Want the recipes or more details about the photo and methods used? Follow me on Instagram or Facebook.

Past Galleries









Featured Image in the Gallery

Pascal Baudar, foraging invasive plants Los Angeles and Southern California

Feral Fig Mostarda with Wild Mustard and Fennel Seeds.


Sweet, sour, fruity, spicy, lemony and so many other qualities, this recipe is a winner. Mostarda is an Italian condiment made of candied fruits and a mustard-flavored syrup. It's fantastic with game meat such as quails, venison, etc... but works great with simple ingredients like chicken, goat and lamb.


As you can image there are tons of variations and each family would have it's own "secret" recipe. On my side I decided to skip the secretive stuff and to go for wildcrafted and hyperlocal ingredients.  You can always buy the mustard seeds (and figs) at the store but it would be hard to beat a recipe that contain so many untamed flavors.  Mustard, fennel and figs are quite invasive locally, so it's a good thing to find gourmet uses for them.



2 1/2 cups figs (quartered)

1 1/2 cups sugar

3/4 cup mountain infused vinegar (substitute with apple cider vinegar)

1/4 cup elderberry wine (substitute with sherry wine)

Juice of 2 lemons then slice and add rings of 1/2 lemon

1 shallot (sliced)

1/4 cup dried cranberries (you can skip and just use 1/2 cup blueberries)

1/4 cup dried blueberries

1/2 California bay leaf broken in small parts (substitute with one regular bay leaf)

2 tablespoons mixed mustard seeds (Foraged yellow, Mediterranean and field mustard) - or 2 tablespoon store-bought yellow mustard seeds

1 tablespoon wild or store-bought black mustard seeds

2 tablespoons already made stone ground mustard

1 teaspoon sea salt

1/2 teaspoon fresh green wild fennel seeds (or dry fennel seeds)

1/2 teaspoon pequin peppers (crushed) - substitute with other chili flakes


Boil everything to boil then simmer for 20 minutes, transfer to clean 1/2 pint jars and use the water bath canning method for 15 minutes.


This recipe makes six 1/2 pint jars. If you don't know how to can, you can place in the fridge and use within a month.


The mountain infused vinegar is basically apple cider vinegar infused with white fir and pinyon pine branches, fermented limes, California juniper berries, turkey tail mushrooms, roasted mesquite wood, etc... for 6 months


Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup.

New images and recipes from this week on Instagram

Pascal Baudar, Foraging, Wildcrafting, Los Angeles, Fermentation, Wild Wines, Primitive wines, mostarda
Pascal Baudar, gourmet wild edibles, foraging Southern California, Los Angeles, Wild food