If you are an avid fan of wild food foraging, then you know the author Samuel Thayer already. His books, Nature’s Garden (2010) and Forager’s Harvest (2006), set a new standard for foraging literature, with longer and more in-depth plant accounts than the majority of edible wild … [Read more...]
Three pennycress mustard recipes
We are just back from the Midwest Wild Harvest Festival in Wisconsin, where I had the honor of presenting for the first time. One of my workshops was on wild mustards— specifically, I invited participants to join me in making three mustard condiments from the seeds of field … [Read more...]
Forgotten rhubarb of the old west
I love my Old West town for many reasons, and one of them is rhubarb (Rheum spp.). It is one of the few food plants that can be cultivated here up high where I live, due to our extremely short growing season and cold nights. I’m hardly the first to discover this, for the rhubarb … [Read more...]
Narrow dock in ‘whiney’ mushroom sauce
There are many species of edible dock (Rumex spp.), all of which are related to buckwheat and rhubarb. As a group they generally have dark green leaves that are somewhat thick, and papery sheaths wrapping the base of their leaves and flower stems. Docks produce clustered seed … [Read more...]
Eating chicory greens
The other day, after years frequenting the same rushing creek in southeast Denver, I finally figured out a way across. On the other side, I found chicory. Chicory (Cichorium intybus) is a non-native plant that’s widely naturalized across the U.S. You probably know it from its … [Read more...]
- 1
- 2
- 3
- …
- 5
- Next Page »
