No campfire is complete without a few s’mores. S’mores hit the proverbial sweet spot of flavor and entertainment – enjoyed around a crackling campfire with family and friends, the challenge of roasting the perfect marshmallow can keep you occupied for hours. The classic marshmallow, graham cracker, and Hershey bar s’more has existed since at least 1927, when the recipe for “some mores” was published in Tramping and Trailing with the Girl Scouts. More recently, a spate of gourmet s’more recipes have appeared online, adding ingredients like Nutella and candied bacon to the classic marshmallow treat. 

But for a food that’s almost always enjoyed outside, s’mores lack a  natural element. Have no fear, Nature Up North has the remedy. Here we premier three s’mores recipes that incorporate common wild edible plants. Get ready to elevate your s’mores experience with some wild eats!

Peanut Butter and Wild Berry S’more

The first combination uses wild raspberries or blackberries for a spin on a PB & J. These berries give the dessert sandwich some color and freshness, while the salty peanut butter adds balance. By fusing the flavors of a Reese’s Peanut Butter Cup and a Berry tart together, you elevate this dessert to become something more sophisticated. Depending on what’s ripe at the time, raspberries can be swapped for wild blackberries, blueberries, juneberries, or strawberries.

Lemon Meringue Pie S’more

The second combination highlights wood sorrel to create a version of a Lemon Meringue Pie. Wood sorrel (Oxalis acetosella) is a green clover-like plant whose leaflets are compound and heart shaped. In summer wood sorrel may produce yellow or white-pink flowers. The leaves taste like lemon, making them perfect for this citrus-themed dessert. To prep this s’more, poke a hole in your marshmallow and stuff it with the green leaves before roasting.  This will help ensure the marshmallow becomes infused citrus flavor from the wood sorrel. We suggest using white chocolate with your roasted wood-sorrel stuffed marshmallow to preserve the delicate lemon flavor.

Piña Colada S’more

The final combination puts a common plant called pineapple weed (Matricaria discoidea) also known as wild chamomile. The flower heads of this plant are cone shaped with a yellowish-green tint. The leaves that grow off of the flower are divided into narrow, feathery segments. When you crush the yellow florets between your fingers you can smell the sweetness of the pineapple. This s’more uses the same stuffing technique as the lemon meringue s’more to infuse the marshmallow with pineapple flavor. Add a layer of coconut and chocolate to complete the combination. After taking bite of this rich s’more, the sweet taste of pineapple and coconut will transport you to a tropical locale.

At Nature Up North we believe s’more is always better than less, and we are always looking for ways to utilize the environment around us to foster more fulfilling experiences. So try out these recipes for your next campfire and see how a few foraged additions can add a little wildness to these classic summer treats!