Photographs by Sandy Evans Licensed Herbalist

English Daisy
– Young leaves can be eaten raw or cooked
– Flower buds or petals can be eaten raw
– Leaves become increasingly astringent with age
– Useful for treatment of wounds and inflammation

Basswood Tree
– Leaves make a good salad when they are young and tender
– Buds can be eaten whole
– Flowers can be made into a soothing tea.

Wild Violet
– Leaves and flowers can be eaten
– Dried or fresh flowers can used for tea
– Blood cleansing and high in vitamins A and C

Wild Mustard
– Young leaves can be eaten raw
– Leaves, flowers and roots can be cooked and eaten
– Seeds can be ground and combined with vinegar to make natural mustard seasoning.

Curly Leaf Dock and Broad Leaf DockCurly Leaf Dock and Broad Leaf Dock
– Leaves should be picked just as they are unfurling
– Sour lemony taste
– High in beta-carotene, vitamin C, and zinc

Wild lettuce
Wild Lettuce
– Leaves can be eaten raw when young
– Leaves, stems and white sap can be cooked and eaten
– Has sedative and pain relieving properties of mild opium

water leafWater Leaf
– Found in shade and wood edges
– Leaves may be eaten raw or cooked and have a mild taste
– Tea made from roots has astringent medicinal properties

Uva UrsiUva Ursi
– Berries may be eaten raw or cooked
– Tea can be made from young leaves (traditionally used to treat bladder and kidney disorders)
– Narcotic effect when smoked
– Leaves are antiseptic and astringent

Stinging NettleStinging Nettle
– Cover exposed skin when collecting, plant hairs contain a stinging chemical
– Soaking the leaves in water or cooking them removes the stinging effect
– Rich in vitamins A, C, iron, potassium, manganese, calcium and protein
– Tastes similar to spinach

Sugar Maple Tree Flower BudsSugar Maple Tree Flower
– Flowers, young leaves, seeds and inner bark can be eaten raw or cooked
– Raw sap is mildly sweet water
– Tea made from the inner bark is a blood tonic