From seashores and riverbanks to mountains, valleys, and overgrown fields, the beautiful Southeast is rich in wild edibles.

Forager, farmer, teacher, and chef Chris Bennett helps you find the most delicious plants from delectable wild greens, like the often-overlooked sweet, fan-shaped leaves of common mallow to wild hazelnuts, hickory nuts, and fruity black walnuts. Try making syrup from summer s honeysuckle blooms, simmer a rosehip jam, or pickle some blackberries in vinegar to spark up a savory dish. Whether you venture out on the water for cattail corndogs and wild rice or...