Spring

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Urtica dioica (Nettle, Stinging Nettle)

Stinging nettles are ubiquitous, abundant, healthy, delicious, versatile and easy to identify

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Calocybe gambosa (St George's Mushroom)

This is the time to look  along roadsides, grassy verges,  and in leaf litter for Calocybe gambosa

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Viola species (violet, dog violet, sweet violet)

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Galium odoratum (Sweet Woodruff)

The flavour of May is Waldmeister; at least it is, if you grew up in Germany           

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Morchella species (Morel)

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Alliaria petiolata (Garlic mustard, Hedge mustard, Jack by the hedge)

Ubiquitous and nutritious, this wild vegetable has been collected and eaten by humans for thousands of years ​​

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Himanthalia elongata (Sea Spaghetti)

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Cerioporus squamosus (Dryad's Saddle)

This spring mushroom has a meaty texture and an interesting cucumber/watermelon rind scent and flavour

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Though often disregarded as a lowly and all too common weed, one of the most amazing edible flowers are the common dandelions