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Spongy, honeycombed fungi prized for their nutty flavor. Commonly sautéed or used in soups and sauces.

Herbaceous plant with a rich, spinach-like flavor. Used in teas, soups, or blanched and added to dishes.

Fresh, aromatic herb used in teas, cocktails, and to flavor dishes.

Thinner and more flavorful than cultivated varieties. Used in omelets, pasta dishes, and lightly steamed.

Mild, spinach-like herb. Eaten raw in salads or cooked in soups and stir-fries.

Sweet and tart berries when ripe. Used in desserts, jams, and eaten fresh.

Seeds from pine cones with a rich, buttery flavor. Common in pesto, salads, and as a crunchy topping.

Sweet and nutty flavored berries. Used in jellies, pies, and eaten raw.

Weedy plant with a spinach-like taste. Common in salads, quiches, or steamed as a side.

Small blue berries with a piney, citrus flavor. Used to flavor game meats, as a spice, or in gin production.

Earthy, rich mushroom that grows at the base of trees. Used in stir-fries, soups, and as a meat substitute.

Sweet-tart berries similar to blueberries. Utilized in pies, jams, and syrups or eaten raw.

Fragrant, cream-colored flowers. Infused to make syrups, liqueurs, or added to desserts.

Tender shoots with a cucumber-like flavor. Eaten raw in salads or cooked in stir-fries and soups.

Red berries with a tangy lemon taste, ground into a powder. Used as a spice in Middle Eastern cuisines and in za'atar.

Mild flavored wild green, shaped like a small lily pad. Used in salads or as a spinach substitute.

Succulent with a slightly sour and salty taste. Incorporated into salads, sandwiches, or cooked as a vegetable.

Anise-flavored herb used for its fronds and seeds. Utilized in salads, stews, and to flavor fish.

Young, soft tips of spruce branches with a citrus-pine flavor. Used in brewing beer, making syrups, or as a garnish.

Leafy green with a lemony tang. Used in salads, soups, and sauces.

A variety of edible fungi with distinct flavors. Used based on their unique tastes in dishes like risottos, sautés, and gravies.

Tart, orange berries rich in vitamins. Used in jams, syrups, and nutritional supplements.

Leafy green with a garlic-onion flavor. Used in pesto, scrambled eggs, and as a garnish.

Bitter, earthy greens commonly used in salads, pesto, or sautéed as a side dish.