Sorry this isn't actually foraging per se, but the only kind of people who'd grow these are probably foragers anyway. I've been growing them for a couple years, but this is the first year I had enough to bother trying to eat them! From two plants we got about 1/2 a cup.
So my question is, does anyone have any tips for actually eating these things?? We tried soaking them for 24 hours and boiling them for 2 hours, and they were still inedibly bitter! I'm thinking maybe brining them, an alkaline soak, splitting them all in half, and/or swapping out the cooking water a few times. At least one of those ought to work hopefully. It'll have to wait till next year though, we wasted these ones lol.
Thanks! That's what I was thinking too, if it works next year I'll post a follow-up for everybody. Worst case scenario maybe the Lupini Bean treatment would do the trick, right?
Yeah, I think treating them like lupini is probably a good bet. Native people knew how to soak acorns to make them edible, I could see them using a similar process for beans.