It’s no secret that wintergreen (teaberry) is one of my favorite plants ever. I use it often to make wintergreen extract, which I then use to make the most amazing homemade teaberry ice cream. This year, I’ve infused the leaves into oil to make wintergreen oil salve.Continue Reading
Dock, a common plant often foraged for its leaves in the early spring, is found along roadsides and fields all over the U.S. and Canada. Its stalk, root, and seed are also edible. The most common species are Rumex crispus ( the biennial Curly dock), and R. obtusifolius (the perennial Bitter or broadleaf dock).
The edible seed is easy to harvest, but many people avoid collecting it because it can be difficult to process into dock seed flour. I thought that, too, until I learned a trick which makes it very easy. Continue Reading
Author Susannah Shmurak recently released her new book, Everything Elderberry: How to Forage, Cultivate, and Cook with this Amazing Natural Remedy. Since I grow, forage, and enjoy using elderberries, I looked forward to receiving a copy of her book about this natural herbal remedy, and delicious berry. Continue Reading
Fall is the perfect time to harvest dandelion root. Roast some for a great coffee substitute, and be sure to save some for this delicious roasted dandelion root coffee ice cream.Continue Reading
Staghorn sumac makes a lovely, vitamin-C-rich beverage sometimes called Indian lemonade. I’ve shared how I make sumac lemonade in a previous post, and this recipe is a variation on the theme. Fermenting the lemonade with wild yeast gives it some tang and effervescence, in addition to adding probiotics to your delicious beverage.Continue Reading
I’ve often said that if I could forage only one wild food, it would have to be ramps. These wild leeks are delectable, and I love them sautéed, in ramp soup, in frittata, and in this delicious wild ramp salt.Continue Reading