Using Foraged Flavor’s 5 step process we found lots of “weeds”, in the back yards of the buildings: asiatic dayflower is all over and chickweed is just starting. Yellow wood sorrel as well as purple wood sorrel’s delicate tart lemony flavor was used to top an egg herb salad with radish on toast for the Low Country Local feast with chefs Mike Lata and Jason.
We also found dock, cattails, loblolly pine and eastern red cedar, wild dog fennel as well as other local native plants in the fields and hedgerows such as wild bay that Chef Sean Brock uses in his signature carolina rice ferment dish. Our enthusiastic group pressed specimens in between the recipe pages. Thank you Heirloom Books for carting around all the treasures we found that day!