Wild Food Foraging in Southeast Michigan A super common way folks, including myself, recommend preparing dandelion in the spring is as fritters. They’re fried, doughy, and delicious. What a stealthy and easy way to get anyone to try a wild food like this!
I was inspired by …
*This is a guest post by Lisa Rose Starner. Lisa is an urban homesteader, wildcrafter, forager, gardener, and herbalist who lives in Grand Rapids, MI. She runs a small herbal CSA and writes about local foods and herbalism. Learn …
Dandelion – Taraxacum officinale
Eat Here Now is a manifesto of not only eating wild and local foods, but of cultivating awareness and connection to the place one inhabits. We all inhabit different places on this fine earth, and almost anywhere …
