Your backyard vegetable garden may be weeks away from its first harvest. But if youâre game to travel and work for your salad, an edible plant party awaits in local woodlands.
In these early weeks of spring, wild greens, shoots and leaves are strutting their stuff, a veritable cornucopia waiting to be foraged. With foraging comes a caveat, however: To get the goods, you need to know where to go and how to safely (and sustainably) harvest.
To better understand local wildness, I sought the counsel of Elisabeth Weaver and Alex Wenger, two Lancaster foragers who share a love for native plants and their role in our diets.
5 local plants to safely forage and cook this spring
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Holiday Wreaths Brighten Up the Season at Lancaster Farmacy Organic Farm
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