Cold Season Wild Greens and Pecan Feta Wild Greens PestoWritten and Photographed by Juliet Blankespoor Creasy greens Creasy greens (Barbarea verna, Brassicaceae), also known as wintercress, is a common weed in the Southeast and the pacific Northwest. Its close relative, Barbarea vulgaris, has a more widespread distribution, occurring throughout most of temperate North America. Here in the southern [...]
For those of us fortunate enough to live near forests, the woodland—with its watery seeps, shady hollows, and part-sun edges—presents us with a fertile opportunity to grow a bounty of food and medicine.
Gathering medicine and food from the wild connects us to the natural world, our ancestral heritage, and our wild animal selves. Being involved in our sustenance and healing is boldly empowering and ties us into simple living and the change of the seasons. – By gathering our own medicines carefully and conscientiously, we can be […]
Chestnut HarvestWritten and Photographed by Juliet Blankespoor Chinese chestnuts freshly picked and washed - Chinese chestnuts (Castanea mollissima, Fagaceae) are a common yard tree in the southern Appalachians, and can easily be found this time of year, with their spiny burrs and nuts falling from the trees. - - The Chinese Chestnut is not affected [...]
Partridge BerryWritten and Photographed by Juliet Blankespoor Mitchella repens in fruit; notice the two "eyes", which are the evidence of the two flowers sharing an ovary to form one fruit. - Partridge berry is an evergreen trailing vine which stays close to the ground as it weaves its way over the roots of hemlocks and [...]
Lamb's Quarters: How to Cultivate, Harvest & Prepare this Nutritious & Delicious Wild PlantWritten and Photographed by Juliet Blankespoor - Wild spinach or lamb's quarters (Chenopodium sp.) tips, ready for washing and cooking. - Lamb’s quarters is one of the most common weeds in gardens, backyards, and fallow fields, following human habitation closely. Like [...]
Garlic Mustard (Alliaria petiolata)Written and Photographed by Juliet Blankespoor - Garlic mustard (Alliaria petiolata, Brassicaceae) is one of our earlier wild spring greens. With a flavor slightly reminiscent of mild arugula and roasted garlic, it makes a nice addition in salads with milder wild greens like chickweed and violets. I find that its flavor doesn’t [...]
WaterWritten and Photographed by Juliet Blankespoor - Cherished water, teacher of infinite lessons and giver of life, May I possess the grace and wisdom to know when to rest in a shallow still pool and when to jump into the current’s strong pull. As I bump up against the temporary solidness of rocks and yield [...]
One of my favorite breakfast dishes; a heart-friendly, wild foods/herbal version of the classic toasted bagel—Violet leaves and flowers and chickweed greens with a raw garlic olive oil sauce atop a whole grain bagel. Both chickweed and violets are rich in anti-oxidant vitamins and the violet flowers are colored by bio-flavanoids.
– I first met this beautiful plant as “Green headed coneflower” while exploring the rivers of the Rocky Mountains of Colorado. I had learned about using its roots as an immune stimulant, similar to Echinacea roots, from my teacher, Michael Moore. I was camping and felt the first whispers of a possible cold so I […]
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