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Skunkbush (Rhus trilobata) and fragrant sumac (Rhus aromatica) (in the sumac family, Anacardiaceae) are widespread sumacs. If you think smooth sumac (Rhus glabra) when you think of sumac, you may not recognize them. Instead of a large compound leaf with long leaflets on each side, skunkbush and aromatic sumac have smaller, three-lobed, irregularly-shaped leaves. Both […]Read more »
Sumac. It is a weedy shrub that fills in neglected pastures and spreads into your yard. But if you haven’t done so, stop and taste the red fruits. There are twelve species of sumac native to the United States, 130 worldwide. All the actual sumacs, genus Rhus, have red fruits and are safe to eat. […]Read more »
Lambsquarters is a vegetable most people weed out of their yards. The foraging community calls it wild spinach. Lambsquarters: A Wild Spinach with Many Names Lambsquarters, Chenopodium album, in the amarathus family (Amaranthaceae), was a pot herb (vegetable you add to the stew) across Eurasia and was certainly brought to North America as a food. […]Read more »
Dandelions, Taraxacum officinale (sunflower family, Asteraceae) are perhaps the most widely recognized U. S. weed. Huge amounts of money and time are spent killing dandelions. How the Dandelion got its Name No one knows why the scientific name is Taraxacum. In 1600 pharmacists called it Taraxacon, but whether that word is based on the Arabic words […]Read more »
Elder (Sambucus canadensis, s.nigra), known as the “people’s medicine chest”, is one of my favorite allies. In my backyard “elder forest” they grow as something between a bush and small trees at a height of 10-13 feet. In June, I use elderflowers in delicious edible and medicinal preparations, but leave plenty of flower umbrels to […]Read more »
Pesto, it’s not just for basil anymore! By adding a variety of wild and cultivated plants, you can change this old favorite into something new and fabulous! I like to add pesto to a pasta or quinoa salad, to mayonnaise or aioli to change the flavor of a sandwich spread, as part of a summer […]Read more »
Yes, I said it, garlic mustard as a gourmet food! I firmly believe with some successful rebranding, garlic mustard could be the new seasonal food craze up there with the likes of morel mushrooms or leeks and is MUCH easier to find. Its heart shaped leaves and white flowers carry that garlic smell making them […]Read more »
Doesn’t that title make your mouth water? Calendula & Dandelion Egg Muffins. Or actually egg cups because when you think of muffins, you think bready. These are gluten free, grain free and pure deliciousness!! Before I get to the recipe, here is a blurb about each herb that I used. 🙂 Calendula (Calendula officinalis) is growing […]Read more »