Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
These steamed artichokes with garlic-spruce aioli make for the perfect appetizer or light lunch. The aioli is made with freshly foraged spruce tips!
This Sichuan springtime stir fry utilizes delicious spring produce and foraged wild edibles to create a delicious seasonal specialty!
This ohitashi, a Japanese dish of greens steeped in dashi broth, is a great side for any Japanese dinner and can be made with store bought or wild greens!
This Dandelion Salade Lyonnaise is a spin on the bistro classic from Lyon, France, where it is usually made with curly endive or frisée.
This Greek mutton or lamb dish from Crete utilizes foraged wild greens and an avgolemono sauce to achieve perfect balance and deliciousness!
This wild greens saag can be made from any foraged wild greens you find in the spring, including dandelion, garlic mustard, nettles, ramps, etc.
This cattail shoot ‘sunomono’ salad, was inspired by the Japanese cucumber sunomono salad due to the cooling cucumber flavour of the cattail shoots.
This springtime wild soba soup turns common foraged greens found in the springtime into a hearty, healthy, and delicious Japanese-inspired soup!
This wild greens mac and cheese is a decadent and delicious way to incorporate wild greens like nettles, dandelions, garlic mustard, etc. into your diet!
Video – Spring foraging can be very rewarding. This Persian kuku sabzi egg dish was made with freshly foraged wild spring greens!
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
VIDEO – These stinging nettle ricotta dumplings are a delicious way to enjoy foraged greens and make for a beautiful plate!
VIDEO – How to make hickory syrup? It’s easy! Not only is hickory syrup sustainable and fast and easy to make, it’s also incredibly delicious!
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
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