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.
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.
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.
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!
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.