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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

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Dead nettle (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Thomas Schauer/Images from the book Foraged Flavor

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Daylily flowers and buds (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Images from the book Foraged Flavor

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Dandelion (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Images from the book Foraged Flavor

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Sumac (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Images from the book Foraged Flavor

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Queen Anne’s lace (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Images from the book Foraged Flavor

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Asian honeysuckle (image from the book Foraged Flavor, by Tama Matsuoka Wong).

Images from the book Foraged Flavor

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