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?
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.
When faced with an abundance of fiddleheads in the spring, here is a way to preserve them to enjoy any time of the year without losing their exquisite flavour.
Use sustainably harvested greens of ramps to flavor some pungent, brilliantly colored pasta.
One of the first spring vegetables there for the picking. These tasty shoots will have you exclaiming "I can't believe it's not asparagus!'
A mildly flavored but brilliantly colored pasta can be made from the foraged flowers of the common dandelion.
Like its cousin staghorn sumac, smooth sumac is an easy to harvest and easy to process spice with multiple culinary uses.
Even in the wintriest months there are delicacies out there to be found, small flavourful things like juniper berries. Find out where to find them and what to do with them, plus a few other facts about these overlooked coniferous evergreens.
Foraging for wild boletus, a.k.a. porcini or cepes, is the base of this hearty ragu with pumpkin. Large and distinct (and with approval from an expert) they are good starter mushroom to hunt.
To make the best use of these great and abundant fungi this year, here is a method of preservation which will allow you to add mushroom goodness to a variety of recipes throughout the winter.
An invasive weed which is many a gardener's nightmare can also be a blessing to the frugal cook. A delicious and simple to make condiment is just one way of using this versatile and nutritious plant.