With mother’s day around the corner, it is the perfect time to go outside and explore nature’s bounty! Continuing on with monthly themes, my May public foraging events will highlight the numerous wild plants, flowers, trees and roots that are perfect for pickling! Each walk will conclude with a tasting of some of my most recent recipes including quick pickled magnolia flowers, dandelion capers and pickled spring onions with ramps, and a discussion on how to make your own at home.
Magnolia flowers are easily in my Top 5 favorite wild foods. In addition to being stunningly beautiful, they are insane flavor bombs of citrusy, gingery, cardamom goodness. And so versatile! Magnolias work in a wide array of recipes and concoctions – from the classic quick pickles and vinegars to jellies, sugars, tea mixes, shrubs and cocktails.
In April, I’ll be trying something new at my events. I like to think of it as a kind of theme, based around the month’s abundance. Up first? Drinks! Inspired by April’s flowers, herbs and syrups. In addition to spring foraging, I will be discussing how to make your own wild crafted sodas and shrubs (drinking vinegars) at home.
Once a very popular foraged food item, rose hips or rose haw are an excellent choice for anyone wanting start foraging. The best part about making rose hip syrup is that you only need 2 ingredients – rose hips and either sugar or honey, depending on how you plan to use it.
Easy, abundant and a personal favorite of mine, daylilies offer a wide variety of edible delights. You can find them throughout New England within ornamental landscapes, old homesteads, fields and gardens.
Forsythia bushes not only offer a delightful burst of color in early spring, but the flowers are edible and can be used in many food, DIY beauty & body care recipes.