Forager chef

Spruce tips-the young growing tips of the trees, are edible and have a flavor that tastes like spring. Learn how to harvest, cook, and get the most out of them in your recipes.

Immature sunflower heads, prepared like artichokes

"Chocolate" made from the seeds of the Linden tree. Makes a little over 4 oz. It can be used in fillings, custards and dairy-based desserts.

A finishing salt infused with the flavor and aroma of fresh ramp leaves. Makes about 1 cup.

Wild food tutorials, recipes and techniques from Chef Alan Bergo Recent Posts Foraging Tutorials Recipes by Mushroom Type Spring Favorites Seasonal Ramps / Wild Leeks Nettles Morels Wild Fruit Meat and Game Offal and Organ Meats Recently Updated

Sweet drink syrup flavored with the fruity aroma of milkweed flowers. Scale as needed.

The classic forager's compound butter made from ramps with a rich garlicky flavor. Makes 8 oz, scale it to your needs.

Slightly spicy corn salsa made with grilled or roasted corn, fresh Monarda fistulosa leaves, and green coriander. Typically salsas don't include oil, but I like some with my corn salsas, consider that optional.

Golpar is a spice used in traditional Persian cooking that has a strong flavor. It's a great addition to legume dishes. It's spice every forager should know.

Sometimes chanterelles get damaged, instead of throwing away your expensive mushrooms, you can make this soup.