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?
Simple infusions lightly flavour water, creating a refreshing drink in the summer. Elderflowers pair with lemon while linden blossoms complement cucumber.
Avoid needing the touch method to positively identify stinging nettle. How to identify and safely harvest... plus a recipe for a really tasty first course of stinging nettles with polenta.
While digging up the roots of wild burdock isn't the easiest foraging you can do, eating these pickles is a snap.
Just before the grape vines begin to flower is the best time to harvest the leaves. Simply blanche and freeze them to use throughout the year for super nutritious and tasty recipes.
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.
Here's how to collect and preserve spruce tips - the new growth on these common evergreens. The time to forage them is now, but by preserving them they can be enjoyed throughout the year.
Ramps have become widely popular in the last few years. They have a wonderful flavor combination of garlic and onion. These plants offer a wide variety of uses from the bulbs to leaves.
A forager's version of spanakopita, these flaky pastries filled with tasty greens from 'any garden' are easy to make and delicious to eat.
Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks...
Never mind that this drink is good for you and low in calories. It has a light fruity flavour, delicate fizz and refreshing taste.
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