Wild violets. Photo© Jane Longan
In normal times there is something innately satisfying about eating food you grew yourself. Now that novelty can feel like a necessity. We’re all juggling recipes to fit what is in our pantries and learning to substitute the named ingredient for the available. Never has it been more fulfilling to be a forager.
Join us to learn about foraging for safe, edible plants that may be growing in your yard.
This free online class was offered by Extension Master Gardeners.
Speakers: Extension Master Gardeners Becky Halbe and Jane Longan, and longtime gardener and educator Puwen Lee.
Zoom session, recorded May 15, 2020
Video of Presentation
- 00:00 Introduction
- 1:57 Part 1 – Introduction to Foraging – Rebecca Halbe
- 30:15 Part 2 – Edible Flowers – Jane Longan
- 52:28 Part 3 – Bamboo – Puwen Lee
Additional Resources
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Photo © Jane Longan
Foraging for Wild Edibles Bibliography – books recommended by Rebecca Halbe, Puwen Lee and Jane Longan
- Mushu Vegetables with Bamboo Recipe – from China’s Food: A Photographic Journey by Reinhart Wolf, Lionel Tiger and Eileen Yin-Fei Lo.
