Urban foraging is the ultimate DIY for foodies, like dumpster diving for naturalists. “Free Food: Foraging in San Antonio” offers a bevy of blooms, fruits and weeds suitable for noshing, and here are ...

Basketball fans might associate March Madness with the NCAA, but we in the American South know (as evoked in last week’s column) that in March our surroundings begin to erupt and there is no holding ...

Japanese knotweed (Polygonum cuspidatum syn. Fallopia japonica) is an invasive plant with juicy, sour, hollow stems. It is often compared to rhubarb both in taste and texture (crunchy when raw, ...

Hidden Treasures: On a foray, Alan Musket (above, center) identifies a mushroom called “The Blusher.” The first rule of foraging? Muskat says “to keep your eyes open.” Mark-Ellis Bennett contributed ...

Nature is about to explode. There are a few days in March when, if I don’t lend nature a friendly hand, she goes galloping ahead of me, and I must wait till next year to walk side-by-side with her for ...

Years ago, Tama Matsuoka Wong found herself lugging garbage bags full of wild greens on the subway, en route to the Daniel kitchen. The chef de cuisine there, Eddy Leroux, had asked Matsuoka to be the ...

The first insect that Pascal Baudar ever tried eating was an ant he found in his kitchen. The verdict? "It tasted like some kind of chemical," says Baudar. Most people would have probably given up on ...

Add flowers to liven up your cooking! Learn what flowers are edible by using this edible flowers list, including edible flowers for cake and other desserts. Use the edible flowers you’ve found in ...

Local forager Alan Muskat leads a group of public school kids through a wooded area of Western North Carolina not too far from town. They search for greens, nuts, berries and mushrooms — and ...