I almost didn’t believe my first bite of wild-made tonburi—a preparation that involves boiling and soaking kochia seeds to make what is referred to as “land caviar.” The green and black seeds swell to a gelatinous texture with a shiny finish, and the mouth feel is the … [Read more...]
Fruity sipping vinegars
Berry season has been good this year in Colorado’s high country. I've been cooking down all manner of wild berries—black currants and gooseberries, Oregon grapes, and black elderberries from Denver-area landscaping—and straining out the juice through a makeshift setup of cut, … [Read more...]
Wild tarragon in the weeds
I am in love. Wild tarragon. It is the same species as the cultivated herb, but grows wild as a native species throughout much of the U.S. and Canada. I can’t believe I didn’t notice it sooner. Wild tarragon is concentrated in the western United States—south to New Mexico and … [Read more...]
A tale of four daisies
My class and I were invited to forage some edible noxious weeds on a public trail in Breckenridge, Colorado a couple years ago. We saw no signs of herbicide spray there, and I had seen none in past years at that spot, so a couple of us took home nice bags of budding ox-eye … [Read more...]
Katrina Blair’s ‘Wild Wisdom of Weeds’
Perhaps the hot springs had something to do with it, but when I sat down to review Katrina Blair’s book, The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival (Chelsea Green Publishing, 2014), I found myself enjoying a sort of inner peace. The book features chapters … [Read more...]
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