Collect apples from old homestead trees for the best in flavor for sauce and pies.
Growing up on a New England homestead, a woman imparts heartfelt lessons about making do with what you have and cherishing those memories.
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.
These sweet, wholesome scones come together in a flash and make use of August’s abundance of wild blackberries.
Readers share tips and stories about wild food foraging.
You can find free food, such as wild carrots, cattail roots and crawfish, right in your neighborhood fields, swamps and creeks, and under rotten logs.
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.
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.
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
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.
Western culture has taught us to eat all the wrong things for all the wrong reasons.
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
Harvesting abundance in the early spring.
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!
Lacto-fermented swiss chard ribs and how to can them right along with foraging for wild mushrooms and a butternut squash update. Discovery Expedition vented fedora hat makes gardening cooler when the sun is blazing down.
James E. Churchill’s advice for finding and preparing chicory, mint, catnip and blackberries, found in a 1970 issue of Mother Earth News, is timeless—and very timely right now.