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?
While fruit may be in abundance this summer, don't forget about the edible and delicious wildflowers! Wildflower jam with red clover and pineapple with is clever and delicious with bright caramel apple flavor!
Wild rose petals and a wee bit of cardamom marry up, resulting in a fragrant and delicious wildcrafted jelly for smearing on piping hot Scottish scones.
A pesto made on the fly with foraged goodies found in yard and fridge alike. Pesto is easy, and an easy way to use up bittercress, chickweed, and other early spring greens. #EatYourWeeds!
Truffle salt...try wild harvested morel and bolete salt instead! No $20 price tag here just some time, salt and you've got a little jar of deliciousness!
Create the delicious, refreshing, trendy North Italian cocktail with an easy wildcrafted recipe for elderflower syrup.