Sunday, April 11, 2021

An early, edible spring

Early spring on the stone table. 

Field garlic, some dandelion rosettes, dandelion flowers (their petals destined for tartlets for a forage picnic); ground ivy (Glechoma hedera) in the tiny dish at the back - it is quite minty in flavor and is very beautiful in lawns; no idea why people spray it.  

And early violets, henbit (Lamium amplexicaule), and chickweed. I'm working more with chickweeds this season: Their fresh flavor is like cornsilk. 

The little blue vase of yellow flowers holds coltsfoot - Tussilago farfara, a sub-alpine perennial from Europe and Asia that is now quite at home on this continent, where it invades disturbed ground and roadsides.


Edible Spring Plants: NYBG class, 27 May


  1. I love ground ivy -- so pretty with its scalloped leaves and delicate flowers; low growing; seemingly delicate, actually resilient. And edible! Who knew?
    It has all the qualities people long for in a ground cover and yet, and yet. . .

    1. Hi Melanie! Yes, indeed. Time to sing the glories of ground ivy. And bees like it. Maybe that's it...people scared of bees?

  2. Yes, hello, hello!
    Don't get me started on bees . . . OK, just this one thing: the gist of my argument is "When there are no more bees, there will be no more food. It's just that simple."
    BTW, I am greatly enjoying your BH&G articles.

  3. Hi, just got your interesting cookbook Weed and Grogg, I like it!
    Gods peace!

  4. This is so inspiring. Many of these weeds are right out my front door (though don't get me started on the ground ivy which is so hard to keep out of the garden beds ;)

    Any chance on getting a copy of your dandelion flower tartlet recipe? I don't think that one is in your book and I'd love to try it with my daughter - our resident flower picker.


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