Looking for a 4-leaf clover in honor of St. Patrick’s Day? Why stop there? You can make clover foraging part of your array of wild edibles and search all year long.
Speaking as someone who has a knack for finding 4-leaf clovers and sometimes even 5, 6, or 7-leafed ones, the more time you spend in clover fields, the more likely you’ll find a 4-leafed one. Foraging for wild clover is a great way to get outside and get lucky in your search for free wild food. Continue reading
Once you’ve become a pro at harvesting your own maple sap, you can start cooking! You’ll need 40 gallons of sap to make one gallon of syrup. One tap will produce around 20 gallons of sap. Once you’ve harvested enough sap to make the final product, get the sap ready to boil. Never boil sap inside as the sticky moisture created will stick to everything inside of your house. Continue reading
Sap from many different species of trees can be made into one of the best natural sweeteners ever: syrup. Harvesting sap is a simple and low maintenance task that anyone with a few trees on their property can take advantage of. Follow these 3 steps for an abundance of all-natural maple syrup! Continue reading
Foraging can be one of the most fun outdoor activities and provide you with an endless source of seasonal (and free!) edible food. Here are 7 tips to foraging safety so you can enjoy wild edibles without worry. Continue reading
All rose hips are edible. When I started taking up foraging, I grew to love simple and blanketing rules like those. All grasses are edible. Never eat what’s growing on dead wood. Foraging for rose hips was a great thing to do after the frost when the hips are soft and sweet. The snow had crisped these perfectly into a sticky sweet mess. Continue reading
I found the rabbits even before my beagle did. Tracking animals can help you find them faster than even a canine nose can! The Magpie Forest is a unique and beautiful natural preserve in Pullman, Washington. We came here in search of rabbits. Continue reading
All across the country, wild and edible field garlic pops up in small green tufts. It’s hearty, resilient and easy to identify. It’s edible right out of the ground, but you can clean it, cook it or add it to soups and salads. Field garlic is not native to North America and in a few states it’s an invasive species that flavors cow’s milk in an unappetizing way. Eating this free resource is good for your local environment! Continue reading