06/12/2026
When people think of foraging, they often imagine unusual ingredients or complicated recipes.
But wild food doesn’t have to weird.
These are wild grape leaves I foraged and preserved in a simple salt brine. Then I used them in a familiar dish: dolmades—something you have seen, or maybe ordered, at a Greek restaurant.
Foraging isn’t always about learning entirely new foods. Sometimes it’s about discovering that ingredients growing all around us can become part of the meals we’re already familiar with.
I believe wild food can be approachable, delicious and deeply nourishing in more ways than one.
Note: Accurate identification is critical before consuming any foraged foods. If I’m not 100% sure, I don’t eat it.
