Method library

Six ways of making a wild plant edible, in the order you would normally reach for them. Each method page carries its own parameters — temperatures, concentrations, ratios and durations — plus the equipment it needs and the failures it produces when you get one of those numbers wrong.

The methods are not interchangeable. Blanching removes heat-labile bitterness and nothing else. Pickling holds texture while acidity does the work over days. Drying concentrates whatever is already there, including the things you did not want. Fermentation is the only one that creates flavour that was not in the plant to begin with. Infusion extracts into a solvent, which is why it is the method with the sharpest safety edge. Candying replaces water with sugar and buys shelf life at the cost of everything else the plant tasted like.

Read the method page before the plant page. The plant tells you which methods work; the method tells you which numbers make it work.