Foraging seasonal wild foods is an exciting and nourishing way to celebrate the turnings of the year—one that connects us to our ancestral stories of sustenance. Each season offers something unique, perfectly timed to nourish the cycles of life.
Lime-green succulent spears of winter’s released slumber, daylily greens are a relished early spring wild green. Daylily’s pleasant mild flavor is excellent paired with the more pungent creasy greens or wild turnip. To prolong the season, cut the greens right at the ground, and daylily will send up tender new growth. You can cut your […]
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 mellow when cooked, as do many other brassicas, and so […]