The radish has a very long history in the kitchen. Its characteristic bite can be played up or down, depending on your taste and how you prepare it. Its use was first documented in the third century BCE and it was probably around before that. In the manuscript Cookery and Dining in Imperial Rome, written in the 4th or 5th century… Continue Reading…
Disclaimer
The information and recipes contained on this site are presented for intellectual and historical interest only. If you are looking for medical advice, please consult with a licensed physician. If you choose to try any recipe for the sake of adventure or curiosity, you do so at your own risk.
Another Disclaimer
The wise person knows exactly what it is that they are putting in their mouth. If you are not an accomplished forager, go to the nearest Teacher of Wild Edibles and learn. Always have your field guides with you, even if you are an accomplished forager. Eat nothing for which you have not attained “negative recognition”. That’s the point at which, if I hold up a banana and tell you that it’s an apple, you automatically and decisively state “No, it isn’t!” and are able to defend your statement, even if I argue with you, by accurately recounting the positive field identification marks for a banana. That being said, I encourage you to learn to forage. The intangible benefits are as great as the tangible ones.
About Me
My interest in plants started young. While most of my friends were playing with Barbie or dreaming of horses, I was out in the fields of our farm creating imaginary villages and caching collected seeds, roots and herbs against winter need. When I discovered the library, field guides, and history books I realized that I had found my passion- how people thrived before industrial technology divorced us from our childhood friends and mentors – plants. While my caching habits have …
