Spring Beauties in bloom

Spring Beauty Smoothies

I’ve been impatient to harvest some greens, and finally I went out to gather Spring Beauties (Claytonia virginica), which are growing in great abundance right now.

Spring beauties are a small and very pretty ephemeral, and easy to gather. I picked mine without needing to use scissors, but if you do find you’re pulling up the little round tuber, or “fairy spud” on the roots of the plant, be sure to replant that. They are edible, but they take much longer to develop, so it’s better to leave them to grow more leaves and flowers, which are also edible.

Spring Beauties in bloom
Spring Beauties in bloom

As often happens when I go out foraging, I ended up picking more than just what I set out to find. On this trip I gathered the Spring beauties, plus a few leaves of smooth rock cress, toothwort, chickweed, and even a few early ramps.

Rock cress, toothwort, spring beauties, chickweed and ramps
From top left: rock cress, and toothwort. Below those, spring beauties, chickweed and ramps

For my smoothies, though, I mostly wanted the Spring beauties. (And I definitely wasn’t putting ramps in!) I make a lot of smoothies following the Wahl’s Protocol, so my recipe is typically made up of one or two types of greens (parsley, watercress, and spinach are my favorites), some crunchy stems and leaves that have been pared off of other veggies (mainly broccoli, kale, and cauliflower), a can of organic full-fat coconut milk, a bit of lemon juice, and sometimes a piece of fruit (kiwi and apples are my favorite additions).

You can click here for more Wahl’s smoothie recipes.

Wild greens in the blender
Wild greens in the blender

Here are my finished smoothies. I forgot to add some extra water to them, so they were a bit too thick, but we don’t mind chewing our smoothie greens, and you can always add liquid later, too.

Two fresh wild green smoothies
Two fresh wild green smoothies

I always feel better about having fresh-foraged mountain greens in my daily diet!

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