It has been many moons since I was introduced to sumacade. I can’t even recall who first shared this herbal knowledge with me. But I can see myself standing in the production room in the back of my herbal shop, brewing up this tasty summertime treat for the very first time. And that, like most all of my herbal firsts, is a fond memory ❤
Chanterelles are easily the most known wild mushroom out there. It seems that just about anyone who has ever had even the slightest interest in foraging mushrooms has heard of these fabulous little woodland treats.
I’m not sure how excited that makes you but it literally makes me squirm in delight!
I have kept an eye out for these little beauties for a few seasons now. A couple of years back I decided to start taking baby steps toward becoming a reasonably competent mushroom hunter. It’s for sure something I aspire to be good at 😉
The obstacles I am facing are time and a places to hunt.
I’ve wanted to get my hands on fiddleheads since my enamoration with wild food first began. If you are among those who don’t know about this delectable little spring treat, please allow me to enlighten you 😉
A fiddlehead is the furled frond of the young ostrich fern. They appear in the spring and are harvested as a vegetable. As always, it is important to ethically harvest this tasty little gift from Mama Earth, as you don’t want to affect the population of the species.