Redbud's bright pink blossoms are one of the glories of spring, but they're not just eye candy. Those lovely blossoms have a delicious flavor that is like a green bean with a lemony aftertaste.
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.
Japanese knotweed is a voraciously invasive plant and the bane of many gardens. It is also a delicious and versatile wild food.
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.
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
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.
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.
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.
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.
Henbit and red dead nettle are two tasty leafy greens that are available even when there is snow on the ground. Here's how to identify them in the field and use them in recipes.
How to identify delicious wild edible oyster mushrooms, plus a recipe for vegetarian "oyster" stew.
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, 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.
Lamb's quarters, also known as wild spinach, is an abundant wild vegetable. It's a nutritional superstar with a delicious, mild flavor.
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.
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
How to use henbit, a wild green available most of the year even in cold-winter areas, to make a delicious fresh pasta.
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
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!