Month: May 2014

Unfurling

Early spring is bursting with all its wild edible glory right now. The woods are filled with fiddleheads, trout lily, morel mushrooms, wild ginger, field garlic, dock and white lettuce leaves. The fields have violets in bloom for salads and sunshine yellow dandelions ready for dandelion wine. Invasive edible plants like Japanese knotweed and garlic mustard still have …