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.
fragrant and crunchy
raw in spring salads
juicy and mild
spring while young
mild garlic flavor
vitamins A,C,E, B, porassium, calcium, magnesium, copper, iron
better raw and not overly cooked
spring to summer
deep herbal flavor with notes of celery and mint
used to treat arthritis, allergies such as asthma and hay fever and gout. high in protein, vitamin A and minerals
cook or fully dry
*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.