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Elderflower cordial — really a syrup — is a classic use for these incredibly aromatic flowers of spring. Use this to make homemade soda, add it to gin, or make it into a sorbet whenever you want to remember the first warm breezes of the year.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Pickling ramp bulbs — or the bulbs of any large wild onion — is a great way to preserve the harvest. These are fantastic served with cured meats and cheeses, or chopped into a relish or just eaten as a snack.
Seeing. Really seeing the world around you. How vital it is to human existence, yet how rare a thing it has become. In the world of foraging, seeing and reading the daily news that those signs tell you mark the difference between success and failure.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 10 Responses
Here’s how to identify and eat the wild greens of spring: Dandelions, wild lettuces and other wild chicories. These are pleasingly bitter, super nutritious and awesome with meats and pasta.
Stalking the wild asparagus, as the late, great Euell Gibbons did, is harder than you might think. Here’s how to find and forage for one of spring’s finest wild edible plants.
One of the earliest greens to appear in spring, the various docks — curly dock and Western dock chief among them — are easy to identify and taste like a cross between spinach and rhubarb.