Foraging Dinner at PA’s Awbury Arbouretum: Ryeberry Mugwort Risotto

Last year, Jill and I attended a dinner in Germantown just outside Philadelphia at the historic Awbury Arboretum.  We did a foraging walk and learned about a few wild edibles you can consume.  The best part was the dinner they made out of all foraged greens!  They shared a few of the recipes on and I got permission to share them with you here.  This is the foraged risotto from, a division of Jeffrey A. Miller Catering:

Ryeberry Mugwort Risotto

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Recipe by: Patrick Jaszewski
Category: On the road, Recipes, Sides


  • 1 quart white pine branches
  • 1 leek
  • 1 carrot
  • 1 small onion
  • 1 celery stalk
  • 2 cups ryeberries
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon mugwort leaves, minced (if mugwort is not available, substitute fresh sage)
  • Salt and pepper to taste


  1. Make a pine stock by simmering the white pine branches in water to cover for 30 minutes, strain, and hold.
  2. Mince white part of leek, and wash carefully to remove grit.
  3. Mince carrot, celery, and onion.
  4. Sauté vegetables in the olive oil in a heavy pot over low heat until soft, about 10 minutes.
  5. Add ryeberries and sauté for an additional one minute.
  6. Add pine stock to cover, and simmer the mixture, stirring every 5-10 minutes so it does not stick, adding stock to keep it covered,
  7. When ryeberries are soft and tender, about 30-40 minutes, do not add additional stock, but continue to cook and stir until the mixture has achieved a creamy risottolike consistency,
  8. Toss minced mugwort leaves into the mixture, season to taste, and serve as a side dish or first course.

Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, recovering homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

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