Course curriculum

  • 1

    Wild Foods Introduction and Overview

    • Welome to Wild Foods: Identifying, Harvesting and Preparing
    • Wild Foods Overview
  • 2

    Edible Greens

    • Garlic Mustard Lives Up to its Name
    • Purslane, High in Omega-3s
    • Chickweed, Delicate and Delicious
    • Lamb's Quarters, Better than Spinach
    • Nettles for High Nutrition
    • Ramps, Oniony Goodness
  • 3

    Young Shoots

    • Japanese Knotweed, the Rhubarb Substitute
    • Cattail, the Wild Edible for Year-round Use
    • Fiddleheads from the Tastiest Ferns
    • Spruce Tips for a Citrusy Treat
    • Asparagus, from Wild to Cultivated
  • 4

    Healthful Roots

    • Dandelion, the Plant with Multiple Edible Parts
    • Burdock, the Cleansing herb
  • 5

    Edible Flowers

    • Violets are a Beautiful Food
    • Daisies, the Beautiful Edible Weed
  • 6

    Delicious Berries

    • Wild Grapes, High in Resveratrol
    • Blueberries, Nutrient Dense
    • Gooseberries for Tasty Treats
    • Currants the Historic Food