Spring has sprung!! Ephemerals are peeking out with some classic edible treats, and some here to stay! Trout lilies, stinging nettle, and ramps pictured here (from left to right), are accompanied by some garlic mustard, cleavers, and dead nettles pioneering the way for greens!

Trout lilies offer an edible quality from leaf to roots. Once peeling off the papery outer layer, the corm is edible along with the leaves, with a flavor reminiscent to sweet pea sprouts. Stinging nettles young shoots add enormous nutritional content with a savory earthy flavor. Garlic Ramps have edible bulbs with an allium flavor along with the edible leaves… but for their conservation it can be best to just pluck a leaf from a plant here and there instead of uprooting them.