Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!
Discover over fifty wild food plants you can forage and harvest in June. Availability is dependent on climate and location.
I’m passionate about reclaiming wild plants and “weeds” as the important ancestral foods and medicines that they are, so I’m thrilled people are reconnecting with our oldest and most primal …
A foraging ethic is a code of behavior that guides one’s foraging activities in a way that minimizes impact. Harvest common species, avoid spreading invasive plants, tread lightly, and develo…
Every summer I fall in love with the flavour, aroma and healing properties of a particular plant. Last year I swooned for the anise scented lacy blossoms of wild fennel and put them in everything f…
Hi Steemians! When did you actually have your last menu with purslane? It belongs to one of the old forgotten herbs… by steved
Have you ever weeded this plant from your garden and thrown it away? Well, those days are over. Meet mallow, the edible weed with health benefits.
Spruce tips-the young growing tips of the trees, are edible and have a flavor that tastes like spring. Learn how to harvest, cook, and get the most out of them in your recipes.
Did you know there are dozens of wild herbs you can forage? Find out the best herbs to find growing wild throughout the year.
Here’s another recipe from “Gather Cookbook” for Gather Patrons! I’m releasing a few of last year’s recipes to the Gather website – so the rest of you can see what you’re missing! Firs…
Thick and robustly tangy, my all-time favorite condiment is good old-fashioned “Haws Ketchup”. Made from the bright crimson berries of the Hawthorn tree (which you can find a stone̵…
How to gather and prepare spruce tips for making a luscious spruce tip syrup 2 ways, either cooked or raw, and how to candy spruce tips, too.
When we think of healing plants, our minds gravitate toward the plants growing at our feet – the garden herbs, weeds, and woodland plants of the forest floor – but there’s a veritable treasure trove of healing remedies towering above. Humans have been harvesting and using medicine from trees for millennia, and medicinal trees and shrubs probably already grow near where you live.
Rich, aromatic syrup made from spruce tips and sugar aged in the sun. Yields about 2 cups of finished syrup. For large batches, note that all you're doing is combining the spruce tips with twice their weight in sugar.
Ready to learn everything you need to know about harvesting chicory? Find out when and how to pick both leaves and roots in this guide on Gardener's Path.
Spring is a wonderful time to gather wild greens and edible flowers for a refreshing salad. It's simple, nutrient-dense, and the greens are probably in your yard.
My sister-in-law Gloria is an avid rower who races frequently with her Dragon Boat Team. Last year as a special request, she asked for a wildcrafted energy bar. I knew I wanted to make something wi…
Growing elderberry - Gather trimmings now, and by this summer you'll be making elderflower lemonade. Next summer you'll be harvesting for pies, jam & syrup.
Growing chamomile for tea is easier than you think. Once the plants are established, chamomile is drought tolerant and trouble free.
“Be cheerful knight: thou shalt eat a posset tonight at my house.” William Shakespeare, Hamlet Dating back to the middle ages, the posset is making a comeback. Like a custard crossed w…
Halloween takes its roots in ancient festivals and feasts honouring the dead, like Samhain. This makes it a perfect time for cake…not just any cake, but a cake in remembrance of the Haliorunn…
The unopened buds of common daylilies make a tasty pickle. Add them to salads or use them as a cocktail garnish.
Take the harvest basket out to enjoy the outdoors and early spring foraging for food and medicine to fill the pantry and medicine cabinet.
I nibble on dried seaweed often, and my sweetheart and I eat bullwhip kelp pickles. This kelp provides precious trace minerals such as potassium, iodine, magnesium, and more. Bullwhip kelp is also high in protein and a good source of dietary fiber. Bullwhip kelp, also called bull kelp, can be h
Take the harvest basket out to enjoy the outdoors and early spring foraging for food and medicine to fill the pantry and medicine cabinet.
A Bunyol is a Spanish sugared fritter, so these are Staghorn Sumac Sugar Bunyols. Imagine a warm doughnut (without the hole) rolled in a silky lemony tasting icing sugar and you’ve got the id…
Create your own foraged spice cabinet, full of wild herbs and spices. You'll enjoy these foraged flavors all year 'round.
Take the harvest basket out to enjoy the outdoors and early spring foraging for food and medicine to fill the pantry and medicine cabinet.
These inspiring spruce tip recipes will help you make the most of this ephemeral foraged food. Spruce tip syrup, pesto, ice cream & more!
Harvesting comfrey leaves is so easy! Learn how to gather and utilize this unique herb to enhance your herbal and botanical practices.
Burdock is a biennial plant, and knowing which year plant is in is necessary before you attempt to dig and harvest the roots. From the second year's growth, we gather the flower stalk, which is delicious peeled and boiled, tasting like artichokes. By mid-June, you can tell how old your burdock plant is, because that is when the flower stalk will bolt up from the center of the basal rosette. We dig the roots from the first year's plant, since they are less woody and stringy. The roots can be dug in spring, summer, or fall, but you'll get the biggest roots in the fall. Digging in sandy or rocky soil is easier, as is digging after it rains, because burdock roots are long and tough. Often you'll only get part of the root broken off, and that's fine to use for cooking or pickling. We have 2 burdocks in our area, great burdock (Articum lappa) and common burdock (Articum minus), both with edible roots. The Japanese consider burdock root a useful vegetable, and call it gobo. Here's a pickle recipe to make if you ever come across a big patch that was exceptionally easy to harvest, they're tart and make a nice addition to any pickle tray. Burdock Root Pickles makes 1 quart jar about 2 pounds burdock root, enough to fill a quart canning jar 1/2 c. soy sauce 1/4 c. water 3/4 c. rice wine vinegar 6 Tbsp apple cider vinegar 1 Tbsp diced garlic 1 Tbsp diced ginger 1. Peel the burdock root and cut it into uniform sticks. Boil the sticks in salted water for 5 minutes, until tender. Drain the sticks, then pack them tightly in a sanitized quart canning jar. 2. In another pot, add the soy sauce, water, rice wine vinegar, apple cider vinegar, garlic and ginger. Bring the brine up to a boil for 2 minutes. 3. Pour the brine over the burdock sticks, and let it sit for 10 minutes. Add more brine if needed to cover the burdock. At this point, you can keep the pickles in the fridge and eat them in about 3 weeks. If you want to make them shelf stable, cap the jar with a canning lid and boil the jar for 20 minutes to seal. The pickles taste best after resting for at least 2 weeks, and will keep in the fridge once opened. Second year growth with flower stalk
Everyone knows comfort foods are a great coping mechanism for soothing negative feelings – which is why these Pineapple Cookies will be served at my Herbal Yoga Workshop for Anxiety & Dep…
Thick and robustly tangy, my all-time favorite condiment is good old-fashioned “Haws Ketchup”. Made from the bright crimson berries of the Hawthorn tree (which you can find a stone̵…
Little did I know when I first came across an old pioneer recipe for “White Clover Snow” that it would be my solace during dark and hungry times. But after a recent dental pummeling tha…
Many folk get stuck when it comes to Chickweed (Stellaria media). Chickweed is a hugely versatile plant, and one that has many more uses than as a simple wild…
Oh my, it is almost the Autumn Equinox! This means it’s time to share this rustic Crabapple Galette inspired by the Great Mother goddess Modron and the great Fairy Queen Morgan Le Fay. Crabap…
Learn about what to forage in fall! Autumn is an abundant time for foraging and wildcrafting. Fall foraging includes berries, nuts, roots, and mushrooms.
Fermented kimchi made with wild Ischnoderma mushrooms
The ruby-hued, tart-flavored wild fruit is just as tasty as it is beautiful.
Discover forty wild food plants you can forage and wildcraft in October. Availability is dependent on climate and location - Read more!
Every summer I fall in love with the flavour, aroma and healing properties of a particular plant. Last year I swooned for the anise scented lacy blossoms of wild fennel and put them in everything f…
