Finding the flavours of the wild
In her new book, Foraged Flavor, Wall Street lawyer-turned-forager Matsuoka Wong dismantles the artificial boundaries between what’s considered food and what’s just everyday flora. Next time you see one of these plants, consider it adding to your dinner
Dead nettle (image from the book Foraged Flavor, by Tama Matsuoka Wong).Thomas Schauer
1 of 6
Daylily flowers and buds (image from the book Foraged Flavor, by Tama Matsuoka Wong).
2 of 6
Dandelion (image from the book Foraged Flavor, by Tama Matsuoka Wong).
3 of 6
Sumac (image from the book Foraged Flavor, by Tama Matsuoka Wong).
4 of 6
Queen Anne’s lace (image from the book Foraged Flavor, by Tama Matsuoka Wong).
5 of 6
Asian honeysuckle (image from the book Foraged Flavor, by Tama Matsuoka Wong).
6 of 6