Contains violet leaf and flower (Viola sororia), nipplewort (Lapsana communis), cleavers tips (Galium aparine), American sweet cicely (Osmorhiza longistylis), ground elder leaves (Aegopodium podagraria), garlic mustard leaf and root (Alliaria petiolata), ostrich fern (Matteucia struthiopteris), and magnolia blossoms (Magnolia x soulangeana). Not shown dames rocket leaves (Hesperis matronalis).
I’ll make wild green pesto with garlic mustard, violet leaf, sweet cicely, ground elder, and cleavers. I will sauté the sweet little ostrich fern croziers (fiddleheads) and toss on top of the salad made of nipplewort, and violet flowers. Not sure if I will eat the magnolias.
Wondering if anyone is eating magnolia flowers raw in salad… or other ways besides pickling?
Wild Green Pesto recipe link in profile or here: http://bit.ly/1DJCTvi)
To help with id harvest and use here is the violet page, or plant map 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