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?
Use sustainably harvested greens of ramps to flavor some pungent, brilliantly colored pasta.
A mildly flavored but brilliantly colored pasta can be made from the foraged flowers of the common dandelion.
Make bread in a cast iron skillet from foraged cattail flowers to serve with a dinner soup or chili.
Use invasive Japanese knotweed to make a flavored syrup, then use the syrup on pancakes, in recipes, or for homemade sodas.
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.
While digging up the roots of wild burdock isn't the easiest foraging you can do, eating these pickles is a snap.
Wild cranberries can be found in the northeastern portion of the US and Canada, so seek them out for your holiday feasting!
Preserving our wild, foraged harvests in jars can be accomplished in a sweet way, such as jam, jelly, and fruit in simple syrup.
Using a basic dehydrator or just air drying are two more methods of preserving our foraged bounty to use all year long.
Freezing is a method of preservation we use on many different types of wild food, from greens to berries, mushrooms, and dried flours.