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Although he’s learned to recognize hundreds of wild edibles, he usually restricts his collecting to cressy greens or water cress in the early spring, delectable morel mushrooms a few weeks later and then persimmons in the fall. But he stuffs a trowel and plastic bags into his rucksack whenever he’s out walking and keeps one eye cocked for wild plants with medicinal value and wild plants that will simply add beauty to his yard and woodlot.
“The ‘experts’ try to keep it (foraging) inaccessible and esoteric,” he complained. “But it’s not. This area has edible wild plants that anyone can find.”
And find them we did. To liven up and color our salad, we picked the buds from red bud trees and spice bushes. Then we snapped twigs from the spice bush for tea made by just steeping the pieces in boiling water.
Along the river, we dug up day lilies. In spring, the tender center leaves can be stir-fried with the
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