Fantastic Wild Edibles

The first wild edibles of spring are ready to harvest and enjoy! In the box this week you will find fiddlehead ferns and ramps, two wild spring treats. Here is some information about these two wild foods, as well as info on some others you can harvest yourself.

Fiddlehead ferns- the ferns most commonly eaten are the young fronds of the ostrich fern. They are found in damp swampy areas and by rivers and lakes. The ostrich fern is bright green in color, with gold-orange scales, and it is not fuzzy or hairy. It can be identified by the groove on the inside of the frond. Their flavor is described as a cross between asparagus and artichoke. Fiddleheads should be cooked, not eaten raw. They are very good lightly steamed and tossed with butter and lemon. Try the fiddlehead quiche recipe on the next page!

Ramps- ramps are a member of the allium family, to which onions, garlic and leeks also belong. They can be used like any of these. Ramps are mostly found in forested areas.

Dandelion greens and flowers- dandelion greens are best picked and eaten when the plants first emerge in the early spring. Pick the smallest leaves of plants that haven’t yet begun to make a flower stalk, they are the least bitter. Dandelion greens are highly nutritious and can be added to salads. The yellow flower heads are edible too, as well as the root, which is a powerful liver-cleansing herb.

Nettles- also known as stinging nettles, not to be handled or eaten raw! When the nettles are dried or cooked, they lose their sting. Pick them using gloves. Place on screens to dry for tea, or lightly steam or sauté to eat fresh. They are tasty and very nutritious, and can be used like spinach.

Japanese knotweed- this “invasive species” can be harvested and eaten when the stalks are small, before they start to form leaves. They have a tart, lemony flavor. Grill or bake them like asparagus, or bake them into a dessert like rhubarb!