Fermented foods and beverages have become increasingly popular because they help to support good health yet some products can cost a fair bit. Fermentation of edible wild plants is a great way to increase an already nutrient-packed food that costs virtually nothing.
Eating cheap is easier than you think when you incorporate edible wild food into inexpensive store-bought items. Not only is this a logical way to eat cheap, but your body will get an abundance of nutrients!
Amygdalin, or B17, is very important to incorporate into our daily diet. It not only helps to prevent cancer, in many cases, B17 has been successfully used to treat cancer. It occurs naturally in many of our foods and in alfalfa!
Acorns can be found on forest floors in many countries and they are edible. With over 600 species of oak, 85 in Canada and the US, there are plenty of these nuts to go around for the animal life and for us!
Highbush cranberries are best harvested after a good frost. While they are bitter in taste you can get creative with them when cooking. How about a Highbush Cranberry Sauce recipe that goes great with your Thanksgiving meal?
Drinking plenty of herbal teas loaded with vitamin C is a great way to help support your immune system while increasing your antioxidant intake. The best of it is, your backyard can be a great source of natural teas!
When cooking edible wild foods leave no edible part behind! Maximizing lamb's quarters is easy and tasty! Using the leaves provides us with amazing nutrition, but so do the soft stems! Don't green bin them - roast them!
This is a guest blog written by Chris Eirschele. I come at garlic mustard from the perspective of a master gardener, the type of volunteers often charged with pulling out the plants by their blooms each spring. The herb, unwanted around native plants at wooded gardens all over Wiscon
Creativity in the kitchen can result in some funky meals. I had some leeks in my fridge the other day (sadly they were store-bought, not foraged) and I wanted soup. In my recipe collection, I have a killer leek soup recipe but it requires milk in order to make it creamy and I decided
Dandelion flowers are open once again and although these are viewed as a nuisance to some people – they add a cheerful colour to the landscape and are amazingly good for our health. In fact, dandelion greens are sold in most grocery stores nowadays! Some people consider dandelions a w
Garlic mustard is a wild edible that has earned the title of being invasive in many geographical areas. This nutritious weed even made headline news in the Green Bay Press Gazette: “Invasive species get jumpstart from warm weather, DNR warns.” Hmmm… The March 31, 2012 story makes thi
This is a guest blog written by Lorraine Crowston.
Eating Evolution is an online magazine owned by Lorraine Crowston. Her passion to teach others what meals to prepare that are high in nutrition and low in cost is admirable. Lorraine has an impressive background and had graciously
Innovative ways to take care of your heart and your skin are in the first issue of Nutrition - Nature's Way! Never before have edible weeds been looked at this comprehensively as a possible means to help keep your heart healthy.
Taking care of your skin naturally is the simplest, m
Christmas is over and for those of you who are waiting for the special curbside pick-up to take away your tree – wait!
Why not capture all the amazing nutrients your tree has to offer? Yes, you can eat or drink your tree and your health will benefit from it!
Out of the Black Death there may have come some good. The history of herbalism indicates that during this time period, a type of herbal vinegar may have been discovered.
One of the most interesting herbal legends is the story about the Vinegar of Four Thieves. These thieves averted
This is a guest blog written by Sharon Falsetto.
As an aromatherapist, I have a natural affiliation with plants and the variety of benefits that they can give us. Although you might be familiar with several plants as food sources, you might not necessarily be as familiar with the