Spring is an ideal time to seek out wild edible vegetables and is a distinct season for mushrooms (the most famous being the celebrated Morel mushroom).  With the retreat of winter dormant roots can be found, and as the various plants begin to grow their is a cascade of vegetables to be found throughout the season.  Some are best as "shoots" the young, soft growth of perennials.  Others offer young leaves, flowers, flow buds... and more.  These seasonal vegetables are particularly good for cleaning the body of the toxins and excesses that accumulate from the winter diet and indoor lifestyle.  We will explore the plant-life and mushrooms found on property, discussing identification, harvest, cooking, and flavors, and how to scout for the vegetables and mushrooms to come later in spring and early summer.

Nathaniel Whitmore grew up close to nature on a farm in Northeast Pennsylvania.  As a teenager, his mentor Taterbug Tyler began teaching him about wild edible and medicinal plants, such as American Ginseng.  Nathaniel went on to study macrobiotiics, including shiatsu, at the Kushri Institute, and continued his herbal studies in many ways.  He became recognized as one of the area's top experts in wild plants and mushrooms over 20 years ago and taught regularly as he practiced herbal medicine and shiatsu.  Specializing in the harvest and preparation of local herbs and applying them in the context of Chinese medicine, Nathaniel has taught many people how to make herbal medicines and gather foods from wild plants; and how to understand and apply the fundamentals of Chinese medicine.