In Search of Spring Wild Edibles 

By Tracy Hayhurst 

While we eagerly await the first lettuces, spinach and arugula from the garden, Mother Nature has provided us with many nutrient-rich wild greens and herbs to sample now. 

Stinging nettle, garlic mustard and dandelion, for example, are often maligned as weeds but can be used in lots of tasty ways—and are easy to find. 

An invasive plant, garlic mustard grows in large patches and can crowd out native plants. For the sake of biodiversity this pesky plant should be removed altogether, but we might as well eat it as it’s on its way out. For a mild flavor, use the first, broad leaves of the plant. The whole plant can be used even when flowering, but the effect will be strong. The flower buds have a mustard flavor, reminiscent of its brassica cousin, broccoli raab. The small white flowers can make a pretty garnish for soups or salads. The spicy bite of garlic mustard can be toned down when combined with other wild greens, like stinging nettle.

Stinging nettles are hearty, delicious and a nutritional powerhouse loaded with iron, calcium, vitamins A & C, amino acids and polyphenols. Use the tender top leaves of the plant in the spring before it flowers. Harvest carefully, with gloves, and roughly chop and wash (also with gloves, if needed). Cooking removes the sting, so no worries about a tingly mouth. Then they are ready to be sauteed, added to soups or brewed into tea.

Dandelion leaves are also well known as a spring tonic. The bitter greens may help control blood sugar levels, lower blood pressure and cholesterol and reduce inflammation. Since their bitter flavor can be an acquired taste, they are best paired with other spring edibles, like garlic mustard, for a pungent salad. These strong flavors come alive when combined with the trifecta of fat, acid and sweetness. Try dandelion greens in a salad with a rich balsamic dressing, bacon and a soft-boiled egg.

Ramps are the prized spring ephemeral for their garlic flavor. For seasonal cooks whose stash of last year’s garlic has vanished over the winter, ramps are a bright and welcome boost to the flavor palate. Ramps are elegant two-leaved plants that spread though their roots. It is inadvisable, then, to harvest the entirety of the plant. Ramps like slightly boggy places and can often be found near skunk cabbage and deep scarlet trillium flowers. It is important to note that ramps do have a similar look to lily of the valley, which is quite poisonous. However, ramps will never really be growing in your front garden with your other perennial flowers. Lily of the valley also come out later than ramps. When harvesting ramps, simply pull gently, and they’ll usually break off at the base. Should the bulb occasionally come up with the rest of the plant, it can be nice to enjoy the leaves with a few bulbs mixed in. Ramps are quite sharp and can be substituted for regular garlic in pesto or used as an herb like a strong scallion or chive. 

Other spring wild edibles that are easy to find are garlic chives, ground elder, chickweed and sheep sorrel. These can be mixed for a bright herbal blend that is great atop deviled eggs, fish or scrambled eggs. Spot some purple and white violets? Let them become a beautiful garnish for springtime desserts. 

As with all wild edibles, young leaves will be the most tender and tastiest, so be choosy when you are harvesting. Also, take care to harvest from sites that are away from roadsides or treated lawns.