Celebrating the Wild Harvest

The Grand Trio of Spring - Wild Leeks, Morel Mushrooms and Fiddlehead Ferns


Wild Things… they make our hearts sing!

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Happy hunting & full baskets to all!


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4 thoughts on “Celebrating the Wild Harvest

    1. wildharvest Post author

      Those are ramps (Allium tricoccum), also known as “wild leeks.” They’re a wild-growing member of the allium/onion family with a distinctive garlicky flavor. Explore our website for a detailed description and several recipes.

    1. wildharvest Post author

      Tine, the green vegetables are edible “fiddleheads” of the Ostrich fern, Matteuccia struthiopteris. The name comes from their resemblance to the scroll at the top of a fiddle/violin. The fiddleheads are snapped off when they are just an inch or two above the ground and still tightly curled. Their flavor is mild and “green,” something like a combination of asparagus and green beans, but uniquely their own. One word of caution: not all ferns are edible (some can cause intense gastric upset) and all wild edible ferns should be cooked before being eaten.

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