Early Spring is a great time for harvesting wild edibles. Most of the plants haven't flowered yet, so the flavor and nutrient content is at the peak of perfection! In a recent session of Kids Cook at the Hub, we went to the garden to check out the wild chickweed popping up on paths and in containers. Together we examined the plants for identifying details (fuzzy stem, symmetrical leave pattern, watery, lettuce-like leaves) then harvested a basketful for pesto making in the kitchen.
The Hub just offered our annual Spring Wild Edibles Workshop, but look for another workshop in September to learn more about what you can snack on in your own yard.
