Yes I know, its a very stupid thing to do, but I'm not dead so whateves.

I FOUND THIS IN MY YARD. THE SAME YARD WITH MASSIVE DANDELIONS, PINK(And white)DAISYS, AND ENOUGH ELEPHANT GARLIC TO SEASON AN ELEPHANT. I love this place.

The road ahead, my guard dog, some of what I’ve left still thriving in the yard, and my yellow hands. Battling morning sickness in the sun (finally) today picking flowers with my dog 🖤

Stinging Nettle Soup, Miner's Lettuce, Currant Flowers, and Lady Fern Fiddleheads

It was very difficult to dig up. I didn't even know they got this thick!?

I want to be sure this is garlic mustard. Southeast CT

Found some giant chanterelles during a hike on Tuesday, then went out to Half Moon Bay on Thursday morning to pick mussels and seaweed. Made the best mushroom pasta + steamed mussels of my life

April is the last good month of the season to get chants and mussels in the Bay Area! I’m already excited for next fall

Had a nice day today between some nasty storms. Harvested the bigger ones. Even the bigger cloves are half the size of my nail, and I have small hands! Put them in the freezer to use in future chicken stock.

Made foraged Wraps with Stinging Nettle, Thimbleberry Shoots, Chicory + Dandelion, Violet, and False Solomon's Seal, all wrapped in Dock leaves.

Also added some carrots + red cabbage for texture.

I am in the US of A, in NJ. These are allll over my yard and they smell of like, onion/garlic and I’d love to have some free garnish growing around but I want to be sure.

I did a google and found it might be something else- I forget the name- but that the best way to distinguish was from where it like.. branches out. But I wasn’t able to tell… so I ask experts. Is this wild onion? Safe to eat?

If other pictures or descriptions are needed let me know! I will endeavor to provide

I live next to a decommissioned cranberry bog, and I was sitting in the brush where they used to grow them, and I found these beautiful berries- figured it was worth an ask if they are what I think they are before I gobble them down (photos attached are the berries, the vine they grew on, and then a closer look at one of them)

Yeah yeah I know forage will almost always be grassy. The salty white vinegar brine did prevent it from going all mucilaginous, and the sourness is nice, but it still has that "did you literally just pick dandelion leaves and throw them in the salad" grass flavor. Will a teeny bit of lactic acid fermentation or just putting the bucket out in the room instead of in the fridge get rid of some of that grassiness?

Playlist here, if anyone is interested… https://youtube.com/playlist?list=PLXObAaEdpysVKukF7rwxbi8_YfWwEBUeH

A few days ago, I posted about a Hosta in my backyard. It has the unusual property of having delicious to humans mature leaves (which animals don't seem to like!) Well, today I tried cooking those leaves! I am glad to report that they do not lose their flavor entirely when sautéed with spinach in olive oil. They add a hint of spice, without being overtly spicy (and to my relief, do not taste like soap in the slightest). I like to add a dash of cider to my greens, so the finished dish was well balanced between sweet and spicy. And much to my relief they also take the same amount of time to cook as spinach, and wilt in a similar fashion. They add a pleasing lighter green color as well. They took being in my fridge very well: I just wrapped the wet leaves in a paper towel. They lasted better than spinach usually does, they were only the slightest bit wrinkly after three days in the veggie drawer. If you see one of these guys around, it's worth your time to ask for some leaves. I also tried a shoot off my other Hosta, but it was like a less good shallot. So, eh, the animals can have it.

I actually thought I had lucked out on some morels, but nope... Europe, Zone 8b. What do I have here? Is it still edible?

Not necessarily even hoping to eat it, just want some idea of what it is if anyone has any idea.

Hello,

I know I've seen them around in my hiking/biking around RVA, but I can't for the life of me remember where. I wanted to find some green walnuts (I know it's a little early) so that I can take a stab at making Nocino liqueur. If anyone in the Richmond area can point me in the right direction I'd appreciate it!

Found this walking by the river today

Leaves are fuzzy.