Edible Wild Plants and Fungi of Spring

As spring brings warmer days and fresh growth, an abundance of tender, edible shoots, plants, flowers, and even fungi emerge to excite the senses of any forager. Discover how to identify, sustainably harvest, and enjoy these seasonal wild foods—from the crisp bite of invasive bamboo shoots to the citrusy zing of wood sorrel, along with some of the year’s first edible fungi. Join The 3 Foragers for an educational slideshow, featuring original photos, recipe ideas, and a chance to peruse books, view specimens, and sample a few deliciously foraged foods that highlight the diversity of spring’s bounty.