05/13/2026
In the fourth installment of the forage and prepare series, we introduce you to Cutleaf Toothwart.
There seems to be an extremely incorrect rumor that Indigenous foods are bland or boring. Even if we set aside the fact that chilies are an Indigenous gift to the world, we also have mint, hyssop, culantro, prickly ash, and so many more! One of our most favorite seasonings is cutleaf toothwort. This incredible spring-flowering plant is a member of the Mustard Family, just like broccoli, horseradish, and wasabi! Cutleaf toothwort has a flavor very similar to the hot mustard you see in many Asian restaurants and can be used to flavor steaks, salad dressings, and your favorite dips. The entire plan is edible, and it is an excellent expectorant, useful for clearing congestion of lungs and sinuses. There's still time to add a little flavor to your life! Get outside and build relationships with your plant neighbors!
Special thanks to for allowing us to adapt their exceptional Blackberry Mignonette recipe. This preparation is featured with the oysters shown in the final slide.
Recipe - Black Berry Mignonette
1 cup Blackberries (fresh)2-3 tbsp
Maple Syrup (to balance acidity)
2 tbsp Sumac powder (or steeped sumac berry water)
¼ cup Water (or cold Juniper tea)2-3 tbsp
6-10 Cutleaf Toothwort Bulbs (finely minced) or 1 Shallot incase you can't access any toothwort bulbs.
1 tsp Black pepper (coarsely ground)
Optional: Dash of vinegar (only if using an indigenous berry vinegar)
Preparation Macerate Berries: In a bowl, crush the blackberries with a fork, mixing in the minced cutleaf toothwort bulbs, black pepper, and sumac.
Combine: Stir in the maple syrup and water (or tea) until a saucy consistency is reached.
Chill: Allow to sit in the refrigerator for at least 1 hour to let the acidity from the sumac infuse the mixture.
Enjoy!!
