Taste: green

Nutrition: n/a

Season: March

Preparation: Raw, salad

Taste: Mild garlic taste

Nutrition: Vitamins A, C, E, B

Season: March, April, May

Preparation: Raw (loses flavor when cooked)

Taste: Nutty flavor

Nutrition: Vitamins, minerals, antioxidants

Season: March, April

Preparation: Cooked

Taste: Herb with slight sour notes

Nutrition: Iron, vitamins, fiber

Season: March, April

Preparation: Cooked

Taste: Green with peppery kick, like a cress

Nutrition: n/a

Season: March, April

Preparation: Raw or cooked - remove stiff parts

Taste: mild tips

Nutrition: Vitamins A, D, B complex, C, iron, calcium, potassium, phosphorus, zinc, manganese, sodium, copper, silica

Season: March, April

Preparation: raw or cooked

Taste: Adds acidite and freshness

Nutrition: Said to detoxify the lymph system and inflammatory conditions

Season: March, April

Preparation: Raw use as garnish

Taste: Complex flavor between chives and garlic

Nutrition: Generally garlic is found to have antibacterial, antiviral and antifungal activity

Season: March, April

Preparation: Raw or sautéed

Taste: Bite

Nutrition: One of top 4 greens: betacarotene, vitamin A, potassium, iron, calcium, magnesium, phosphorus, B vitamins and micronutrients

Season: April

Preparation: Raw or cooked

Taste: Bite

Nutrition: One of top 4 greens: beta-carotene, vitamin A, potassium, iron, calcium, magnesium, phosphorus, B vitamins and micronutrients

Season: April

Preparation: Raw or cooked

Taste: Herbal spice-y

Nutrition: Tea for colds and headaches, antiseptic, antifungal, antibacterial

Season: April

Preparation: Raw

Taste: Lemony

Nutrition: Minerals, vitamin A, B2, C

Season: April, May

Preparation: Raw

Taste: Juicy like chard

Nutrition: More vitamin A than carrots, vitamin C, fiber

Season: April

Preparation: Cooked

Taste: Like pea shoots

Nutrition: Historical use against cough, said to be antibacterial in vitro

Season: April, May

Preparation: Cooked or raw

Taste: Mild crunchy

Nutrition: n/a

Season: April

Preparation: Cooked

Taste: the King of the Wild vegetables in Japan

Nutrition: Strengthens immune system

Season: April

Preparation: Cooked