The Nettle Plant Before I ever saw a nettle, I felt its sting. I was walking through a grassy field with sandals on, and felt a sharp sting I thought might be a yellow jacket or red ant. When I looked down I saw an unobtrusive plant, whose stems were covered with slim, innocent looking …
Today my copy of Mia Wasilevich’s Ugly Little Greens arrived. Well actually it didn’t arrive, I had to chase it down because I moved recently and the book went to my old address. For the past three days I’ve been waiting to dive deep into this book, after being teased for months by photos of …
When I moved from the temperate rain forest of NE PA to the high desert of NM, I knew foraging would be more challenging. I’ve discovered some delicious things that grow in this climate, but after more than two years, I hadn’t found nettles. Until Sunday.
Spring is for elderflowers, and these blooms are good for a lot more than flower arrangements. As pretty as they are, the thing I like most about elderflowers is making elderflower champagne. The magic ingredient is the natural yeast in elderflower pollen. This allows for fermentation without adding packaged yeast.
Spring is here (even though we’re expecting snow in Santa Fe this weekend!). Lots of wild greens are at their best right now, and it’s important for you to know what to do with them. This recipe is versatile and can be used with lots of different foraged greens. You’ll be using it for months …
Japanese knotweed is a prolific and aggressive weed, and most gardeners hate it with a white-hot, searing passion. Not me. I celebrate a good patch of Japanese knotweed.
Two years ago I went to Denver to meet my theretofore e-friend Butter Wilde. (I’m notorious for inviting myself to visit people, so beware.) On a rainy afternoon, we were distracted from our morel hunting by the scent of plum blossoms. It was so intense I knew it had to be captured in a cocktail.
Chorispora tenella is commonly called musk mustard, blue mustard, purple mustard, and cross flower (after the cross formed by its four, pale purple petals. I like the name musk mustard, because the foliage has an earthy, musky flavor,
If you've ever tasted gin, you know what juniper tastes like. It's sometimes described as citrusy and evergreen, sometimes reminiscent of rosemary. Juniper has both bitter and sweet overtones. It's complex, and it makes an excellent addition to marinades and dry rubs.
Have you ever asked yourself, “What does HERE taste like?” Foraging for local herbs and spices lets you add unique flavors to all sorts of dishes.