As is the case every spring, I feel the rush of new plant growth emerging. It is a fleeting time for many of the spring edibles, rich leafy greens to rejuvenate, sweet burdock to cleanse, and peppery primrose to throw into the saute pan along with wild carrot, leeks, nettles, and those good for you bitter dandelion greens. I hope some of you caught the short season of clintonia/blue bead lily greens. I am still picking leeks (leek pesto on potatoes is easy and delicious), and the fiddle heads are out from their tight enclosure. If you like horseradish, and don't yet know toothwort; go and find some!
This past weekend with WSIP we were able to collect and eat a variety of plants. There was wild ginger, toothwort, fiddleheads, and burdock all taking advantage of the open canopy of an old waterlogged logging trail. Out at the beaver bog (technically I believe it is a fen for the particular) we chomped the tender cattail shoots, and nibbled pennslyvania bittercress. I have yet to find the elusive cuckoo flower/lady's smock (Cardamine pratensis).
