Day lily, Elderflower, Wood Sorrel, Field Onion seed head, Mustard shoots, Grape leaf, Spicebush, Oxeye Daisy, Sassafras, Milkweed, Lamb's Quarters
Field Garlic and Onions (Allium vineale): At this time of year, field garlic and onions are going to seed. The immature seed cloves (shaped like a globe at the top of a scape) can be used like seasoning, just like garlic or onions.
Spicebush twigs and leaves (Lindera) : the twigs and leaves of this fragrant bush make excellent tea. Just don't dry them out - they'll lose their flavor.
Wood Sorrel (Oxalis acetosella): This tender, sour green is a favorite among the youngest foragers. Best eaten raw in a salad, but also makes fantastic pesto or lemonade.
Wild Mustard shoots. The mustard family has many varieties, both cultivated and uncultivated. Black Mustard is sweet, then spicy like horseradish. The stem tops and flowers/buds are great as a fried green (because heat will burn off some of the bitterness and reveal more good flavor).
Sassafras (Sassafras albidum). An aromatic woodland leaf, best for thickening soups, but also good for teas.
Elderberry flowers (Sambucus): elder flowers, which precede the berries, are fragrant and delicate in taste - great for desserts and drinks.
Milkweed buds (Asclepias syriaca) : blanch or steam first to get rid of the bitter latex. Then, treat like you would a broccoli or pickle as a great caper substitute!
Day Lily (Hemerocallis fulva)- use just like squash blossoms. Opened flowers can be eaten fresh or stuffed and baked; the unopened buds can be lightly sauteed or battered and fried.
Oxeye Daisies (Leucanthemum vulgare). A mild edible flower, great as a wild garnish, over salad, soup, grain, etc. The flowers, buds, and leaves (to a lesser extent not that it's bloomed) are delectable.
Grape leaves and tails (Vitis): the leaves are great for preserving and stuffing - like dolmas - and the little curly tails the grapes use to climb make a great tart snack or salad addition.