The First Wild Plants to Forage When the Snow Melts

A Forager’s Guide to the First Green Things That Dare to Show Their Faces in Spring

Winter in Northwestern Ontario is a long, cold, snow-filled slog, and by the time March and April roll around, I’m ready to see anything green that isn’t a pine tree. Sure, the ice fishing has been great, the wood stove kept the fish shack cozy, and I managed to avoid running over anything too expensive with my snowblower this year (RIP to past snow shovels and driveway markers). But after months of white and brown scenery, I start craving fresh, wild greens like a deer that’s just survived a six-month salad drought.

If you’re like me and eager to start foraging the moment the snowline starts receding, you’re in luck. There are a few hardy plants that poke their heads out as soon as the ground thaws. These are the first edible plants I go looking for every year, partly because I’m sick of eating canned and dried food, and partly because I like the challenge of spotting them before the animals do.

Here’s a rundown of the best wild edibles to forage when winter finally gives up—along with some personal lessons I’ve learned the hard way (like why you should never eat an entire bowl of raw dandelion greens unless you enjoy stomach gymnastics).

Dandelions (Taraxacum officinale) – The Weeds That Keep on Giving

The first time I really paid attention to dandelions as food was after an exceptionally long winter when I was desperate for anything that wasn’t a potato or something out of a mason jar. I saw those bright yellow flowers popping up on the first warm days and thought, “You know what? If deer can eat them, so can I.”

Turns out, dandelions are a goldmine for early foragers. The entire plant is edible—roots, leaves, flowers, and even the stems (though they’re a bit too bitter for my liking). Here’s what I’ve found over the years:

Young leaves (before the flower appears) are the best for salads, tasting a bit like arugula with a mild bitterness. Older leaves are edible too, but they get bitter enough to make you reconsider your life choices.

Flowers are sweet and great for making dandelion syrup, jelly, or even fritters if you’re feeling fancy.

Roots can be roasted and brewed into a coffee substitute, though I won’t lie—it tastes nothing like coffee. It tastes like roasted roots.

Foraging tip: Pick dandelions from areas that haven’t been sprayed with herbicides or used as the neighborhood dog bathroom. Otherwise, your wild greens might come with some unpleasant "extra seasoning."

Chickweed (Stellaria media) – The Unsung Hero of Spring Greens

Chickweed is one of those plants that looks so unremarkable you might walk past it a hundred times without realizing it’s edible. I did, at least, until I saw my chickens devouring it like it was the greatest thing they’d ever tasted. If it’s good enough for the chickens, it’s good enough for me.

This little green plant grows in dense patches, often under the melting snow, and is packed with vitamins. It has a mild, almost sweet flavor that works well in salads, sandwiches, and even soups. Unlike dandelion leaves, chickweed won’t make you regret eating an entire bowl of it raw.

Foraging tip: The stems have tiny hairs, but they’re soft and edible. If you find something that looks like chickweed but has stiff, rough hairs, it might be spurge, which is not edible and will make your stomach do the Macarena.

Stinging Nettle (Urtica dioica) – Tasty but Treacherous

Ah, stinging nettle. The plant that feeds you and fights back. I have a love-hate relationship with nettles. They’re one of the most nutritious wild greens you can find in early spring, but they also have a personal vendetta against anyone who touches them without gloves.

That said, once you get past their spiky defenses (blanching or cooking neutralizes the sting), nettles are delicious. They taste like spinach but with more depth, and they’re packed with iron, vitamins, and protein. I use them in soups, teas, and even pesto.

Foraging tip: DO NOT try to eat them raw. Unless, of course, you enjoy the sensation of tiny needles stabbing your tongue and making you question your life choices.

Wild Violets (Viola spp.) – The Fancy Forager’s Snack

If you want to impress someone with your foraging skills (or just feel fancy while eating weeds), violets are the way to go. These little purple or white flowers start blooming early, often while there’s still snow in shady spots.

The leaves are mild and tender, perfect for adding to salads or sandwiches. The flowers are slightly sweet and make a great garnish for anything you want to look fancier than it actually is. (I once put violets on a stack of pancakes and suddenly felt like I should be wearing a Michelin-star chef’s hat.)

Foraging tip: Make sure you’re picking real wild violets and not some random lawn weed. While most violets are edible, some lookalikes are not.

Wild Garlic and Wild Onions (Allium spp.) – The Best Early-Season Flavor Boosters

The moment I smell wild garlic or onions while walking through the woods, I know foraging season has officially begun. These plants are among the first to sprout, often growing in patches near damp soil or at the edges of forests.

You’ll recognize them by their distinct onion or garlic smell when you crush the leaves. Both the leaves and bulbs are edible, and they add a great garlicky kick to soups, meats, and scrambled eggs.

Foraging tip: If it doesn’t smell like garlic or onions, do not eat it. There are some toxic lookalikes, like lily-of-the-valley, which will ruin your day (and possibly your life).

The Joy (and Occasional Regret) of Early Foraging

Foraging for these early spring greens is one of the best ways to shake off winter and reconnect with nature. There’s something deeply satisfying about gathering your own food straight from the wild after months of eating stored or store-bought stuff.

That said, I’ve also learned a few lessons the hard way:

Don’t overdo the raw dandelion leaves unless you enjoy stomach discomfort.

Wear gloves when picking nettles, unless you like surprise pain.

If you’re not 100% sure about an onion-like plant, leave it alone.

Always wash your foraged finds unless you want an unexpected protein boost in the form of bugs.

Spring foraging is exciting, rewarding, and occasionally painful (looking at you, nettles), but it’s one of the best ways to kickstart the season and remind yourself why homesteading is worth the effort. So grab a basket, put on some gloves (seriously, for the nettles), and go find yourself some fresh wild greens—you’ve earned it after surviving another long winter.

Why You Need a Forager’s Notebook (Especially in Early Spring)

If you’ve ever gone foraging in early spring and then completely forgotten where you found that perfect patch of wild onions or the exact spot where the violets started blooming first, you’re not alone. I used to rely on my memory—until I realized my brain is excellent at remembering useless facts (like the theme song to The Littlest Hobo) but terrible at recalling exact foraging locations a year later.

That’s where a Forager’s Notebook comes in handy.

When you’re scouting for those first greens of the year, keeping track of where and when you find them can make a huge difference. Plants tend to pop up in the same places year after year, so noting the location, conditions, and even the weather can save you a ton of time next season.

What to Record in Your Forager’s Notebook

Date & Location: Write down when and where you found those first dandelions, chickweed patches, or wild onions.

Plant Notes: Was it a young, tender patch, or did you find old, bitter dandelion leaves that made your taste buds cry?

Growing Conditions: Did you find violets in a shady, damp spot? Was that patch of nettles thriving near a stream?

Harvest Notes: How much did you gather? How did you use it? Would you do anything differently next time?

Having all this written down means that next spring, instead of wandering around like a confused squirrel, you can flip open your Forager’s Notebook and head straight to the good spots.

Bonus: Use It Year-Round

Even though early spring is when I start using my notebook the most, I keep adding to it throughout the seasons. By summer and fall, it’s packed with notes on berry patches, edible mushrooms, and even areas to avoid (like the time I found a beautiful chanterelle patch but had to compete with a bear for it—lesson learned).

If you don’t already have a Forager’s Notebook, I highly recommend starting one. I even put together a Forager’s Notebook PDF that you can download and print, with sections for plant identification, habitat notes, edibility, and usage ideas. It’s the perfect way to track your finds and make your foraging trips more successful.

Check it out [here] and start recording your wild food discoveries today!

How to Cook Your Foraged Finds: 5 Easy Recipes

Finding wild greens is only half the adventure—figuring out how to make them taste good is the other half. After years of experimenting (and a few culinary failures I’d rather forget), I’ve found some solid recipes that make early spring foraging not just an act of survival, but an actually enjoyable eating experience.

Here’s one recipe for each of the five early-spring wild edibles we talked about, with step-by-step instructions and actual measurements (because “a handful of this” and “a splash of that” only works if you’ve been cooking for decades).

Dandelion Greens & Bacon Sauté

(The best way to trick yourself into eating bitter greens? Add bacon.)

Ingredients:

4 cups young dandelion leaves (washed and chopped)

4 slices bacon, chopped

2 cloves garlic, minced

1 tbsp apple cider vinegar

½ tsp salt

¼ tsp black pepper

1 tbsp butter (optional, but highly recommended)

Instructions:

In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.

Add the minced garlic to the bacon fat and cook for 30 seconds, just until fragrant.

Toss in the dandelion greens and stir to coat in the fat. Cook for 2-3 minutes until wilted but still bright green.

Add the vinegar, salt, and pepper. Stir well, then remove from heat.

If using, stir in the butter for extra richness.

Sprinkle the crispy bacon on top and serve warm. Goes great with eggs or over mashed potatoes!

Chickweed & Cheese Omelette

(Because wild greens in eggs just make sense.)

Ingredients:

½ cup fresh chickweed, chopped

3 eggs

¼ cup shredded cheese (cheddar, feta, or whatever’s in your fridge)

1 tbsp butter

¼ tsp salt

⅛ tsp black pepper

Instructions:

In a bowl, whisk together the eggs, salt, and pepper.

Melt butter in a non-stick skillet over medium heat.

Pour in the eggs and cook undisturbed for about 1 minute.

Sprinkle chickweed and cheese evenly over one side of the omelette.

Once the eggs are mostly set, fold the omelette in half and cook for another 30 seconds.

Slide onto a plate and enjoy. Bonus points if you serve it with dandelion greens and bacon on the side.

Creamy Stinging Nettle Soup

(Tastes like spinach soup, but makes you feel like a foraging pro.)

Ingredients:

4 cups fresh nettle leaves (wear gloves to harvest and wash!)

1 small onion, diced

2 cloves garlic, minced

4 cups chicken or vegetable broth

1 medium potato, diced

½ cup heavy cream (or whole milk)

1 tbsp butter

½ tsp salt

¼ tsp black pepper

Instructions:

In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft (about 3 minutes).

Add the diced potato and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

While the potato is cooking, blanch the nettles in boiling water for 30 seconds, then drain. This removes the sting.

Add the nettles to the pot and cook for another 5 minutes.

Blend the soup with an immersion blender (or in batches in a regular blender) until smooth.

Stir in the cream, salt, and pepper. Heat for another minute, then serve hot.

Wild Violet Jelly

(Looks fancy, tastes floral, and is ridiculously easy to make.)

Ingredients:

2 cups wild violet flowers (freshly picked, no stems)

2 cups boiling water

2 tbsp lemon juice (turns the jelly a pretty pink!)

1 packet (1.75 oz) powdered pectin

3 ½ cups sugar

Instructions:

Place violet flowers in a heatproof bowl. Pour boiling water over them and let steep for 24 hours to make a violet tea.

Strain out the flowers and pour the liquid into a saucepan. Add lemon juice and pectin, stirring well.

Bring to a boil over high heat, stirring constantly.

Add sugar and return to a rolling boil. Boil for 1 full minute, then remove from heat.

Pour into sterilized jars and process in a water bath for 10 minutes (or just store in the fridge if you’ll eat it within a few weeks).

Wild Garlic Butter

(A simple but game-changing way to use foraged wild garlic.)

Ingredients:

½ cup unsalted butter, softened

¼ cup wild garlic leaves, finely chopped

½ tsp salt

¼ tsp black pepper

½ tsp lemon zest (optional, but brightens the flavor)

Instructions:

In a bowl, mix together the softened butter, chopped wild garlic, salt, pepper, and lemon zest.

Spoon onto a piece of parchment paper, roll into a log, and twist the ends.

Refrigerate for at least 1 hour to let the flavors meld.

Slice and use on bread, steaks, potatoes, or whatever needs a boost of garlicky goodness.

Eat Like a Forager, but Make It Delicious

Early spring foraging doesn’t have to mean choking down bitter greens like a survivalist on a TV show. With the right recipes, you can turn these wild edibles into some seriously good eats. And the best part? They’re free, fresh, and a reminder that nature provides—if you’re willing to go out and look for it.

So grab your Forager’s Notebook (because you’ll want to remember where you found these goodies for next year), head outside, and start gathering. Then come home and cook up something delicious.

Happy foraging—and happy eating!

Foraging Disclaimer

Foraging is a rewarding way to connect with nature and enjoy wild, nutritious foods, but it comes with responsibility. Always be 100% sure of what you're harvesting—some edible plants have toxic lookalikes that can be harmful or even deadly. If you're ever in doubt, don't eat it. Use multiple reliable sources for plant identification, consult experienced foragers, and when possible, cross-check with a field guide or your Forager’s Notebook.

Additionally, forage ethically and sustainably by only taking what you need, leaving plenty for wildlife and plant regeneration. Be mindful of local regulations, private property boundaries, and areas that may have been treated with pesticides or other contaminants.

A Forager’s Guide to the First Green Things That Dare to Show Their Faces in Spring

Dandelions (Taraxacum officinale) – The Weeds That Keep on Giving

Chickweed (Stellaria media) – The Unsung Hero of Spring Greens

Stinging Nettle (Urtica dioica) – Tasty but Treacherous

Wild Violets (Viola spp.) – The Fancy Forager’s Snack

Wild Garlic and Wild Onions (Allium spp.) – The Best Early-Season Flavor Boosters

Why You Need a Forager’s Notebook (Especially in Early Spring)

How to Cook Your Foraged Finds: 5 Easy Recipes

Dandelion Greens & Bacon Sauté

Chickweed & Cheese Omelette

Creamy Stinging Nettle Soup

Wild Violet Jelly

Wild Garlic Butter

Eat Like a Forager, but Make It Delicious

Foraging Disclaimer

Your safety is your responsibility—when in doubt, leave it out!

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