There is a dearth of greens in Tennessee usually between the second week of January through the end of February. It is what I consider our hard winter. So when the temperature begins to warm a bit and buttercups start blooming, I get excited about spring greens. I can imagine that settlers would look upon this time in relief as fresh crunchy food was probably lacking in their winter diets.
The greens most found right now include chickweed, garlic/onion chives, young dock, dandelions, pennycress and purple dead nettle.
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| Young Dock |
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| Pennycress |
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| Purple Dead Nettle |
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| Chickweed |
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| The beginning of turkey bone and spring green broth. |
Pictured is the beginning of turkey bone and wild spring vegetable broth for canning. Greens picked today include chickweed, dandelion, dock, garlic chives, purple dead nettle and pennycress.
