Lime-green succulent spears of winter’s released slumber, daylily greens are a relished early spring wild green. Daylily’s pleasant mild flavor is excellent paired with the more pungent creasy greens or wild turnip. To prolong the season, cut the greens right … Continue reading
Creasy greens Creasy greens (Barbarea verna, Brassicaceae), also known as wintercress, is a common weed in the Southeast and the pacific Northwest. Its close relative, Barbarea vulgaris, has a more widespread distribution, occurring throughout most of temperate North America. Here in the southern … Continue reading
Chinese chestnuts (Castanea mollissima, Fagaceae) are a common yard tree in the southern Appalachians, and can easily be found this time of year, with their spiny burrs and nuts falling from the trees. The Chinese Chestnut is not affected by … Continue reading
Partridge berry is an evergreen trailing vine which stays close to the ground as it weaves its way over the roots of hemlocks and other conifers. I have seen it growing in the shade of mature forests in acidic soils, … Continue reading
Lambs quarter is one of the most common weeds in gardens, backyards and fallow fields, following human habitation closely. If you add horse or cow manure to your garden you will have a steady supply of these tasty wild greens … Continue reading
Garlic mustard (Alliaria petiolata, Brassicaceae) is one of our earlier wild spring greens. With a flavor slightly reminiscent of mild arugula and roasted garlic, it makes a nice addition in salads with milder wild greens like chickweed and violets. I … Continue reading
One of my favorite breakfast dishes; a heart-friendly, wild foods/herbal version of the classic toasted bagel – Violet leaves and flowers and chickweed greens with a raw garlic olive oil sauce atop a whole grain bagel. Both chickweed and violets … Continue reading
I first met this beautiful plant as “Green headed coneflower” while exploring the rivers of the Rocky Mountains of Colorado. I had learned about using its roots as an immune stimulant, similar to Echinacea roots, from my teacher, Michael Moore. … Continue reading
Yesterday we had a wild greens salad with dead nettles as one of the primary ingredients, thanks to one of my enterprising apprentices. Dead nettles (Lamium purpureum, Lamiaceae) is one of the first plants to flower in the southeast; sometimes … Continue reading
The daylily is not only a versatile wild edible, but a beautiful and easily grown perennial garden flower. Native to Asia it has escaped cultivation over most of Eastern North America and is a familiar sight alongside streams, roadsides, and … Continue reading