Super excited you are back to videos. You are the only reason I started to even know what edibles are. Thank you for the time and energy you put in to teach the rest of us.
So glad you are back, you are the reason why my husband and myself are foragers. For three years, before bedtime, we would select your playlist and listen and drift off to sleep and almost always wake up to Smilax episode (which is our favorite and the hard cider). Do you have a Patreon ?
Just tried some a few days ago, I see it all over when I work. I work out in the marshes of intercostal water ways cleaning up trash ad debris. I'd have to agree, not my first choice of wild edibles.
Glad to see your videos again 😊 I have seen a video with a woman saying that she had Dandelion greens that were bitter but then she found some that were large but shaded by even taller grass and she said the leaves that were growing in the shade were not bitter. Maybe these growing in shade would not be bitter or maybe not as bitter.
Now I’m going to have to find some shaded Dandelion to see if that’s true. Interesting concept. Thanks for sharing the info. Maybe Green Dean knows why that might happen.
i am wondering about use of oxeye for ciguetera? did native people use it (yes i know, herbalism is outside your scope, but i thought i heard you mention it, and you did nurse a duck with red tide...🤔
To quote Daniel Austin in Florida Ethnobotany, page 147, " Most surprisingly, an infusion of the leaves is widely considered an antidote for eating poisoned fish (ciguaterra) in Barbuda (Von Reis 1973)" He is referring to Drugs and Food from Little-Known Plants, Harvard University Press, Cambridge MA.
I'm not sure if you read these, but I remember a while ago you showed a Greek alcohol that you had made. I think you said it tasted pine-y. I can't remember the name of it or find it in your video list, but I want to try it. Am i just misremembering?
@@EatTheWeeds when you do your final export from your editing software, if you can pick mono that will fix it. The issue is the mic is indeed mono, but placed in one of the two stereo channels. So if the final export is mono, then it will fill both left and right channels when played back.
@@BryanBortz The software is the one I have always used. I do not see an audio choice when exporting (or creating.) Indeed, I don't see any audio choices. I use Imovie.
So glad you’re back
Yall we gotta pool our resources together and get him a new mic, that high pitched tone is killing me but I LOVE his videos.
Yah for hearing loss. I can't hear that tone at all.
I'm actually using different mics.
Glad to see you're back!!!! I learned so much from your old videos!
Super excited you are back to videos. You are the only reason I started to even know what edibles are. Thank you for the time and energy you put in to teach the rest of us.
Good to see you again. Thanks 😊
so glad you're doing new videos, please keep it up love your stuff
Glad to see you making videos again
Thanks for your videos Dean. You are an important teacher.
Always glad to see a new post!!!!
Yay!! You are my favourite! So glad you’re back
So glad you are back, you are the reason why my husband and myself are foragers. For three years, before bedtime, we would select your playlist and listen and drift off to sleep and almost always wake up to Smilax episode (which is our favorite and the hard cider). Do you have a Patreon ?
HAPPY TO SEE YOU AGAIN. THANKU
SINCE THEY ARE BITTER, PROBABLY GOOD FERMENTED
Hmmmmm... didn't think of that...
Just seeing these, I guessed I missed your comeback
I am familiar with these plants, never knew and my wildest dreams that they were edible.
Thank you green Dean!
Sir, I love your taste in palette cleansers.
To keep the inside cool could be a vasodialators so you shed heat easier
Just tried some a few days ago, I see it all over when I work. I work out in the marshes of intercostal water ways cleaning up trash ad debris. I'd have to agree, not my first choice of wild edibles.
Moving to a florida house soon from an apartment in ohio and cant wait to have the room to work on stuff like this
Alright...Real Teacher!
Glad to see your videos again 😊 I have seen a video with a woman saying that she had Dandelion greens that were bitter but then she found some that were large but shaded by even taller grass and she said the leaves that were growing in the shade were not bitter. Maybe these growing in shade would not be bitter or maybe not as bitter.
Now I’m going to have to find some shaded Dandelion to see if that’s true. Interesting concept. Thanks for sharing the info. Maybe Green Dean knows why that might happen.
@@saxet9049 You're very welcome and I hope We can all test it and find it to be true 😊
You could visit The Bob Ross Art Store & Museum, the Highwaymen Art Store & Sugar Mill Park...all good sites where you are...🎩
Awesome video! Audio is coming through mono, I'm not getting anything but a hiss in my right ear.
As far as I can tell I have no control over that. My editing software does not give me any audio choices other than volume.
@@EatTheWeeds get better software? You’re channel’s content is so excellent. It would be so awesome for the editing to match!
@@PhysicsPolice I have the latest version of Imovie for MAC
Maybe you could rub the leaves under water before you cook them, bleed the bitterness out
Are those the plants that are beach dandelions? I love inland dandelions, but I've never dared to eat the beach version.
Oh, you weren't too far from Mr, hit me up if you ever wander into Parrish.
Everything goes well with scotch though!
👍
In your opinion, what are the tastiest seaside plants of the Gulf Coast? I like Sea Purslane but only a nibble or two.
The local ground cherries are nice, Physalis angustifolia. I also like Tropical Almonds (revisited) will be my next video.
i am wondering about use of oxeye for ciguetera? did native people use it (yes i know, herbalism is outside your scope, but i thought i heard you mention it, and you did nurse a duck with red tide...🤔
To quote Daniel Austin in Florida Ethnobotany, page 147, " Most surprisingly, an infusion of the leaves is widely considered an antidote for eating poisoned fish (ciguaterra) in Barbuda (Von Reis 1973)" He is referring to Drugs and Food from Little-Known Plants, Harvard University Press, Cambridge MA.
I'm not sure if you read these, but I remember a while ago you showed a Greek alcohol that you had made. I think you said it tasted pine-y. I can't remember the name of it or find it in your video list, but I want to try it. Am i just misremembering?
A standard Greek wine is "retsina" which is a white wine flavored with pine pitch.
word...
Hey Green, your last couple of videos seem to be in mono playing from only the left channel.
I think the camera only records in mono.
@@EatTheWeeds when you do your final export from your editing software, if you can pick mono that will fix it. The issue is the mic is indeed mono, but placed in one of the two stereo channels. So if the final export is mono, then it will fill both left and right channels when played back.
@@BryanBortz The software is the one I have always used. I do not see an audio choice when exporting (or creating.) Indeed, I don't see any audio choices. I use Imovie.
Would it not.be dangerous to eat a duck suffering from red tide?
👀🌹
Is it in the sunflower family?
No but both are in the Aster family.
@@EatTheWeeds thanks, that was my thought.
It's a pretty weed at the very least.🤣