I Made These 15 Drinks With Wild Plants I Foraged Myself

I love connecting with the natural cycles of my environment by foraging, and I often make tasty drinks out of what I find. Sometimes I serve these at my free surprise events that I gift to lucky strangers (which you can see at thewondersmith.com/events ), and sometimes I share the recipes on my blog instead ( thewondersmith.com/blog ) Either way, a lot of love and time in nature goes into every sip. I hope you enjoy this list of some of my creations!

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The color of this drink changes from blue to pink with the addition of lemon juice!

I grew sugar crystals on a spruce branch to make this special tea. All it needs is hot water!

This refreshing drink is inspired by the Elfish drink in Lord of the Rings. I distilled the flavors of the forest into a flavored water!

The rhizomes of the licorice fern are strong and sweet and make for a unique beverage. It's extra delicious made with ginger and ginger ale, and colored totally naturally!

These sunny cups are brewed with some of late summer's most comforting herbs, including goldenrod, anise hyssop, and wild rose petals

This floral and hearty drink is vegan and thickened with a natural seaweed. It gets its delicate flavor from early spring plum blossoms.

This drink is based on an ancient recipe traditionally drunk on May Day (May 1st.) I infused a nice rose wine with fragrant sweet woodruff flowers, which taste a little bit like nutmeg and vanilla.

I brewed up a batch of instant cocoa with the addition of woodsy mushrooms known for their health benefits such as reishi, chaga, and turkey tail fungi. It tastes cozy and spiced, perfect for warming up after a day in the woods.

This sweet-tart cocktail gets an extra kick from smoked mugwort, which lends complexity and a grounding aroma

This vegan beverage is made from homemade almond milk infused with calming valerian. I even made tasty truffles out of the leftover nut pulp too!

The rich flavors of birch are noticeable in this ode to late winter. Chaga fungus and birch are the perfect pairing as a nutmeg-dusted coconut milk moon melts into the blend.

This traditional Italian liquor is made by infusing unripe walnuts in vodka for several months. I started my batch in June so it will be ready to drink by Christmas! It turns a rich dark brown as it infuses.

This vibrant green liqueur was made by infusing a wide variety of wild herbs in vodka for several weeks. It's a delicious after-dinner treat and also works well when blended into other cocktails too.

Quinces are a relative of pears and apples, but are much more fragrant. Raw, they are tough and bitter but after cooking or infusing they release a rich, flowery aroma that makes the perfect sweet evening drink.

Wassail is a spiced apple cider, often containing eggs and beaten until frothy. It was traditionally drunk while blessing orchards and trees in the winter time. I took the idea a step further and added little apple spirits to my cauldron full of wassail.