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.
"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.
These sweet, wholesome scones come together in a flash and make use of August’s abundance of wild blackberries.
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.
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.
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.
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
Identifying, harvesting, and cooking the nutritionally complex spring treat, stinging nettle.
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.
A relative of the artichoke, burdock is a common and versatile wild vegetable.
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.
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.
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
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.
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.
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!
Don't be fooled by false species. Enjoy real morels and fiddlehead ferns. Tips for identification and lessons learned from misidentifications.