Fiddlehead Ferns have a delicious green-veggie flavor, tasting something like a cross between an artichoke and asparagus. They’re great steamed or sautéed, and are delicious paired with wild mushrooms. For an easy but exciting condiment, whisk a little lemon juice into mayonnaise (to make it extra special, use this homemade mayonnaise recipe) for a zesty, creamy sauce.
How to Blanch Fiddleheads
Miner’s Lettuce delicious wild salad green that tastes something like a lighter version of spinach. It pairs extremely well with vinaigrette dressings (how to make vinaigrette).
Miner's Lettuce Recipes
Stinging Nettles have a spinach/mint/green flavor. They are consumed in some parts of Europe in soup, and are part of the culinary traditions of parts of Asia as well as Sweden and some Native American tribes. They should be blanched first for a few minutes to remove the stinging agent, but can then be steamed, sautéed, or otherwise cooked as your dish requires. They are great in ravioli filling, and can be steeped in hot water to make a highly nutritious tea.
How to Make Nettles Safe to Eat
Stinging Nettle Recipes