Have you tried cattails (Typha latifolia) and fiddleheads? I have, and they are both delicious.
The common cattail is said to be one of the best wild edible plants. The rhizomes are edible after cooking and removing the skin, while peeled stems and leaf bases can be eaten raw, or cooked. Young flower spikes are edible as well.
I see there is a recently published book (Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die by Diane Kochilas, published in October 2014) where the use of fiddleheads is described as one of spring’s most delicious treats. There are many edible fiddleheads, such as Polystichum munitum, Pteridium aquilinum, (but the latter is not considered safe any longer), Matteuccia struthiopteris, Athyrium filix-femina, Osmunda cinnamomea, Osmunda regalis and Stenochlaena palustris, but also some poisonous ones, so beware.
The common cattail is said to be one of the best wild edible plants. The rhizomes are edible after cooking and removing the skin, while peeled stems and leaf bases can be eaten raw, or cooked. Young flower spikes are edible as well.
There is a long list of wild plants used by Ikarians in Diane Kochilas new book, I thought was interesting to read that the wild carrot (Daucus carota, the origin of the carrots we eat toady) is also used in several dishes, both leaves and flowers are used in phyllo pies. I know what I’ll try next spring, wild carrots grow abundantly in Halkidiki and the fields are covered in white flower carpets.