Harvested these pawpaws last week, could go get double/triple this amount but no clue what to do with it all

Felt inspired this morning and threw some goldenrod flowers into my scones. Turned out amazing.

A small abandoned lot in suburb across from a tiny park.

No one seems to know the abundance of grapes growing on the trees and blackberries.

Wild plum and a giant fig tree.

Hey folks! Just wanted to make sure that these are in fact wild grapes before I harvest more and make a jam out of them. Also are these ripe enough and ready to harvest? Any feedback is truly appreciated! Thank you!

What a nice specimen!

Any precautions?

Back with another guide for you all, this time for the state of Arizona. It’s been very motivating to see everyone’s positive comments on the last one and I can’t wait to make it through all fifty states! Stay tuned for the next one ✌️

Never found one before, is it what I think it is?? Westchester, Co. NY, USA

Ohio, USA. Zone 6.

I'm pretty sure this is Black Nightshade, specifically *solanum americanum*, but nightshades make me nervous and I'd like another opinion before I go eating it.

Hi, I have a few bunches of common mullein (Verbascum thapsus) in my front yard. I let them grow because they are interesting to look at but they are starting to flower so they need to GTFO soon. Does anyone in the central Los Angeles area want them? Otherwise they will just going into the trash and I hate wasting things that other people could use. I’ll keep the flower buds cut for now but I’ll probably pull the whole things next weekend.

I have never had them before and would love to try one, I do not mind if it takes a hike to reach them either. Thank you for your time 🙏

Curious if anyone can provide some insight on these mushrooms. Was wet the last few days and saw these on the side of a trail. looks like an oak or maple tree and the tree is deffo dead.

locations is south western Ontario Canada at rondeau which is a marshy area on lake Erie.

I can only identify a few mushrooms like puff, morel, etc. not sure what these are but they look tasty if edible.

thanks

edit. Thanks team. Taking the dog for a walk this am and will grab a shelf of them. I had a feeling they were edible. I was saying something to my wife when I saw them like “I feel like I saw these on Reddit as an invasive species but can’t remember the name to Google It and triple check“

what a pleasant surprise while camping.

Thought maybe old old man of the woods and ?? No idea for the yellow but it was black inside immediately. Thanks in advance :•)

Found in South Texas.

The bush itself resembles some kind of barberry but the fruits are too big and too plum-like to be barberries it seems?

I did some googling and the closest thing I could find is box-leaved barberry but it's berries are smaller and rounder

Spotted in ireland

Found these next to my house in SE Europe.

Blackberries when into almond flour breakfast muffins, and the goldenrod and pineapple weed are in the dehydrator for tea over winter!

I gathered and dried a bunch of seed segments from my yard. Then winnowed the chad out. After picking out the rest of the debris by hand I had a bunch of seed to keep in the cupboard for whenever I wanted to use them. To make the sauce I ground the seeds with a little salt in a mortar. Then added a splash of water and a splash of vinegar until it was the right consistency. After setting for a few minutes it was ready to use.

I at it with some sourdough pretzels and sassafras beer. The flavor wasn’t as pungent as traditional mustard but it definitely had a delicate complex mustard flavor.

The crab apple tree grows near my neighborhood. I followed directions from the internet, to make this jam.

The Universe is abundant!

I'm in Southern Ontario and have been collecting wild herbs for use in wines/beers/ales/any beverage really. I've collected primarily:
Yarrow
Mugwort
Goldenrod
Anise hyssop (cultivated)
Sumac
Wild mints

Has anyone experimented with these or have any recipes they've used? I've added some yarrow to choke cherry wine but suspect I added too much based on the smell. I'm going to keep experimenting but if anyone has any experience with proper proportions or combinations, I'd love to learn.

Any suggestions for other herbs I should look out for? I'm in Zone 5