I really love living in Texas. The fact that I can forage year-round, even in the dead of winter, makes me so happy. And I've been taking advantage whenever I can. In some ways, the stark landscape makes foraging easier, with no tree leaves to block the view.
I realized I hadn't done a "What's in Season?" post in quite a while, and I also thought that everyone might be curious about mid-winter foraging, especially if you live in the Southern US. So this is kind of a combo post. It's focused on what foraging you can find in Texas in mid-winter, but generally the same plants apply for early spring up in the Northeast and Midwest.
10 Edible plants & mushrooms in Texas mid-winter
1. Purple deadnettlePurple deadnettle, or Lamium purpureum, is a common, easy-to-identify, member of the mint family. Like all mints, it's an edible, flavorful, herb. But, it doesn't taste minty, not all mints do. Did you know that basil is a mint? Well it is, and so is oregano, sage, rosemary and more, including deadnettle. Deadnettle is named for its passing resemblance to nettles, the unrelated Urtica genus. Deadnettles LOOK like stinging nettles, with similar heart-shaped leaves, but they don't actually sting. They also have very different flowers, that look a bit like snapdragons and come in pink or purple.
Deadnettle can be eaten raw, though I prefer it cooked, as it has a bit of hair on the stems and leaves. It's very herby, and slightly bitter. Use it like baby kale!