Northern Hackberry (Celtis occidentalis) is a native deciduous tree common across much of the US and Canada. Though often referred to as a “junk tree” because of its lack of value as a timber product, hackberry is a beautiful, fast-growing tree that produces delicious fruit in late summer and fall. This underutilized wild edible is high in protein, vitamins, and minerals. And since it’s commonly planted in urban landscapes, it’s very easy to find!
Read MoreCurly dock (Rumex crispus, also called yellow dock) is one of those plants that is easily overlooked. It doesn’t have a showy flower and the leaves can look kind of generic. Furthermore, it’s not typically as prolific of a weed as dandelion— at least not in urban areas. It’s unfortunate that people aren’t more familiar with it, as the leaves, stem, seed, and root are all edible or medicinal. And with its wide distribution, it’s easy to start eating!
Read MoreWhere I live in Minneapolis, Minnesota, winter is generally a cold and quiet time of year. Birds fly south, animals hibernate, and plants go dormant during this challenging season. However, don’t let that fool you into thinking that winter is lifeless! There is still vitality to this season, for those who care to look! And there is still an array of wild foods to harvest.
Below is a list of five types of foods that can be foraged in the winter. I’ve opted to describe broad groupings rather than focus on individual species, just to show the diversity of winter foods. As such, this list is meant more for inspiration than to provide technical details. However, the links in each category offer more information for those wishing to dive deeper!
Read MoreHawthorn (Crataegus spp.) is a common small tree of hedgerows, fields, parks, and other open areas. This video discusses how identify this wild edible, its edible and medicinal qualities, and common preparation methods.
Read MoreMany of us have encountered burdock while walking through fields or forest edges, but don’t even realize it until we’re pulling the velcro-like burs from our clothing and muttering curse words. Or if you’re like me, you might notice it before your friends and instigate a bur-throwing battle! Regardless, the bur is typically the most-recognized part. But once you start eating burdock, you might be more apt to notice the tasty parts— which, fortunately, there are several of!
Read MoreThis video covers the identification, harvest, and preparation of nannyberry (Viburnum lentago), a native fruit that ripens in the fall.
Read MoreHow many wild edibles grow in your area? The answer may surprise you!
I challenged myself to find as many wild edibles as possible just a few blocks from my apartment. The final count: 43! Some of these are native plants used in landscaping, while others are cultivated plants that sometimes grow in the wild. Still, an impressive number after just a simple search.
Read MoreLearning a few different herbal preparation methods goes a long way in making them more accessible. While teas and tinctures can be costly when bought at a store, harvesting and preparing your own is cheap or free. And you get the added bonus of working directly with the plant!
In the article below, I explain some basic herbal preparations using the plant motherwort (Leonurus cardiaca) as an example. (These preparation methods also apply to other plants, of course.) I also quickly go over identification features and medicinal properties of motherwort, but I encourage you to follow the links provided and learn more!
Read MoreRead MoreAnd I looked, and beheld a pale horse: and his name that sat on him was Death, and Hell followed with him. And power was given unto them over the fourth part of the earth, to kill with sword, and with hunger, and with death, and with the beasts of the earth.
-Revelation, 6:8
Summer is here and the vegetation is bountiful! In the Twin Cities area, several greens are at their prime, including lamb’s quarters, amaranth, and purslane. Flowering herbs are also at an ideal stage for picking, and berry season is just starting to kick off. With so many wild edibles abounding in yards, parks, and gardens, now is the perfect time to harvest to your heart’s content! However, you should strive to use everything that you harvest, instead of forgetting about it and letting it rot in your fridge (which I have definitely been guilty of!) Having a list of recipes or go-to dishes makes it much easier to churn through your wild harvests, and enjoy the gifts of nature’s garden!
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