In the woodland clearings and meadows of Québec, oxeye daisies bud in May and provide a feast for the eyes and the palate. For Henri Picard (Huron-Wendat) and his band of wild-food pickers, by the time the daisies bloom, the picking season that began in late April and early May with the harvest of cattail hearts and fiddleheads is in full swing.
Explore Native cuisine with the new cookbook Body, Mind & Spirit: Native Cooking of the Americas from Native Peoples magazine, the magazine dedicated to the arts & lifeways of the Native peoples of the Americas.
In the woodland clearings and meadows of Québec, oxeye daisies bud in May and provide a feast for the eyes and the palate. For Henri Picard (Huron-Wendat) and his band of wild-food pickers, by the time the daisies bloom, the picking season that began in late April and early May with the harvest of cattail hearts and fiddleheads is in full swing.
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Explore Native cuisine with the new cookbook Body, Mind & Spirit: Native Cooking of the Americas from Native Peoples magazine, the magazine dedicated to the arts & lifeways of the Native peoples of the Americas.