Rumex acetosella – Sheep’s Sorrel
Sheep’s sorrel (Rumex acetosella) is an edible, non-native green in the Buckwheat family. Sheep’s sorrel is easily identified by its unique arrow-shaped leaves that grow in a rosette. Sheep’s sorrel is often found near blueberry plants. It prefers sandy soils or grasslands. Sheep’s sorrel has lemony leaves that can be eaten raw or cooked. It’s […]
Rosa palustris – Swamp Rose
The Swamp Rose (Rosa palustris) is a native plant that produces delicious fruits (rose hips) in late fall. All roses have edible leaves, flowers, and hips. Swamp roses have leaves with serrated edges and curved thorns along the stem. They prefer to grow near rivers or marshes. Swamp rose hips have a tangy taste. They […]
Galium aparine – Cleavers
Cleavers (Galium aparine) are a native, edible plant in the coffee family. There are about 20 species in the Galium genus that grow in New England. All Galiums are edible and medicinal. Cleavers are named for their ability to cling to adjacent objects. They have 6-8 leaves per whorl. The plant produces greenish white flowers […]
Betula lenta – Black Birch
Black Birch (Betula lenta) is a native tree with edible sap and cambium (inner bark). Young leaves and trigs can also be eaten or used for flavoring. Black birch has shiny bark with horizontal lenticels (raised pores). Broken twigs have a wintergreen scent from the methyl salicylate in the tree. Twigs can be used […]
Hesperis matronalis – Dames Rocket
Dame’s Rocket (Hesperis matronalis) is an invasive, yet edible plant in the mustard family. In early spring, you can find the basal rosette of Dame’s rocket leaves in disturbed areas. The leaves are covered in small, fuzzy hairs and have irregularly toothed margins. Dame’s rocket leaves taste like peppery arugula. They are best foraged for […]
Cardamine hirsuta – Hairy Bittercress
Hairy bittercress (Cardamine hirsuta) is an edible plant in the mustard family whose leaves can be used as microgreens. Hairy bittercress is named for the tiny hairs that appear on its leaves and stems. It can also be identified by its small white flowers with four petals that are produced in spring. Hairy bittercress thrives […]
Cardamine diphylla – Two-leaved Toothwort
Two-leaved Toothwort (Cardamine diphylla) is a native, edible plant in the brassicaceae (mustard) family. From the root of Two-leaved Toothwort emerges 2 leaves, each with 3 coarsely toothed leaflets. The plant emerges early in spring and blooms from mid-April to mid-May. Two-leaved Toothwort can be found in most of Eastern North America. It often […]
Allium vineale – Field Garlic
Field Garlic (Allium vineale) is a non-native relative of chives that can be foraged in the colder months. Any leaves with a garlicky scent are edible. Field garlic leaves are thin and hollow. All parts of the plant are edible, including the leaves, bulb, and flowers. The bulb can be left in the ground […]
Claytonia virginica – Virginia Spring Beauty
Virginia Spring Beauty (Claytonia virginica) is an edible ephemeral that likes to grow in dappled sunlight. The plant is often found near ramp patches, as both species like to grow in maple-hardwood forests. Virginia Spring Beauty has white to pink flowers with pink stripes. The flowers open when it is warm and sunny. They will […]
Erythronium americanum – Trout Lily
Trout Lily (Erythronium americanum) is a native, edible ephemeral that blooms in April in Connecticut. Trout lily has purple mottled leaves and a flower with 6 petals. The color of the flower varies depending on the species of trout lily. Trout lily leaves and flowers can be added raw to a salad. Only a […]
Thlaspi arvense – Field Pennycress
Field Pennycress (Thlaspi arvense) is a non-native, edible mustard. Field pennycress has alternate, hairless leaves with wavy margins. It produces clusters of white flowers with four petals at the top of the stems. Young leaves can be eaten raw or cooked. After the plant flowers, the leaves will be more bitter. The seeds can be […]
Uvularia sessilifolia – Wild Oats
Wild Oats (Uvularia sessilifolia) is a native woodland plant in the lily family. Wild Oats have alternate leaves that attach directly to the stem. In late April-early May the plant produces a yellow-cream colored flower. Wild Oat shoots can be eaten raw after the leaves are stripped away. Flowers can be added raw to salads. […]
Houstonia caerulea – Quaker Lady Bluet
Quaker Lady Bluets (Houstonia caerulea) are native edible flowers that can be found blooming April-July. Quaker ladies can be distinguished from other bluets by the patch of yellow at their center. Quaker ladies are in the coffee family. They have a taste similar to alfalfa sprouts. An infusion of Quaker lady roots was used by […]
Veronica serpyllifolia – Thyme-leaved Speedwell
Thyme-leaved Speedwell (Veronica serpyllifolia) is an edible plant in the plantain family. It was introduced to North America from Europe. Thyme-leaved speedwell can be added raw to salads. The leaves, flowers, and stems are all edible. It has a flavor that is reminiscent of watercress. The plant has also been used medicinally to treat issues […]
Arenaria serpyllifolia – Thyme-leaved Sandwort
Thyme-leaved Sandwort (Arenaria serpyllifolia) is an edible plant from Eurasia. The plant is common, but difficult to find due to its small size. Thyme-leaved sandwort is often confused for chickweeds. Chickweeds have notched petals, while Thyme-leaved sandwort petals are unnotched. The plant can be used as an herb. It has also been used medicinally to […]
Plantago lanceolata – Narrowleaf Plantain
Narrowleaf Plantain (Plantago lanceolata) is an edible and medicinal plant that was introduced to North America from Eurasia. Narrowleaf plantain, also known as “ribwort plantain”, has long leaves with 5-7 protruding veins growing in a rosette. Leaves can be eaten raw or cooked. The youngest leaves are the most tender and tastiest. Leaves become […]
Arctium lappa – Greater Burdock
Greater burdock (Arctium lappa) is an invasive plant with edible and medicinal uses. Burdock is often found in disturbed soil and along edges of fields and walking paths. Burdock is a biennial, producing a basal rosette its first year and sending up a flower stalk its second year. Burdock can be identified by its fuzzy leaves […]
Lactarius camphoratus – Eastern Candy caps
Eastern candy caps (Lactarius camphoratus) are edible milkcaps found in Europe and Eastern North America. The species found in Eastern North America may or may not be the same species as the one found in Europe, but they are currently both classified as Lactarius camphoratus. There are multiple species of mushrooms referred to by the […]
Meripilus sumstinei – Black-staining Polypore
The Black-staining polypore (Meripilus sumstinei) is an edible mushroom that is often confused for Hen-of-the-woods. It can be found growing at the base of deciduous trees, usually oaks, from July-September. The Black-staining polypore has grayish-white caps that stain black when touched or cut. When young, the pore surface is white. The smell is reminiscent […]
Hypsizygus ulmarius – Elm Oysters
Elm oysters (Hypsizygus ulmarius) are an edible and easy-to-identify mushroom. Elm oysters are in a different genus than the “true” oyster mushrooms. They are named after their appearance which resembles true oyster mushrooms in the Pleurotus genus. Elm oysters are usually found on elm trees from August-December. They can be differentiated from true oysters by […]