Stepping into the forest to forage is an act of time travel. One of the oldest human occupations was to discern the edible from the poisonous, the nutritious from the toxic, to look past the “green wall”. In the past, those who foraged with knowledge of wild foods were the ones who survived. Wild food grown in a harsh northern climate is even more precious. To capture and harness these foods for our own potential requires the skill and knowledge of seasonality; the primal art of the forage.
Reorienting ourselves to these “weeds” entails a powerful dietary paradigm shift. Stinging nettles and dandelions, prolific and often thought of as nothing more than nuisances, are powerhouses of micronutrients. Free food, found growing in our own backyard, that doesn’t require planting, gardening, or weeding.