Wild and Foraged
Lamb’s Quarter
Lamb’s quarter (Chenopodium album), also known as wild spinach or white goosefoot, is a highly nutritious and edible native plant, with leaves and seeds used in cooking and traditional medicine. Some popular ways to enjoy it include: steaming with garlic and lemon, making pesto, and blending into frittatas! The tender young leaves and top tips are the most desirable, and can be easily harvested from spring through early summer.
Here are some delicious recipes to try:
Jewelweed
Jewelweed (Impatiens capensis) is a native flowering plant that can be used to create a healing salve. This herbal remedy is known for its ability to relieve various skin irritations (particularly those caused by poison ivy, poison oak, or poison sumac), insect bites, and plant stings. It functions by minimizing inflammation and easing itchiness, often counteracting the effects of urushiol oil. Typically, it is prepared by infusing jewelweed in things such as shea butter or coconut oil.
Here is a salve recipe:
Wild Violet
A delicious and easy way to utilize wild violets is to create a simple syrup! Wild violet syrup is a floral, sweet, and vividly colored syrup made by steeping wild violet flowers (Viola sororia) in hot water, then simmering with sugar. Often used in cocktails (like the Aviation), lemonade, or on pancakes. The syrup can also turn from blue to bright purple or pink with a few drops of lemon juice!
Here’s a violet syrup recipe:
How to Make Naturally Electric Blue Syrup From Violet Flowers
Foraging Etiquette.
Responsible foraging requires respect for the land.
Always seek permission from landowners first: rules vary significantly between preserves and parks.
Avoid roadsides or “dog zones,”
and ensure 100% positive ID for safety.