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 |
|---|---|---|---|---|---|
| asian wisteria wisteria floribunda |  | fragrant and crunchy | spring | raw in spring salads |
|
| dock |  | juicy and mild | spring while young | cook |
|
| garlic mustard alliaria petiolata |  | mild garlic flavor | vitamins A,C,E, B, porassium, calcium, magnesium, copper, iron | early spring | better raw and not overly cooked |
| mugwort artemesia vulgaris |  | herbal | spring to summer | cooked |
|
| stinging nettle Urtica dioica |  | 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 | spring | 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.