Fiddleheads are coming into season! Learn how to prepare and cook them so you can enjoy this seasonal delicacy while it lasts.

Did you know magnolias are edible? They have a flavor like ginger, cardamom, and black pepper mixed together- delicious with strawberry!

Delicious Rosehip and Apple Jelly has all the flavour of running your palate through a rose garden and orchard. Great with roasted meat etc.

Sweet and tangy, the perfect companion to sweet potato fries is this rosehip ketchup!

Rich, creamy, spiced, sweet and savory, it is curried chicken pot pie, but foraged. Oh and vegan.

Crabapples are the perfect pairing to maple syrup and that little umami saltiness of miso. So good!

Fresh from the forest, garlicky & herbed, these pickled maitake mushrooms are canning friendly & a great way to preserve the bounty of Fall.

Szechuan peppercorns are the perfect flavor to make this shrimp of the woods (aborted entoloma) pop!

This chickeny mushroom lends itself perfectly to a vegan version of the classic American chicken salad with cranberries, celery, & tarragon.

Lush and juicy, we’ve made what tastes to us like summer in a jar. Our Queen Anne’s Lace jelly uses foraged flowers to capture the season.

This homemade rosehip syrup recipe is made with honey, foraged (or dried) rosehips, and water. So easy to make and packed with vit C!

Also known as dolmas, these wild grape leaves are quickly filled with a mixture of rice, king oyster mushrooms, cashews, and spices.

One crispy, golden, umami, garlicky, foraged flavor-blast coming up! Foraged garlic mustard greens + tofu is a great combo!

Wild mushrooms are best cooked simply: sauteed with a little butter, seasoned with just salt and pepper and a sprinkling of fresh parsley.

Tart, sweet. and cooling, this Japanese knotweed jam takes no time to make, and has a dynamic, complex flavor despite limited ingredients.

Soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips

Bright, crisp, and refreshing, this magnolia blossom sushi has just the most amazing textures and flavors.

Light, fresh, and peppery, these pickled magnolia petals are a wonderful foraged condiment to add to your refrigerator.

This spicy, umami, salty, funky, herbaceous, fermented, foraged goodness only takes a few minutes of work, and some fermentation.

These cookies are simple, crispy shortbread cookie with sweet, nutty almonds and pops of tart, fruity, winter rosehips

Crunchy bread, crispy hen of the woods mushrooms, melty vegan cheese, and a savory maitake mushroom broth for dipping.

This recipe uses wild foraged shrimp of the woods (aborted entoloma) for a quick vegan dinner.

Crispy, tear and shareable, this fun little appetizer is a great way to use any small maitake you find this year

This delightfully sweet, canning-safe jelly recipe is made from foraged crabapples, no pectin required.