THE WILD CHERRY: Native Americans processed and ate the pits of this widespread and tasty fruit of late summer and early fall Christopher Nyerges Nyerges has been leading Wild Food Outings since 1974. He is the author of "Guide to Wild Foods," "Foraging California," and other books. More information about...
CAROB: A NEARLY PERFECT FOOD
THE CAROB TREE (Ceratonia siliqua) PRODUCES A NEARLY PERFECT FOOD BUT OUR CITIES ARE CUTTING THEM DOWN Common Names: St. John’s bread, Locust, Locusta Christopher Nyerges [Nyerges has been teaching ethno-botany since 1974. He is the author of “Guide to Wild Foods,” “Foraging Edible Wild Plants of North America,” “How...
PURSLANE — a delicious wild food
PURSLANE (Portulaca oleracea) The plant kingdom’s richest source of Omega 3 fatty acids Purslane generally starts appearing a bit later than most of the spring greens, after many of the spring greens have already dried up, typically by June or July. It is a very common annual in rose beds...