Wild Food Foraging in Southeast Michigan Admittedly, wild amaranth aka pigweed, is on the top of my most favorite all-around wild greens. They mimic most similarly cultivated spinach (of which they’re a cousin) in texture, flavor and culinary application. This recipe was made with mostly wild amaranth …
*This is a guest post by Mary Angelini. Mary is passionate cook and foodie. She spends much of her free time studying cook books, dreaming up recipes, and, of course, cooking delicious foods. She is starting a small food …
*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 …
The much-maligned and ubiquitous inhabitant of disturbed forest soils—garlic mustard—is in its prime right now. This recipes utilized the tender top 5 or 6 inches. You can harvest them when in flower or bud stage, just follow the stem to …
Whilst picking nettle tops a few weeks ago, a friend and I mused about how delicious they would be if featured in the classic Indian dish Palak Paneer in place of spinach. Man, was that right on…
What You’ll Need:
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*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 …
Stinging Nettle – Urtica dioica
Some plants have adapted to bare mechanisms of protection that humans often find very memorable. Think poison ivy, a blackberry cane, or the notorious rose—all of these plants have superficial similarities. They all let you know of …
