Indigenous Food Lab

In our 5th installment of the Forage and Prepare Series, we introduce you to the Spring Beauty. 

"Spring Beauty might be one of the most appropriate English names for a native plant. This gorgeous spring ephemeral signals renewal and joy as it sprinkles its delicately pinkish blossoms across the forest floor. Not only is it beautiful, but it's also a delicious traditional food for Tribal Nations across central and eastern North America. There's still time to witness the beauty of spring with our plant relative - spring beauty - so get outside and build relationships with your plant neighbors!"

Recipe:
Spring Beauties with Wild Rice

 - 1 cup hand-harvested wild rice
  - Organic dried blueberries and sliced cranberries
  - Toasted pepita and sunflower seeds
  - A handful of spring beauties
  - 1 tsp of Salt

I wanted to share some tips for preparing Spring Beauties.

To prepare the corms, start by removing the roots and separating them from the stem; they look like small potatoes. You can either scrub off the mud from the exterior before cooking or peel them afterward. Boil the corms in salted water for 8 to 15 minutes, depending on their size. The salt helps them taste just like salted baby potatoes.

You can also prepare the greens, as the stems, flowers, and leaves are all edible. This dish is truly one of the freshest and earthiest delights experienced.

Enjoy!!