As walkers up and down the UK put on their waterproof jackets and walking boots, I’ve got some advice on making the most out of your spring walks. Foraging for wild foods is a great way to add some ...

Spring is not only treat for nature lovers but also a prime time for foragers and chefs who source their wild edible plants from the places they call home. As warmer temperatures make their way across ...

There is a place I know, way back in the woods on a trout stream I sometimes fish, that is carpeted with leeks each spring. Or used to be, anyway. I haven’t been back up there in quite a while. It was ...

We learned about curly dock and wild rose petals among other spring ephemerals. We tasted grape tendrils (sour) and learned how to pickle young grape leaves. Umansky explained that blackberries and ...

Spring foraging in Northern Michigan yields everything from morel mushrooms to ramps (also known as wild leeks). We’re heading out into our local woods and fields to connect with our food—and each ...

Editor’s note: We highly recommend listening to this story. Somewhere off the highway in Western New Hampshire, I’m meeting with a group of foragers in a parking lot at an undisclosed location. Lush ...

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Garlic mustard (Alliaria petiolata) has been hanging out all winter, even when its leaves were buried under snow. The plants will start putting out lush and perky new growth now that the days are ...

We hardy denizens of Central Mass. can proudly boast that we’ve soldiered through another winter of cold, sometimes frigid, temperatures. But spring is now springing up all over. One of the bonuses of ...