Wild Edibles

If I hadn’t been scanning the ground for mushrooms, I likely would never have spotted one of the smallest – and tastiest - of the Blue Ridge Mountain’s edible fungi… the cinnabar chanterelle.

Though most foragers concentrate on yellow and black morels, Dryad’s saddles are well worth pursuing, too.

In the Blue Ridge states, depending on elevation and how far south or north you are, garlic mustard appears sometime in April and disappears sometime in June.

They go great as toppings on meat entrees, and they are sublime in any kind of egg dish.

Redbuds are fairly easy to identify, even before they bloom.