Foraging and Cooking with Invasive Species
A cornucopia of edible wild plants is growing under our noses. Despite the appealing qualities of these feral foods, most of them have been forgotten, overlooked, or dismissed as useless. Some are simply invisible.
The plants featured here are wild foods I use at home daily when they’re in season. By providing a range of recipes for these plants, I’m making what I hope is an irrefutable argument for bringing these ingredients from the foraging fringes to everyday cooking.
You can purchase this book from the Grit store: Forage, Harvest, Feast
Learn about and discover more edible invasives to use in your seasonal cuisine:
- Black Locust Foraging and Cooking Techniques
- Cooking with Burdock Root Stems
- How To Prepare and Cook Japanese Knotweed
Marie Viljoen is a forager, cook, and gardener in Brooklyn. Follow her at66 Square Feet.
Reprinted with permission from Forage, Harvest, Feast: A Wild-Inspired Cuisineby Marie Viljoen, published by Chelsea Green Publishing.
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