What are some things in nature I can eat in Michigan?
Foraging is a great activity. There are a wealth of wild foods that you can eat, many with a very wide range, and many that are considered weeds or invasive plants. Following are some common examples in my area (Chicago), so it is likely that they are in your range as well. Garlic Mustard – invasive plant that grows rapidly and competes with, often times crowding out, native species. Distinctive garlic/onion aroma to leaves. Eat leaves raw, steam, put in soups, etc. Roots reminiscent of horseradish, and can be prepared similarly. Dandelions – leaves, roots, flowers, crown are all edible, though somewhat bitter. Eat raw in early spring (or other times if you like bitter flavors), or steam, add to soups, etc. Can make wine from flowers. Purslane – leaves, stems, seeds all edible. Use raw or steam lightly. Lamb’s Quarter – reminiscent of spinach, and can be used as such. Wood Sorel – small, clover-like plant with distinctive heart shapes. Very tart flavor, reminiscent of lemon. Use sparin
