Education

FROM THE FARM

We get produce from a network of 40+ farms. We contract with local small farmers and gardeners to grow specific cropsWe purchase excess produce and seconds from local farms. Doing our best to stay within 150 miles of Champaign-Urbana, otherwise direct from grower.

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• QUINCE [Cydonia oblonga]: Quinces flourished in Mesopotamia, part of the FertileCrescent, and have been used culinarily for centuries. Today, the yellow, hard, tart/ astringent fruit are grown commercially. Quinces are almost always cooked with sweetener and wine or vinegar before eating. The products are delightful and versatile, pairing with toast, cheeses, and meats equally well.

  • ​PLANT FAMILY: Roseacea (Rose)

  • FLAVOR: Tart, slightly rosy apple

  • PARTS WE USE: Fruit

• SERVICEBERRY [Amelanchier spp]: Also called Juneberries or Saskatoons, these are short treesor shrubs with small white flowers in early spring and dark purple, blue, or red berries by mid-June.Native to North America, many varieties are often planted in urban landscapes. As with all of these wild edibles, the culinary history of serviceberries is rich.

  • PLANT FAMILY: Roseacea (Rose)

  • FLAVOR: Sweet blueberry with a touch of soft rosy citrusy woodsy-ness

  • PARTS WE USE: Fruit

• CURRANTS & GOOSEBERRIES [Ribes spp]: Small shrubs. Gooseberries single on branch, currants are in clusters called racemes.

  • PLANT FAMILY: Grossulariaceae (Currant and Gooseberry)

  • FLAVOR: Tart, bright, slightly fruity. Black is musky and dark grape

  • PARTS WE USE: Fruit

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FROM THE FIELD

Roadsides, transition zones, and fields provide us with tasty weeds and many flowers. We work with municipalities, park districts, businesses, farmers, gardens, and homeowners to forage, harvest, and purchase excess produce.

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• ELDERBERRY [Sambucus canadensis]: Considered a "weed", elder bushes grow in areas like farms,roadsides, and fields. American elder has little of the toxicityof European, but berries should be cooked beforeconsuming. Elder blossoms in early summer, & yields juicyfruits in fall.

  • ​PLANT FAMILY: Adoxaceae (Moschatel)

  • FLAVOR: Deep, dark, rich, purply-black fruit taste with a touch of wildness.

  • PARTS WE USE: Drupe fruits, and flowers

• Common Milkweed [Asclepias syriaca]: Common milkweed is a familiar sight along roadsides andopen fields throughout eastern North America. The flowersare large and fragrant and the plant feeds more than 450different species of insects. The young shoots, young leaves,flower buds and immature fruits are all edible raw, but stayclear of older plants with a lot of milky sap.

  • ​PLANT FAMILY: Asclepiadaceae (Milkweed)

  • FLAVOR: Almost floral, almost strawberry-bubble gum flavor

  • PARTS WE USE: Flowers, seed pods

• Queen Anne's Lace [Daucus carota]: Queen Anne’s lace has a lacey white flower cluster with acentral red flower. It is naturalized in North America,growing in fields and disturbed areas. The plant is high insugar, and thus has a long culinary history as the root hasbeen used throughout Europe has a sweetener.

  • ​PLANT FAMILY: Apiacea(Parsley/ Carrot)

  • FLAVOR: A light floral, vaguely parsley/carrot flavor

  • PARTS WE USE:  Flowers, leaves/stems, seeds

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FROM THE FOREST

We forage​ from local prairies and forests with permission and always with sustainability in mind. The home base for Berries and Flour Preserve Farmstead is in northwest Champaign. Preserve grows native crops in a 4.5-acre tall grass prairie restoration and 2.5 acres growing copses of fruit trees, shrubs, brambles, and bushes.We have ties with local natural areas, and work together to remove edible invasive plants and are occasionally allowed to responsibly forage.

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• STINGING AND WOOD NETTLES [Urtica dioica & Laportea canadensis]: Nettles grow in wetter shaded forest areas and easilyspread. They are wind pollinated so the flowers are notshowy. As they emerge in the spring, the stinging hairs arenot formed so we harvest then, blanching, pureeing, andfreezing the greens. Stinging nettle leaves are long, andwood nettle leaves are rounder; both droop a little.​

  • PLANT FAMILY: Urticaceae (Nettle)
  • FLAVOR: A fresh green flavor, rather like spinach
  • PARTS WE USE: Leaves and young stems​

• SPICEBUSH [Lindera benzoin]: A deciduous understory shrub native to eastern NorthAmerica. It is aromatic, with a fruity, spicy scent and flavor.Historically, berries were an allspice substitute. Spicebush hasa stronger and warmer flavor than Caribbean allspice.​

  • PLANT FAMILY: Laurel

  • FLAVOR: Like allspice with a little nutmeg and a little heat

  • PARTS WE USE: Berries, buds, leaves, twigs​

• STAGHORN SUMA [Rhus typhina]: Staghorn sumac is native to mid-east North America,growing in woodland edges and roadsides. This multi-stemmed shrub has a rich Native American culinary andmedicinal history. In the fall, clusters of drupes look likebright flames on the tops of the bare branches. This plant is not in the same genus as poison sumac!​

  • PLANT FAMILY: Anacardiaceae (Cashew)

  • FLAVOR: Sour, tart, a bit lemony pucker

  • PARTS WE USE: Drape fruits

• SWEET CICELY [Osmorhiza claytonii]: This perennial plant is found in moist hardwood forest soilsfrom the Great Plains east. It grows and flowers in springwith clusters of tiny white flowers. The plants are green allsummer. The roots are useful, but we want to keep out plants!​

  • PLANT FAMILY: Apiacea (Parsley/ Carrot)

  • FLAVOR:  A light anise flavor with a hint of fresh green

  • PARTS WE USE: Flowers, young sprouts and leaves

• MOUNTAIN MINT [Pycnanthemum virginianum]: Native to the wet prairie, this mint has a strong aroma. Itgrows in full sun to about 4ft high, and has densely packed white flowers at the top of each stem. Leaves and flowers can be used in tea.​

  • PLANT FAMILY: Lamiaceae (Mint)

  • FLAVOR: A strong, minty flavor that is reminiscent of peppermint and wintergreen

  • PARTS WE USE: Buds, flowers, leaves, dry flower heads

• PAWPAW [Asimina triloba]: Pawpaw is a native small tree that grows in the understory in the eastern part of North America. It is a remnant of the ancient tropical forests that grew here, and thus looks and tastes like a tropical fruit.​

  • PLANT FAMILY: Annonaceae (Custard apple)

  • FLAVOR: Bright like a mango, with hints of custard apple, pineapple, & banana

  • PARTS WE USE: Fruit

• EASTERN REDBUD [Cercis canadensis]: Redbud is a small tree native to Eastern North America. Pink  pea flowers bloom spring to early summer before the heart-shaped leaves emerge. Buds are pickled, and flowers can be eaten fresh, dried, baked, brewed, and fried.​

  • PLANT FAMILY: Fabaceae (Pea)

  • FLAVOR: Floral, gentle fresh pea taste

  • PARTS WE USE: Buds, flowers

• AMERICAN PERSIMMON [Diospyros virginiana]: Native to the southern Midwest of the USA, this tree can grow up to 80 feet tall. It is native, cultivated by prehistoric NativeAmericans, as well as modern breeders. Pendulous branches produce the orange fruits in late fall, but harvest happens after a hard frost.​

  • PLANT FAMILY: Ebenaceae (Ebony)

  • FLAVOR: (Best when bletted) Notes of honey, tangerine, custard, and caramel

  • PARTS WE USE: Fruit

• BLACK RASPBERRY [Rubus occidentalis]: You can find this native berry from Nebraska east, andMississippi north, though the commercial center is in Oregon.More related to red raspberries than blackberries, this plant is often found in disturbed areas in full sun. They grow as a bramble with long, arched canes, and can be aggressive.​

  • PLANT FAMILY: Roseacea (Rose)

  • FLAVOR: A "blue raspberry" flavor with a slightly tart edge

  • PARTS WE USE: Fruit, leaves

• AMERICAN WILD PLUM [Prunus americana]: American Plum is a small thicket-forming shrub or small tree found throughout North America in woodland edges, stream banks, and pastures. Trees can tolerate shade and a variety of soils fairly well. American Plums are used for landscaping, providing beautiful fragrant white flowers in the spring, habitat throughout the year, abundant fruit in fall, and winter interest.​

  • PLANT FAMILY: Roseacea (Rose)

  • FLAVOR: A perfectly plum mix of tart/sour skin and sweet flesh

  • PARTS WE USE: Fruit (Note: Do not eat other parts)

• OAK [Quercus spp]: Most oaks are large trees with spreading branches.Oaks can be found in many habitats around the world, and are commonly considered keystone species of their ecosystems. They produce acorns with an outer shell and interior of pure nut meat. Red and white oaks produce the biggest, most accessible nuts. Tannins must be removed by soaking prior to consuming them.​

  • PLANT FAMILY: Fagaceae (Beech)

  • FLAVOR: A light but intense nutty flavor

  • PARTS WE USE: Nuts

• HICKORY [Carya spp]: There are 18 species ofCarya,12 of which are native tothe United States. We use primarily Shagbark and Shellbark nuts as they are the sweetest and haveminimal bitterness. Many animals, including Luna moth larvae, use hickory as a food source. The history ofhickory is rich: fossils, native American uses, and modern construction. We don't often see hickory nuts commercially because they are difficult to extract from their hard shells.​

  • PLANT FAMILY: Juglandaceae (Walnut)

  • FLAVOR: A buttery flavor in between a walnut and a pecan

  • PARTS WE USE: Nuts, bark

• BLACK WALNUT [Juglans nigra]: The American black walnut is native to North America, andprimarily grows in riparian areas. These trees produce abundant food for many animals and are considered a pioneer species, oneof the first to grow after disturbance. They produce juglone, a strong Black walnuts have a distinctive taste, and are one of thefew commercial crops we still harvest from the wild (65% fromMO). The husks are challenging to remove, and the nuts are very hard to crack.​

  • PLANT FAMILY: Juglandaceae (Walnut)

  • FLAVOR: Creamy, earthy, bittersweet, with a smoky red wine taste

  • PARTS WE USE: Nuts, fruits, sap

• COMMON PRICKLY ASH [Zanthoxylum americanum]: Prickly ash is a shrub or small tree native to central andeastern portions of North America. It is native here, but is somewhat aggressive. We harvest the ripe follicles within parameters set by natural areas managers to help keep the population in check.​

  • PLANT FAMILY: ccc

  • FLAVOR: A fresh citrusy flavor along with an intense“numbing heat" like the Sichuan peppercorn

  • PARTS WE USE: Follicles (fruits), leaves

• COMMON BLUE VIOLET [Viola soraria]: This plant is native to eastern North America and is quite hardy. It grows in rich, moist soil in partial shade. It seed seasily and can take over lawns and garden areas. Spring purple/blue flowers support numerous pollinators, and ants disperse their seeds. Some species have a potent aroma and flavor.​

  • PLANT FAMILY: Violaceae (Violet)

  • FLAVOR: A fresh nutty to floral flavor, but not the intense violet of Viola odorata

  • PARTS WE USE: Flowers, leaves

• BLACK CHOKEBERRY [Aronia melanocarpa]: Chokeberry, or Aronia, is a deciduous shrub native toeastern North America and found in moist soils likewetlands. Fruit is ripe when black, and it remains on theshrub through winter. Chokeberry should be eaten cookedor it is very astringent and sometimes bitter.​

  • PLANT FAMILY: Roseacea (Rose)

  • FLAVOR: Dry red wine with tartness of apple and cherry

  • PARTS WE USE: Fruit

• LAVENDER SPP. [Lavandula angustifolia]: Native to the Old World, lavender is now grown around theworld. It is a small woody shrub, perennial in the right climate. Lavender has been used for centuries in food, medicine, and cosmetics.​

  • PLANT FAMILY: Mint

  • FLAVOR: : Floral, honeyed, with mint, citrus, and rosemarynotes. It tastes like it smells!

  • PARTS WE USE: Buds, flowers, leaves

• CHOKEBERRY​​

• HAZELNUT

• PECAN

• CHESTNUT

• CURLY DOCK

• GARDEN STRAWBERRY

• FIG