One Plant a Week: Burdock
This week, we’re digging into burdock, whose roots are surprisingly versatile and delicious. They’re highly sought after in Japanese and Korean cuisines and deserve a spot on North American tables too!
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foragibles
One Plant a Week: Chicory
This week, we’re talking about a beautiful blue wildflower with a big history. Bonus—every part of the plant is edible!
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One Plant a Week: Low-Bush Cranberry
This week, we’re talking about an easy-to-ID berry with a big, bold flavor that goes perfectly with autumnal holiday meals!
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One Plant a Week: Acorns
These nuts have been fuelling populations across the world since the dawn of humanity – and they’re just as relevant in your kitchen today!
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One Plant a Week: Wild Grapes
Next up on our learn One Plant a Week series is wild grape, a tart, delightful trail-side nibble, and so much more!
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Stewed Dandelion Greens with Chickpeas and ‘Nduja
Try out this Italian-inspired stew by Adam Berkelmans with a wild ingredient that nearly everyone can identify and has access to!
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