Some days I fantasize that I am prepared to forage from our local woods to sustain my family. The blatant truth is that like most folk, I would most likely not know which plant would kill us or sustain us.

For that reason, I love these Peterson field guides. These two books have helped me start learning how to eat from my own backyard:

A Field Guide to Edible Wild Plants by Virginia Marie Peterson and Roger Tory Peterson

A Field Guide to Medicinal Plants and Herbs by James A. Duke, Steven Foster, and Roger Tory Peterson


Dandelions grow rampant in our part of the south; but, Angie Mosier reminded me that when picking these greens to eat, we should be careful to pick from a yard that has not been treated with chemicals or fertilizers!

This recipe can be used to cook any type of greens, but because of the dandelion’s strong peppery taste, we like to mix it in with spinach or any other mild green.

Dandelion leaves
Spinach, kale or other mild green
Olive oil
1/2 lemon
Sauté garlic in olive oil.

Add greens to your pan, allowing them to wilt. Drizzle with juice from one-half lemon and sesame oil. Sprinkle with roasted sesame seeds.


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