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Jon Darby has now been teaching foraging at Horn Farm for 15 years, leading monthly two-hour foraging walks that emphasize ethical foraging of seasonally available staples, like chickweed and rose hips.

Even more surprising, two temperate plant species from the Northern Hemisphere, annual meadow grass and mouse-ear chickweed, colonised sites faster than any other species.

As we walked, he told me about the rewards of experimenting with spruce tips in the kitchen, and the abundant chickweed — whose name is tragic to him.

Garlic mustard and chickweed at the start of spring, elderflower and nettle in the season; serviceberries, mulberries and mugwort in summer; and pawpaws, persimmons and crab apples in fall.

Link found this out first hand, and used the chickweed — which Chin says tastes like corn — fresh in salads throughout the spring.