This article was originally published by Tara on backroadramblers.com
Happy Spring, friends! Here in the Northeast US, our snow is finally melting away, the maple sap is running hard, and the sunlight is casting a beautiful glow well into the evening. All of this is a delightful reminder that the earth is waking up and that camping season isn’t far away! Spring camping is a great way to shake off those winter blues.
Spring is also a great season to harvest wild edibles to liven up your campfire meals. Our kids have always loved searching for dinner on our hikes through the woods, and over the years, we’ve learned a lot about foraging and what tastes good. I’ll be the first to admit that we’ve had some culinary disasters after foraging at camp, but I’m not going to share those with you. Instead, here are some of our favorite wild edibles for spring and how to prepare them as part of a tasty camp meal.
Resources for Harvesting Wild Edible Plants
If you’re interested in foraging for wild edibles, the first thing you need is a good field guide. We’ve been using the Peterson Field Guide to Edible Wild Plants for years and years, and we usually keep it in the car so it’s always handy on road trips and other adventures. We also really love Healing Wise by Susan Weed, but it’s less of a field guide and more of an overview of amazing plants.
Harvesting wild plants may seem scary or daunting at first, but most of the plants in this post will never be confused with something poisonous, and they are quite easy to identify. Once you are comfortable harvesting, cooking, and enjoying a wild edible plant, you’ll never forget it.
Wild Greens to Harvest in the Spring
When the days get longer and warmer, I start to crave green veggies in a big way. Luckily, even if we’re packing dehydrated meals for backpacking trips, we can usually find enough wild greens to make a pretty awesome salad. These greens are delicious raw in salads or sandwiches, and most can be added to soups, sauces, and other cooked meals.
- Dandelion greens – The original spring tonic, these bitter greens are best
picked young, which means early spring in the Northeast. Our favorite way to eat dandelion greens is in a mixed wild green salad, but we also enjoy them sauteed with extra garlic. Mark Bittman’s recipe is our favorite.
- Watercress – A fancy staple for high tea, watercress is abundant in marshy streams and other bodies of
water throughout the United States. It’s a member of the mustard family, and is widely cultivated for its lovely, mild flavor. Look for a floating plant with three to five oval-shaped leaflets. In the spring, watercress displays clusters of white, four-petaled flowers. It is delicious in raw in salads and on sandwiches.
- Stinging nettles – Our kids called them “Cat Scratch” when they were little, and you do have to be careful when harvesting nettles. If they come in contact with your skin, you’ll have red, itchy welts for a few minutes afterwards. Wear long sleeves and gloves for protection. Nettles are best
harvested in early spring, when the stalks are less than a foot tall. Eventually, they will grow to more than five feet tall, and at that point, you should only harvest the tender tips. Store nettles in a bag to keep them from stinging you while you’re hiking. When you get back to camp, cook them with a few tablespoons of water and a little salt — they will no longer be able to sting you. Our favorite recipe is this tasty omelette from Nourished Kitchen.
- Violet leaves and flowers – Violets are one of the first sweet treats to pop up in the spring. They grow in the temperate parts of the northern
hemisphere and are easy to spot in grassy areas or woodlands. The flowers come in purple, white, yellow,and pink, and are really tasty mixed with other greens in a salad. The leaves are heart-shaped, with a peppery flavor, and best eaten raw. They’re a bit mucilaginous (slimy) and may be an acquired taste for some (me).
- Garlic mustard – This prolific plant is actually wreaking havoc across much of the country. It’s an invasive species that grows so dense in woodland
areas, that other plants aren’t able to grow there. Harvesting and eating garlic mustard will only put a dent in the population if you pull out the whole plant (root and all) before the flowers go to seed. Luckily, garlic mustard is super delicious. Eat it raw, in soups, or make garlic mustard pesto.
More Wild Edibles To Harvest in the Spring
Now that you’ve got your salad fixins, here are a few more woodland delicacies that you can harvest in the spring. The next three wild edibles are like the fine wines of the forest — sought after delicacies that have very definite seasons. The best way to find them is to ask locally about harvest seasons.
Fiddleheads are the unfurled fronds of the ostrich fern, and they’re only available for a couple of weeks in the spring. Once they start to leaf out, they’re no longer fit to eat, so timing is everything. Fiddlehead ferns grow in moist, wild forests all over New England. In Vermont, they start breaking ground in early April.
You can’t eat all ferns, so make sure to positively identify the ostrich fiddlehead with your field guide. Ostrich fiddleheads are deep, bright green, with a brown papery covering. One tell-tale sign that you’ve got an ostrich fern fiddlehead is the deep groove on the inside of the stem.
Cooking Fiddlehead Ferns
In order for the fresh, grassy flavor to shine, simple recipes work best. Boil clean fiddleheads in salted water for five minutes. Drain them well, then saute them with butter or oil, some garlic, and some salt and pepper. Serve them with your favorite camp food – burgers, steaks, or hot dogs on a stick.
Ramps are a wild perennial native to northeastern North America. They’re also known as spring onions, wild leeks, or wild garlic. The whole plant is edible – root, stem, and leaf, and they’ve got an incredibly delicate flavor reminiscent of their closest cousins.
The harvest season for ramps lasts about a month, beginning in April or May, depending on where you live. Ramps grow in moist, fertile woodlands, and are often the greenest plant on the spring forest floor. The leaves grow six inches tall, and are quite broad, resembling lily-of-the-valleys. When left to grow undisturbed, ramps will grow a lush, expansive carpet. You can use ramps the same way you use onions. Our favorite way to cook them is to grill them over our campfire and toss them with our foraged wild greens.
In Vermont, they say to start looking for morels when the oak leaves are the size of a mouse’s ear. These delightful little mushrooms are tricky to find, and once you’ve found a patch of your own, you tend to keep it secret and return to it year after year. Morel hunting is a passion for many foragers, and fun way to spend the day for others. We fall somewhere in between on that spectrum, spending between three and six hours each year foraging for morels.
No other mushroom looks quite like the morel, and they are very easy to identify (but very hard to spot on the ground). In Vermont, we start looking for them in early May. Hunting for morels is a bit like searching for buried treasure, and the best way to find them is to forage with an experienced morel hunter. If you find one morel, there’s bound to be more nearby.
Morels are magnets for dirt and bugs, so before you cook them, slice them in half and soak them in cold, salted water. Pat them dry and add them to a pan of hot oil to sear and brown them. Once they’re nice and brown, turn down the heat and add a chopped onion (or ramps) to the pan. Cook for five minutes and then add a pat of butter, a squirt of soy sauce, and a squeeze of lemon juice. Serve with rice and a big wild green salad.
Source : backroadramblers.com
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