So many tender, flavorful, edible feral friends emerging into the spring sunlight right now. Taking a quick inventory: chickweed (both Stellaria pubera, and S. media), wild lettuce (Lactuca canadensis), purple dead nettle (Lamium purpureum), sweet cicely (both European: Myrrhis odorata & American: Osmorhiza longistylis), violet (Viola sororia), dandelion (Taraxacum officinale), field garlic (Allium vineale), wild bergamot (Monarda fistulosa), day lily shoots (Hemerocallis fulva), garlic mustard (Alliaria petiolata), and what else? Do tell us what you’ve been adding to your wild salad.
~ To help with id harvest and use here are a few plant pages, or plant maps as I like to call them, from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi, illustrated by Wendy Hollender. Book Link: http://bit.ly/1Auh44Q