I apologize for not updating this blog for a looooong time! This past year I have been writing my first book, The Foraging Guide to the Southeast which is due very soon. The book writing process has taken up all my free time. In the coming year this blog will be updated a lot more and foraging classes will resume.

In season now!

Wisteria- Only the flowers are edible. Everything else is poisonous.

English Plantain- The seed heads taste like mushrooms. Cook them.

 Redbud- The flowers are edible. They do not not taste like much, but sure are pretty!

Wild Lettuce- Looks like dandelion, but has hairs along the mid-rib. Mild bitterness with classic lettuce flavor and crunch. My favorite Spring salad green.

 Curly Dock- The best part of the plant is the stem. Get it before it starts to form a flower bud. Peel the stem. Crunchy like celery. Delicious raw or cooked. Not every plant tastes great. Any red on a plant means it is going to be bad bitter.

 Blue Violet- Use the flowers in salads or candy them. The leaves are also edible. They have a mild peppery-ness  and a chewy texture. Do not take too many leaves.

 Field Mustard- The blooms are the best part. Classic raw brassica flavor.

 

 Field Garlic- Use the tops like chives. Onion flavor with hint of garlic.

 

Field Garlic- The bottoms are tiny. Perfect for pickling.

Virginia Pine- The needles are more fragrant than any other around. Citrusy, Piney, Grapefruit, Pomelo. Infuse them into liquids.

Winter Update

Below is what is in season right now.

Wild Watercress

Hoary Bittercress

Closeup of Virginia Pine Needles

Virginia Pine Needle Tree

Field Onion bulb

Purple Dead Nettle

Chickweed