Spring is making its presence known here locally more and more each week, as my flowering cherry trees are in full bloom, the forsythia bushes are beaming bright yellow, and the red-bud trees and magnolias are coming into flower.

Part of the seasonal cycle in my neck of the woods is the opportunity to go foraging for wild plants to add to the dinner table.  Now, before you go saying “what in the world is he doing out there in the sticks”, let me tell you that many of the wild delicacies that are found by locals at this time of year are being sold back to diners for top dollar at many high-end restaurants, so pump the brakes on your judgmental attitude.  Folks around here are finding these treats for free, and are usually more than willing to share with others (or sell you their treasures for a small fee) – if they have any extra.

What’s available?  Well, glad you asked.

Dandelions

Yes, that ever-present, annual yard weed is edible.  Its young leaves are a great addition to salads, adding a slightly bitter taste to a bundle of mixed greens (Pro-Tip:  the younger the plant, the milder the flavor).  Some folks pick the yellow flowers to make wine or jelly, and the roots can even be used as a coffee substitute.  Just make sure they are harvested from a yard or field that isn’t drenched in weed killer or any other pesticides. 

Fiddlehead Ferns

Found in roadside ditches, moist woodlands, valleys, and ravines, these are the tightly-wound new shoots of an emerging fern plant.  With a taste somewhere between asparagus, green beans, and broccoli, they are best prepared sautéed or roasted, adding an interesting texture to salads or spring vegetable medleys.  They are even good as a stand-alone side dish.

Mushrooms

Sure, there are plenty of wild mushrooms one can eat (and many that will seriously harm you if you don’t know what you’re doing), but in terms of spring mushrooms, I’m talking about the king of spring, wild morels.  If you find someone that is willing to part with any they have found, take them up on the offer (odds are, they WON’T tell you where they found them, as most mushroom hunters guard their favorite hunting locations like classified state secrets).  If there’s a better spring treat than an entire pan (or “mess” as it’s locally referred to) of morels sautéed in butter on a stove-top, I have yet to taste it. 

Ramps

Also known as wild leeks, these strongly scented plants can be substituted in any recipe that calls for leeks, garlic, or even onions.  Both the leaves and the bulbs can be harvested, but if you find some when out and about, don’t take them all.  Mark the location and come back the following year to re-harvest the seasonal goodness.

There are many, many other wild plants that can be found in the local landscape that are edible (and delicious).  Just be wary, know what you’re harvesting, and double-check on how to properly prepare it.

Have a spring favorite that you are looking forward to this year (or have foraged in the past)?  Drop me a line in the comments section below!