Since we live in a bush “infrastructure” as opposed to an urban one with grocery stores thought I would be interesting to show some of them wild greens we gather each spring.   I’ll start with a few an add more as time goes.

Fiddleheads are some of the first greens of the year for us.  You can steam them fresh to eat like asparagus or fry them in batter for fritters. We also pickle several pints and blanch & dry them by the gallons so we will have them all year.

This is another early green they are great by themselves or salads. They don’t store well but you can use them to make chive vinegar that will keep a year or so.

I you garden you probably hate this stuff I know I have one of those love/hate relationships with it.  Chickweed does have a few redeeming qualities though. It makes a good salad by itself or with other wild greens. Crushed chickweed rubbed on most insect bites will take away the itching. You can also use chickweed to make a very good salve or oil for burns.

Young lambsquarter is pretty much just a salad green it has a slightly bitter taste that gets stronger with age.

Watermelon berries sometimes called twisted stalk greens have a slightly sweet taste the berries taste like their namesake watermelon. These don’t keep either about the only way to go with them is fresh.

Cow Parsnip is not what most would consider table fare but the dried stalks make a pretty good substitute for celery when cooked in stews an many other dishes.