Summer is a great time to forage for invasive species for your supper, or dessert, including green crabs, periwinkles, knotweed and rosa rugosa ...

Green crabs make a versatile and flavorful soup base. Periwinkles, a European delicacy with a mild shellfish flavor, are abundant along the shore. Knotweed is a scourge to native vegetation, but ...

Here's how to tell the difference between the two crabs you'll most likely find on your plate — and how to enjoy each one at its best! Flower crabs and mud crabs may look and taste worlds apart, but ...