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If nothing else, I hope through this post to make you think twice before spraying poision on your yard to kill all those lovely free foods out there.  Some wild edibles are downright gross and some are delicious.  Here's just a sampling of some free foods I have tried and found tasty and have growing in my yard right now!  Before gathering wild edibles, be sure you have identified them correctly and that they have not been treated with yard chemicals.  You can also check with your local extension center or conservation department for more information on wild edibles specific to your area.  If you are in or near Missouri a great book available from the Missouri Conservation Department is Wild Edibles of Missouri by Jan Phillips.

(Note:  Any sudden change in diet can cause a temporary digestive upset.  To avoid this start with a small serving  of wild edibles and then gradually increase the amount in your diet.)

Plantain (not to be confused with the banana like fruit or the Plantain Lily AKA Hosta):  There are 11 different varieties common to Missouri and when small and tender make a delicious and nutritious mild lettuce.  They can also be gently steamed as a potherb.

Violets–I've always enjoyed violet flowers but just learned yesterday that the leaves are also edible.  They make a lovely mild lettuce (had a violet salad yesterday–yum!) and when the flowers are added to the salad it is breathtaking. Pansys and Violas (JohnnyJump-ups and look like miniature pansys) are relatives of the violet and also edible in the same ways, but have a stronger flavor.

Clover–comes in red or white.  The flowers are delicious and beautiful in salads and also make a nourishing tea.  The leaves, even though they are small, are also a nice lettuce.

Dandelions:  The greens are nutrious for salads or potherbs, but to be honest they are so bitter I can't choke them down.  I would have to be literally starving to make it work.  On the other hand, the yellow flowers are fabulous fried up like okra.  It is a rare treat for us since I don't fry much anymore, but here's my recipe.  The flowers need to be picked fresh and used right away.  They wilt quickly.  The best way is to make up the batter, then go and get the flowers. (A perfect job for kids.)  The flowers can also be crumbled up into pancake batter as a nutritional additive.

Batter:

1 cup all-purpose flour
1/2 cup milk
1 tsp baking powder
1 tsp salt**
1 tsp vegetable oil
2 eggs

Rinse the blossoms and pat dry.  Dip in batter and deep fry at 400 degrees until golden, turning once. Drain on paper towels and lightly salt.