Spring is a wonderful time of year for foraging food. Greens — dandelions, nettles, wild asparagus, miners lettuce, ramp — are especially fine this time of year and spring mushrooms notably morels, rival the mushrooms picked in the fall. Some wild plants, including fiddleheads, are edible only when they first emerge (and one should be cautious eating even these). Even though nature is doing the gardening for you, it’s important to remember that you want even your foraged plants grown the way you grow in your garden. Organically.
We’ve been amazed at the interest in wild foods that’s grown over the last few years. There’s been a plethora of books released on the subject and classes on identifying, picking and cooking with foraged foods are offered in both rural and urban locations. Even restaurants and gourmet chefs, long-time users of wild mushrooms, have gotten in on the fad, flavoring their dishes with wild greens. Ramp, that favorite east coast spring green that was once harvested by eager Italian immigrants and seen as a measure of class distinction, is now so popular now that it rates a kitchen story and recipes in a major American newspaper. (more…)