Foraging for violets before spring is over? I am too. Before you go picking any, make sure you can positively ID violets and know how to harvest them (both the flowers and leaves are edible). Violets do have a few lookalikes (which aren't edible), but for the most part they're easy to identify.
For many, spring doesn’t come until the first flowers have bloomed—crocuses that line sidewalks, daffodils that spring up in patches next to highways, and hyacinth that bloom in delicately planted containers—but my favorite way to bring spring inside is with a fresh bouquet.
Dandelions are a member of the family Asteraceae, commonly known as the Aster family in the genus Taraxacum F.H. Wigg. or dandelion P., which contains nine species. The greens have been eaten since prehistory and are native to Asia, Europe, and America. The name is derived from the French term “dent-de-lion,” meaning “lion’s tooth” and referring to the serrated edges of the leaves.
We've grown so used to supermarkets providing food for us that we have forgotten how to find food for ourselves. Well, not everyone (but the majority of people have). Believe it or not, people actually trust the grocery store more than the plants growing around their home. Whenever I even suggest the idea of foraging to most people, they look at me like I have three heads. The problem with grocery stores is you cannot see the process the food undergoes. You cannot watch it grow, know who picked it, or understand how it was treated.
As the redbud trees begin to blossom and the chickweed pops up a brighter green, I know spring is near and it’s just about time to start foraging the early spring edibles. Some of these wild plants can only be harvested while they’re young and tender, while others will continue to provide throughout the whole season and into the summer.
As spring starts peeking around the corner, you might notice all the beautiful fiddlehead ferns starting to arise. They are lovely for looking at and even better for eating. The wild plants are known as "fiddleheads" because they resemble the neck of a fiddle. These gorgeous greens are said to have several health benefits. They are high in fiber, potassium, and magnesium as well as vitamins C and A. But how do you consume them?
Summer can be one of the most amazing times of year to go foraging, especially if you’ve never been before. There is so much food available for the picking in the summer months that it is hard to be disappointed; it’s almost a guarantee that you will find something tasty wherever you are.
The arrival of the Spring Equinox is very exciting for foragers. We watch as the snow begins to melt away, looking for any signs of plant life. Our eyes scan looking for bright baby green shoots and any sign of blooming color.
Spring’s bounty can be incredible if you know what to look for and where to find it. As we walk through spring’s edibles, I will show you some of the more basic plants to locate, identify, and harvest. It is difficult to choose just a few to fit within these pages, because there are books’ worth of information on the food in different areas.
Foraging For Beginners Pt. 1 went over just a few of the many wild foods available throughout the United States. Part 2 will cover some of the winter edibles available.
Food can be found everywhere in nature, you just have to know what exactly it is you’re looking for.
This short series will break down foraging by the seasons. Every season brings about something new to look for. Although Spring, Summer, and Autumn bring about the biggest bounties, Winter has some to offer as well. Depending on the climate region you live in, there may be a bounty of food for you all year ‘round.