Growing up on a New England homestead, a woman imparts heartfelt lessons about making do with what you have and cherishing those memories.
Collect apples from old homestead trees for the best in flavor for sauce and pies.
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.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
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.
Readers share tips and stories about wild food foraging.
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.
Western culture has taught us to eat all the wrong things for all the wrong reasons.
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.
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.
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
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.
Don't be fooled by false species. Enjoy real morels and fiddlehead ferns. Tips for identification and lessons learned from misidentifications.
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!
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.
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
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.
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.