Lake Michigan's Left Coast

Green Talk: Gorgeous Greens & Other Wisconsin Edibles

June 2015

Elizabeth G Fagan wrote a column for the Ozaukee County News Graphic on behalf of Mequon Nature Preserve in 2015–16
More about the digital artist Elizabeth G Fagan


Little stirs our Wisconsin hearts the way first glimpses of green do each spring. Soon our minds wander to yards, to gardens—and to sojourns in Wisconsin’s wild places. To those who are lucky, careful, and in the know, Wisconsin can offer plenty to feed our bellies as well as our souls.

Let a spring salad of wild dandelion, cattail, chickweed, watercress, basswood, and nettle kick off your foraging season. When berries ripen later in the season, make your own vinaigrette with Wisconsin wild blueberries, raspberries, blackberries, or strawberries. For dessert, nothing says summer like a wild-berry cobbler. By late summer, our Wisconsin tree fruits begin to ripen. Look for butternuts, hackberries, hickory nuts, juneberries, acorns, wild plums, and black walnuts. The array of Wisconsin edibles is enormous, and nutritional values generally exceed those of commercially grown crops.

Before you or your little ones pop anything plucked into your mouths, be sure to check credible sources to correctly identify the desired plant. Eating lookalike species can be nasty, disastrous, or even fatal. Be aware also that the Wisconsin DNR allows foraging for wild fruits, nuts, mushrooms, asparagus, and watercress but prohibits collecting the seeds, roots or other parts of these plants.

Join us on July 7th for an herb walk with Laurie Dohmen, DVM. Dr. Dohmen’s studies of herbal and holistic approaches to health began with her veterinary practice and soon extended to human health. For more about the walk with Dr. Dohmen or any of our programs, visit Mequon Nature Preserve or contact us at 262-242-8055, ext. 104, or amyw@mequonnaturepreserve.org.

%d bloggers like this: