Early spring yields a wealth of out of the ordinary vegetables. Wild leeks, wild celery, fiddleheads and morels are all being picked by foragers and sold at local farmers’ markets and even at some supermarkets.
Their flavours are sometimes mild, like wild leeks, and sometimes strong, like fiddleheads. They awaken your palate to spring tastes and make for a welcome change after such a long winter.
Here are three recipes that feature foraged ingredients as well as herbs such as chives, chervil and tarragon, which are already growing in my garden.