This recipe uses wild foraged shrimp of the woods (aborted entoloma) for a quick vegan dinner.

Crispy, tear and shareable, this fun little appetizer is a great way to use any small maitake you find this year

Blackberry jelly, or bramble jelly as it is also known, is a beautifully sweet, dark jelly that can be made with sweet summer berries.

This delightfully sweet, canning-safe jelly recipe is made from foraged crabapples, no pectin required.

This vegan cheesecake is made from a little-known fruit native to the Eastern US- the pawpaw!

This silky and delicious congee is a type of savoury rice porridge and in this case is made with freshly caught bass and stinging nettle.

This fresh, vegan pizza highlights foraged black trumpet mushrooms, leeks, and leek green pesto!

This Blackberry Muffins recipe has chocolate chips so it is the perfect way to enjoy the tart flavor of blackberries with a hint of sweet.

simple, chopped salad that has the superfood purslane, tasty, shishito peppers (raw or roasted), scallions, olive oil, sesame oil, soy sauce

Easy Seedless Blackberry Jam (aka Seedless Bramble Jam) is a delicious small batch jam made with just 3 ingredients.

Pad kee mao (aka Drunken Noodles) is a delicious Thai Noodle dish. This vegan version uses a foraged wild mushroom for extra deliciousness!

Spiced light and buttery chai cake is topped with a spiced vegan cream cheese frosting, fresh mulberries, and a simple mulberry drizzle.

This personal-sized little tarts are filled with strawberry, rhubarb, and wintergreen berries. Find wintergreen in Eastern US forests!

Preserve your wild ramp harvest all year long with this easy sweet (and spicy) pickled ramps recipe.

Instead of using the traditional frisée, this salad uses freshly picked spring dandelion greens!

What do you do when you have a bunch of edible, invasive knotweed? Make pop-tarts! Filled with strawberries and topped with a cardamom glaze

These crispy falafel are made from freshly foraged stinging nettle, chickpeas and quinoa. Top with an herbed nettle sauce and put in a pita.

This quick saag is done in less than half an hour, leaving you with a delicious, nutritious, and vibrantly green dinner.

With just a few ingredients, you can make savory, appetizer pancakes. Best of all, if you know how to find them the field garlic is free!

Easy Crab Apple Jelly is sweet, tangy and delicious, the perfect way to preserve crab apples! It doesn’t require a jelly bag, just my hack!

These delicate little ginger cookies are filled with the most silky, fruity, creamy pawpaw custard.

Sloe & Apple Jam is the perfect way to use your foraged sloes this autumn! Tart yet sweet you’ll love the flavour of this exquisite jam!