The other day I collected three precious pints of Colorado huckleberries (Vaccinium species). They may be small, but their intense, sweet-acid punch means a little goes a long way. They are some of my favorite wild berries! Here in the Central/Southern Rockies we have three species, all growing from low groundcover (ankle to knee height) beneath aspen, pine, spruce, and fir—such that you may have hiked miles over them without noticing. Look under the foliage for small, red to purple or powder blue berries with a round stamp at one end. Whortleberry or dwarf bilberry (Vaccinium myrtillus) The w ..read more

Did you know that piñon pines produce delicious pine nuts similar to those we purchase in the grocery store? They cover 60-100 million acres of the Western U.S., and yet we import most of our pine nuts from Europe and Asia. In this episode of the Rootbound podcast, Steve Ellington and I chat about all things piñon–the various species, where they grow, how to recognize a good year, how to harvest them, cultural knowledge, and ecological considerations. From there we dive into mesquite, another important food plant of the desert Southwest. Rootbound is a fun, lighthearted podcast for any and all ..read more

Hi folks, I just wanted to share this interview I did with Justin and Kory at the Wild Fish & Game podcast from Harvesting Nature. We chatted about all things wild plants—from beeweed, thistles, serviceberries, and wild plums to dandelion jam, piñon nut milk, Christmas ketchup, and chewing gum history, to seasonal foraging, regional biomes, recommended references, and so much more! Download and listen on any good podcast app or click the image for the episode, show notes, and links ..read more

This year I have been experimenting with wild jelly candies made from the concentrated juice of wild berries including Oregon grape (Mahonia repens), chokecherry (Prunus virginiana), and wild grape (Vitis riparia). This has been complicated by the fact that I wanted them to be vegan and low-glycemic. I know, I know—the fruit has natural sugars in it, but at least wild fruit has less sugar than cultivated fruit! Making Vegan Jellies To make the concentrated juice, press the berries raw or gently steam and press, then strain through a nut bag or cloth. (If you are working with wild grapes, leav ..read more

Today the house is full with a rich, chocolatey aroma, as I have been roasting roots for dandelion coffee—a non-caffeinated beverage once used widely as a coffee substitute. Dandelion coffee is certainly reminiscent of the real deal, but has a deep, fruit-nutty flavor all its own. It is nice black or light and sweet, and extra special with frothed dairy or nut milk on top. It also helps that dandelion is good for you—a time-tested herbal tonic and remedy that cleanses the system while providing nutrients the body needs. Digging Roots I dug these roots a few weeks ago after a good rainfall, whi ..read more

On a perfect fall morning in a tunnel of quaking aspen, where the sun illuminates the warm pigments of autumn’s change against a brilliant blue sky, there is more to see than just the colors trembling overhead. Across the forest floor spotted with round yellow leaves, Oregon grape (Mahonia repens) puts on a cool contrast with its fat clusters of periwinkle berries on electric backdrops of brilliant fuchsia and pastel pink. It you crush them, that soft blue metamorphoses into a tart, violet-red juice capable of transforming even the simplest confection into an otherworldly delight. Also calle ..read more

This gorgeous wild seed drink is one of the best things I’ve made in a while! I used the seeds of peppergrass, a wild mustard you wouldn’t think you could enjoy like chia seeds. But you can! There are many species of peppergrass (Lepidum spp.), both native and non-native. I used the native species L. ramosissimum, but they are all worth a try, especially if you can find a productive patch. In the desert Southwest, first peoples traditionally soaked various seeds in water to make mucilaginous beverages, including both chia and peppergrass seeds. The mucilage produced by the soaked seeds of Lep ..read more

As the season for abundant leafy greens wanes, I find myself more and more obsessed, tiptoeing daily around my yard and garden to fill my bowl. I steam greens and eat them with eggs for breakfast, fold them in great quantities into omelets, whiz them into pestos and green smoothies, and force feed them to my better half. Because of this I am all the more grateful for quickweed, also known as gallant soldier (Galinsoga spp.)—an unassuming garden weed that becomes very easy to identify once it produces its tiny flowerheads, which have centers of yellow disk flowers surrounded by widely spaced ..read more

I am so taken with wild chewing gums lately. These are obtained from the resin or pitch that exudes from injuries to certain plants, that one can pry off and chew into waxy perfection. Chewing gum from tree resins is a tradition that spans the globe—from the mastic gums or chios tears of the Mediterranean region, made from the mastic tree (Pistacia lentiscus); to the soft chicle of the Mayans from sapodilla (Manilkara zapote); to the once-popular spruce gum of the northeastern United States and Canada, made from black spruce (Picea mariana). When the wise men came bearing frankincense and my ..read more

This is a round-up of the ID challenges I ran on Facebook this year. How many edible plants can you recognize in winter? I figured I better post it before this snow melts away and spring gets springing. Quiz yourself! Click the photos for hints. Answers at the bottom of the post. Row 1: serviceberry (genus Amelanchier), stinging nettles (Urtica gracilis), salsola or Russian thistle (Salsola tragus); Row 2: cow parsnip (Heracleum maximum), ricegrass (genus Achnatherum), wild tarragon (Artemisia dracunculus); Row 3: arrowleaf balsmaroot (Balsamorhiza sagittata), Oregon grape (Mahonia ..read more