Things to Forage in Spring

A week or so ago I woke up to the glorious sound of the birds chirping and the suns rays peaking out from the horizon. I knew in that moment that spring was finally on its way and while we are still waiting for many of these pretty little babies to spring up from the frosty ground, I thought it was a good time to share some of my favorite spring forages.

While foraging is a fun family activity, please be careful and take time to make sure you are identifying plants appropriately. Its always a good idea to read through some books for your local area.

Stinging Nettle (Urtica dioica)

One of my favorite plants. It a genuine super food, packed with vitamins, minerals, as well as being antihistamine and anti-inflammatory. Typically, they can be found along stream beds, or swamps. You know you have the right plant when you feel a sting at a touch of it’s stem. I suggest wearing gloves while harvesting or you will have very irritated hands. Cooking or drying the plant will remove the sting.

Wild Mustard (Alliaria petiolata)

Wild Mustard can be considered and invasive plant when it takes hold, so feel free to harvest this one at will. It has a slightly garlicky, slightly peppery flavor that lends its self well to fresh salads, and pestos. It is in the same family as broccoli, kale, and cabbage, and therefore has similar health benefits.

Ramps (Allium tricoccum)

Another favorite Ramps, or as my husband calls them wild leeks, are similar in structure and flavor to onions and garlic. Personally, I find their leave to be more garlicky, while the bulb is more onion-y. I love to make the leaves into pesto to toss with pasta. They are native to eastern North America and can often also be found typically along streams, or swampy areas, often along with nettles. They are often in high demand, and only around for a short time, so please be cautious during harvesting. Only take 1 leaf from each plant and make sure to leave the bulb in tact so the plant can return the following season.

Day Lilly Shoots (Lilium lancifolium)

Orange Day Lilly’s can be found all over, from gardens to roadside ditches. They have become borderline invasive, so these are another good one to harvest at will. The bulbs have a flavor and texture similar to turnips, and can be treated similarly. The flowers are also edible and I prefer them stuffed with goat cheese and pan-fried.

Violets (Viola sororia )

Violets are a typically a very well known and often found all over, but especially in lawns, and along roadways. All parts of the plant are edible, but the flowers are only available for a short time in the early spring. I love to add the leaves and flowers to salads, but also to make vinegar’s. In addition to being highly nutritious, this plant is known for its affinity for the lymphatic and respiratory systems.

Willow Bark (Salix spp.)

Many people collect these fuzzy spring branches to decorate in spring, but willow , especially white willow is actually one of the most prominent herbs for pain relief. To harvest cut the newer branches then peel the bark and large twigs. Use it to make tea or infuse oils for help with pain of all kinds.

Fiddleheads (Matteuccia struthiopteris)

Fiddleheads are the common name for the tightly raveled fern leaves of the Ostrich Fern (Matteuccia struthiopteris). Because the fern leaves open in the early spring there is only a very small window of time when they are available. They can appear in a day and be unraveled the next. Their flavor is similar to that of asparagus, if only perhaps a bit more bitter. There are many types of ferns, and some can be poisonous so please be sure you have identified the correct variety.

Dandelion Greens (Taraxacum officinale)

I use dandelion root in many of my teas, but the leaves are only really good this time of year. As spring progresses the leaves become very bitter, and difficult to eat, but get them early enough and they are delicious, sauted with some garlic, or bacon, or both. They are also super high in antioxidants, vitamins and minerals, making them an amazing super food. Additionally, they are both a kidney, and digestive tonic. Later in spring the flowers bloom and are also edible. We have a long tradition of making them into wine. Wait until fall to harvest the roots.

These are just a few of the plants that become abundant in spring. If you want to learn more I suggest getting a guidebook for your area. I like this one for my area in the North East.