As you all know, spring is here! It is such a magical time of the year and has so much to offer. The frost and chill of winter finally start to fade and the sun emerges to warm the Earth and my soul. I look forward to that time outside when life is a little more comfortable. In Spring, hunters and anglers often begin to think of turkey gobbles and fish spawns, but there’s another gift that Mother Nature offers the outdoorsmen and women of the world in the form of wild edible plants.
Morel Mushrooms
Morel mushrooms are probably the most commonly thought about wild edible associated with the springtime. They are a delicacy and many consider them to be one of the best tasting wild edibles out there. Many turkey hunters, if lucky, will come across areas of these mushrooms and enjoy the harvest. There are some folks that solely hunt for mushrooms and are damn good at it too. Personally, I fit in the category of being lucky and stumble upon them while out doing other things. Morels are pretty easy to identify but they can be difficult to find for most. They also only appear in a short window in early spring so when the time is right, you better get after it! There are certain things you want to look for in the landscape when hunting for morels. Drainages and south facing hillsides are prime locations for morels to grow. The south facing slopes allow the sun to warm these areas first creating ideal conditions for morels to flourish. Typically if you can find one, there are others in the area so keep an eye out. There are several trees to look for as well, as these trees generally act as hosts for morels. Cottonwoods, elms, hackberries and sycamore just to name a few. Efforts should be focused around these types of trees and previously described landscapes. Another thing to consider before venturing off in search of morels is ground temperature. Generally the ground temperature needs to be around 50 F for morels to start fruiting. There are plenty of guides and information out there on ideal conditions for mushroom hunting. For cooking, I have always deep fried morels. It is really the only cooking method I have tried and they are absolutely fantastic to eat when done right. For other recipes, the internet is a plethora of information and I am sure you can find other ways to serve these mushrooms up. There is also a great episode of Outdoor Oklahoma that focuses on morels that you should check out if you want more on this edible fungi. The link can be found below in the references section.
Poisonous look-alikes: There are a few poisonous look alikes for morels. These “false morels” are Gyromitra esculenta, Gyromitra caroliniana, Gyromitra brunnea, and Gyromitra korfii. While I consider these poisonous look-alikes, it is not that difficult to tell them apart. Just do some research prior to ingestion. MeatEater has an excellent article on “false morels”. (Link below)
Dandelions
Everyone knows about dandelions. That pesky yellow “weed” that takes over the front yard, right? Well that “weed” is actually another great spring treat. Dandelions are technically a perennial herb, meaning it will grow year after year. You can use almost every part of the plant for something. Dandelions typically start to show up around mid to late March (at least in my yard) and will continue to grow and flower throughout the year. The great part about dandelions is they grow basically everywhere and most times you’ll find them right in your backyard! Like I was saying, pretty much all of the plant is edible and can be used in salads, teas and you can even make wine from the flower. The roots, leaves and flowers can be treated as any other green. You can boil them down and add them as a garnish to any meal. They can also be eaten raw which is my preference. Just make sure to clean them first and avoid harvesting where pesticides or herbicides are commonly used. My personal favorite part of the dandelion is the bright yellow flower. It has a nice bitter earthy flavor, similar to other leafy greens. It’s a perfect trail snack and is plentiful pretty much everywhere. I found myself eating a ton on a recent trip to Yellowstone National Park with my wife.
Poisonous look-alikes: None.
Mulberries
If you like naturally sweet treats then mulberries are for you. Lucky for me, my neighbor has a mulberry tree that hangs over our property so my wife and I enjoy the harvest all spring. Our chickens also get in on the action as the tree drops berries into their yard. Mulberry trees begin to fruit in late May and continue into the summer until temperatures get too hot. There are three types of mulberries; white mulberries, black mulberries and red mulberries. Identifying these trees is rather easy when the berries are fruiting. The trees are small to medium sized with dark reddish-brown bark. The leaves are heart shaped at the base and pointed at the tip with coarse teeth along the edges. The berries resemble a blackberry in shape and taste almost identical. White mulberries are white and red mulberries are red in color, hence their names. Pictured to the right is a black mulberry that grows on my neighbors property. Mulberry trees are typically found in river valleys or floodplains, in rich moist soils. I treat these berries like I would any other berry. They are great for making jellies, jams and pies. Not to mention they are great eaten raw. A favorite springtime breakfast of mine is oatmeal with some freshly picked mulberries on top. You can’t beat it! Many of my spring evenings are spent picking mulberries and I encourage you to do the same.
Poisonous look-alikes: None
Cattails
Cattails are an edible plant that I’ve known about for a while now. I have always treated it as a survival food that I could rely on if I got into a hairy situation. Recently though I have started taking an interest in this plant more and decided to make it an annual springtime harvest for my table. The great thing about cattail is it is easy to identify and plentiful in most wetland areas, plus it is edible every season of the year! Locating cattails is simple, find a body of water and you will typically find cattails growing somewhere. A perennial, they can grow every year. They can grow up to 10 feet in height and have large horizontal underground stems. The leaves sheath the stalk towards their base. Identifying cattails is easiest when they are fruiting. The hot dog shaped clusters that grow on top is a key identifier. Harvesting cattails can be a dirty job because of the environments they grow in. In early spring you can dig up the roots which will have small sprouts at the ends. These sprouts can be eaten raw or cooked. When the plants are 2 to 3 feet tall, pull straight up on the stalks breaking them off at the root. These stalks contain a tender core after you peel away the leaves. The core of the stalk is excellent eaten raw and resembles celery. I prefer it raw and will often mix it into a salad. You can also cook these cores like you would asparagus. My preferred method is to simmer in a pan with butter until tender.
Poisonous look-alikes: stalks and roots of wild iris species. Recommend harvest where old cattails stocks are abundant.
Plantain
Plantain is a relatively new edible plant that I keep an eye out for. Last spring I discovered a ton of it growing on my very own property so my studies began on the plant. Similar to dandelions, plantain can often be found in yards and roadsides and is also a perennial. There are three species of plantain, all of which have leaves that contain distinguished parallel veins. By pulling a leaf away from the stalk you will see those veins left behind sticking out like strings from the stalk. These veins can make it tougher to chew so it is recommended to harvest the leaves when they are young prior to flowered stalk appearing. The flower of the plant is a leafless stalk that grows from the center of the leaves. I personally do not have a lot of experience cooking plantain. I have snacked on it raw and the flavor is comparable to most leafy greens. I have also read that you can dehydrate the leaves and make some homemade veggie chips. I’m sure with a little additional research there are plenty of ways to prepare this plant for eating. Not only is plantain edible, but it is also a medicinal plant that acts as a pain reliever as well as an anti-inflammatory. You can also chew up a leaf and spit it into your hand and put on a small cut or bug bite as a poultice. How cool is that?!
Poisonous look-alikes: None
As the temperatures rise and things begin to green up, get outside and go look for some of these spring treats. It’s an easy excuse to get outside and surround yourself with nature. Not only can you fill your belly but you can educate yourself on the natural world that we outdoors folks love. I can assure you that you won’t regret it.
Stay wild.
Brock
IMPORTANT DISCLAIMER: I am not an edible plant expert nor do I identify as one. You should always exercise caution when eating wild plants and should consult an expert for proper identification. Avoid areas where pesticides or herbicides are commonly used. Always wash any edible plant before ingestion.
References:
Edible Wild Plants: A North American Field Guide To Over 200 Natural Foods by Thomas S. Elias & Peter A. Dykeman
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