Spring Recipes

Preboggion: The Wild Edible Plants of Liguria

Turkish Nettle Salad (Isirgan Salatasi)

Cheremsha: Fermented Wild Onion Leaves (Черемша)

Stinging Nettle Pudding

Fermented Ramp Leaf Soy Sauce

Erbazzone (Italian Wild Greens Pie)

Wild Fennel Green Cakes

Traditional Green Borscht

Moroccan Foraged Greens with Preserved Lemon: Bakoula

Classic Stinging Nettle Soup

Isirgan Corbasi, with Mushrooms and Wild Onion Butter

Foraged Greens with Garlic and Paprika (Tsigarelli)

Richard Olney's Stinging Nettle Frittata Recipe

Foraging and Cooking Solomon's Seal Shoots (Polyganatum biflorum)

Sochan with Potatoes and Venison Bacon (Bottom Greens)

Foraged Pine Pollen and Honey Truffles

Rainbow Trout with Fiddleheads and Pheasant Backs

Baked Morels with Garlic Butter (Escargot)

Morilles à la Crème (Morels with Cream)

Pheasant Back-Spring Vegetable Soup

Simple Fiddlehead Fern Salad with Mint

White Wine Pheasant Backs

Pine Cone-Cider Jam / Varenye

Goldenrod Shoots

Foraging and Cooking Dandelion Hearts or Crowns

Crispy Gyromitra Mushrooms

Foraged Greens with Walnut Sauce

Virginia Bluebells (Mertensia virginica)

Japanese-Style Violet Greens Salad (Gomae)

Cutleaf Toothwort

Green Stinging Nettle Crepes

Sopa de Ortiga from Extramadura

Turkish Nettles With Cheese (Isirgan Buğulaması)

Italian Bread and Stinging Nettle Gnocchi

Spring Beauty (Claytonia virginica)

Fiddlehead Soup with Vegetables and Pesto

Lebanese Dandelions with Caramelized Onions (Hindbeh)

Hosta Shoot Kimchi

Eggs de Gaulle with Morels and Shrimp

Marinated Hosta Shoots