25 Edible Wild Plants In Early Spring - Page 2 of 2

#11 Burdock (Arctium sp.)

Burdock is commonly used as herbal medicine. But it is actually a useful wild edible too. The leaves are bitter, but can be used as a potherb and are less bitter while they are still small. Burdock root can also be harvested. You can peel it, slice it thin and add it to stir-fries, or pickle it like daikon radishes. You can also roast it.

#12 Fiddlehead Ferns (Several Species)

Several species of fern are known for their edible curled fronds, which can be harvested and eaten in the spring. It is worthwhile noting, however, that not all ferns can be eaten, and some carry significant health risks.

#13 Cleavers (Galium Aparine)

Galium aparine is another wild edible The leaves and stems can be nibbled raw, but are best cooked as a green leaf vegetable.

#14 Miner’s Lettuce (Claytonia perfoliata)

This can be eaten raw in salads, or boiled like spinach and used as a leaf vegetable.

#15 Japanese Knotweed (Fallopia japonica)

If you come across some, it should always be handled responsibly. But you may be interested to hear that the young shoots can be an interesting forage food for some delicious dishes.

#16 Sorrel (Rumex acetosa/ Rumex acetosella etc..)

Young sorrel is delicious in salads, and the older leaves can be used as a leaf vegetable or pot herb in a range of recipes.

#17 Curly Dock/ Yellow Dock (Rumex Crispus) & Broad Leaf Dock

It can be used in moderation as a leaf vegetable, in much the same way as the leaves of plantain or other leafy edibles.

#18 Yarrow (Achilea millefolium)

Yarrow is best known as a herbal medicine plant. But it also has limited application as an edible wild plant. In spring, though they are rather bitter, the young leaves can make a pleasant and healthy addition to a salad. These leaves are very rich in minerals.

#19 Wild Asparagus (Asparagus officinalis)

Wild asparagus is a precious foraging delight in the areas where it is found. This is exactly the same as the asparagus grown domestically and commercially, with the same refined taste.

#20 Day Lily Shoots (Hemerocallis)

The shoots, when they first emerge and are less than 8 inches tall, are a delicious wild edible. These shoots are great in stir fries or with pasta.

#21 Hosta Shoots (Hosta ssp.)

Hosta may be more likely found in your garden than the wild. The young, tender shoots, (collections of furled leaves called hostons) can be harvested and stir fried or used in a range of other ways.

#22 Milkweed Shoots (Asclepias syriaca L)

The young shoots of these plants are another spring delicacy. Unlike dogbane, the shoots of these plants are tender, juicy and, crucially, not at all bitter. While you should not eat too much milkweed, eating it in small quantities will not cause problems for most people.

#23 Cattail Shoots (Typha)

The young shoots in spring can be picked and eaten either raw or cooked. In early spring, seek out the young white shoots coming out of the root, as these are the most tender. The pollen can also later be harvested as a wild edible.