Here's some delicious wild edible spring weedy greens that are available around most parts of the USA, though at differing times (depends on when your spring begins). Spring is a prime time to get the leaves first, then the roots, then the flowers... and you can harvest (some) roots again, in the autumn. Chop 'em up fine all together, on their own, mixed with cultivated greens, etc. Make soups, stir-fries, souffles, soirees, etc. Yummm... have fun, and enjoy!
- Dandelion leaves, roots, flowers (Taraxacum officinale)
- Mustard leaves, roots, flowers (Alliaria petiolata, and other Brassicaceaes)
- Wild Onion bulbs, leaves (Allium spp.)
- Sorrel flowers, leaves (Oxalis spp.)
- Miner's lettuce leaves, flowers, seeds (Claytonia perfoliata)
- Chickweed leaves, flowers (Stellaria medea)
- Clover leaves, flowers (Trifolium spp.)
- Violet leaves, flowers (Viola spp.)
- Dock leaves (Rumex spp.)
- Plantain leaves, flowers, seeds (Plantago spp.)
- Nettles leaves (Urtica dioica)
