Spring has come to Alaska! Now is the time to keep your eyes open for foraging opportunities. The cottonwood tree buds will soon be screaming to be picked and remember to watch out for the terrible stickiness that can cover the buds when you pick them. The fragrance fills the air in the springtime and the buds soaked in olive oil can make a wonderful base for lotion.

Dandelion leaves are best when young and can be used in salads or lightly cooked for a delicious tasty green. Just add some diced onion and bacon to put it over the top in yummy goodness. Remember the flower buds can be eaten as well and even pickled!

Fireweed shoots when picked young and only about 3 inches tall make a nice, addition to your spring table, eaten raw or cooked (I prefer cooked, tastes great with butter drizzled over them and added to pasta).  Remember to try small amounts of any new food to see if your digestive system likes them. Also, make sure you can correctly recognize any plant you intend to try.