Daylilies are usually appreciated for their showy flowers, but they also provide four different tasty ingredients. Wild food forager Leda Meredith shows you how to use the edible parts of the plant.
How to identify and cook with chicken of the woods mushroom, one of the most delicious and easy to identify wild edible mushrooms.
Diospyros virginiana, the wild American persimmon, is a native fruit that is ready to harvest in autumn and even early winter. Here's how to identify, gather, and eat wild persimmons.
How to identify, harvest and cook with wood sorrel and sheep sorrel, both common weeds that have the same exquisite lemon flavor as cultivated French sorrel.
What to do with the three edible parts of roses, including the hips (fruit) that are in season fall through winter.
Chickweed (Stellaria media) is a common garden weed that thrives in the cool temperatures of late fall and early spring. Here's how to identify and use this delicious wild vegetable.
Tastes like lemonade, has the beautiful blush color of rose wine, and comes from a plant that's almost certainly growing near you - here's how to make and use sumac extract.
How to identify, harvest, and eat sunchokes (also known as Jerusalem artichokes). This root vegetable is a native North American plant that is at its best after a few frosts.
Lamb's quarters, also known as wild spinach, is an abundant wild vegetable. It's a nutritional superstar with a delicious, mild flavor.
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
Peppergrass, a native North American plant in the mustard family, adds a spicy kick to recipes. Here's how to identify, sustainably harvest and use peppergrass.
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
During the coldest months of winter, field garlic is still ready to be harvested. Even when the ground is too frozen for digging up the savory bulbs, the leaves can be used like chives.
Birch trees are easy to identify in winter thanks to their distinctive bark, and they offer a hot drink, aromatic flour and sweet syrup to cold weather foragers.
Hidden inside the stinky orange pulp of the fruits of the ginkgo tree is a delicious, pistachio colored edible seed. Here's how to identify and prepare ginkgo (without the stinky parts) by foraging for ginkgo nuts!
How to identify delicious wild edible oyster mushrooms, plus a recipe for vegetarian "oyster" stew.
Garlic mustard has spicy, delicious leaves, flowers, seeds, and roots. It is an invasive species that may be harvested without sustainability concerns. In fact, you'll be doing your environment a favor if you eat this plant!
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
From the more practical, money-saving side of things, to controlling your own destiny, the benefits of a victory garden are many.
Meredith Skyer outlines the history of victory gardens in the United States and why this nation, facing a food crisis, should start to sow for victory once again.
France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.
Some of the most enduring food heritage sites are those devoted to the basics, eating and drinking.
A sepia photo of a North Carolina family in front of their farmhouse reveals food heritage.
Arguably America's oldest ice cream company, Bassetts, is still a fixture at Philly's Reading Terminal Market. Both it and the Jersey Tomato hail from Salem, New Jersey, and therein lies the heritage tale.
Our mission in preserving food heritage is to research, collect, preserve, and then explain America's food heritage and historic sites likely cannot be done without help. Want to contribute?
Tucked in the pines, this preserved New Jersey food heritage site is where cultivated high bush blueberries were born.
Established in 1879 by an Arab-Israeli family, Abouelafia Bakery continues to make history.
Ancient Florida shell mounds, early days of bar-b-que, and all that.
A Chicago food heritage site — a meat-packing plant built in 1925 — becomes a 21st-century, net-zero producer of food.