Go Wild with Foraged Foods
photo by Rissa Miller
Wild herbs, greens, fruits, berries, nuts, seeds, roots, seaweeds, and mushrooms are delicious and healthful. They’re common, mostly renewable, and easy to learn about, and to collect ecologically. Here’s a small sampling of tasty, healthful recipes from “Wildman” Steve Brill that you can make with them. Be sure you’ve identified any wild food you’re going to eat with 100% certainty, as there are poisonous plants and mushrooms, some of which resemble edible species, and eat small amounts of any new foods at first, in case of a reaction.
Find recipes for Blackberry Pancakes, Pasta with Cattails, Watercress Bisque, You’re Not the Only Oyster Stew in the Sea, and Dandelion Colombo here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_foraged_foods.php
Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php
