Did you know that free food from Mother Nature is all around us? By learning how to forage, you can take advantage of nature’s bounty and even preserve it for future use and consumption!
Purslane, a succulent ground cover that many toss out as a weed, is actually an extremely nutritious vegetable. To learn how to harvest and freeze purslane, read on.
Wineberries are one of the most abundant wild summer fruits, and just as delicious as their blackberry cousins. They also happen to be an invasive species and you’re doing a good deed when you eat them. Here’s how to identify, gather, and eat wineberries.
There is a growing, sometimes contentious movement afoot: traditional lawns vs natural landscaping. Two years ago, we came up against Ohio’s laws regarding lawns and weeds and were heartbroken to have to mow our luscious long grasses. Last year, we enjoyed a reprieve and the serenity of our natural garden. This year, the grasses back!
Both tart and sweet, June is infused with the tangy taste of wild cherries, the sweetness of plump raspberries, and the succulence of wineberries. Though feasting, harvesting and preserving this sweetness is a priority, there is much more to do to make the most of this month. Below is a guide to homesteading and wild-food foraging in this juicy season.
Elderflowers can be found growing on wasteland, even in the heart of the city. Learn how to use the flowers to make a simple syrup for adding to refreshing summer drinks.
Mulberries are delicious and one of the earliest fruit harvests of the year. Here's how to forage mulberries and turn them into a delicious chutney.
As the days stretch closer to their full summer length, we are welcomed to sow directly into the warming ground. We are invited to harvest from the woods, which are coming to life with new abundance. Now, we step into the light of the growing season, and we plant beneath the poplar moon! Learn how to prepare your garden and what to harvest in the month of May.
Annual garden preparation, wild food foraging and food preservation in the month of April.
Japanese knotweed is a highly invasive edible plant that is often compared to rhubarb. Here's a recipe for sweet and tangy knotweed bars that will help you conquer this weed by eating it!
Learn some common edible weeds that can be foraged in the spring in the Midwest.
There is wild fruit nearly everywhere, free for the picking. This spring, as soon as leaf buds swell in your area, go looking for blooms. Take a ride, get somebody to drive for you, so you can search roadsides and fields, along railroad tracks, in power line right of ways, and maybe even an abandoned homesite, looking for brushy shrubs, brambles, vines and trees with white flowers.
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
How to identify wild burdock, a common garden weed, and turn its roots into a delicious stir-fry.
The American High Bush Cranberry is a neglected fruit that deserves more fans. Fruits are high in Vitamin C and anti-oxidants. The fruit is also high in natural pectin so it makes a great jelly. Fruits (drupes) are similar to Thanksgiving cranberries in color but with their own distinctive flavor. Whether you pick them from the wild or from your own planting, learn to tell the difference between the Native American High Bush Cranberry and the bitter European kind.
Ramps, aka Allium tricoccum, are really wild leeks. They combine the taste of garlic with the taste of onion, although that's really somewhat of an oversimplification as the taste of ramps is bursting with other — so many other — flavors and nuances that they leave their actual essence difficult to verbalize.
Plantain is probably growing in your lawn right now. Instead of cursing this common weed, use it for both tasty food and herbal first aid!
Capturing flavor and the nutritional energy of foraged edibles through fermentation—one universal wild edibles sauerkraut recipe with unlimited options.
Savory or sweet, find refreshment this summer with mint recipes like Mint Jelly and Sweet Mint Tea.
Juneberries, or serviceberries, are one of the first wild fruits to ripen each year. Here's how to identify and harvest them, plus a recipe for juneberry pie.
Here's how to ferment wild nettles and turn them into a delicious pesto.
Why we look forward to dandelion season each spring.
Japanese knotweed is a voraciously invasive plant and the bane of many gardens. It is also a delicious and versatile wild food.
"The Wild Wisdom of Weeds," by wild-foods advocate and author Katrina Blair, is the only book on foraging and wild edibles to focus on thirteen weeds found all over the world, which together comprise a complete food source and extensive medical pharmacy and first-aid kit. Blair’s philosophy is sobering, realistic, and ultimately optimistic: If we can open our eyes to see the wisdom found in these weeds right under our feet, instead of trying to eradicate an “invasive,” we could potentially achieve true food security and optimal health.
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.
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.
Concluding a series on fall mushroom foraging with two unusual looking suspects.
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!
A series on fall mushrooms for foraging.
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
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.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
Don't be fooled by false species. Enjoy real morels and fiddlehead ferns. Tips for identification and lessons learned from misidentifications.
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
A relative of the artichoke, burdock is a common and versatile wild vegetable.
Identifying, harvesting, and cooking the nutritionally complex spring treat, stinging nettle.
Unlike many wild foods that take a long search, dandelions are found in almost every wood and meadow. And while many wild plants require special training to identify and discriminate from similar-looking poisonous plants, dandelions can be readily identified by every schoolchild.
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
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!
Western culture has taught us to eat all the wrong things for all the wrong reasons.
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.
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
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.
These sweet, wholesome scones come together in a flash and make use of August’s abundance of wild blackberries.
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.
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.
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.
Harvesting abundance in the early spring.
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.
Growing up on a New England homestead, a woman imparts heartfelt lessons about making do with what you have and cherishing those memories.
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.
Collect apples from old homestead trees for the best in flavor for sauce and pies.