Wild

Wild-harvested means gathered from the land as the land grows it, without cultivation, fertilisers, or farming. These are foods that rise from forest floors, mountain slopes, desert sands, and lake waters of their own accord, shaped only by the place they belong to.

A plant that is wild-harvested carries the full character of its environment. Its nutrition reflects the soil it rooted into, the altitude it grew at, the weather it weathered, and the time it was gathered. This is nourishment as it was intended, before agriculture, before selection, before anything was asked of the plant other than to grow in its own way.

Our wild harvest collection gathers foods from the world's most untouched regions. Chaga from Siberian birch forests. Pine pollen shaken from trees in the mountains of Yunnan. Bee bread gathered from hives in pristine valleys. Cistanche drawn from the desert sands of Inner Mongolia. Blue-green algae rising from the volcanic waters of Klamath Lake.

We work directly with harvesters who know the land intimately, often following methods passed down through families. We source at origin, without middlemen standing between the gatherers and our shelves. When you receive a wild-harvested food from us, you are receiving something gathered by hand, in its season, from a place that has not been altered by human hands.

A farmed plant and a wild plant can share a name and yet be very different foods. Wild plants develop more phytonutrients because they have to. They fend off pests, reach for sunlight, and draw minerals from undisturbed soil. Their chemistry is richer, their resilience greater, their character fuller.

Wild harvesting also holds a relationship with the land. Good harvesters take only what can be replenished, gather in the right seasons, and leave the ecosystem intact. This is ancient knowledge, carried by indigenous and traditional communities who understand that the wild gives freely only when it is honoured.

Wild foods fold easily into daily life. A spoonful of pine pollen stirred into water or smoothie. Chaga tea brewed slowly in the morning. Bee bread taken straight from the spoon. Cistanche extract added to warm cacao. Blue-green algae mixed into juice.

Begin with one wild food at a time, so you can feel its particular character. Wild plants are often stronger than their cultivated cousins, and small amounts carry a great deal. Take them as part of a ritual, in the same way they have always been taken, with gratitude for the land that raised them.

Explore the full wild harvest collection below.