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scrubbed and sliced tubers of the plant’s root system. (Picky cooks who have plenty of time to spare and care deeply about avoiding even the tiniest speck of forest detritus could peel the tubers as well.) 11118 day lily duo doubles for bamboo shoots and tiny water chestnuts in texture and taste. Later, the unopened orange blossoms may be sliced and added to the vegetable medley in the wok and later yet, the ftilly opened day lily makes a colorful addition to a garden salad.
On a wooded hillside, we found Virginia ganger, its unusual brown flowers just beginning to push through the mat of dead leaves. Raw, A8arum Virginicum has a bitter, peppery flavor. Cooked, it adds a hint of the traditional Oriental ginger taste.
Wood said that another wild ginger root is a better spice, but its green kidney-shaped leaves had yet to appear, so to find it, a forager had to have marked its spot last year.
From a stream bed, we took watercress and from everywhere, we pulled the ubiquitous wild garlic. A low, wet area was full of garlic mustard, which grows in clumps that look like wild violets minus the flowers and with leaves a lighter green and wavy-edged. We picked wooly, fibrous fiddle heads (the term used for any new fern growth) from the graves of last year’s Christmas ferns. This variety is not the best tasting, Wood conceded, noting that it has a resiny flavor, but Christmas fern fiddle heads were the only ferns up.
Our forage feast drew mixed reviews. The 12-year-old who hates onions passed on the dishes that included wild garlic. He and the eightyear-old and the 11-year-old left day lily tubers, both from the stir-fry and the salad, scattered on their plates.
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