Field Notes

By Matthew Hunter

   In the early spring, around the months of March and April, you’ll find in the moist open fields of the South a tasty wild green with a smooth texture like butterhead lettuce. It’s called corn salad.

   In this article we’re going to look at how to identify corn salad so you ca...

By Matthew Hunter

Despite its relatively small root, spring beauty was once a major food source eaten by Native American groups all across the United States. From the Bering Sea spring beauty of Alaska, to the lanceleaf spring beauty of the Western mountain states, all the way to the common Virgini...

   Amaranth is one of the best tasting and most common edible plants in Southern Arizona. Historically its seeds were an important staple crop of the Aztecs, and in times past the plant was considered one of the top two favorite greens of the Pima(the other being purslane). Nowadays amaranth seeds c...

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   In the late fall and wintertime across the southern half of the U.S.(or anywhere where it doesn’t freeze), the primary edible plants available to the forager are common yard weeds. 

   When it comes to eating weeds, most people find the idea either very strange or outright disgusting, but for th...