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From Weed To Whimsy: Chefs Conquer Wild Foods With Butter And Oil

In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. (Courtesy of Leif Hedendal)
In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. (Courtesy of Leif Hedendal)

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