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Feast On Wild Edibles This Spring — Straight From Your Yard
Image source: Seriouseats.com
After a winter of eating frozen canned vegetables and supermarket produce, aren’t you ready to get outside and eat some fresh, wild vegetables? There is only a narrow window of opportunity to harvest nature’s first offerings. Fresh greens and wild leeks are delicious and healthy.
Greens get tough and inedible later on in the year, but in early spring, they are tender and delicate. They are also among the most nutritious foods on the planet. Greens are rich in vitamins, minerals, fiber, antioxidants and phytochemicals. They contain protein and are outstanding sources of calcium and iron.
Gather whatever local greens are abundant. It is essential that you identify wild foods carefully and only collect them from clean environments where they grow abundantly. If you choose to can or freeze wild greens, follow the same procedure as you do when you process spinach or Swiss chard.
Put on some gloves and gather tender young nettle leaves. Dandelion greens are a classic spring treat, too. Don’t wait long to harvest dandelion greens because they will become bitter once they flower. For a special treat, combine a variety of spring greens. Chickweed, young daylily leaves and mustard greens make an interesting combination.
Source: http://www.offthegridnews.com/off-grid-foods/feast-on-wild-edibles-this-spring-straight-from-your-yard/
