Discover yourself while foraging for ramps, fiddleheads, and mushrooms

By Diane Hudson

“Ingredients are all around us all the time, because of where we live,” says Anna Brown, co-owner with chef (and husband) Bowman Brown of Elda in Biddeford. “We gather them ourselves to represent the current season and showcase Maine’s best wild flavors in our nightly tasting menu.”

“Our landscape is bursting with edible and highly nutritious wild ingredients,” says chef T. Love Smith of Gaia’s Plant-Based Kitchen in Brunswick. “Wild mushrooms, ramps, seaweed, fiddleheads, dandelion greens, day lilies, berries, pine needles, cucumber root, sassafras root, rose petals, wild carrot taproots, nettles, edible flowers, and tons of herbs.”

Read the full story in the digital magazine above.