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Thanks for bringing that up! Yes, there are cyanogenic compounds in all species of Sambucus but there’s no issue eating a small handful raw. Interestingly, there have been some studies done to try and measure averages of the amount of these compounds and in commercially grown varieties of Sambucus canadensis(American elderberry and the one in the video) a negligible amount of the compounds were found and therefore relatively safe for raw consumption from the toxin angle. I don’t think it’s enough to conclude that all American elderberry are ok to eat raw and I don’t think raw is a great way to eat them either. Just a tid bit for yah. Thanks for watching!

Good strategies!

There’s actually a lot of variation when it comes to kings and Boletus( genus of edible boletes) in general but yes the lack of bluing is a great indicator

Yes that is how I'd go about it with this particular basket. It depends on your preference but I might just make a coaster like lid and attach it with some leather straps or you could use some much thicker material to twine that would allow the lid to securely fit into the inner diameter of the basket. Id then finish the rest of the lid with the same thickness of material being used before.

It's pretty cool huh? I'll be making a video this coming season documenting some coppice projects I'm working on. Stay tuned!

As long as it’s good growing conditions and a healthy transplant it should pull through!

Glad you enjoyed it. If you go to my channel I have an in depth video all about processing cattail and rushes for basketry. It should answer most questions you might have. You can make baskets of any shape and size, it just takes some practice.

You are so welcome!

Awesome, thank you!

Good tip!

Haha depends on the seed! I’d estimate fridge storage with desiccant would prolong the life of most typical annual veg seed by years

Volva, like the bulbous base of mushrooms in the Amanita genus

Appreciate it!

thanks!

Haha I’d rather folks feel like they are more than ready to move on with each step rather than someone trying to learn and only show parts of the process.

More to come!

Whoa! They must be some of you fav to hold on to for so long

Haha that’s awesome! Question, when you say “onion tree” are you referring to Toona sinensis?

Thanks!

Great! Yea sunflower seeds can last a long time for sure. Seed saving is becoming more important for folks now that it’s so expensive to get all new seed. I also try and locate local seed libraries or exchanges for free seed

Solid strategy!

Thanks, will do!

Should be out next week!

@@wildsproutnursery great I'm going out back to harvest so cattails 👍

Glad it was helpful!

Are you drying indoors? Sun bleaches the leaves to a golden color.

haha that is pretty nuts! hope you're doing well! you've stumbled into a big world of rabbit holes!

There’s no universal rule for mushroom edibility, only little tips or adages for helping ID specific species or genuses. Yellow underside with blue oxidation is very common for many boletes that are edible and certainly isn’t an indicator of toxic mushroom. Without a picture I couldn’t even guess what species you have. Never take a chance when eating mushrooms, always be sure of the species. Post a few pics on a mushroom forum (many on Facebook) with cap, underside, in profile, and cut in half with blueing if present. Back up suggested species with your own research. Give yourself at least 3 strong ID features to prove to yourself it’s the species you think it is. Hope this helped!

I’ll have them for sale this fall-early spring on my website, wildsproutnursery.com

I thought about and yeah it would work better. I was trying to only use scrap material I had around. Since I’m a renter I’m really attempting to reduce how much I invest in materials. It works well enough to water the small nursery area and refill the stock tub. I’ll definitely consider a different setup in the future!

I’m not familiar with any that are not edible. The only concern I’ve ever heard of is eating very underripe white mulberries. But lots of Morus alba actually make black fruit too so it could be hard to tell what species a volunteer is. So, as long as they’re ripe, eat away!

@@wildsproutnurserythank you!! I appreciate your video and reply!

Please do!

Now you know!

I could see how you’d think that since I showed them from a distance. I should’ve put some good close up’s of the leaves and flowers. You’d be able to better see the heavily lobed leaves of the muskmallow. Not sure what context your muskmallow is in but mine are in deep mulched beds so maybe that’s why they’re so big. Thanks for watching!

@@wildsproutnursery malva alcea also has heavily loved leaves. More so than moschata as moschata has unloved leaves at first. I sold the flowers of both to high end restaurants but the moschata has much more tender leaves. Usually under 2 ft.

You know, I think you’re right. I did some more digging and another common name for mine is greater muskmallow. Thanks for bringing that up!​@@matthewvanboven4349

I’ve never heard that about the skin but makes sense for the seeds. I don’t get to eat them much anyway

@@wildsproutnursery Annonacin is actually in the fruit, seeds & skin. Highest in the seeds, high in the skins & much lower in the fruit, yet still about 15 times as high as Cherimoya. Alcohol increases water solubility.

I’ve tried a few times in the past but the slugs demolished them. Once I get my own place I’ll try again and have them in a hot microclimate like a greenhouse or something along with intense slug deterrent.

Yea I’ve thought about that! I just might do it this year

I feel like in an air fryer would be challenging to not over dry them since they usually operate as such high temps. Most ovens only go down to around 170 F so you’d have to crack open the oven door to moderate the temp in there. Drying time would be similar to a normal dehydrator. You’d also need to stir the berries around periodically since you need to have them on a baking tray and not a mesh screen like in a dehydrator