We’ve given you descriptions. We’ve given you recipes. We’ve given you (hopefully) inspiration to explore.
And now we’re giving you the information you need to begin foraging on your own: where to do it and how to be safe. So go forth, young foragers, and start gathering your bounty.
Ever spotted a dandelion growing in your backyard and wondered, can I eat that? According to wild plants expert Katrina Blair, the answer is a resounding yes. And there are plenty of other commonly found weeds that fall into this category as well.
If you are new to foraging, get a few beginner tips from Katrina Blair to get you started on your hunt for wild edibles.
Chances are, you’ve seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes!
Need a new twist on kimchi? Look no further than this “wild” version from Pascal Baudar.
The ingredients and ratio change all the time depending on the time of the year. During winter months I will use mostly curly dock, dandelion, and watercress; while in Spring I’ll use mostly mustard and radish leaves. Where you live may have ramps and other delicious wild greens. Experiment with what you have!
There is something special about being able to create an interesting drink using only hyperlocal ingredients from your own garden or the nearby wilderness.
You can taste the local terroir in every sip and take pride in knowing you have created something one-of-a-kind.
Kvass is an ancient and beloved beverage from Slavic Eastern Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. If you’ve got bread, water, sugar, herbs, and yeast, you are already good to go!
On your way to the store for a soda? Stop right there! Your backyard has plenty of delicious ingredients to make an all-natural soda. Pick and choose your own herbs for a custom raw soda without all the unhealthy sugars and additives.
We should just change the name of summer to elderberry season. It’s the perfect time to pick these berries (which aren’t actually berries) and make delicious jams, drinks, and sauces.
Cooking or fermenting elderberries is crucial to unlocking their flavor.
Have you ever stumbled across wild strawberries? Growing along the sunny banks and around a forest edge, along roadsides, hillsides or even in your own back yard, wild strawberries are delicious.
Wild strawberries are much smaller than those hollow, crunchy, off-season truck farm monstrosities most of us allow to pass for strawberries.
Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood.
If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your local park.
Make your own kombucha at home – it’s easier than you think! Kombucha is not only great for your gut health. It’ll make your taste buds happy, too. Get bubbling with this easy recipe to make your own kombucha!
Put your cooking and foraging skills to the test with this seasonal, delicious garlic mustard pesto recipe. Create a vibrant, nutrient-packed pesto that harnesses the power of springtime foraging.
These much-loved titles are the perfect books for Mother’s Day! Gardening books, cookbooks, memoirs and more — there’s a book for every mom on this list.
Make a difference in the kitchen! Prioritize sustainable cooking through zero waste methods. From the ingredients we choose to how we dispose of what’s left behind, every small step in the kitchen can make a BIG difference!
Invasive garlic mustard gets a bad rep, but did you know it’s edible from root to leaf? Garlic mustard can be consumed in its entirety and has great nutritional value. Plus, the flavor adds a punch of flavor to any dish!
