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I like to make a tofu quiche every spring from the tender tops of nettle, wild amaranth and lambs quarter.
Janet Marinelli trekked more than 13 miles a day along the ocean beaches of Long Island in search of the wild amaranth, a plant everyone assumed had been extinct for 40 years until, out of the blue, news reports started coming in that the plant had reappeared in, of all places, New York.
Try these wild edibles available in Spring time: Wild Amaranth or Pigweed, Lambs quarters, Ladys thumb, Daylily flowers, Peppergrass, Sheep sorrel, Wood sorrel, Juneberry fruits Galinsoga leaves, Sochan (Rudbeckia laciniata) leaves, Catbriar shoots, Kudzu Shoots, Elderberry flowers.