Salads Through the Seasons

The following shows how fresh salads, picked to accompany supper each evening, track the seasons from spring through summer.  A word of caution is to avoid collecting on or directly next to animal trails or under bird roosts, where vegetation may be contaminated with fecal parasites.


June 8
Birch leaves, spruce tree buds and Labrador tea flowers.


June 13
Fireweed shoots.


June 17
Fireweed shoots and rose petals.


June 24
Fireweed leaves and "green" red currants.


June 28
 Fireweed leaves, dock flowers/green seeds, a few mint tops and alumroot flowers.


 July 10
Red currants and fireweed leaves.


July 11
Fireweed leaves/flowers and Saskatoon berries.


July 14
Fireweed flowers/seed pods.


 July 19
Green and partially ripe lingonberries and a few blueberries.


July 19
Lingonberries, a few blueberries and fireweed leaves.


July 21
Ripe and partially ripe Saskatoon berries and a few raspberries and green gooseberries.




 July 26
Pine mushrooms whole, diced and seasoned/fried.


July 26
Blueberries and green/partially ripe lingonberries.


July 28
Golden rod flowers, fireweed leaves, red currants, raspberries and a few mint flowers.


July 29
Northern comandra berries.


July 30
Green dock seeds, fireweed flowers/seed pods and a few raspberries.


 August 1
Raspberries.


August 2
Raspberries, pin cherries, fireweed leaves/flowers.


August 4
Partially ripe lingonberries.


August 5
Bunchberries and blueberries.


August 6
Blueberries.


For the period of August and September, I continue to harvest fresh salad for supper, most commonly lingonberries and fireweed.