Clay's Corner Spring Edibles

An abundance of green, succulent, edible life will soon emerge from the ground as the clouds give way to sunshine and the earth warms in the early spring. Narrowing down this list of wild table fare is tough, but there are a few that stand out as both common and particularly desirable. I hope some of these will find their way to your kitchen:

MORELS

Just the thought of stumbling upon a hidden patch of Morel Mushrooms makes the foragers heart race. I don’t know whether it’s the mushroom’s elusiveness, the short harvesting window or the mouthwatering, earthy flavor, maybe all three that makes them so. Locally, morels are harvested from late March through mid-May, but that time can fluctuate with the temperature. When you start seeing warmer nights and wet ground, the time is right. They are most commonly found in hardwood forests. Always cook morels before eating. That’s accomplished by deep frying, sauteing or mixing them with some scrambled eggs. Either way you won’t be disappointed.

STINGING NETTLE

Stinging Nettles can be a booger to collect but their aggressiveness is quickly subdued with a little heat and the reward is worth it. They are easy to find in the spring in damp, mostly shaded areas. Bring some gloves for harvesting. Nettles are loaded with vitamins and minerals. Cooking easily conquers the sting. Serve them as you would any cooked green or just sauteed in butter. If you’d like to test your culinary skills give stinging nettle pesto a try.

FIDDLEHEADS

While searching for stinging nettles will put you in the same neighborhood as ferns. They grow on the damp forest floor and emerge early in the spring to soak up precious sunlight before it is filtered out by the ever-thickening canopy. Ferns begin each year as delicious, crisp fiddleheads. Snap them off before they unfurl. Leave 2/3 on each individual plant and secure the rest in a bag or basket for stir-fried fiddleheads, pickled fiddleheads, fiddleheads and eggs, or freeze them for a stew on a cold, rainy spring day. They are similar to asparagus and marvelous sauteed in butter and garlic.

GREENBRIAR

This is one of my favorites. Greenbriar is an underestimated, often unpublished, plentiful and delicious wild edible available beginning in spring and lasting into summer. The starchy roots can be cooked and used to thicken other dishes, but are a far cry from the shoots. The young shoots are the most desirable part, tender little thorns and all. Harvest only the newly emerged tips, usually about 12 inches at the most. Snap them off with your hand wherever they break crisply. Enjoy them fresh and raw off the vine or wrap a bundle in bacon and drop them in a hot cast iron skillet.

DAYLILY

Originally from East Asia, Daylilies have become a natural part of the landscape in North America and Europe. They are commonly found in roadside ditches, yielding their less common name – the ditch lily. All parts of this plant are edible. In spring seek out the young shoots and leaves for cooking as table greens with some ham hocks or your favorite seasoning. Get the leaves early, they soon become fibrous. Later in early summer the flower buds and flowers can be eaten raw in salads or cooked. The buds make wonderful pickles. Even the underground tubers can be eaten raw or baked like spuds, just save some to plant in your own ditch for next year.

POKEWEED

I’m hesitant to add Pokeweed to this list. Rarely do we have a plant that is considered edible and poisonous at the same time, but here it is. So, what’s the bottom line? ALWAYS consider the roots, berries and mature leaves to be BAD. Don’t even try to cook the poison out of them. What we are left with are the delightfully, delicious young shoots and leaves. Anything under 18 inches tall without even a hint of purple is considered fair game for the table. Always cook them in boiling water or fry them in a skillet. My favorite is pokeweed shoots wrapped in bacon but the flavor they add to scrambled eggs will leave you hunting for more.