Native Foods Blog

Acorns from the Oregon White Oak are often sweeter than other species, and once leached, have a mild potato-like flavor, and can be used whole or ground in a gluten-free baking flour for breads, pastr…

Indian Celery, or Cow Parsnip, is a native, perennial herb with edible young shoots and leaves - as well as roots, flowers, and seeds!While Indian Celery tends to be treated like a weed these days, it…

Fernleaf Biscuitroot, or Lomatium, is a drought-tolerant native plant with edible roots, leaves, and seeds, and many medicinal uses. In this post, we’ll be sharing one way to enjoy it’s edible and me…

Nettles are so nutritious, deliciousand medicinal, they have been cherished for thousands of years - in cultures all across the globe! That’s right, nettle leaves are a high-protein (up to 2…

Greetings, Pacific Northwest! Spring is just around the corner, and we’re proud to announce our season’s gift to the region - an exciting suite of native, edible plants for the Western gardener!Hopef…