Most of them are hardly picking size, and relatively few are above earth yet. I took it slow, combing back and forth for the little patches reaching up into the rain, long enough to clip. Freshly cool and wet, the vitality radiating from these densely nutritious spring greens is evident even before the first bite. Taking my sweet time to acquire a full bowl, leaf by leaf, is a gift.
The bitters are not that bitter yet - but rather the perfect amount of bitter, imparting clarity and energy. The dandelions are supremely edible, the garlic mustard a burst of flavor. The bedstraw is succulent and deliciously mild, and the violets are slippery and crisp. Little rosettes of ground ivy add flavor and health, Comfrey shoots add more flavor and softness. My chives are up so they got a haircut too.
There is scarcely another action, with maybe the exception of homeschooling my children, that gives me quite this level of deep abundance. In one hour I have a bowl of the most nutritious, vital, organic, as-local-as-it-gets, FREE food. The dressing and olives and feta paled in comparison, I may as well eaten the greens without (but the oil and vinegar were herbal infused:), and they help assimilation).
What's additionally miraculous to me, is that I can do the same thing all over again, every day, for the next two or three months, if I want to. They will just keep growing, and then they will bud, and then flower, and then seed, and make more shoots...... and the simplest miracle of living on Earth I can take into my very body in every moment of gathering and tasting and swallowing.
The season for foraging is my freedom; my liberty. In fact, it is everybody's liberty.