Drying is one of the easiest and least expensive ways to preserve your herbs, fruits, and mushrooms. Dried harvests are easy to store (no freezer space required!) and don’t heat up your kitchen in the middle of summer, like canning does. So if this has been a banner year for wild garlic or blueberries or porcini, why not fill your…
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There are multiple species of wild asparagus that grow worldwide, but in the United States, you’ll forage for Asparagus officinalis, the exact same asparagus you pay big bucks for at the grocery store. Technically it’s a feral species. Animals eat and spread asparagus seed, helping the plant escape cultivation. Whether cultivated or feral, asparagus is one of my favorite vegetables.
Winter isn’t the most productive time to forage where I live. On a February visit to NH, I was able to score some fresh wintergreen, which I brought home and turned into an extract. I love the flavor of wintergreen (think teaberry gum) but it isn’t always easy to use in food and drink. I thought ice cream would be…
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Yucca flowers are perfect little bite-sized packages, so why not fill them with something delicious? Start with a cream cheese base, then add your choice of flavorings.
Spring is just around the corner. Actually, it started yesterday, but I woke up to freezing temperatures this morning so it doesn’t feel very spring-like. Nonetheless, this time of year I start thinking about Japanese knotweed, one of my favorite wild edibles. Its pink color and tart flavor make it the perfect ingredient for a foraged twist on a whiskey…
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