Wild Edibles Quotes

I remember, as a kid, I'd follow the rooster and the chickens and watch what type of grass they'd eat. And me and my friends would eat that grass, like that was our lunch.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

Good food for free has been the holy grail of foragers since our ancestors first climbed down from the trees.

Had she never been hungry enough to eat a flower? Did she not know that you could eat daisies, daylilies, pansies, and marigolds? That hungry enough, a person could consume the bright faces of violas, even the stems of dandelions and the bitter hips of roses?

My best friend was Aboriginal. She taught me about 'bush tucker' - the food of the land, the different things you could eat if you got lost in the bush, like grasses and berries. There's this tree called the billygoat plum - the fruit is quite nice.

Our ancestors went to the woods to find fuel; they set snares there for birds and gathered nuts and fungi.

A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.

What they've found so far in the Amazon is 5 percent of what there is yet to discover to eat in the Amazon because it's completely unknown. I've eaten things I've never eaten before over there.