Just Outdoors

Jaybird says:

Sheep Sorrel.

The leaves can be eaten raw or cooked, with the water changed to reduce its strong taste. The oxalic acid they contain lend them a somewhat sour taste. There are several uses of sheep sorrel in the preparation of food including a garnish, a tart flavoring agent, a salad green, and a curdling agent for milk in cheese-making. The leaves have a lemony, tangy or rhubarb-like tart flavor.

Slippery Elm.

The mucilaginous inner bark of the tree is edible raw or boiled, and was eaten by Native Americans. The bark can also be used to make tea.

Well, that’s not that interesting…

Though now outmoded, slippery elm tablets were chewed by spitball pitchers to enhance the effectiveness of the saliva applied to make the pitched baseball curve. Gaylord Perry wrote about how he used slippery elm tablets in his 1974 autobiography, Me and the Spitter.

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