I am writing to report on the first edibles of spring that are emerging. There are hundreds of acorns just starting to sprout. Just like sprouting almonds, chia, or any nut or seed, the nutritional values for sprouts is higher than the dormant form. I would guess that much of the tannins leached out over winter.
My planted perennial french sorrel has emerged and is a family favorite that we fight over
The leaves of the common daisy have barely emerged and taste AMAZING.
The daylilies have leaves that are ready to harvest.
The chickweeds looks ready to nibble on too.
What have you found that is ready to eat in zone 4-5?