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?
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.
Another recipe for Italian style Nocino, but this time made with wild foraged black walnuts, spicebush berries, and sweet cicely roots.
Foraging and eating wild daylilies through the seasons, from roots to flowers, spring through autumn.
Anise-flavored sweet cicely is easily foraged in forests of most of North America. All parts of the plants are fragrant and edible.
Learn about the fragrant and edible black locust flowers that are just starting to bloom this week.
Foraging and identifying wild ginger in the Northeast
A photo collage and description of the common dandelion, the wonderful dandelion!