Dandelion (Roots) - Right now is one of the best times for these since they tend to get tougher and more bitter as the year goes on. Read the linked article about dandelions!

Wild Onions - There are a few wild onions worth harvesting this time of year; namely ramps (which I don’t often harvest the bulbs) and meadow garlic which I tend to pull up completely. These offer a great flavor to upgrade an otherwise mild flavor palette in the spring. Wild onions are not only good for you, but they will elevate any dish.

Burdock root - This is one that I have very little experience with. The roots tend to be very bitter, but have some strong medicinal and nutrition benefits. Now is definitely the best time to harvest them as they will be more tender and less bitter similar to dandelion roots!

Cattail tubers - I have had these before when visiting family out of state, and I can see why they make such a good survival food. They have a very high level of starch and can easily bulk up a meal to give it some substance! They are mild flavored and fairly bland as you would expect from other tubers like potatoes.

Spring beauty corms - I have been very curious to try these. They have the nickname “fairy potato” and are not only abundant but apparently taste incredible when cooked like a potato.

Walking Onions - These are the perennial onions that I’m constantly raving about! I just harvested a good bundle of these today and they’re starting to multiply like crazy!

Asparagus - This grows wild in my area all along the roadsides. I wrote about the concerns you should consider when harvesting near roads awhile back, and therefore I don’t generally harvest it. That said, I’m surprised I don’t already grow my own asparagus since it’s an easy win and a perennial. Maybe this will be the year I get some crowns!

Rhubarb - Rhubarb is almost at the point where it can start being picked. I love the tart flavor of the stuff. I wouldn’t eat a crazy amount since (like spinach, sorrel, and some other vegetables) it contains oxalic acid which can have some downsides at high doses. If you’re cooking it down and having it in moderation I wouldn’t be concerned about it.

Hosta shoots - These are normally considered a decorative garden plant, but they actually have a long history of being eaten in Japan as a dish called “Urui”. The flavor is mild, and reminiscent of asparagus and romaine hearts. I desperately need to actually eat the ones we have growing around the place we’re renting!

Chickweed - These are the microgreens of the wild; nutritious, mild, and fresh. I really love chickweed and since it is so abundant and easy to identify I think most people should give it a try in their diet!

Basswood - These leaves and pods are very close to harvestable in my area so I’m keeping a close eye on them. These are the closest I’ve found to a wild green that fills a similar niche to lettuce; non-bitter, large leaves, fresh tasting.

Violet (leaves) - Wild violets are in full bloom around here! A lot of people don’t realize that the leaves are not only edible but also come with a lot of health benefits. These are also non-bitter and easy to palette.

Dandelion (leaves) - The leaves are at their most mild when young and early in the season before the heat sets in! These can be a nice filler.

Stinging Nettles - These are one of our favorite spring greens to forage for and they are incredibly nutrient dense. We have completely replaced our spinach consumption over the years with nettle and a couple other wild greens and do not regret it.

Cleavers - These are maybe less appealing to eat as raw leaves, but they can be made into a refreshing drink that is not only medicinal but also a nice flavor for spring.

Plantain leaves - Mostly medicinal for us, but this is a good time to start harvesting them either to preserve or just to use fresh. They also make a good salve/balm for skin ailments.

Lamb’s Quarters - This is the second plant we have basically replaced spinach with. It is actually a close cousin of spinach but grows all on its own making it the perfect low effort crop for my family.

Henbit - This is a great medicinal herb to find so early in the year and it is highly underutilized. We are going to start keeping at least a jar of dried henbit on our shelf to have in stock.

Purple Deadnettle - Another great medicinal herb that is a great immune booster! This is a great one to start taking to keep the seasonal allergies at bay.

Lilac - Another medicinal herb.

Trout Lily - These are more of a rare treat that we’ll sometimes garnish a meal with rather than a bulk green that we eat like lettuce. Very sweet and fresh flavored (similar to sweet peas).

Thyme - We grow a whole carpet of this in the garden and it is pretty much ready to harvest as soon as the snow melts.]

Eastern Redbud - These are an edible flower that I just wrote about! They make a great source of early vitamin C.

Serviceberry (Blossoms) - I’ve used these for garnishes before, but admittedly they don’t make up a huge part of my diet.