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?
One of my favorite things to do with stinging nettles is to turn them into a dip. And my favorite flavors to combine them with are roasted garlic and fresh mint, along with some tangy Greek yogurt. This is easy to make, and so fresh & versatile.
Freezing is a method of preservation we use on many different types of wild food, from greens to berries, mushrooms, and dried flours.
When life gives you dandelions, make dandelion-infused vodka martinis!
My garden has given me the gift of wild winter cress to fill the gap between the last of my winter stock of root vegetables and the arrival of spring asparagus.
What do you do when a noxious weed that's choking out vegetation takes over your neighbourhood? Eat it. Garlic mustard is packed with nutrients and is great as pesto.
Learn about the fragrant and edible black locust flowers that are just starting to bloom this week.
Christina shares a simple, versatile refrigerator pickle for fiddleheads w/ tarragon & caraway seeds.
A bagel recipe made with pungent, wild ramps.
After a successful season of foraging for this choice wild edible, we cook up some dinner and ID help.
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