With November’s temperatures mimicking those of spring, many tasty herbs, plants and greens are back on the menu. Nuts, berries and the last of the fall fruits are also on the table – from acorns and hickory nuts to crab apples and juniper berries.
For the first time this year, I’ll be offering an exclusive forage followed by all things ramp tasting on May 2 in Framingham. The season’s first forage and wild food picnic on May 23 in Lynn will also feature a heavy dose of ramp dishes.
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.