>>1125302•Sunchoke/Jerusalem Artichoke [Helianthus tuberosus] (amazing crop of tubers, hard to get rid off since tubers are prolific; tastes amazing when fresh, 2 frosts or 2 weeks in the fridge will sweeten the flavor; high inulin content will give you massive gas, eat sparinly, aka "Fartichoke"; store very well; good for making alcohol & for animal fodder)
•Woodsorrel/Sourgrass [Oxalis sp.] (Amazing for adding flavor to salads, not much else.)
•Lady's Thumb/Redshank [Persicaria maculosa/Polygonum persicaria] (nearly flavorless, but great for bulking up salads to thin out strong flavored leaves of other plants; highly invasive)
•Plantain [Plantago sp.] (best as microgreen when very young and bright green; darker leaves are more bitter and tough, okay for pot herb then, cut across the "grain")
•Purslane [Portulaca oleracea] (great in salads and for microgreens, slimy mouthfeel, tangy flavor, great for thickening soups; gives tons of seeds; slugs/leaf miner love it; highly invasive)
•Blackberry; Raspberry; Dewberries [Rubus sp.] (Delicious, invasive)
•Elderberry [Sambucus Canadensis] (Delicious, do not eat uncooked, seeds are rediculously hard to germinate, they need acid scarification and 2 months of cold stratification first; great for jams and wine; use vegetable oil to remove the green gunk when wine making; comes back every year in the same spot)
•Lowbush Blueberries; Cranberries [Vaccinium sp.] (Can't go wrong here!)
•Cattails [Typha sp.] (harvest young/2 feet tall, peel back the leaves to the center near the bottom, eat the parts that your fingernail can easily cut into "cattail hearts"; roots are a great source of starch; pollen is amazing for baking just sift out the insects, though there's little overall flavor)
•Wild Onion/Wild Garlic [Allium sp.] (use like garlic or chives for the most part)
