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?
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.
Another recipe for Italian style Nocino, but this time made with wild foraged black walnuts, spicebush berries, and sweet cicely roots.
Foraging and eating wild daylilies through the seasons, from roots to flowers, spring through autumn.
Foraging and identifying wild ginger in the Northeast
A photo collage and description of the common dandelion, the wonderful dandelion!
We love ramps, we love deep fried foods. How about some Hungarian deep-fried ramps-filled bread?
Using foraged garlic mustard, we cook up a hearty dinner recipe. Very customizable, just vary the filling!