Easy Way to Use Springtime Wild Edibles

#garlicmustard #trilliums #wildleeks #troutlilies #chickweed #purpledeadnettle

An easy way to use springtime wild edibles! Plants in this video:

Virginia Waterleaf https://www.ediblewildfood.com/virginia-waterleaf.aspx
Garlic Mustard https://www.ediblewildfood.com/garlic-mustard.aspx
Herb Robert https://www.ediblewildfood.com/herb-robert.aspx
Stinging Nettle https://www.ediblewildfood.com/stinging-nettle.aspx
Wild Leeks https://www.ediblewildfood.com/wild-leek.aspx
Trout Lilies https://www.ediblewildfood.com/trout-lily.aspx
Trilliums https://www.ediblewildfood.com/white-trillium.aspx
Purple Dead Nettle https://www.ediblewildfood.com/purple-deadnettle.aspx
Chickweed https://www.ediblewildfood.com/purple-deadnettle.aspx

Also.. Sweet Rocket https://www.ediblewildfood.com/sweet-rocket.aspx

How I made the egg salad:

Two large handfuls of the above wild greens (except the stinging nettle) chopped finely.
10 hard boiled eggs, cooled and grated
I large onion, finely chopped
2 heaping tbsp jarred minced garlic
2 tbsp powdered mushrooms (I used Lion's Mane)
1 small handful of mung bean sprouts
fresh grated black pepper

Place all the above into a bowl. I used mayonnaise and plain yogurt to combine the ingredients until the consistency was what I liked.

You can use just mayo or yogurt with sour cream, or any combination of these.