Of the many gifts of the plants, foraging for food is one the most fun and satisfying. Who doesn’t love delicious food! From maple syrup in the early spring, through a cornucopia of vibrant greens, fruits, nuts, and roots, the landscape offers endless delights.
That said, there is no hamburger tree! Each plant needs proper identification, proper harvesting, and then figuring out the best recipes and/or storage methods. Some are best in meals, some make wonderful drinks, some are best enjoyed as a casual trailside nibble.
Many wild plants have a short season of edibility. We need to recognize the moment and seize it! Once our larder starts filling, and we eat wild foods more regularly, one can often feel vitality in one’s body from abundant macro and micronutrients, as well as the strong energetics of wild plants!
Together, we’ll engage our inner hunter/gatherer, as we explore field, forest, wetland and even the waste areas of the city. We’ll also become chefs and mad scientists as we create wonderful concoctions with our foraged ingredients.