Leucanthemum vulgare, wild Oxeye Daisy greens in their most perfect state. their fuchsia colored stems are crunchy and carrot-y flavored, leaves have an anise herbaceous punch, these are the perfect addition to a foraged spring salad.

Leucanthemum vulgare, wild Oxeye Daisy greens in their most perfect state. their fuchsia colored stems are crunchy and carrot-y flavored, leaves have an anise herbaceous punch, these are the perfect addition to a foraged spring salad.

It all begins with young shoots and garnishing greens.

The Wild Goods are available beginning in early Spring. It all begins with young shoots and garnishing greens. Early Summer marks the time for flowers. Moving into the heart of Summer, there are coastal plants, sea vegetables, and seaweeds available. Moving into late Summer there are sweet berries, and come Fall, there are a variety of mushrooms. All products are gathered from the pristine and local forests surrounding Portland, Oregon, as well as from the Oregon coast.

The list to follow sums up the ingredients that are picked most years in their approximate seasonal timeframe.

Early Spring /// Spring

Daisy greens, Wintercress, Mustard Greens, Japanese Knotweed Shoots, Chickweed, Trout Lily leaves, Ground Ivy, Yarrow Greens, Mugwort, Basswood Leaf Shoots, Fiddleheads, Ramps, Nettles, Basswood leaves, Sheep Sorrel leaves, Spruce tips, Day Lily Buds, Beach roses.

 

Late Spring /// Early Summer

Milkweed Shoots, Beach Peas and Beach Pea Flowers, Spruce tips, Daisy Capers, Cattail shoot, Sweet Flag Shoot, Sea Beans

 

Early Summer

Beach Pea Flowers and Peas, Beach Rose Flowers, Black Locust Flowers, Dandelion Flowers, Flowering Ground Ivy, Flowering Yarrow

 

Summer

Portulaka, Saltbush, Spiral Wrack Seaweed, Sea Lettuce, Samphire, Sea Blight, Blueberries, Blackberries, Sea Rocket, Spiral Wrack Seaweed, Sea Lettuce, Samphire, Sea Blight

 

Later Summer /// Early Autumn

Beach Plum Berries, Autumn Olive Berry, Wild Porcini