AdvertisementFrom Weed To Whimsy: Chefs Conquer Wild Foods With Butter And OilMay 08, 2012Eliza BarclayfacebookEmailIn another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. (Courtesy of Leif Hedendal)