One of the main reasons why I decided to cook in Alaska was to be within the wild. The amount of wild edible plants is unsurmountable. I've seen and tasted plants that I never would have imagined in Washington, D.C. The summers generally have 18 to 21 hours of sunlight a day so one day you won't see anything and 24 hours later you have a wonderland of sprouts and shoots, these are a few that are new to me. Wild New Ingredients = Happy Cook.
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| Devil's Club Sprout, Pine-y Resin Flavor (Do not touch the spiked branches) |
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| Fireweed, flavor similar to Asparagus |
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| Fiddlehead Ferns |
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| Wild Rhubarb |
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