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.
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
Additional Resources
- 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.