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.
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.
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.