Field garlic can be collected at any time, but late April through May yields the fattest, firmest bulbs.
Since brine is often just as delicious as the veggies it cured, forager Marie Viljoen uses pickling liquid in cocktails with everything from vodka to gin.
The fruit’s flesh is foul, but the pit within is not. I was soon snacking on something enjoyably interesting, an ancient food that, to me, was entirely new.
It’s not just the labor of finding the fuzzy-leafed lamb’s-quarters, per se, but a lifetime spent looking just a little bit harder at the city’s undergrowth and overgrown lots.
In foraging terms, May is super-charged. Plants are falling over one another to pop out of the ground. Some of the best-tasting wild edible plants can be spotted all over the city within the next four weeks.