Ramp-ness has Arrived—Ramps / Wild Leek / Allium tricoccum = same plant w/ many names.

Ramps need to be protected, replanted, and if harvested, to do so with care and consciousness toward these ends. Ramps take time to develop: production from sowing seed to root harvest can take 5 to 7 years.

They are slow growing Native American perennials of the “onion family’ who are endangered in some regions

If you find a well-established colony, harvest should be less than 5% of the plants. Another recommendation is to harvest only one leaf from several mature plants. This approach leaves the roots intact so the plants are not killed. My handful oframpleaves was harvested in this manner.

I encourage those of us that are able to plant this lovely, tasty friend so we can regenerate this resource, since zealous harvesting may cause it to become endangered.

If you can, plant seeds as they mature later in the season to create new patches. And if an area is super abundant and ramp congested, thin it a touch and dig up by the root to replant and create more abundance.

Ramp seeds found in the fall after their leaves have died back.

I'll preserve these ramp leaves in salt making a kind of bouillon to eke out through the year.  More about + recipe for making old school bouillon here: https://bit.ly/3nhC2o4

#Ramps #AlliumTricoccum  #SpringForaging #Foraging #WildEdible #WildFood #ForagingAndFeasting #InTheWildKitchen #WildFoodHealthBoosters #DinaFalconi #OnlineForagingCourse #OnlineCourse #Botanizing #PlantIdentification #SustainableHarvest

Greetings WILD LETTUCE! Glad to see you reappear in early spring! = Happy salad bowl!

This Native American, hardy annual, scientifically named Lactuca canadensis, is sprouting wide basal rosettes, with tender leaves that make excellent salad.

I also refer to it as: “Native ancient WILD SALAD known as food for the nerves”.
Learn to identify, harvest & eat it with our free video lesson over on our Youtube channel: Wild Lettuce Video < click here to view.

TO HELP with ID, harvest and use, here is our Wild Lettuce illustrated page from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. More about our book on our site: www.foragingandfeasting.com The two photos are from the free wild lettuce video lesson.

Qualities:
Hearty lettuce flavor w/ slight bitterness. Eat raw or cooked. This is the tastiest of the wild lettuces, with just a hint of bitterness.

Like its cousin escarole, it can be added to soups and sautés; cooked with olive oil and garlic; simmered in broth; or tossed into fish stew, among other options.

Therapeutics:
This species of wild lettuce (Lactuca canadensis) is a mild relaxant, nerve tonic (nervine) that feeds / restores and calms the nervous system.

Offers mild pain support. Not a strong sedative like other species of wild lettuce. Note this plant can be eaten without causing drowsiness or addiction. It has nothing to do with opium.

Tasty wild lettuce (Lactuca canadensis) in mid spring! Eat it raw or cooked.

Field Garlic Returns

After resting during the hottest, driest months of the year, field garlic (aka Allium vineale) returns with full vigor. Closely related to chives and scallions, this perennial of the Amaryllidaceae family can be used similarly, offering a strong, pungent, spicy, aromatic onion flavor. Originally from Europe, it now grows prolifically in many parts of the world, especially here in the Northeastern US. Often referred to as onion grass: it looks like grass; flourishes in lawns; and tastes oniony. Also look for field garlic in fields, gardens, and open woods.

Why not include field garlic in your food for a little free, wild flavor! Mince it up and add it to salad, soup, frittata, scones, wild green pesto, baked fish and so much more. BTW, it's probably growing right outside your doorstep. For clues on how to identify it properly, please refer to the image here from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook.

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi, illustrated by Wendy Hollender

Field garlic photo taken today. 

This photo of field garlic shows how much it looks like a clump of grass. Not so helpful in distinguishing it from other plant species. The strongest clue is it's aroma = onion! Again, please refer to the clues on our plant page above for help with accurate identification.

Dandelion: A Constant Companion

Wondering which wild edible to eat right now? = Dandelion. She seems to always be available, offering superior nourishment throughout the growing season. In this mid-fall moment, I like to gather her leaves and add them to salads, adding just enough; too much and the salad becomes too bitter. I also make sure to mince the leaves up, dispersing them well into the milder-tasting greens. This perennial of the Asteraceae, originally from Eurasia, is one of our most common weeds that boasts profound nutrient density: high in beta carotene, vitamin C, calcium and iron. The bitterness, while often not enjoyable to many palates, is quite healthful as a digestive aid and liver tonic. Remember when we support our digestion and our liver — many, many, good things happen. 

To help with identification, harvest and use please, look below at the Dandelion Plant Map from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

From the book Foraging & Feasting: A Field Guide and wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Chickweed: A Weedy Super Food

Hooray, CHICKWEED (Stellaria media), a weedy super food — free, abundant, and available — is back in full swing. This lovely little friend is so nutritious: high in Vit. C, beta carotene, iron, calcium, etc. She is mild and tasty. Perfect for salad, in wild green pesto, lightly steamed, or added to soup during the last few minutes of cooking. She likes moist rich soil and will grown in full sun to part shade. Look for her in gardens, lawns, meadows, woodland edges, and waste places. The image of chickweed below is a "plant map"  from our book from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender. Hopefully it will help you to identify chickweed accurately throughout the growing season. Good luck! 

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Sheep Sorrel: Lovely sourness returns in full swing

In these early fall days, I like to gather the vibrant shimmering leaves of sheep sorrel. The rain and cooler weather makes them large and plump; perfect for adding to salad. This sour, slightly sweet, and refreshing plant is the diminutive relative of garden sorrel or French sorrel. All of them belong to the Rumex genus of the Polygonaceae family. Sheep sorrel (Rumex acetosella), a weedy perennial found in many parts of the world, boasts a good amount of vitamin C with refrigerant (cooling) and astringent qualities. Look for it in fields, gardens, lawns, disturbed ground, forest edges..... it's common and prolific. Use in: wild green pesto, dip, wild green goddess dressing, soup (think shav or shtshav), beverage; topping for fish or meat loaf. For more information and to help identify the plant, see the plant map below from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender. 

From Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Wild Bergamot in Bloom

#WildBergamot blooming beautifully= food for the #Pollinators and for us. Right now it's time to indulge in those lovely, light lavender #EdibleFlowers full of spicy sweetness. Sprinkle them onto salads; blend them into softened butter; use them as a flavorful garnish throughout. This wild American native, aka #Mondarda fistulosa, is a perennial of the Lamiaceae family. Look for it in meadows, clearings, prairies, thickets and gardens. Harvest the flowering tops to brew into a strong flavorful tea with a spicy, pungent, oregano-like flavor; has cleansing and digestive promoting qualities.

Wild Bergamot Plant Identification page from the book Foraging & Feasting

Day Lily Harvest

#DayLily's beautiful blossoms can be eaten now! Raw or lightly cooked, they offer a mild flavor with a mucilaginous effect. I love to tear the flower into smaller pieces and add it to salad or to garnish w/ it. The the long flowers buds and wilted flowers can also be eaten lightly cooked. Originally from Asia, and now widely spread throughout the landscape, this perennial's Latin name is Hemerocallis fulva of the Xanthorrhoeaceae family. BTW, occasionally may cause vomitting or diarrhea if eaten in large quantities by sensitive individuals.

The Day Lily Plant Identification Page from the book Foraging & Feasting

Red Clover

#RED CLOVER (Trifolium pratense) graces the landscape — time to gather the blossoms for food and medicine = medicinal food. Break up the flower heads and sprinkle the individual blossoms into salads, onto cakes, and as a garnish to beautify any dish. Dry the blossoms for a health-promoting tea; often used for supporting skin and lung health. Flavor is mild with a sweet pea-like taste.