These super tasty, garlicky, herbed snacks make good use of wild stinging nettle, one of the most nutritious foraged plants.

It might come as a surprise, but daylilies are edible! This recipe shares a simple preparation to enjoy this spring delicacy.

Forget the grocery store- this recipe uses an easily available foraged ingredient and some pantry staples.

These vegan tacos are filled with savory spiced wild oyster mushrooms, a purple cabbage slaw, and a creamy cilantro cashew sauce.

This sweet or savory, vegan pawpaw cornbread is oil-free and refined sugar-free, and super delicious!

These tropical-tasting blueberry muffins are as American as apple pie, thanks to the fruity US native, the pawpaw.

Hen of the Woods mushroom (maitake) seared into a vegan steak with a fresh persimmon salsa on top. Such a delicious Fall meal!

Wild shrimp of the woods mushrooms (aborted entoloma) are the star ingredient in the Louisiana classic, the po’boy sandwich.

Try your hand at foraging with this dandelion syrup. Great on pancakes, waffles and in tea this is something you won’t find in store!

A delicious pesto made from one of Spring’s best wild ingredients.

Capture autumn with this delicious Sloe and Blackberry Hedgerow Jam recipe, they make the perfect partners.

If there was one recipe that personified autumn, this Blackberry and Apple Crumble Pie would be it.

Wild rose petal ice cream.

Wild rose petal jam.

These freshly foraged green hazelnuts add a lovely texture to a moist and yummy brownie.

These Wild Garlic Chicken Kiev’s are great fun to make and taste sublime!

Time for nettle pesto, the stinging beauties are only ours to enjoy for a short while. Nettles grow everywhere and they are highly nutritious!

A delicious wild nettle pesto made with foraged nettles. Perfect with pasta, or on pizzas for a tasty twist on a classic.

A rich & hearty lasagna with garlic sausage, homemade ricotta and wild Spring ramps.

Wild Garlic and Mushrooms on Brioche Toast – a fantastic toast to use some foraged wild garlic.

Hop shoots are truly a gourmet wild food; here’s a great way of cooking them with mussels.

Making Rose Hip Syrup