Foraging season is nearly over, but I won’t give up. I have dried nettles and barberry. Here’s the wild finger-food!
The salad burnet is one of the many underrated wild edibles. Called also small burnet, it has a fresh and surprising taste, similar to cucumber.
When black locust flowering is towards the end usually spruce tips season begins. That’s how this recipe was born.. two precious baggies of flowers and spruce tips and … what do I do with them? Why not use them both
Elderberry, pigeons and inspiration It is still snowing outside and, while waiting for the springtime, I decided to cook some elderberries (Sambucus nigra) I froze last autumn. What to do with it? Even if my aunt asked for the jam,
Whatever you call it, Lamb’s Quarters, Goosefoot, Pigweed or Fat-hen, is a common annual weed traditionally used for cooking in many countries. It’s easy to recognize and it has a delicate flavor. Cooked like spinach goes well with any dish.
This easy recipe is the first that comes to my mind, full of childhood memories, when I hear the sweet scent of black locust in spring. Crispy flowers, fragrant and sweet, with a slight aftertaste of fresh-cut grass. The ingredients
Black locust flowers (Robinia pseudoacacia) Here they are! Silly spring and late Black locust flowering, this year. And now that they’re finally here I took a lot of flowers at the first opportunity. I do not feel in the least
Bladder campion is one of the most appreciated and widely used wild edible in Italy and in the Mediterranean region. It’s easy to identify and the young shoots have a delicate flavour that pairs well with almost every other ingredient.
I love wild hop shoots! Finally spring has arrived and I was caught off-guard. The first trip in my vegetable garden gave me an abundant harvest of hop shoots (Humulus lupulus) and I came back home happy as a child,
Hop or hops is a perennial climbing vine native to the Northern Hemisphere. It’s one of the most delicious spring shoot for the passionate foragers. Female “flowers” (Cones) are used in beer making. Hops are dioecious (male and female plants).
Meadow Salsify & Purple Salsify Botanists call them Tragopogon pratensis and Tragopogon porrifolius, but they’re commonly known as Salsify, Meadow salsify, Purple or common salsify, Oyster plant, Vegetable oyster, Goatsbeard. Purple salsify is native to Europe, common from plain to
Garden Leftovers and last meadow Wild Edible Plants It’s time for Fall garden clean up: looks like my vegetable garden fell into neglect, but it’s still giving a lot of unusual ingredients with which I plan to make a homemade
Horn of Plenty Mushrooms (Craterellus cornucopioides) For a forager autumn is the time of mushrooms: forest has been generous in the last few days and, to my surprise, I stumbled across a wide spot of Horn of Plenty mushroom (Craterellus
Heracleum shondylium is a perennial herbaceous plant, very common, known as hogweed, common hogweed or cow parsnip. Hogweed is probably one of these plants you don’t think of as being edible. I stepped into it only last year and since
Bistort (Polygonum bistorta) and stinging Nettle (Urtica dioica) Botanists call it Polygonum bistorta or Pericaria bistorta, but is often called Bistort, though many names have been used in the past: Adderwort, Dragonwort, Osterick, Easter Ledges. Young Bistort leaves are used
Good King Henry and Lamb’s quarters Botanists call them Chenopodium bonus-henricus and Chenopodium album, but common names include Good-King-Henry, Poor-man’s Asparagus, Perennial Goosefoot, Lincolnshire Spinach, Markery, English mercury, Mercury goosefoot, and Lamb’s quarters, Melde, White goosefoot, Fat-hen and Pigweed. The
Elderflower scent (Sambucus nigra) Elder tree is still in bloom and, from my “forager” point of view, its scent causes me a salivation response, like Pavlov’s dogs. Pavlov’s dogs? What’s that? The Russian scientist Ivan Pavlov showed the existence of
Pan Meino, what’s that? They are small, sweet breads made with cornmeal flour and elderflowers (Sambucus nigra). Pan Meino is a traditional recipe of Lombardy region, in the north of Italy. It was a kind of sweet shortcrust pastry made
Dandelion, blowball, lion’s-tooth, cankerwort: Taraxacum officinale Botanists call it Taraxacum officinale, but has a lot of common names because, though considered a weed by many gardeners and lawn owners, this humble plant has several culinary and medicinal uses. Every single
Taraxacum officinale is a perennial herbaceous plant, known by the common names Dandelion, Blowball, Lion’s-tooth, Cankerwort. Dandelions are pesky weeds for gardeners, and a joy for children. It is also one of the most appreciated wild edible plants. Each one