Above: Garlic mustard, field garlic, daylilies, ground elder, lesser celandine, magnolia (not-a-weed), Japanese knotweed, butterbur, and mugwort. Not every edible weed is innocuous. Some very ...

The dandelion – often the first victim of compulsive landscapers in the spring – is usually seen as a pesky weed. But not to master herbalist Connie Karstens, who sees the yellow ...

In late spring, foragers might find a bounty of flowers ... Preparing and cooking edible weeds transforms overlooked plants into nutritious and flavorful additions to a variety of dishes.

It’s edible but said to be very woody. In spring, wild parsnip is one of the first plants to green up. Its fern-like leaves grow as a basal rosette for one or more years before flowering.

Other edible plants we typically call weeds include burdock, lamb’s quarter and common mallow. Utah State University ...