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Red Bud & Wisteria Spring Rolls: Taken from
Yield: 4 spring rolls: Ingredients:
•    Rice paper wrappers.
•    Thin rice noodles.
•    1 cup chickweed leaves and flowers.
•    1/2 cup wisteria flowers.
•    2 tablespoons redbud flowers.
•    Handful of basil and/or cilantro. Thai basil is excellent.

•    Bring a quart of water to a boil.
•    Remove from heat, add rice noodles, and let soak for ten minutes.
•    Rinse with cool water and drain.
•    Fill a large bowl with hot water to soak the rice papers.
•    Lay out the flowers and leaves to facilitate assembly.
•    Soak one wrapper at a time for 5 to 10 seconds.
•    Lay a wrapper on a towel and add ingredients.
•    Lay out flowers first so they'll be on the outside.
•    Build from the middle of the wrapper.
•    Fold the sides in and roll up carefully.

Dipping Sauce: Ingredients:
•    4 tablespoons jelly of choice. Strawberry or Thai basil is delicious.
•    1 teaspoon ginger, chopped.
•    1 teaspoon garlic, chopped.
•    1 Tablespoon tamari or substitute with salt for red sauce.
•    1 teaspoon vinegar.
•    Red pepper to taste.
•    1 tablespoon basil leaves, crushed.

Dipping Sauce: Directions:
•    Bring everything except basil to a boil.
•    Remove from heat.
•    Add basil, let sit for 10 minutes, and strain.

2024-3-Spring Foraging (9b) Spring Rolls.jpg

Garden Frittata Recipe: Taken from: Mountain Rose Herbs:
Yield: 2 Servings: Ingredients:
•    4 eggs.
•    1/2 cup grated parmesan, feta, or white cheddar cheese.
•    2 tablespoon plain yogurt.
•    1 bunch of fresh nettle leaves, stems removed, and chiffonade cut.
•    1 to 2 handfuls of fresh dandelion flowers, washed and dried.
•    1/2 onion, thinly sliced.
•    2 cloves garlic, crushed.
•    2 sun-dried tomatoes, chopped.
•    1 tablespoon capers.
•    Sea salt and fresh cracked black pepper to taste.

•    Preheat oven to 400°F.
•    Sauté onions in olive oil over medium heat until they become nice and caramelized.
•    Add garlic and cook for another minute.
•    Toss in the nettle leaves and dandelion flowers and sauté for another minute.
•    In a mixing bowl, whisk together eggs, yogurt, and cheese.
•    Add chopped sun-dried tomatoes, capers, and season with salt and pepper.
•    Spread veggie mixture evenly on bottom of the skillet.
•    Pour in egg mixture & stir until the veggies are covered, then cook a few minutes.
•    When the egg mixture is half set, put the whole pan in the oven.
•    Bake for 7-10 minutes, until the frittata is puffy and golden around the edges.
•    Remove the pan from the oven and let stand for several minutes.
•    Cut in half or in quarters.
•    Garnish each plate with a dandelion flower.

Spruce Tip Infused Honey: Taken from Grow Forage Cook Ferment: this honey is a great expectorant for coughs and congestion.

•    1-2 cups of spruce tips
•    1-1/2 cups local raw honey

•    Place spruce tips into a pint-size mason jar.
•    Once the jar is about ¾ full, pour in the honey to completely cover the tips.
•    Let the honey settle down into the jar.
•    Top off the jar with more honey to cover the tips.
•    Some of the tips will stick to the top of the honey.
•    Cap the jar tightly and turn it over a few times to coat all the tips.
•    Let the honey infuse for at least 2 weeks before using.
•    Stir the tips up periodically.

•    Strain out the tips with a fine mesh sieve.
•    Use this infused honey anywhere honey is used.

•    Use this infused honey anywhere honey is used.
•    The infused honey will store for several months or more in a pantry.

To use medicinally, take a spoonful when a cough or sore throat arises. The honey will help coat the throat, and the herbal properties work as an expectorant to relieve congestion.

Medicinal Mushroom Broth: taken from Nourished Kitchen: bone broth is traditionally used to support the immune system, and medicinal mushrooms such as Reishi, shiitake, turkey tail, and chaga can be used for this purpose. They support the body during times of stress and other instances where the immune system is weakened. This broth is meant to be sipped or used as the base ingredient in soup and stew recipes.

•    2 pounds chicken bones
•    1 medium yellow onion halved
•    3 bulbs garlic halved
•    3 medium celery ribs chopped into 2-inch pieces
•    1 tablespoon extra-virgin olive oil
•    8 slices dried Reishi mushroom
•    10 dried shiitake mushrooms
•    ¼ cup dried chaga mushrooms
•    3 slices astragalus root
•    3 tablespoons dulse flakes
•    1 cup white wine
•    4 quarts water
•    10 medium sage leaves

Directions: Roasting for flavor:
•    Heat the oven to 300 degrees.
•    Line a rimmed baking sheet with parchment paper.
•    Arrange the ingredients on the baking sheet. 
•    Sprinkle them with dulse flakes.
•    Drizzle the olive oil over them.
•    Slow-roast together until fragrant, about 45 minutes.

Directions: Simmering the broth:
•    Transfer the contents of the baking sheet to a stock pot.
•    Pour in the wine and water. 
•    Bring to a boil over medium-high heat.
•    Turn down the temperature to medium low.
•    Simmer, uncovered, 6 to 8 hours.
•    Stir in the sage leaves 20 minutes before turning off the heat.
•    Strain the broth and discard the solids.
•    Serve immediately, store in the fridge 5 days, or store in the freezer up to 3 months.
•    Adjust seasoning with fine sea salt before serving.

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