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?
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.
I’m often asked about the best things to forage in a given season. In Autumn, there’s lots to choose from, with berries, nuts and fungi of all types in abundance.
Advice for picking the best elderflowers and a beautiful, delicate fritter recipe to show them off!
While digging up the roots of wild burdock isn't the easiest foraging you can do, eating these pickles is a snap.
This year I decided to preserve my favorite native fruit by making cordial, shrub, and drunken berries. These recipes can also be made with blueberries or other fruits. There's a berry kamikaze cocktail recipe too!
How to get started learning more about the plants around us, and how better plant literacy can improve our lives, our meals, our communties and protect our planet.
Preserving our wild, foraged harvests in jars can be accomplished in a sweet way, such as jam, jelly, and fruit in simple syrup.
Using a basic dehydrator or just air drying are two more methods of preserving our foraged bounty to use all year long.
Gather wild roses from the beach and make a fragrant, brilliantly colored syrup for summer sodas, cocktails, and sorbet.
I'm not sure if Japanese knotweed is a fruit or vegetable, but it's a wild, invasive edible plant. Use lots of knotweed to make some tart fruit leather.