• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
FORAGER | CHEF
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home

    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.

    Aromatic Herbs

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

    Foraging and Cooking Wild Caraway | The Forager's Guide to Wild Angelica | Wild Szechuan Peppercorns (Prickly Ash) | Meadowsweet Flowers

    | Foraging and Cooking with Golpar (Cow Parsnip Seed) | Sweetfern |

    wild angelica flowers

    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.

    a field of wild leeks in the spring

    Ramps and wild onions are some of my favorite herbs.

     

    Narrow your search:

    • Angelica
    • Bee Balm
    • Cow Parsnip and Golpar
    • Prickly Ash
    • Ramps or Wild Leeks
    • Spruce Tips
    • Sweet Fern
    • Italian Mushroom Soup (Zuppa di Funghi)
    • Fermented Green Ramp Seeds
    • Oxeye Daisy
    • Spruce Tip Key Lime Pie
    • Ramp Leaf Garum (Vegan Fish Sauce)
    • Vignarola: Italian Spring Vegetable Stew
    • Cheremsha: Fermented Wild Onion Leaves (Черемша)
    • Fermented Ramp Leaf Soy Sauce
    • The Original Borscht, with Cow Parsnip
    • Sweet-Scented Galium: A Wild Vanilla Substitute
    • How to Make Foraged Vanilla Extract
    • Golpar (Cow Parsnip Seed)
    • Marinated Feta Cheese Recipe with Herbs
    • Homemade Porse Snaps
    • Spicebush Cream Cheese Frosting
    • Sweetfern (Comptonia peregrina)
    • Chicken Soup with Galinsoga (Ajiaco con Guascas)
    • Dried Wild Mushroom Szechuan Chili Crisp
    • Green Coriander or Unripe Cilantro Seeds
    • Pine Cone-Cider Jam / Varenye
    • Fiddlehead Soup with Vegetables and Pesto
    • Foraged Herb Potato Gnocchi
    • Wild Blueberries with Cream
    • Highbush Cranberry Vodka
    • Prickly Ash Sausage
    • Pine Pollen and Honey Shortbread Cookies
    • Pollen Bread
    • Pollen Pancakes with Conifer Syrup and Berries
    • Fish Sauce-Pickled Enoki Mushrooms
    • Oven Dried Tomatoes with Bergamot Leaves
    • Tepary Beans de la Olla with Sweetfern
    • Sweetfern Cookies
    • Wild Mushroom Tom Kha Gai (Thai Coconut Soup)
    • Mugolio: Pine Cone Syrup
    • Grilled Hen of the Woods with Ginger-Soy Vinaigrette
    • Blueberry Panna Cotta with Edible Flowers
    • Dried Ramp Leaf Ranch Dressing
    • Aubergine Gratin with Tomato, Herbs and Parmesan
    • How to Make Mushroom Butter
    • Pickled Angelica Stems

    Posts navigation

    1 2 … 4 Next page

    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®