Morels, ramps, and sea beans, oh my!
It’s spring, and the pungent scent of leeks is wafting up from the field. From the woods comes the whiff of mushrooms jutting from the ground, and the tang of garlic mustard just crushed under foot. Dozens of wild spring edibles are finally making their appearance everywhere from the wild to the restaurant.
Want to take advantage of the spring bounty? You could head out into the field and forage — always making sure you’ve properly identified the plant, asked permission from the landowner, and, ideally, brought along a seasoned expert. Or you could grab a seasonal meal from a local restaurant, where the chefs have no doubt been eagerly awaiting spring's fiddlehead ferns, sassafras, and more.
Here's where to find and eat eight of the season's most sought-after wild edibles now arriving in forests, farmers’ markets, and restaurants across the nation.