Know what I love about wild edible in winter? They’re quiet.
Garlic mustard isn’t crazily bolting, dropping seeds, sprouting up all over the place crowding everyone else out. But it’s still there.
Creeping Charlie isn’t creeping through the garden madly trying to smother everything in its path. But it’s still there too.
In winter, the bitterness has vanished from the greens. Once the cool weather settles in and we’ve had some frosts and freezing weather, the plants’ hot summer bitterness dissolves and their unique flavors reappear. Of course, if their unique flavor is bitter - I’m looking at you, Dandelion! - it will still be bitter, but no longer in an unpalatable way.
Then there are the plants that simply love cold weather: bittercress, dead nettles, chickweed. These plants actually disappear in summer but now are back, vibrant and green despite freezing temperatures.
And look what we came across the other day, sweet juicy wild grapes, still clinging to the vine at the end of November!
All these wild edibles and more (20 more!) are photographed and in my new ebook: Winter Foraging Wild Food Feasting. This recipe book centerpieces the winter edibles, adding them to amazing gluten-free vegan dishes fit for a holiday or any day.
Download Your Free Sample Now: you’ll see a list of the table of contents (though the ebook’s table of contents is clickable - just click any recipe or edible and be taken there instantly, without having to scroll through!) so you can see all the recipes and edible. There are also a couple recipes in the free download for you to check out.
We are offering this wonderful ebook for just $9.95.
Or read more about the Winter Foraging Wild Food Feasting here.
Do you forage in winter? What do you love about it?
Have a happy Thanksgiving and enjoy!
Food Under Foot