Foraging Calendar
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.
| Plant | Photo | Taste | Nutrition* | Season | Preparation |
|---|---|---|---|---|---|
| Chickweed stellaria media |  | Mild tips | Vitamins A, D, B complex, C, iron, calcium, potassium, phosphorus, zinc, manganese, sodium, copper, silica | March | Cooked |
| dandelion taraxicum officinale |  | 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. | fall | cook lightly or very young with vinaigrette |
| queen anne’s lace fruits Daucus carota |  | 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 |
| staghorn sumac Rhus typhina |  | tart, clean dry | high in vitamin C, antioxidants and anti inflammatory properties | early fall | tea |
| wild cress aka hairy bittercress cardamine hirsuta |  | fresh with peppery kick | fall winter | 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.