Jennifer Hahn combines dandelion blossoms with water, sugar and lemon juice to make a tangy-sweet syrup with lemongrass notes. Hahn suggests drizzling it over pancakes, waffles, berries or baklava.
Harvesting Wild Foods
• Show gratitude: Always harvest with respect and gratitude for the plants and animals of this planet.
• Harvest sustainably: When in doubt, use the 1 in 20 rule – don’t remove a plant unless there are at least 20 others.
• Tread lightly: Tread lightly to prevent negative impact to habitat and minimize soil compaction.
• Educate yourself: Learn to identify edible plants, mushrooms, shellfish, and seaweed, as well as poisonous look-alikes in all phases of their life cycle.
• Waste nothing: Take only what you need and can process.
• Be a caretaker: Assess the health of the harvest site before and after foraging.
• Follow the rules: Regulations are designed to prevent
overharvesting. Ask permission before harvesting on private land.
• Be careful: Don’t harvest what you can’t identify.
• Share with wildlife: Consider what other creatures might be
foraging for the same food.
• Harvest healthy: Avoid diseased or insect-infested sites. During droughts, some plants are best left untouched. X