~We have a legacy of overharvesting plants in the wild. We need to be careful and forage ethically and sustainably, to ensure that these plants will continue to be found in the future~
(this does not dandelions and garlic mustard, which are considered invasive plants)
*Pine Needle Tips: Harvest in the spring, when the green sprouts come out, from Hemlock or White Pine. Pine needle tea has medicinal benefits. Good for the immune and digestive system and high in Vitamin C.
*Wild Chives: Harvest in the spring. Delicate onion flavor. Rinse and dry before eating. Use in salads, dips, or with egg dishes.
*Ramps: Harvest in a sustainable and mindful way, by only picking a leaf from each plant and digging up the least amount of plants up, to ensure there will be some the following year. Delicate onion flavor. Rinse and dry before eating. The whole plant is edible, and can be added to pasta, risotto, omelets or other cooked dish.
*Dandelions: Considered an invasive plant. Harvest from a pesticide free area in Spring-Summer-Fall. The whole plant is edible. Check my blog post about how to make Dandelion tea.
*Garlic Mustard: Considered an invasive plant in the spring. Pick the leaves only. Rinse and dry. Make pesto. (just as you would if you used Basil).
*Fiddlehead Ferns: Harvest from early spring. Pick only the emerging shoots, curled very tight. Rinse well before cooking. Sautée in olive oil, with a little garlic. Good in pasta, risotto, in a salad or on their own
*Stinging Nettles: Harvest when available, spring through summer. Check my blog post about how to make Nettle tea or Soup. Drink Nettle tea every day to reduce allergies in the spring.