Wild edible plants are delightfully in season for most of the year. To help you plan your foraging menus, we put together this foraging calendar of a small selection of our favorites from the book that are easy to find through most of North America and beyond. We will change the calendar four times a year: early spring, spring, summer and autumn-winter.
Vitamins A, D, B complex, C, iron, calcium, potassium, phosphorus, zinc, manganese, sodium, copper, silica
pick when young and tender. a little bite but not bitter.
USDA bulletin #8: dandelion greens rank among the top 4 green vegetables in nutrition. beta-carotene, potassium, magnesium, vitamin A, B, micronutrients.
cook lightly or very young with vinaigrette
|queen anne’s lace fruits|
intense carrot, coriander, peppery.
digestive soothing, diuretic, used historically to prevent pregnancy from a tea.
Early fall. Note caution about other members of carrot family which are poisonous. Check ID and look for only fruits.
ground, dried, fried
tart, clean dry
high in vitamin C, antioxidants and anti inflammatory properties
|wild cress aka hairy bittercress|
fresh with peppery kick
raw or cooked
*For general information purposes only and not to be construed as medical advice or instruction.
Consult your medical practitioner with any specific questions as they pertain to you.