By Lisa M. Rose Foraging connects us with the natural world, offering a pathway to understand the land, its cycles, and the bountiful edible plants that grow wild around us. Whether you’re a novice eager to explore the greens outside your doorstep or an experienced forager looking to deepen your practice, this guide provides essential …

It’s that witchy time of year when the leaves blow from the trees and the winds howl through the misty October darkness. Apple cider, pumpkin carving and costume decorating is underway for the fun celebrations that fall across the last days of October. As a forager and herbalist, here’s my own Scary {but Edible!} list of …

The Delectable Lilac. Gather the lilacs blossoms and bring them into the kitchen, preserving their fragrance for use in drinks, confections, and desserts. The lilac’s memorable springtime scent can be captured in an aromatic simple syrup or lilac jelly. The lilac syrup can be used in refreshing cocktail recipes, lemonades, and soda spritzers.

Super stoked for tonite’s Spring Celebration in honor of The Edible Schoolyard Project. I can’t believe it’s been 20 years since I worked there for the 2000-2001 school year (Look at those #TBT pics — just beginning my delicious journey of a career)! Tonite’s event has a power-team at the helm – including chef Alice …

once you get growing, let’s freshen up our menus with recipes that blend traditional herb flavors with new twists. So, grab your clippers and head into the garden to freshen up your culinary skills – and together let us make it a goal for 2021 to “remerge” with an entirely new portfolio of flavors and favorites.

I remember growing up in my mother’s garden: Tall stalks of corn, overgrown zucchini bushes, large heads of cabbages — all part of the bounty grown for our dinner table. My mother canned and made preserves from our seasonal bounty, but we also had wild foods as part of our seasonal harvests. The wild grapes …

Infused in cold water overnight, the sumac berries of Rhus glabra and Rhus typhina make a great-tasting, refreshing sour and citrus-like beverage that is delicious on its own or simply sweetened with honey and garnished with lavender for an extra herbal flavor.

Drip. Drip. Drip. That’s the sound you hear of the maple tree’s sap dripping into buckets. Did you know that it takes up to 60 gallons (227 litres) of sap to produce just ONE gallon (3.8 litres) of maple syrup. Consider that next time you are incredulous over the price of real maple syrup in the …