Lesson 1- Woodland ramps (Allium tricoccum): morphology, distinguishing from poisonous lilies and skunk cabbage look-alikesMaster ramp identification from bulb to leaf, learn odour an vein patterns dat separate it from poisonous lilies an skunk cabbage, an design harvest an handlin protocols dat protect both diners an wild populations.
Bulb, leaf, and sheath morphology in Allium tricoccumUsing onion-garlic odor as a confirming field cueDistinguishing ramps from lilies and skunk cabbageEthical harvest limits and patch monitoringCleaning, storage, and kitchen yield planningLesson 2- Garlic mustard (Alliaria petiolata) or violets (Viola spp.) as alternate picks: ID markers, invasive status, culinary usesEvaluate garlic mustard an violets as alternate target species, learnin firm ID markers, life cycle, an invasive status, den explore how fi integrate dem into dishes while supportin ecological management goals.
Garlic mustard ID, life cycle, and invasion patternsViolet leaf and flower identification in the fieldEdible parts, flavors, and textural qualitiesUsing harvest to support invasive control goalsMenu ideas and preservation options for bothLesson 3Detailed study topics for each species commonly present in temperate North America spring:Outline a repeatable study framework fi each spring species, coverin morphology, phenology, habitat, safety, an culinary roles, so yuh can quickly evaluate new plants an standardize trainin fi foragin an kitchen teams.
Building a species profile template for traineesKey morphology traits to document and sketchPhenology tracking and seasonal field notesHabitat, associates, and contamination risksCulinary roles, preservation, and menu mappingLesson 4- Wood sorrel (Oxalis spp.): trifoliate leaf ID, sour flavor chemistry, look-alike warnings and safe portioningLearn fi identify wood sorrel by leaf shape, flowers, an habitat, understand di organic acids behind its sour flavor, distinguish it from clover an other look-alikes, an apply safe portion sizes fi regular culinary use.
Trifoliate leaf and flower identification keysDistinguishing wood sorrel from clovers in the fieldOxalic acid and perceived sourness in Oxalis spp.Safe serving sizes and at‑risk diner groupsHarvest, storage, and simple kitchen applicationsLesson 5- Nettles (Urtica dioica and U. gracilis): stinging vs non-stinging, stem/leaf ID, safe handling and blanchingBuild confidence handlin nettles by learnin stinin hair structure, stem an leaf ID, an habitat cues, den apply safe harvestin, transport, an blanchin methods fi turn dis defensive plant into a versatile ingredient.
Stem, leaf, and hair patterns in Urtica speciesStinging versus non-stinging look-alike plantsProtective clothing and harvest tool choicesBlanching and drying to neutralize stingsCulinary uses: soups, pastas, and pureesLesson 6How to compile and cross-reference at least two authoritative references per species (university extension, regional field guides, peer-reviewed floras)Develop a habit a verifyin each species wid at least two strong references, learnin how fi use university extensions, regional floras, an field guides, an how fi cross-check photos, keys, an distribution data.
Choosing trustworthy books and digital resourcesUsing dichotomous keys and glossaries effectivelyCross-checking photos, maps, and written traitsMaintaining a species binder or digital notebookUpdating references as taxonomy and ranges changeLesson 7- Chickweed and purslane (Stellaria media, Portulaca oleracea): leaf/flower differences, habitats, oxalate content and preparationCompare chickweed an purslane in detail, focusin pon stems, leaves, an flowers, typical urban an rural habitats, oxalate content an its health implications, an preparation methods dat highlight texture an safety.
Key ID traits of chickweed in cool, moist sitesKey ID traits of purslane in warm, open sitesTelling chickweed from toxic look-alike speciesOxalate levels, health cautions, and blanchingRaw and cooked applications in restaurant menusLesson 8- Wild sorrel (Rumex acetosa) and related docks: leaf shape, oxalate content, distinguishing from knotweed and toxic Rumex speciesLearn fi recognize wild sorrel an related docks by leaf shape, stem an sheath traits, an seed stalks, distinguish dem from knotweed an toxic Rumex, an manage oxalate content fi safe, bright-tastin dishes.
Leaf, stem, and sheath traits in Rumex speciesSeparating docks from Japanese knotweed standsRecognizing toxic or heavily contaminated docksOxalate management and diner risk categoriesCulinary roles: soups, purees, and condimentsLesson 9- Young dandelion (Taraxacum officinale): rosette ID, avoiding sow-thistle/lettuce look-alikes, edible parts and bitterness managementDevelop confident identification a young dandelion rosettes, separate dem from sow-thistle an wild lettuces, map edible parts through di season, an use blanchin, pairin, an timin fi manage bitterness in restaurant dishes.
Basal rosette, leaf lobes, and taproot recognitionSeparating dandelion from sow-thistle and wild lettuceEdible parts by season: leaves, buds, roots, flowersTechniques to tame bitterness in kitchen prepHarvest timing and habitat quality assessmentLesson 10Criteria for selecting target species for a restaurant (seasonal abundance, flavor, ease of ID, culinary utility)Define practical criteria fi choosin target species fi restaurant use, includin safety, abundance, flavor, texture, an labor cost, den apply dese filters fi build a balanced, seasonal, an logistically realistic wild menu pipeline.
Non‑negotiable food safety and toxicity screeningSeasonal abundance, yield, and supply reliabilityEase of field identification and staff training loadFlavor, texture, and plating versatility in menusLabor, storage, and cost considerations per species
