Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
Garlic mustard is an invasive weed, so you're part of the solution, not part of the problem, when you make this soup. And, it's practically free to make. Win-win!
I call this Flyway Fried Rice: It is almost entirely foraged or hunted, with real foraged wild rice, bulrush shoots, black walnuts, wild onions and wild duck.
Ramps are just starting to show up on the forest floors of Eastern woodlands. They are a harbinger of spring, and are just one of many wild onions that live across the United States. Take advantage of them while you can!
Miner's lettuce, king of wild salad greens, grows all over the West clear out to the Great Plains. It is also one of the few food plants native to the US that early explorers exported back to Europe.
If you live in the West, you have access to all the wild pine nuts you'll ever need -- and these nuts won't give you 'pine mouth.' But be warned: Pine trees do not give up their treasures lightly.
Who knew this beguiling digestif could be made so easily? Mirto, the dark, herbal and syrupy after-dinner drink popular in Corsica and Sardinia, is, for the most part, the berries of the common myrtle steeped in alcohol...
