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Black elderberry · Garlic mustard · Stinging nettle
🗓 Season: August · September · March · April · May
🔍 When is it ripe?
Black elderberry: Clusters of deep purple-black berries; cut entire clusters. Never eat raw — cook thoroughly (destroys sambunigrin). Ripe when all berries on the cluster are uniformly dark and the cluster droops. High in antioxidants; excellent syrup.
Garlic mustard: Heart-shaped lower leaves and triangular upper leaves; white 4-petalled flowers. Harvest young leaves before or during flowering. Raw taste is garlicky and mustard-hot. Seeds can be used as a mustard substitute. Invasive in North America.
Stinging nettle: Harvest only the top 4–6 young leaves in spring before flowering. Use gloves — sting disappears completely on cooking. Blanch, steam, or make into soup. Do not eat once plant flowers (gets gritty). Highly nutritious — rich in iron and vitamins.
Nettle growing tall in and through clearing into elderberry low land. Garlic mustard (try the leaves and tasty root in spring or fall) borders edges.
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