HAPPY SPRING, HELLO CHICKWEED! (posted on 3/20/2019)

HAPPY SPRING, HELLO CHICKWEED!

Today brings the vernal equinox (for us in the northern hemisphere) where daylight starts to outshine the dark night. Pulsing green into the landscape, our wild edible friends start poking out of winter hibernation, and guess who’s there waiting for us: CHICKWEED!

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Field Garlic Returns

After resting during the hottest, driest months of the year, field garlic (aka Allium vineale) returns with full vigor. Closely related to chives and scallions, this perennial of the Amaryllidaceae family can be used similarly, offering a strong, pungent, spicy, aromatic onion flavor. Originally from Europe, it now grows prolifically in many parts of the world, especially here in the Northeastern US. Often referred to as onion grass: it looks like grass; flourishes in lawns; and tastes oniony. Also look for field garlic in fields, gardens, and open woods.

Why not include field garlic in your food for a little free, wild flavor! Mince it up and add it to salad, soup, frittata, scones, wild green pesto, baked fish and so much more. BTW, it's probably growing right outside your doorstep. For clues on how to identify it properly, please refer to the image here from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook.

From the book   Foraging & Feasting: A Field Guide and Wild Food Cookbook   by Dina Falconi, illustrated by Wendy Hollender

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi, illustrated by Wendy Hollender

Field garlic photo taken today. 

Field garlic photo taken today. 

This photo of field garlic shows how much it looks like a clump of grass. Not so helpful in distinguishing it from other plant species. The strongest clue is it's aroma = onion! Again, please refer to the clues on our plant page above for help with accurate identification.

Chickweed: A Weedy Super Food

Hooray, CHICKWEED (Stellaria media), a weedy super food — free, abundant, and available — is back in full swing. This lovely little friend is so nutritious: high in Vit. C, beta carotene, iron, calcium, etc. She is mild and tasty. Perfect for salad, in wild green pesto, lightly steamed, or added to soup during the last few minutes of cooking. She likes moist rich soil and will grown in full sun to part shade. Look for her in gardens, lawns, meadows, woodland edges, and waste places. The image of chickweed below is a "plant map"  from our book from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender. Hopefully it will help you to identify chickweed accurately throughout the growing season. Good luck! 

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Violet

Looking forward to righteous #violet (Viola sororia) arriving back in the landscape. Eat the mild leaves & flowers raw; super high in #vitaminC — flower surprisingly more than leaf. Decorate dishes, even cakes with the blossoms. Toss leaves into soup at the end of the cooking process, blend into pesto with more pungent greens or in Wild Green Goddess Dressing. Violet's soothing, cooling qualities help with inflammation in the gut and respiratory systems, as well as topically on the skin. Some say that these wild, free, and abundant violets are #antineoplastic, read anticancer!!!

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