EDIBLE PLANTS OF THE MID ATLANTIC
The quest for wild plants came after I stared foraging for wild mushrooms. It only made sense to me that I start looking for leafy greens and wild fruits to accompany the wild mushrooms on my table. I am by no means a Botanist and will only share with you plants that I've personally collected and eaten without adverse effect. This is just a template of what's out there to be discovered and this page should in no way be used as a sole guide for identifying edible plants. Always be 100% certain of what you're eating and if eating something for the first time try small amount and make sure you have no negative effects to it. Stay safe and have fun discovering your backyard!
-Chef Jonathan Kehau Till
Stinging Nettle
Stinging nettle comes up in early spring, right after the snow melts and will hang around till the first frost. This plant can be picked anytime of its growing cycle and the leaves can be used for medicinal purposes (teas, tintures....). Although, I highly suggest eating the plant when it is young and the stalk hasnt had the chance to get fiberous. This plant is delicious tasting much like artichoke and aspargus, but you will want to blanch it first to neutralize the stingers. High in antioxidents, vitamins A,C,K, and several B's and packed full of minerals. Commonly seen in herbalism and holistic medicine this plant is truly one of the best "super foods" there is. Look for this plant along stream, creek, and river banks.
Fiddlehead Ferns
Ostrish ferns or "Fiddleheads" are an early spring treat and a fovorite of my grandmothers. This plant gets its nickname for, you guessed it, its fiddlehead shape. It can be found in marshes or wet areas and can grow up to 6 feet tall, however the plant is only sought after when it is young and the leaves and stem are still tightly curled. Tasting much like asparagus this plant is high in potassium and vitamin C. You can distinguish fiddleheads from other ferns by their "U" shaped stalk. If a fern has a round stalk leave it along, it can be slightly poisonous. Never eat fiddleheads raw (they can make you sick), a quick blanching in boiling water will make them safe to eat.
Wild Garlic/Field Garlic
Wild garlic will start peaking up through the snow before anyother green is in the forest. This plant grows everywhere so it's usually not too hard to find. The green tops are reminiscent of chives with a stronger garlic flavor. The bulbs are fine to eat and use too, but they require a fair amount of cleaning. Early in the year there isn't anything else that looks like it so this is a good beginners plant to look for.
Miners Lettuce
Miners lettuce is another early spring green. High in vitamins (especially vitamin C) and minerals this plant didn't get its name by accident. The lore goes that is was introduced to the miners by the Native Americans to help say scurvy and other ailments caused by vitamin deficiency. I'm not sure how true it is, but it is well documented that both the Native Americans and early settlers ate this plant. Look for it in urban garden beds and around fence posts in your yard. This plant can be cooked or my favorite is to wash it well and add it to a wild greens salad. Eat this plant young, befor the flowers come other wise it gets very tough.
Chickweed
Chickweed is another plant that is delicious and and full of health benifits. This plant gets its name because chickens forage for this plant and eat it quite regularly. This plant has natural calming and pain relieveing propperties and is a good natural anti-inflammatory. I recommend eating this plant right up intil it blooms and after use it as a tea for aches and pains (as well as a whole bunch of other things).
Purple Dead Nettle
This plant is actually part of the mint family unlike its name suggests. Its resemblance to the stinging nettle is how it gets its name. This plant has a soft velvety feel and will grow in shaded areas around your house. This plant can be eaten raw or cooked and has a bitter flavor to them. Medicinally this plant can be made into a tea and works as an anti-inflammatory, anti-bacterial, and anti fungal. The fresh leaves can be ground into a paste and used to help heal cuts and burns.
Ramp
Ramps are on every chefs "must have" list at the beginning of the year. After a long winter of root vegetables, ramps are usually the first fun ingredient through a kitchens backdoor. Ramps are a wild leek that have a unique garlicy flavor to them. These guys come in early spring and usually stick around for about a month. Here in the states the whole plant is harvested (leaves and bulbs like shown in the picture), but in Europe you can only legaly harvest the greens; it's illegal to dig up the bulbs. The reason for this is because it takes 7 years for a rampy to grow mature enough to harvest, so if you don't harvest sustainably you can wipe out a whole field of ramps very quickly. I personally will only harvest a very small amout of bulbs for personal use and cut the tops off for commercial sale. My favorite way to use this is clean well and substitute for anything that uses garlick or onions. Ramps go great in relishes and pickles too! Ramps have a toxic look alike that you need to becareful of when harvesting. The lilly of the valley is a plant that comes up with ramps and will often grow in the same area.
Bittercress
Bittercress is a weed that in warmer places you can find year round. This
Wild Chicory