Early spring features numerous delicious wild greens and herbs like garlic mustard, spring onions, alehoof, mugwort, sorrel, and box elder. Tasty tubers are also prime for picking, from day lilies and burdock to Jerusalem artichokes. And the first edible flowers like dandelion, violets and magnolia brighten landscapes and dinner plates.
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It’s mid-November and after a truly epic 2023 mushroom season, the fields are calling to me again. I just adore the cyclical nature of foraging. As soon as one thing ends, another is ready for harvest. Spring greens are back up along roadsides and wood edges – bittercress, garlic mustard, wild onions and more!
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