of nutritious wild foods. One of the favorites are the delicious
edible mushrooms like the Porcini pictured here.
When dried, they are a valuable addition to winter soups and
other dishes. This time of the year wild mushrooms are a great
ingredient for turkey stuffing.
The photo above shows Osha leaf, harvested prior to the flowering of the plant and used as a culinary addition to soups.
Stinging Nettle is a good for cooking and I also use dried Bolete mushrooms (ground in a coffee grinder), dried Chantrelles
and dried mushrooms of the genus, Ganoderma. Putting thes dried,ground plants in spice bottles adds a little wild to your spice rack. Experiment and enjoy.