May Forages: Public Group Walks, Tasting & Picnics
The spring foraging season is officially in full swing! With the unseasonably warm temperatures and consistent rain, many wild edibles are popping up a few weeks earlier than normal. Forsythias are in full bloom, hosta shoots are breaking through the ground, magnolias are sweetening the air and invasives like field onion and garlic mustard are prime for picking.
May is one of my favorite months to forage due to it’s wide variety of edible treasures. Soon we will welcome spruce and fir tips, lilacs, green pine cones, violets, wild broccoli, black locust flowers and many fragrant and tasty herbs. Mushrooms like morels, reishi and even chicken of the woods (late May) start to awaken as well.
It’s a truly magical time to get outdoors and explore! My May events feature more group walks, tastings and workshops, in addition to the first wild food picnic of the year. I spent much of the winter perfecting new recipes and I can’t wait to share them with you.
