I'm glad that when Jeremy and I made a project of learning what's edible out there in the wild (here), we didn't make a pact to live off what we could find for ourselves, because we'd have starved for sure! Without any guidance on foraging, this summer we've only been able to pick and eat what we already knew was edible. Apart from several types of berries, and capers which we preserved in salt (here), we went on a quest for borage, a Mediterranean wild herb which was recently recognized as a good source of gamma-linoleneic acid.
We found a simple recipe for a condiment made with borage flowers, which are a beautiful cobalt blue, by the botanist and Mediterranean foraging expert Libereso Guglielmi, which he adapted from an original recipe of 1655, used by Henrietta Maria of France, Queen consort of England, as a seasoning for roasts and cheese. We were so excited about making and savoring a 354-year-old recipe that we didn't remember that we had no roast or cheese, so we had it with fish instead. Perhaps this is why our borage condiment wasn't such a big hit.
More successful was the craft aspect that spontaneously sprouted out of our foraging: we pressed some borage and other flowers, and then used them to make some botanic greeting cards on which Jeremy added some of his fancy block lettering. 
We started with foraging, and ended up with cards, and with many plans on how to get better organized for the following growing season.
