Wild Herbs and Spices

About

Foraging wild herbs and spices is one of the easiest ways to incorporate things you've harvested into every day cooking. I separate my herbs and spices into two categories: aromatic herbs, and wild onions. There's also wild plants that are in between an herb and a vegetable, like sheep sorrel.

There's many more wild herbs you can gather from natural habitats than the few I describe on this site. Having a good field guide for your region is helpful, but many foraging books overlook wildcrafter herbs in favor of wild foods that are more calorie dense. I'm trying to change that, but it takes time.

If you have suggestions for something I'm missing, leave a comment on a post or send me an email-I love hearing from you. All the plants I describe can be found in North America.

Aromatic Herbs

These are plants that can be used where you would conventional herbs and spices.

• Wild Caraway
• Wild Angelica
• Wild Szechuan Peppercorns (Prickly Ash)
•  Meadowsweet Flowers
• Pinneapple Weed 
• Golpar (Cow Parsnip Seed)
• Sweetfern
• "Wild Vanilla" (Galium triflorum)

Angelica.

Ramps and Wild Onions 

Ramps and wild onions I consider herbs too, so you'll find recipes for them mixed in here. Click the link above to go to the page dedicated to them.

Ramps and wild onions are some of my favorite herbs.