I have truly ridiculous quantities of lesser celandine (pilewort, Ranunculus ficaria) and ground ivy (creeping charlie, Glechoma hederacea) in the yard… but it turns out both of these are edible! You have to cook pilewort, though, or it’s mildly toxic and tastes bitter.

The only sure-fire way to get rid of pilewort (also called fig buttercup) is to grub up the tuberous roots and completely destroy them, so I was pleased to learn you can boil, roast or hot-pickle the tubers. And apparently right now is the time to harvest them, after the flowers have died and the leaves are yellowing off.

Lesser Celandine Stroganoff
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Lesser Celandine and Lamb Heart Stew
Ground Ivy Horseradish Mayo (I wonder if you can substitute garlic mustard root for the horseradish? We have plenty of that.)

This area has lots of wild garlic (crow garlic, Allium vineale) too. It’s delicious chopped and mixed with ground bison to make a cheeseburger, and the chopped leaves are like strongly flavored chives.