Early Spring Wild Edibles

Foraging season is upon us! Well, it's still pretty early in the season, but there are always things you can find. Foraging is one of my personal favorites when it comes to outdoor activities. In addition to gear reviews and how-to's, you can expect a lot of posts focusing on what goodies can be foraged locally, even within city limits.

The woods are still mostly dull and grey, with some hints of green starting to peek through.

Packing light for a quick hike.

Some fresh dandelion greens poking through. Dandelions are extremely common and easy to identify, and this is the best time of year to eat them. The greens can be added to salads, the flowers can be made into fritters, the roots can even be roasted and made into a coffee substitute.

Blue violets in bloom already. Both the leaves and flowers are edible. The flowers are one of my favorite trail side snacks.

Here's Garlic Mustard, which tastes like its name. The leaves can be used in salads and sauces for extra flavoring. Pick as much of this as you want as it's an invasive species and is very common.

One of my favorites, Wild Leeks! These are just starting to peek through, I'll give them another week before I harvest some. The leaves and bulbs have a strong onion/garlic flavor and a little goes a long way. They are a rare delicacy, so only take what you need. Also check local regulations before harvesting.

If you need fresh water while you're out, all you need is a wild grape vine. These are very common in the central and southern hardwood forests of this region. Find a vine close to the ground, cut a shallow notch, and collect the water that drips out. It's perfectly safe to drink, with no need for filtering or purifying.

Well, like I said before, this is only just the beginning of foraging season. As temperatures rise and things start to emerge I'll keep sharing what I find.