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Chicago Foragers
Born to Eat Wild A foraging session at Red Oak Nature Center in Batavia is a chance to meet the local varieties of garlic-mustard plants as much as other locatarians. Holding the delicate branches with one hand, one member of the group glides her fingers along the seedpods and pushes a bunch of tiny black seeds into her bag, reports Time Out Chicago.
In the spring, the now long-gone leaves can be used to make a mean pesto, it points out. But later in the year, the ground-up seeds will add kick to salad dressings, mayonnaise, even curries.
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September 4, 2008
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