Black Radishes: Less juicy than red radishes but with more bite; excellent raw but also stand up to baking.
Cheddar Cauliflower: Just as delicious as its paler relative, but with 25 times more beta carotene.
Meyer Lemons: Sweeter, juicier, more tender and less acidic than regular lemons; exquisite in lemonades and marmalades.
Orange Thyme: You could get addicted to the citrusy-sweet fragrance of this herb staple.
Purple Sprouting Broccoli: Iron-rich and vitamin-packed; strong, spring-greens-flavored shoots.
Seckel Pears: Adorably snack-sized and exceptionally sweet; often called “sugar pears.”
Treviso Radicchio: Deep maroon heads with crisp white ribs; less bitter and more flavorful than many other radicchio varieties.
Spring Food Foraging: Wild and Ephemeral Edibles
Go foraging for these tasty treasures.
- Brussels sprout tops
- cactus pears
- dandelion greens
- fiddlehead ferns
- miner’s lettuce
- morel mushrooms
Looking for Local Food and Farmers?
Check out How to Find Local Food and Farmers for a list of resources.
We Want Your Input
What are your favorite wild edible plants and heirloom or otherwise interesting varieties of food? Send your suggestions to RealFood@MotherEarthNews.com with the subject line “Best Varieties.”