wild edibles

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.
Wild edibles is probably the least energy consuming way to provide food, and especially early in the spring. Here are my favorite plants to look for right now.
"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.
Concluding a series on fall mushroom foraging with two unusual looking suspects.
Meet the king of the mushroom kingdom, Boletus Edulis, spotlighted in this fall series of mushroom foraging.
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!
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.
Harvesting abundance in the early spring.

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