As walkers up and down the UK put on their waterproof jackets and walking boots, I’ve got some advice on making the most out of your spring walks. Foraging for wild foods is a great way to add some ...

Here in the Northeast United States, our snow is finally melting away, the maple sap is finishing up its spring run, and the sunlight is casting a beautiful glow well into the evening. All of this is ...

Spring is not only treat for nature lovers but also a prime time for foragers and chefs who source their wild edible plants from the places they call home. As warmer temperatures make their way across ...

We learned about curly dock and wild rose petals among other spring ephemerals. We tasted grape tendrils (sour) and learned how to pickle young grape leaves. Umansky explained that blackberries and ...

There is a place I know, way back in the woods on a trout stream I sometimes fish, that is carpeted with leeks each spring. Or used to be, anyway. I haven’t been back up there in quite a while. It was ...

We hardy denizens of Central Mass. can proudly boast that we’ve soldiered through another winter of cold, sometimes frigid, temperatures. But spring is now springing up all over. One of the bonuses of ...

Morel season is one of the shortest and most anticipated of the year. These honeycomb-capped mushrooms appear in spring for just a few weeks, and when they do, the best thing you can do is keep it ...

A late April nature walk in Burlington’s Intervale started out unexpectedly high-tech. As the 18 participants gathered, Duncan Murdoch, the Intervale Center‘s natural areas stewardship coordinator, ...

As winter eases into spring and the ground warms, plants are unfurling — offering food to the foragers and wild harvesters who know how to find them. Purple deadnettle, cleavers, chickweed, dandelions ...