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?
We gather from the pines 3 food sources- pollen, needles for tea, and the inner bark in a tisane and trail nibble.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!
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