Now? No. We've had a warm spell, and the snow is starting to melt, but there will probably be more....

But I am *really* looking forward to the lambs quarter to come, and the purslane.... Especially the purslane. Love it!

Hi Linda, does the purslane grow wild there in Michigan? I once lived in Detroit for a few months, spring was lovely there. I have a lot of trouble growing it here, it gets some kind of leaf miner.

Yes, purslane is one of the few really welcome 'weeds' here. I let it grow as it wants to unless it is too much in the way of something else.

I'm interested in more about sheep sorrel....

Linda- Sheep sorrel is a wild weed in my yard, I didn't appreciate it much until last year when I started eating it often in salad. It makes low clumps and eventually blooms, but I was eating it until frost last fall and it is going strong again now. I looked at some reviews and gardeners consider it pesky, invasive, and hard to eradicate. It's good that I like it. It beats trying to get rid of weed grass, etc. that is not edible.

I am getting some chickweed going to munch on - it's suppose to be incredibly healthy, I got some organic seeds rather then just fetch some weeds from a vacant lot, lol! Never know what it's been exposed to....

If I don't like the taste in salads, will do some green smoothies with it....

I have sorrel and purslane going too.....they are all just sprouted now and I've never had any of them before- really looking forward to the sorrel....I super want to pair that "lemony" tang with some mache!

Also super psyched about sorrel being a super hardy perennial salad green.....does it get any better?

My lemon mint sure acts like a weed, although I planted it on purpose! I love it that when I am out of greens - there it is - a huge carefree patch of the.

Any of these greens can go into Pasta Sauces, rice or soup.

I mince Chickweed with garlic, sauteed onion, and add a bunch of garlic chives, and a swirl of olive oil, to make Chickweed Pesto for Pasta every Spring. Even starting from a Canned Spagetti sauce this makes a good dish.

Any pan deglazings, and cooking tool rinsings are saved to become a Soup Stock next. The broth can also be drizzed over whatever meat and veggies are roasting in the oven, to change that dish just a smidge for seasonal interest. It's a good time to enjoy Asparagus as part of meals...so the tougher stem are saved to go into the soup stock.

Naturally Fennel, bay leaves, carrots,spinach - whatever else you have on hand is added too! Meat really is optional, isn't it?

Putting the tough ends of the asparagus in stock is a good idea. I notice the Borage is coming up now, I may try cooking some this year.