls and chill those. It’s best to keep your bars or balls in the fridge, though you can wrap them up in wax paper and take them to go.

See? It’s easy.

The bars Erik is taking with him tomorrow contain dates, raisins walnuts, pistachios, chia seeds, ground flax seed, wild sedge seed (gathered while foraging) and Erik’s favorite part–cacao nibs. I used these ingredient because they were in my cupboard. It turned out good. The thing is, these always turn out good.

Some fussy details:

1)  It’s all about the dates!

The dates should be Medjool dates, the soft, sticky kind, for both their sweetness and their binding properties. If you want to use another dried fruit in the mix, I’d recommend you still use dates for at least half the fruit component, just because they are so much the foundation of this recipe.

If you can’t find soft sticky Medjool dates, and have to use the lesser, drier kind, try soaking them in water first until they soften up. I’ve heard this works, but haven’t done it myself.

Other fruits to consider would include anything sticky, like raisins, dried cherries, dried figs and dried plums. Dried apples, for instance, are not sticky, so can’t help bind the mix. You could use chopped dried apples, but count them more like a dry ingredient.

2) For extra flavor, you can add all sorts of things, like a pinch of sea salt, spices, vanilla extract, coconut flakes, even honey if you have a very sweet tooth.  Most importantly, you can add chocolate: cacao nibs, a few spoonfuls of good quality cocoa powder or raw cacao powder, or heck, a handful of chocolate chips. I’d add the cocoa sparingly, tasting as you go, to make sure it doesn’t get too chalky. The sweetness of the dates and other fruits usually does a fine job of balancing bitter cocoa flavors, but of course you can add sweetners if necessary.

3) These bars are a good chance to use seeds, which are nutritional powerhouses, but sometimes hard to figure out how to use. Substitute some of the nut volume with seeds–and it’s okay to go over a little, to be more like 60% nuts and seeds. Consider using chia, hemp, flax, poppy, sunflower and sesame seeds. There are also lots of wild seeds that you’ll know about if you forage, and foraged seeds are often dull, so this is a good use for them.

4) Walnuts are a great choice for a base ingredient in any energy bar. They  just have a nice consistency, and I’d recommend they have a place in almost any batch. A simple bar that’s half dates and half walnuts is classic and delicious.But almonds, pistachios, pecans–well, heck, I really can’t imagine any nut that would not work well.  You can use nut butters too, but they are wet, so you’ll have to play with the ingredients a bit– or maybe add something starchy like oats to balance it out.

5) I’d recommend adding a spoonful of coconut oil toward the end of processing, if you have it on hand. It just makes everything a little smoother and better looking.

Some mixing advice

Mix up the nuts and seeds and any flavorings, like salt, first, before adding the dried fruit, just to make sure they’re evenly distributed before things get sticky.

It’s a good idea to hold back some of the nuts for two reasons. First, so you can add some bigger pieces back into the finished product, so you have some visual interest and crunch. Second, so you have spare ingredients if you need to adjust the mix.

For the same reason, hold back some dried fruit so you can make the mix stickier if need be.

The dough–or paste?–or whatever you call it–will look loose and sandy when you first process it, but go ahead and reach in there and squeeze a little ball together. It should hold shape. If it doesn’t, and it seems too dry, you need more dried fruit. If it’s crazy sticky or goopy, you need more nuts and seeds.

Keep your hands wet when working with the mix to avoid sticky fingers.