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.
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.
Sustainable graziers and restoration agriculturists must quickly standardize a new Grass-Fed label definition that takes animal welfare and environmental impact into account.
Putting out food for the wild birds in your area will help them get the nutrition they need to thrive through the cold months. Avian nutrition means much more than tossing out a few seeds. If you’re not sure what to put on your wild bird grocery shopping list, check out this list to get started.
After three weekends with no harvest or animals seen, Kiara finds out they were probably right in front of his face.
The author struggles to find foods to preserve for her family this year after drought and wildfire affected their gardening and foraging opportunities.
"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.
September brought a huge chestnut harvest that I delight in gathering and eating.
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.
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.
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.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
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.
Nyerges shares his years of experience about a little-known plant, Tradescantia fluminensis, and how it can be used for food. It has apparently never been described as a food plant in U.S.wild food/ethnobotanical literature.
Jessica Kellner, editor of Natural Home and Garden Magazine, shares three pregnancy skin care products that will help prevent stretch marks and keep your baby belly soft and smooth.
Jerry is no ordinary guy. Don’t be fooled by his rather gruff exterior. Laughing eyes, and a twitch at the corner of his mouth, quickly verify that humor lies within! This wild man in the suburbs has some interesting hobbies which keep him well fed!
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.
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.
You can attract a variety of birds to your yard by knowing what to feed wild birds. Find information on feeding birds and learn different birds’ preferences.