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For as long as human history has been recorded, the common dandelion (Taraxacum officinale) has been used as food and medicine across the globe. While not native to this continent, this nutritious golden flowering plant arrived with the European colonization of the 1600’s and is now commonplace in lawns and meadows across North America. In the spring, the dandelion is one of several common wild edibles foragers look for to supplement their dinner plates. Here’s a helpful list, which includes, of course, DANDELIONS!

Looking through the lens of dandelions, interests in culinary arts, pastry arts, baking, and even home brewing can be supported. Within these interests, lessons in chemistry and math are implicit, while the art of taste and texture is an explicit driving force…

Leslie Lynn is excited to begin foraging with her daughter after a long winter. This month in “Oak & Acorn,” she shares standards for sustainable and wild harvesting in our woodlands…

Leslie share one of her favorite winter tea recipes this month in “Oak & Acorn: Forage, Farm and Feast with the Family.” She and her daughter have to first take a fun walk out into the cold and snow to get what they need for some snuggle time and a warm brew made from locally foraged needles from the white pine tree…

Tasting the Evergreens Life in Western MA has its many pleasures. So many times I feel really lucky to live where I do and to be surrounded by so much beauty. The mountains, the rivers, the farmland, the flora and the fauna are just some of the things I appreciate. I live in the Pioneer Valley and I am always trying to find ways to connect with my surroundings. I have a… Read More

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