Leaves are unfurling in the masses, enjoying the warm sun and gentle drops of rain as morels are generously filling handwoven baskets. This can only mean one thing: it is time to forage for early spring wild edibles.
Fresh green herbs are full of beneficial nutrients, and while many people consider them weeds, others consider them medicine. You likely belong to the latter group if you are still here, curious about what early spring wild edibles are in your own backyard, how to recognize them, and how to use them in cooking.
Forage for Early Spring Wild Edibles
Nettle (Urtica dioica) is among the most commonly recognized early spring wild edibles, followed, naturally, by dandelion. Chances are good that you have stumbled into it just once, felt its characteristic sting and thought what an inedible plant it must be! Although it is prickly and shouldn’t be eaten raw, it is a wonderful plant with many healing properties. Nettle can also be processed into natural fiber, making it a sustainable plant from root to tip.