Less famous but more tasty than its cousin stinging nettle, Canadian wood nettle (Laportea canadensis) is a delicious spring edible worth getting to know. Here's what to know about identifying, harvesting, preserving & using wood nettles. #foraging

One of the first things I look forward to in early spring is foraging for ramps. They’re nutritious, delicious , and versatile as to its culinary uses.

Wild ramps are a spring foraging delight in many regions. Ramps are in the onion family and they have the flavor to match! There are many delicious ways to use ramps, and ramp pesto is one of my favorites. This ramp pesto is easy to make and a great spring foraged food recipe!

Ramps or wild leeks are usually just that...wild. They're foraged in the early spring, by people who happen to know a "secret" patch, usually somewhere on public land. More often than not, your "secret spot"

Swap your traditional pesto for this wild garlic recipe during the spring while the leafy plants are in season and ready to be foraged. You can learn how to forage for wild garlic here.

The wild garlic season has began here in Estonia. For almost a fortnight I see people foraging for the pungent wild leaves in a nearby forest, and I've been picking a small brown paper bag full of leaves twice myself. The other day I was browsing on Pinterest for lovely wild garlic ideas, and came across this lovely recipe for wild garlic hummus on Shaheen's blog Allotment2Kitchen. I used my regular hummus recipe and simply added a generous handful of wild garlic leaves. The result was a vibrant green dip/spread, that had a wonderful garlicky element, but its Lebanese/Israeli heritage was still there. Note that wild garlic is also known as ramson (Allium ursinum). It's closely related to wild leeks or ramps (Allium tricoccum). Very generally speaking, the first is common in Europe and the latter in North America. You can easily substitute one for the other in this (and other Nami-Nami's wild garlic recipes). Wild Garlic Hummus (Karulauguhummus) Serves four 400 g canned chickpeas, rinsed and drained 1 handful fresh wild garlic leaves, rinsed couple of spoonfuls of water 4 Tbsp extra-virgin olive oil 2 Tbsp freshly squeezed lemon juice salt and freshly ground black pepper Drain the chickpeas and place to the food processor with the rest of the ingredients. Blend until you've got a smooth paste (or slightly coarse, if that's how you prefer your houmous). Taste for seasoning - if you wish, add some more lemon juice or salt. Excellent with toasted pita bread, or on a slice of toast, or spread on crispy crostini or as a dipping sauce with some crudités. We enjoyed ours with some Georgian bread, pictured. More Wild Garlic recipes: Wild Garlic Pesto with Almonds @ Nami-Nami Wild Garlic Pesto with Pinenuts @ Nami-Nami Wild Garlic Tzatziki @ Nami-Nami Mashed Potatoes with Wild Garlic @ Nami-Nami Wild Garlic Butter @ Nami-Nami Ramson-Almond-Pesto @ Küchenlatein Creamy Wild Garlic Soup @ Cinnamon and Thyme Wild garlic, courgette and mint soup by Angela Hartnett More hummus recipes: Harissa-spiked hummus @ Nami-Nami Beetroot Hummus @ Nami-Nami Hommus with pomegranate syrup and tahini @ Anissa Helou Basil hummus @ Simply Recipes Hummus en fuego @ 101 Cookbooks Roasted jalapeno and lime hummus @ The Kitchn Beet Hummus @ Chocolate & Zucchini

I'll admit the name "chokecherry" doesn't exactly get your mouth watering. Anything with "choke" in the name sounds like trouble. The other common names bitter berry and bird cherry aren't any more appetizing, but chokecherries are not

This Purslane Herb Salad has several fresh garden herbs and foraged purslane all chopped up. Similar in texture to Tabbouleh salad, this simple-to-prepare salad makes a great appetizer, topped on toast, crackers, and chips. Try this healthy, green, and plant-forward recipe!

Have you ever had a smell instantly remind you of something? The smell of a freshly dug sassafras root, dirt…

Purslane, known as Ma Chi Xian {马齿苋}} in Chinese, is a common wild vegetable that is also a superfood leafy vegetable. Purslane salad featuring briefly blanched purslane mixed with iconic while simple Chinese salad dressing is easy, tasty and healthy.

Follow these rules to ensure the survival of wild ramps - a delicious northeast native plant that is threatened by over-harvesting.

This Sautéed Purslane recipe has the superfood purslane sauteed with soy sauce, garlic, and olive oil. It’s so simple, healthy, and takes only minutes to prepare this green, plant-based, vegan, vegetarian dish that can be eaten on its own or as a side to an entrée.

W hen I first learned that chicory grew wild in southern Ontario, foraging for it and roasting the root of this coffee alternative was in the back of my mind as a fun thing to try. Last weekend—with the ground moistened from recent rains, some spare time in the countryside, purple flowers sighted in

Ramps, the fleeting spring onion, are delicious in a creamy risotto.

I bought the ingredients at the farmers market and brought them home, not quite sure what to make. My daughter suggested this Fingerling Potato Soup recipe.

Quick and Easy Purslane Recipe. Purslane has been shown to contain five times higher omega-3 fatty acids than spinach

Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont. He was my inspiration for this soup, although he would only vaguely recognize the influence in my final […]

This Sautéed Purslane recipe has the superfood purslane sauteed with soy sauce, garlic, and olive oil. It’s so simple, healthy, and takes only minutes to prepare this green, plant-based, vegan, vegetarian dish that can be eaten on its own or as a side to an entrée.

i've been reading about ramps for years and the first time i had them they were rolled into homemade butter from the local epicurean in downtown grand rapids. they are so crisp and garlicky they make everything just pop. last year on our way home from northern michigan we stopped and grab some from the woods but i forgot them in the back of the truck and they were wilted and withered by the next day when i remembered them. this year thought i went legit foraging for them when i was up at the leelanau peninsula and i found

Spring is a glorious time of year. Nature wakes from its winter slumber, turkey season kicks off, open water fishing gets into full swing, and best of all...

Here's a grain-free version for dandelion cookies that every kid will love.  These make a great breakfast cookie, FYI.

Compound butters are a great way to sneak more flavor into your cooking and they also provide a way to preserve short-lived seasonal flavors. Spring flavors are always favorites, but the window of…

Enjoy the subtle yet distinctive flavor of elderflowers in these creative and delicious elderflower recipes: liqueur, soda, wine, mead, salves, soap, & more!

Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.

Ramps are fleeting. Better get your pickle and pesto on.

Purslane is an herbaceous plant from purslane family. The body is flat on soil, leaves are oval, smooth and fleshy. Stems are yellow and reddish.

Get some before they're gone!

A tasty and healthy breakfast all in one bowl! Serves 4 4 thick slices of country style bread, cubed 12 stalks mini asparagus, cut in 3 12 ramps 4 tablespoons olive oil salt and pepper 1/2 bunch fr…