Hey friends! Here we are for another segment in the “Chicken Librarian Makes” facebook live series! Last week I talked all about how to forage for food and what you might find during the spring months. After having some issues with using Facebook Live (I blame them for changing their set up. Of course it wouldn’t be my fault! No! Never! HEHE), I finally figured out how to set up an event AND start the video from that event. It makes things so much easier now. Anyway, let’s get to it, m’okay?

First, before we start watching the video or learning about spring foraging, let’s take care of some housekeeping items.
1. I live in zone 5b so what I find might not be what you find. Or you might find things earlier, or later, depending on what zone you live in. I also live in the Mid-Atlantic states so be aware of that as well.
2. As with any foraging, please make sure you know what you are doing or you are with someone who does.
3. Avoid foraging in areas that use chemical sprays, for obvious reasons. Chemicals, especially those sprayed on things considered ‘weeds’ can be dangerous for human (and animal) consumption.
4. Please check for permission(s) needed if foraging in a public area. And please obey trespassing laws in your area.
5. As with anything, take notes. Keep a record of what you find, when you find it, and where you find it.

Okay. So for the video above, we discussed the following:
1. Fiddlehead Ferns
2. Ramps
3. Dandelions
4. Nettles
5. Wild Violets
6. Knotweed
7. Lilacs
8. Yarrow
9. Wild Strawberries
10. Honeysuckle

I’ll provide a brief overview of each item and, in some cases, provide you with a recipe or how to use an item. Okay. So now let’s get started! LOL!

Fiddleheads:

  • Only ostrich fern fronds can be eaten and must be cooked thoroughly in order to do so.
  • Fiddlehead refers to the stage of growth of all ferns, not just the ostrich fern.
  • Ostrich ferns have a “V” shape to their stem that is reminiscent of celery.
  • They like water so search near edges of water. Be sure to get to them before they unfurl. Season is short. April-May
  • Replace asparagus with fiddleheads
  • Remove as much of the brown husk as possible.
  • To get rid of the rest of the husk and dirt, wash your fiddleheads in multiple changes of cold water.
  • Cook fiddleheads before adding them to stir-fries, frittatas or any other dish by boiling them for 15 minutes. Or, steam them for 10-12 minutes.
  • Can freeze them. Just blanch them first

Pickled Fiddlehead Ferns:
Ingredients:
1/2 pound fiddlehead ferns
Kosher salt
1/2 cup apple cider vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon black peppercorns
2 allspice berries
1 garlic clove, smashed

Directions:
1. Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
2. Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.
3. Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.
4. Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.
5. Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.

Ramps:

  • We’ve discussed ramps before here on the ‘ol blog and also when making pickled ramps via facebook live: see here. And see here for how to forage for ramps.
  • Multiple ways to eat and preserve ramps. One of my favs is to make kimchi!

Ramp Kimchi:
approximately 1 pound ramp greens, cleaned & thick stems removed
1 tablespoon sea salt
1 teaspoon sugar
2 tablespoons aleppo pepper (or korean chile, or 1/2 cayenne & 1/2 sweet paprika)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Other item needed:
1 half gallon mason jar, or two quarts

Directions:
1. Stack the ramps on top of one another to slice in 1-inch sections. place in large bowl, add all the ingredients except soy sauce and oil. toss to distribute evenly.
2. Stir soy sauce and sesame oil together and add to ramp greens, stir.
3. Distribute to half gallon jar, or two quarts. let sit at room temperature overnight.
4. Place in the fridge. every day or two give it a shake or a mix with a spoon. as it goes through the fermenting process, you’ll want to get the top greens down to the bottom. after 5 days or so, you can transfer to 1-quart jar. the kimchi will be ready in about one week. you will know when the raw grassy smell dissipates and, in its place, comes the most mouthwatering aroma. ramp kimchi will last in the fridge for months.

Dandelions:

  • Use the whole plant: flower, leaves, roots
  • Can make dandelion tea using fresh or dried roots
  • Use fresh or dried petals as a garnish in salads and desserts. Young dandelion petals have a honey-like flavor; mature blossoms are bitter but still useable.
  • Fry Dandelion Flowers and Eat Them. Dip the flowers in tempura batter (use that sourdough starter discard!) and fry them in oil.
  • Mature dandelion leaves can be on the bitter side. Blanch the greens first, then saute them in oil with garlic. Young greens can be eaten raw in salads or on sandwiches.
  • My fav way to use dandelions is to infuse oil. Dry the petals then place in a bottle of oil for up to 3 months. Keep in dark place. Use in a salad dressing, to make salves/balms, or in soap making process

Nettles:

  • Have hairs on the stem and underneath side of the leaves. Formic acid gives it its stinging abilities
  • You’re looking for the young nettles, ideally just the top bits of plants. that are less than knee high. Hugh Fearnley-Whittingstall offers further specifics, and suggests that you pick only the top 4 to 6 leaves, and he mentions not to eat stinging nettles once they begin to form flowers, because by then they’ve become “coarse and hoary.” If you miss out on perfect specimens right now, not to worry — the plants will produce fresh growth again later in the summer.
  • Blanch your nettles using lots of salt
  • Replace spinach with nettles
  • Use as a pasta infusion!
  • Served stinging nettles creamed, in a gratin, or simply sautéed with butter, salt, and pepper. Stinging nettles can be made into a pesto. Try stinging nettle salsa verde, use stinging nettles to make vegetarian-friendly rennet, and then make your own cheese. (Please note, I have not tried these recipes or used nettles before. The recipes and instructions are from the source linked above.)

Wild Violets:

  • Do not eat the roots, they can be poisonous
  • Leaves and flowers are edible and can be used in salads, pesto, hummus, and on sandwiches, etc.
  • The leaves and flowers can be harvested with scissors in a “haircut” style multiple times throughout the spring until the leaves become too fibrous. They will often make a comeback in the fall, with a flush of tender new growth.
  • Violet leaves can be sautéed or steamed. They can also be stirred into soups as a nutrient-dense thickener.
  • The flowers make a lovely garnish—sprinkle them on salads and add them to cakes and pancakes. Violet flowers are also beautiful when candied or frozen into ice cubes.
  • Other ways to use wild violets: violet vinegar, violet jelly, violet tea, violet syrup and candied violets 

Candied Wild Violets:
Ingredients:
20 violet flowers (with about 2-inches of stem attached)
1 egg white (beaten until frothy)
2 tablespoons powdered sugar

Directions:
1. Beat the egg white until it is frothy all the way through, but not stiff.
2. If you have a sifter, put the powdered or confectioner’s sugar in it. If not, place the sugar in a small bowl. (You may want to work over another plate or cutting board to make it easier for you to clean up.)
3. Pick up a violet flower by the stem. Dip the flower into the egg white, twirling it gently to coat the entire flower. Shake off excess egg white.
4. If using a sifter, sift the powdered sugar over the flower. Twirl the flower stem between the thumb and forefinger of the hand that is holding it so that the flower gets evenly coated with sugar on all sides. Don’t worry about candying the stem – you’re going to discard it before you get to the finished product.
5. Place the violet on a paper towel.
6. Repeat the egg and sugar steps with the rest of the violet flowers.
7. Transfer the sugared flowers, still on the paper towel, to a shelf in your refrigerator. Be sure none of the violets are touching. Leave them, uncovered, in the refrigerator for 24 hours. As the flowers dry most of the sugar will be absorbed by the egg white, creating a glaze on the petals.
8. The next day, take the paper towel with the candied flowers on it out of the refrigerator. Let it sit out at room temperature in a warm part of your home for another 24 hours.
9. Snip off the stems and discard them.
10. Transfer the candied violets to an airtight container and store at room temperature. Use within 2 months.

Knotweed:

  • The shoots in the spring are tender enough to eat, but they have to be gathered before the stems become hard and woody.
  • The ideal time to eat knotweed is mid-April to May.
  • With a taste reminiscent of a lemony rhubarb, knotweed features in a whole variety of both sweet and savory recipes, including purees, jams, sauces, fruit compotes, soups, wines and ice creams to name but a few
  • They are tart, crunchy, and juicy; can be eaten raw or cooked; and can sweet or savory, depending on how they’re prepared. 
  • Cut the plant from the base, remove the leaves, and wash it in cold water.
  •  I would mix the shoots with other vegetables since their sour flavor is strong
  •  It pairs great with pears and apples. Other friends of knotweed are refreshing herbs like cilantro, lemon balm, spearmint or peppermint. It’s also good with cream and dairy, as well as warm spices, which round out its flavor. 
  • Think strawberry-knotweed pie. I know it’s on my menu for next week!
  • A slightly sweet puree of knotweed can be used for cooking into jams, banana bread, cakes, etc. Use in combination with apples for the best flavor.

Sweetened Japanese Knotweed Puree
Ingredients:
3 lbs (about 10 cups) chopped young, japanese knotweed shoots, washed, leaves removed, peeled if taller than 1 ft
1.5 cups sugar or an equal volume of another sweetener, like maple syrup (remember liquid sweeteners will contain more water though, which will have to be reduced to get a similar consistency)
1/2 cup water

Instructions:
1. Chop the knotweed shoots into 1 inch pieces. In a deep sauce pot, combine the knotweed water and sugar. Cook, uncovered, for 15 minutes on medium heat, until the knotweed is completely soft, and has given off a lot of water.
2. Transfer the mixture to a high-speed blender and puree until very smooth. Transfer the puree to a container, label, date, and refrigerate until needed. The puree can also be frozen.

Lilacs:

  • Rinse the flowers under running water. Carefully remove excess water. Let dry. Snip the flowers from the stems.
  • Make a cordial by covering those blossoms with vodka and let it sit in a dark cupboard for 2 to 4 weeks. Strain, that now lavender-colored alcohol, and use in all your favorite cocktail recipes. Make big batches and put into pretty bottles for gift giving.
  • Homebrew those lilacs into some homemade wine.
  • For the non-drinkers and kids, make a simple syrup by simmering 1 cup of water with 1 cup of sugar for 10 minutes. Add 1 cup of lilac blossoms to the warm mixture, cover and let steep 20 minutes. Strain and refrigerate. Use this simple syrup to flavor and sweeten iced tea.
  • Infuse lilacs into vinegar that would make a yummy salad dressing on those strawberry and spinach salads.
  • Preserve the blossoms and flavor by making lilac sugar, a delicately infused sugar perfect for baking and more.
  • Cover those blossoms with an egg white and sugar, let dry. These candied lilac blossoms are a labor of love but make for beautiful cake decorations.
  • Lilac jelly 
  • fold the blossoms into scones.
  • Toss a few into salads for savory use but consider using them for simple and showstopping desserts.

Yarrow:

  • Yarrow has a licorice-like scent and mild sweet flavor similar to tarragon
  • The entire plant is edible
  • Dried yarrow can be used as a spice or to infuse oils
  • Fresh yarrow can be used in salads, soups, or stews. You can even add it to your salad dressings
  • High heat will destroy the flavor of yarrow
  • Avoid using yarrow for prolonged periods of time as it can cause allergic reactions.
  • I find two different colors and kinds of yarrow where I live: yellow in the spring and white in the late summer.

Penne Aglio Olio with Yarrow:
Ingredients:
8 oz dried penne finest
4 tbsp fresh garlic finely chopped
Kosher salt
3 tbsp extra virgin olive oil
3 tbsp grapeseed or canola oil
1 tsp crushed red pepper or more
a large handful of yarrow leaves picked from the stem and chopped to yield 2 tsp
1/4 cup dry white wine
4 anchovy filets in oil rinsed and chopped
Parmesan for serving 

Instructions:
1. Make a pile of the yarrow and crushed red pepper flakes, then mince them together finely.
2. Bring a pot of water to a boil and season it with salt until the water tastes like the sea. Add the penne and cook until al dente, the time of which may vary depending on the brand of pasta you use. High quality Italian dried pasta will take longer to cook than something like Creamette.
3. While the pasta is cooking, heat the garlic in the pan with the oils and chopped anchovy on low heat until the garlic is fragrant and lightly browned. Do not allow the garlic to burn. Remove the pan from the heat and swirl it for a minute to cool the pan so that the wine doesn’t explode grease all over your face. Add the wine to the pan.
4. When the pasta is done, drain and add to the pan. Toss the pasta to coat with the oil and cook for a minute to evaporate any raw wine flavor.
5. To finish the dish, add the yarrow-chilli mixture and toss just to heat through. Transfer the pasta to each of 4 bowls, garnish with some parmesan and an extra drizzle of extra virgin oil if desired, then serve immediately with a big green salad.

Honeysuckle (Japanese)

  • Is an invasive plant. I caution against planting it as a garden plant.
  • Flowers are the only edible portion of the plant
  • The flowers have many uses though: make a tea, make simple syrup, or blossom jelly.
  • Blooms in late spring (think May in zone 5b)

Wild Strawberries

  • Look just like cultivated strawberries.
  • Be careful where you pick from (see notes above about chemical sprays)
  • Just need to beat the wildlife to them!
  • Wild strawberries are very small (akin to alpine strawberries) and it will take a lot of them to do anything with.
Can you ID all the flowers and other living things in this photo? I didn’t see anything excep the flowers when I was taking this pic!

Be sure and check out the links provided! There is so much knowledge out there. But, as always, make sure your sources are reliable (it’s the librarian in me. I just can’t help it!). Happy foraging y’all

’til next time
-k
xoxo