April 5: Hickory, Trout Lily, Strawberry leaf, and Wild yeast
Hickory shags make a tasty syrup. Take only the bark that comes off easily, boil it to make a strong tea. Then add sugar, honey, or maple and cook it into a syrup.
Trout lily leaves and bulbs are tasty, but these plants produce just 1 leaf each year for 7 years. Then they flower once and die. So if you chose to eat them, please harvest respectfully.
Strawberry leaves stay green and fresh, even under the snow. They make a mild tea that is loaded with vitamin C.
Wild yeasts can be used in all kinds of fermentations. Raspberry stems are a great source of wild yeast.
Want to learn more about wild yeasts? Check out microbe camp.