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?
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.
Gather wild roses from the beach and make a fragrant, brilliantly colored syrup for summer sodas, cocktails, and sorbet.
Garlic mustard is an invasive wild food that can be foraged for free to make a filling for ravioli, wontons, or as a spread on bread and crackers.
I'm not sure if Japanese knotweed is a fruit or vegetable, but it's a wild, invasive edible plant. Use lots of knotweed to make some tart fruit leather.
Make preservative-free ketchup from wild foraged autumn olive berries.