As the earth tilts closer to the sun, nature shrugs off its blanket of snow to reveal new life budding from underneath. From the leaf litter on the forest floor sprouts an array of amazing spring foliage that is a welcome sign of color in a brown monochromatic landscape.
The forests of Northern Michigan are always a treat to explore, and even more so in the spring when new flowers and edibles make a dramatic entrance onto the scene. Here are just a few examples of the Springtime flowers and delectables that grow in NoMI.
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The Snowdrop flower is often first to be seen popping its way through the leaves on the forest floor. These flowers unique to the Northern Hemisphere appear in late March and last for only a few weeks while temperatures are cool.
Another beloved spring flower is the Trillium, a type of wild lily, blooms a little later in the season after the temperatures are a bit more consistent. Usually seen with three white petals in the wild, they can also be found to have a pink or yellowish hue. It is frowned upon to pick the Trillium flower in the United States, so please just look!
Wild chives grow in small patches in many different places- forests and grassy areas, alike. They are 100% edible and make a great addition to any soup, salad, or main dish. Cut a few and enjoy, or grab them by the roots and replant them in your garden for spring and summer eating.
Ramps, a species of wild onions, are another favorite forest edible that grows in abundance in the woods of Northern Michigan. With its pungent garlic-meets-onion flavor, they are an acquired taste for some, and a treasured edible for others. You can eat both the leaves and bulb, or seperate them as you see fit. They are only available for a limited window in the springtime, so get them while you can.
There are many different types of mushrooms that grow- either on nurse logs or trees, or independently. I highly recommend that you consult a foraging guide or a professional before eating any found mushrooms as some can be toxic to humans.
One of the first mushrooms to be seen in the area in the spring are the hardy Turkey Tail mushrooms found on the bark of trees alive, or that have fallen. Often medium-hard to the touch, they fan out over the surface they grow on, often resembling the colors of the tail of a turkey. They make an excellent addition to any meal, and are known to have immune boosting benefits. Unless you are a pro, please consult the guides to make sure you are actually picking the correct mushroom.
The most coveted spring mushroom by far is the Morel Mushroom. This ‘holy-grail’ mushroom, with its honeycomb appearance, grows for a limited time in the later spring months. Foragers from all walks of life seek this delicacy to cook with or even sell- they fetch a pretty penny in the market. With an earthy, almost nutty flavor, they are a fan favorite. They can usually be found in wooded areas near oak, elm, ash or aspen trees. Try sauteing the mushrooms in olive oil with a dash of salt and pepper. Keep it simple and let the flavor speak for itself.
So, whether you have a penchant for discovering yummy edible delicacies in the woods, or just want to get outside and go admire the new spring growth, now is the perfect time to get out in the forest and see what springtime treats await.
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