Collecting our own wild foods can be empowering and enriching to both our lives and our diets. Learn the benefits of foraging, how to do it responsibly, and about a few great edibles you can seek out to get you started.

Foraging: How to Discover the World of Wild Foods | alive

Discovering the world of untamed edibles

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Lifestyle

Feral Finds

We visited Vancouver's Forage restaurant to find out what inspires Executive Chef Chris Whittaker to create such wild, delicious recipes.

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Video

Behind the Scenes: Forage with Executive Chef Chris Whittaker

These everyday recipes simplify foraged feasting, with ingredient substitutions for a brand new set of flavours you’ll be wild about.

4 Wild Recipes Made With Foraged Food

Everyday wild food recipes for the home kitchen

Foraged Feasting

Dandelion greens are a delightfully bitter green known for their role in promoting good digestion, as well as being rich in vitamin A.

Serves 4.

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In large high-sided skillet, add bacon. Cover and cook, lifting lid to stir once or twice, until bacon is cooked. Remove with tongs and set aside. Add apple slices and sauteu0301 in bacon fat until softened (about 5 minutes). Add vinegar and mustard, bring to a boil, reduce to a simmer, and cook until mostly evaporated. Tear bacon into bite-sized pieces. Return to skillet along with greens, pepper, salt, and nutmeg. Cover and cook over medium heat until greens are softened and wilted (about 2 minutes). Stir well to incorporate, and serve.

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Dandelion Greens with Apples, Bacon, and Grainy Mustard

Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal.

Bring large pot of water to a boil. Cook pasta according to package directions; reserve 1 cup (250 mL) pasta cooking water and drain pasta. Set aside.

In same pot, heat oil over medium heat. Sauteu0301 ramps or leeks until tender (about 3 minutes and 5 minutes, respectively). Add salicornia, or capers, and sundried tomatoes. Deglaze with wine, or 1/2 cup (125 mL) reserved pasta cooking water with vinegar. Stir in cooked pasta, and continue to cook until pasta is heated through. Add additional pasta cooking water to loosen sauce, if necessary.

Serve in bowls topped with Parmesan, pine nuts, if using, and pepper. Garnish with chervil.

Dinner

Entree

Ramp and Salicornia Linguini with Sundried Tomatoes

Foraging can transform the way you see the world around you—plus, it’s a free source of vitamin-rich foods, and it can improve your mental health.

Foraging

Feral Finds

Behind the Scenes: Forage with Executive Chef Chris Whittaker

Foraged Feasting

Dandelion Greens with Apples, Bacon, and Grainy Mustard

Ramp and Salicornia Linguini with Sundried Tomatoes

Wild Things