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  3. Foraging Guide

Foraging Guide

By Food & Wine Updated June 15, 2016
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Guide to Foraging: Morel Mushrooms
Credit: Photo © istockphoto
Swedish chef Fredrik Berselius of Brooklyn's Aska offers a beginner's guide to foraging for spring's best wild produce.—Jasmin Sun
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Chickweed

Guide to Foraging: Chickweed
Credit: Photo © istockphoto

“It tastes grassy, a little corn-like—almost like a sprout. We use it here with pike roe. It’s also good with egg yolk.”

  • The Edible Flower

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Stinging Nettles

Guide to Foraging: Nettles
Credit: Photo © istockphoto

“They’re perfect in spring. They’ve got a round, spinach-y flavor. You can serve them with fish. In the restaurant, we serve them with milk and burnt hay.” Note: Always wear gloves when handling nettles and avoid touching your eyes. The leaves release an irritant that goes away once cooked.

  • Seasonal Recipes for Spring Produce

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Wild Spinach

Guide to Foraging: Wild Spinach
Credit: Photo © blickwinkel / Alamy

“It’s actually an extremely nutritious plant. Tastes like spinach, but more intensely so.”

  • Ideas for Spinach

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Dandelion Greens

Guide to Foraging: Dandelion
Credit: Photo © istockphoto

“Tastes a bit bitter. It has an aggressive ’green’ flavor, but in a nice way. It’s like a bitter version of parsley. You can make a green juice out of it, or use it in a salad.”

  • Green Salads

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Morel Mushrooms

Guide to Foraging: Morel Mushrooms
Credit: Photo © istockphoto

“These have a very nutty, meaty flavor. My mom picks them every year. The funny thing is that if you find it one year, you’re likely to find them in the same place again next year.”

  • Tips for Cooking Mushrooms

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    1 of 5 Chickweed
    2 of 5 Stinging Nettles
    3 of 5 Wild Spinach
    4 of 5 Dandelion Greens
    5 of 5 Morel Mushrooms

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    Foraging Guide
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