Once dismissed as backyard nuisances that needed constant elimination, wild plants like dandelion, purslane, and chickweed are now being celebrated on gourmet restaurant menus and trending across ...

Usually reaching ripeness in late April, dewberry vines first announce themselves with white blossoms in mid-February. Credit: Ron Bechtol Growing up in the Pacific Northwest offered me a bonanza of ...

Rather than cursing every weed that graces your garden this summer, consider the motto, “If you can’t beat them, eat them!” Of all the edible leafy green invaders, purslane is one of the most ...

You’re probably already growing purslane. That could be good or bad. Originally from India and the Middle East, this green succulent has long been a reliable food source for foraging humans. The ...

You might not notice, but purslane weed and wild persimmons, feral mulberries and loquats dot Austin's parking lots, backyards, and football fields. Even if you do see them, you probably opt out of ...

Interest in wild foods has exploded in recent years, leading to foraging books ranging from plant and mushroom guides, to chef-driven memoirs, to titles that recover regional and Indigenous foodways.

“Here’s a great find,” said my guide, ducking deftly through the brambles. “Here,” she said, pointing just where my foot came crashing down. What I had perceived to be a weed was Fat Hen, of the ...