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Please submit comments and questions using the contact form below. Thanks for visiting, and as always, happy foraging!

-WFG

4 hours ago

Hello again! How has everyone’s foraging been going? I have to admit I was struggling a bit with how to engage, since I live at 10,000 feet and the snow is still melting off here. Normally I’d be down in the Denver area right about now, harvesting mustards and all the other delicious spring greens that are bursting forth. Instead I have been going through years of photos—so I’m going to start sharing those in the hopes they will help you find some good greens to add to your meals without having to go to the grocery store.

Dandelions seem like a good place to start. They are pretty darn easy to find and the season for dandelion greens is upon us in Colorado’s low country, so you might as well stock up. Good dandy greens are signified by healthy-looking leaves, lifted off the ground, growing a little off the beaten path, often but not necessarily in the shade. They will not look tortured as if sprayed by herbicides. A nice rosette will look worth your time to harvest from, and is best when there are no flowers or just one or two. Hunt for good ones! It’s part of the fun. The leaves generally remain tender until the plants all start going crazy flowering. Yes, dandelion greens are a little bitter, but that’s what recipes are for. Plus they are super healthy, if you didn’t know that already.

Here is my favorite way to prepare spring dandelion greens: wildfoodgirl.com/2019/best-dandelion-soup-ever If you make it, please report back! ... See MoreSee Less

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Wild Food Girl

2 weeks ago

Hello friends. I know I’ve been absent lately, deep in my cave hiding out writing this book, but I just wanted to share a photo I took today of some young, bright green watercress against the ruby-colored willows and bright blue Colorado sky. It was a nice reminder that spring is here, and how lovely and full of hope that is, even in these hard times. Soon we will eat free, abundant wild food all around. ... See MoreSee Less

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Wild Food Girl

6 months ago

Another edible plant I found on my road trip through Utah was red barberry (Berberis haematocarpa syn. Mahonia haematocarpa). It has holly-like, tough leaves with spines on the points—features I am most familiar with in the related, low-growing Oregon grape (Mahonia repens), whose tart, powder-blue berries I enjoy. But this high-desert-loving red barberry is a shrub bearing big, sweet/tart, fruity red berries. It was growing on a dry hilltop amidst pinyon pines (Pinus edulis) and juniper, where it stood out because of all the fruit it bore. I gathered a small sample to study and nibble, but I look forward to collecting enough for a jam or jelly next time I make this lovely plant’s acquaintance! ... See MoreSee Less

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