Forager | Chef

Sweet potato leaves are edible, and a delicious traditional food. While Americans know the sweet, starchy tubers, around the world both the tubers and tender green leaves are eaten where the plants are grown. Edible is an understatement too, considering how cheap and delicious these are. Today I'll walk you through processing them with a...

It's green black walnut season. I don't know how people figured out you could use unripe walnuts in cooking but I'm glad they did, and after you try making my fermented green walnut syrup I think you will be too, even if you don't like the taste of black walnuts cracked from the shell. Background...

An odd-looking vegetable still waiting for its day, kohlrabi is a living link to how humans have interacted with wild plants, nudging them over time to create something entirely new. The crisp, tender bulbs can be used in any recipe you could use a potato or cabbage in, as well as many recipes you couldn't....

Thin tender ribbons of kohlrabi make an elegant salad that's popular with many chefs I know, but is also very easy to make at home. With a mandoline slicer and a vegetable peeler you can transform these vegetables into a simple dish worthy of any restaurant menu in just a few minutes. Read on and...

Creeping bellflower is a common edible weed in yards and gardens, spreading aggressively through seeds and rhizomes. It's one of the most difficult invasive plants I know of to eradicate. The good news is that it's edible, tastes great, and since it's invasive you can eat as much as you like. In this post I'll...