Springtime foraging

With spring approaching and the February weather being unseasonably warm, I have been dreaming about getting out and doing some foraging in the woods and fields for some of my favorite edibles. I just wanted to share a few of those with you so that maybe my mouth won't be the only one that is constantly watering.

Chickweed

Chickweed is one plant that I love to find. It starts popping up in my yard at the first sign of spring and I love to gather it up and add it raw to salads. It has a very pleasant taste to it. I have also sauteed it, but I really like this one raw. It has an impressive nutritional panel, but it is higher in iron and zinc than most greens grown in gardens.

The leafy stem tips, buds and flowers are all edible, with the very ends of the stems being the most tender.

Dandelion

While most people are waging a constant war on dandelions to get them eradicated from their yards, I am doing the opposite. I will blow the seedlings with hopes of eliminating my grass. This plant is a well known powerhouse when it comes to uses. Dandelion tea sweetened with a little honey is one of the best tasting teas I have found. The plant itself is packed with nutrients. The fresh greens are rich in minerals, Vitamin A, Calcium and Potassium. The roots can be roasted and ground up for an amazing cup of caffeine free coffee.The flower petals can be made into wine as well. The base of the flower is pretty bitter, so I always remove the petals before eating them.

Fiddlehead Ferns

When these start popping up in the woods behind my house, I get giddy as a schoolgirl. When I am camping, I usually have a small container of olive oil with me for cooking. I love to saute fiddleheads in olive oil. I will bring a bunch home to fry up in butter along with some potatoes and onions for a delicious side dish for steak. They are full of antioxidants and theya re also a good source of protein, zinc, riboflavin and vitamins A and C. Be careful with fiddleheads as some ferns can be slightly toxic. The season for harvesting them is fairly short so when you see them pop up, you should get them while the getting is good.

Morel Mushrooms

The morel is one of the most sought after mushrooms in my neck of the woods. When they start sprouting, you can see people everywhere gathering them and with good reason. To me, these mushrooms taste better than all the others. Nutrition varies depending on the type of soil they are found in, but they generally contain significant amounts of copper, iron, manganese and zinc. There are several other minerals and nutrients found in them as well. They are delicious fried or sauteed, I've even roasted them with pretty good results. When you pick a morel, make sure you turn them upside down and tap the sides of the head. This will knock the spores off so that they can regrow the next year. The woods on my property are mostly poplar and we have an abundance of morels growing every year.

WARNING - Be 100% sure of identification before eating or handling any type of mushroom. Some are delicious, some can be deadly.

Wild Onions

While I am not a big fan of raw onions, I love them cooked or dried. My yard is usually full of wild onions and I love to get a few and wrap up with meats and other vegetables for cooking over a campfire. These are usually very strong in flavor so cooking them tends to mellow them out a little. You could also dry them and grind them into a powder, but their small size means you would need a lot of them to make any substantial amount. I like to add them to fish wrapped in foil as well for a nice flavor.

Spring is just around the corner and the foraging is going to be in full swing over the next couple of months. These are just a few of my favorites I wanted to share with you.

As with any wild edible, 100% positive identification is absolutely necessary. There are many wild edibles that have toxic look alikes. Mushrooms are a delicious addition to any meal, but a simple case of mistaken identity can be fatal. Some fungi can shut down your liver or kidneys. Always make sure you are positive of what you are eating.