Springtime holds a treasure trove of wild edibles. Pictured here are, clockwise from left, dandelion, sheep sorrel, clover, purple dead nettle, and chickweed. Purple dead nettle, a mint family member found most readily in early spring, can be used to make a tea with its green leaves. (Michael Foster/WDFW)

Get to know wild edibles in your backyard and beyond

Forage the wilderness and your own neighborhood this spring

Dandelion

Sheep sorrel, center, has arrowhead-shaped leaves with a tangy flavor that works well with other salad greens. (Michael Foster/WDFW)

Sheep sorrel

A thick blanket of clover leaves speckled with raindrops
Both red and white clover can form dense mats in lawns. The young leaves can be eaten as greens and the blooms that will appear are also edible. (Michael Foster/WDFW)

Clover

Chickweed

Miner’s lettuce unique, stem-hugging leaves with flowers emerging
Miner’s lettuce has a mild flavor and adds a crunch to salads and sandwiches. (Michael Foster/WDFW)

Miner’s lettuce

A yellow-orange salmonberry is framed by its leaves
Salmonberries are among the first wild berries to ripen. (Adobe stock image)

Salmonberry

Oyster mushrooms emerge from an alder log lying on its side above an Olympic Peninsula river.
Oyster mushrooms are great served over meats and can be found in the spring instead of waiting for the usual autumn flush of mushrooms. (Michael Foster/WDFW)

Oyster mushrooms

A hiker holds a handful of morels found on the edge of a trail.
True morels can be a rare treat to discover, and you’ll know them in part by their distinctive honeycombed caps. (Michael Foster/WDFW)

Morels

Morels cut in half lengthwise lie on a cutting board near a paring knife.
In addition to their honeycombed caps, morels are further identified by having caps that are completely hollow rather than chambered like false morels. (Michael Foster/WDFW)
Three false morels are balanced on a log, with one cut in half lengthwise to show its chambered interior.
This cross-section of a false morel shows the chambers in the cap that set them apart from the true morels. False morels also have wrinkled and folded caps that are often detached from the stem while a true morel’s cap is more symmetrical and completely attached to the stem at the cap’s bottom. (Michael Foster/WDFW)

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