Top 5 Spring Wild Edibles

Ramps, Fiddleheads, Morels and Other Bounty from the Forests

Apr 7, 2009

Spring is the time when a young lover's heart turn to love and a culinarian turns to the bounty of wild foraged foods.

After months of gray, overcast days, barren farmland and nothing but storage vegetables, the first green popping up is a godsend. One major caveat - foraging for wild foods may be in our human DNA but do not venture out unless you are or you're with a trained forager. Identify everything you're going to eat with 100% certainty before you eat it.

Ramps - Wild Leeks

Ramps are wild leeks foraged in the spring, usually between March and June. They are native to various regions of North America, including the Pacific Northwest and Appalachian mountain region in East. The scallion-like stalk and small bulb have a pungent onion/garlic aroma and taste while the green pointed leafy tops are milder and slightly woodsy. Use them like you would green onions or leeks but be aware that they are more assertive.

Fiddlehead Ferns

Also called the Ostrich Fern, fiddlehead's get their name from because they resemble the spiral end of a violin. They are not a species but rather the uncoiled new frond that pokes up through soil. They sprout for about two weeks beginning in April before they unfurl to inedible green plumes. They are general found throughout the eastern half of the U.S. Fiddleheads have an slightly nutty asparagus/okra-like flavor with overtones of green beans and artichoke. Keep their preparation simple and use like you would a French green bean or small asparagus stalk.

Stinging Nettles

Long spiky leaves of the genus Urtica dioca. Best picked when they are young, the leaves are sometimes compared to spinach. Note: The leaves contain formic acid which irritates the skin, so always wear gloves when picking and preparing. Additionally, nettles must be completely cooked or dried to neutralizes the toxic components.

Dandelions

Usually thought of as a weed, the dandelion (meaning "lion's tooth" in French) was once a staple in the South. The roots of the dandelion plant have be roasted and brewed as a coffee substitute. The dandelion flowers and greens have a slightly bitter flavor and and chewy texture and can be cooked like other greens or used raw in salads.

here are three main groups of morels: Morchella esculenta - the yellow morel usually found in the Midwest, Morchella deliciosa - the rare white or tan morel and Morchella elata - the black morel usually found in the Pacific Northwest. Morels begin to appear in early spring and have been known to sometimes continue well into July or August. It is an original, since it is the one of the only mushrooms without gills. They are hollow inside with an ivory stem that curves to meet a honeycomb cap. Select mushrooms that have full stems with a body that is clean and supple, not dry or soggy.

Despite their earthy aroma, morels have a subtle flavor. The key to enhancing their concentrated "mushroomness" is by first cooking them in a dry heat environment to caramelize their natural sugars. Then, add just enough liquid to loosen the pan drippings and coat the cooked mushrooms. Finally, add a touch of acid to brighten their flavor (wine, lemon or vinegar) and fresh, savory, mild herbs, like chervil, parsley or even tarragon, to enhance the earthy aromatic element.

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Bibliography

The copyright of the article Top 5 Spring Wild Edibles in Seasonal Cooking is owned by Stuart Stein. Permission to republish Top 5 Spring Wild Edibles in print or online must be granted by the author in writing.