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Being able to be sautéed or stewed for long periods, the lobster mushroom is great for recipes where other mushrooms wouldn’t hold up. Its strong flavour has a hint of the sea.
Season: September – November
Frozen fiddleheads are a great way to keep that taste of spring going all year round. With a flavour similar to asparagus they make a nice addition to any meal.
Stinging Nettle is a great wild green to sub in for any recipe calling for spinach or other greens. Cooking removes the sting, so don’t worry about adding this wild green.
Dried Stinging Nettle is a great herbal tea to have in your cupboard. It is high in many nutrients and is a natural remedy for many ailments.
Stinging nettle is loaded with many nutrients that make it a delicious spring green and also a natural remedy for many seasonal ailments. Boil or steam it before use to avoid stinging.
Season: March – May
The Saskatoon Berry isn’t common in the region, but where it grows we harvest it to make this delicious jam. Try it on toast or as a topping for some finger foods.
With an intense flavour, this jam is an antioxidant-rich spread to add more depth to your breakfast cupboard. It is a naturally sweet berry, so there is less sugar than most jams.
A local favourite across the Pacific Northwest, mountain huckleberries have a rich flavour and are high in antioxidants. Our jam is a sweet addition to your breakfast or after dinner treats.
B.C. fiddleheads are simply amazing pickled. They will spruce up any salad or sandwich, and their crunchy texture lends well to cocktails as a wild garnish.
A Certified Organic Wild Rice harvested from the lakes of northern Manitoba, this Canadian Wild Rice is the perfect addition to any recipe calling for rice. Its nutty flavour mixes well with most dishes.
20% off whole store with WILD20 coupon Dismiss