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?
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.
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
If your lawn is still brown but filled with tall clusters of green, onion-y smelling blades, you might have edible wild field garlic. Verify their identification, and eat some tonight.
First time foraging and the resulting ramp and wild garlic/onion pickles!
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