Welcome to Edible Wild Food

Are you concerned about the quality of today’s food choices? Does the increasing cost of food leave you with no choice but to buy more processed food? Or are you concerned that the next storm is going to take down the grid for a period of time? Foraging for food is your answer!

Welcome to EdibleWildFood.com. Here you will learn about edible weeds (including aquatic plants), mushrooms, trees and shrubs, flowers, wild food recipes, and valuable information about herbal remedies and other related information.

EdibleWildFood.com offers courses, plant walks, workshops and other unique experiences tailored to the needs of your group. Learn the wonders of natural foods, the tastes of wild plants and the delights in our forests.

Benefits of Wild Edible Plants

There are numerous benefits to eating wild edibles such as:

• They are free.
• They are genetically stronger than other food.
• Longer root systems make most weeds drought-resistant.
• Most edible plants and weeds are more nutritious than hybridized store produce.
• Eating local wild plants means that the plant fights off the same organisms as your body therefore making them highly beneficial for the immune system.
• Wildcrafting (picking your own) edibles means you get exercise, vitamin D (sunshine) and get to be in a natural, relaxing setting.

What's New

Check back here on a regular basis for our latest additions and news.

• A single-stemmed tree or a multi-stemmed shrub, american plum.
• A broadleaf evergreen shrub that tends to spread as far as it grows in height, oregon grape.
• A wild plant that's cultivated as a condiment crop and originates from the Middle East and Mediterranean, white mustard.
• A perennial flowering plant in the Plantaginaceae family that's native to Europe and Asia, hoary plantain.
• An invasive bramble that dominates many open areas worldwide, himalayan blackberry.
• An annual/biennial edible plant in the Asteraceae family, spiny sowthistle.
• Two new tasty recipes: spruce tip jelly and garlic mustard ferment.
• Ramp and potato soup is a delicious and wild version of traditional leek and potato soup.
• A conifer that's easily identified by its reddish bark and needles: red pine.
• Sunchoke's earthy, nutty flavor blended with lemon juice and cranberries makes for a tasty dessert: Sunchoke Lemon & Cranberry Cake.