Gorging on Spring Greens
Exploring the Native Edibles in Our Backyards and at Local Grocers
by Rebecca Horwitz 
Hurrah, the long-awaited spring is finally upon us! Now that we can come
out of hibernation, we are just in time to enjoy the early spring greens that
can be found in our natural food stores and maybe even our backyards.
While you are surely familiar with the earliest spring vegetables, such
as asparagus and peas, there are a few greens that may be new to you.
Fiddlehead ferns are among the most delicate, tasty, wild edibles out there, but
they are not commercially cultivated (although they have been seen at some spring
farmers markets and food coops). You can recognize them by their tightly
spiraled heads and bright green color. It isn’t recommended to eat fiddlehead
ferns raw, so try blanching them quickly in boiling water and then sautéing
with mushrooms and fresh herbs.
Now we all know garlic, and if you planted some last fall you may be
harvesting this summer. But have you seen that interesting byproduct of garlic
called garlic scapes? This is another early spring edible—milder than garlic
and good when cooked in a stir-fry or added to risotto, pasta salads, and
omelets. I’ve even seen a recipe for garlic scape pesto in Fine Cooking
Magazine’s cookbook, In Season.
Ramps are another flavorful plant you can find growing wild in wooded
areas and especially alongside streams. They have long green leaves, a reddish
stem, and a small white bulb. Ramps have a strong smell and taste much like
garlic, and the greens are usually eaten along with the bulb. They are said to
be tasty when grilled, sautéed or roasted with other spring veggies such as
asparagus. Try them chopped and sprinkled onto a baked potato along with other
toppings like sour cream or shredded cheese.
For gardeners, lettuce greens of all colors and varieties are likely the
first things sprouting. Mâche is one of the most cold-tolerant, early-growing
lettuces to come up in the garden. Peppery arugula and the pointy-leaved mizuna
are popping up too. Wonderful salads can be made using a mix of different
lettuce greens, so experiment!
Sorrel is a delicious, lemony- tasting spring green that has a lot of
culinary applications. It is used raw in salads, salad dressings, and
sandwiches or cooked in sauces and soups. (Note the alliteration with “s”—that’s
how I remember sorrel!) According to In
Season, you can even preserve it so it lasts beyond the spring by pureeing
and freezing with water in ice cube trays.
Let’s not forget spinach, that nutritional all-star that is just as good
cooked (sautéed with garlic and cream or butter) as raw (yet another salad
possibility). It also makes a tasty pizza topping.
In England, some spring greens are considered to be the first cabbages
of the year; they are good in stir-fries, soups and stews. Make sure not to
overcook them as this damages their flavor and appearance. One recommendation
is to sauté them in black pepper and crème fraîche.
Watercress—a member of the mustard family—grows wild in our area, but is
also found throughout spring at local health food stores. Like arugula, it has
a peppery bite to it and makes a fine salad green. The whole plant can be
eaten, not just the leaves.
Stinging nettles, although it may not seem like it, are an excellent
edible spring green. They should not be eaten raw, and in fact you should use
gloves just to handle them (the “sting” is in their name for a reason). They
are usually found wild although some farmers markets carry them. Use only the
leaves, which can be added to soups or steamed and put into pasta dishes,
risottos, and pesto.
Dandelion greens are well known for being a cleansing liver tonic. The
taste is rather bitter, but can be tempered by cooking. Many
people prefer them raw for their health benefits, but if you prefer a milder
flavor try cooking a couple bunches of these greens in a soup along with
carrots, celery and onion. This makes a satisfying meal for evenings when
there’s still a chill in the air.
This is not an exhaustive list of all the spring greens out there; there
are also collards, kale, endives, escarole, and parsley. Enjoy as many as you
can find, for your health, for the taste, and for the simple joy of spring!
(And make sure to take along a knowledgeable guide to help you find the wild
ones).
Posted by Chris Hewitt
on 12:30 PM.
Filed under
Culture Features,
Feature
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