The May/June 2010 “Backwoods Home Magazine” includes an article featuring recipes from April McGreger, who is described as “an excellent chef and baker, an entrepreneur, a scientist, and most importantly creatively inclined.”
April McGreger mainly uses sassafras, sumac berries, chickweed, cress , dandelion, and stinging nettle. You’ve no doubt heard of dandelion or sassafras tea, but did you know you can use wild edibles in pies and breads?
Check out the full article by going to the link below the following excerpt for some unusual wild edible recipes.
Wild edibles in delectable dishes
By Rebekah L. Cowell
Many of us are surrounded by “free” foods we never think of utilizing. Perhaps youlook out on your backyard or meadow, and think G-R-A-S-S! But you have a world of wild edibles surrounding you if you just take a moment to look closely.
Foraging is the ancient tradition of gathering what Mother Earth provides for not only nutritionally rich meals, but overall holistic health. Most of you are already well versed in non-traditional foods, but have you ever considered creating wild edible dishes to reduce your grocery bill, or how about to supplement your income?
Read the whole article here:
Excerpt used with permission of Backwoods Home Magazine.