Foraging and Cooking with Invasive Species

1 / 2
2 / 2
Black locust occurs all across North America, and you can harvest the flowers to use in meals.

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:

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.

Guide to Eating Invasive Species

New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare in her groundbreaking collection of nearly 500 wild food recipes. Motivated by a hunger for new flavors and working with 36 versatile wild plants, she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. Order from the GRIT Store or by calling 866-803-7096.