Sumac (Rhus typhina) - seen all around our landscapes, sumac is tart and flavorful, great for drinks or as a seasoning. 

Garlic Mustard seeds (Alliaria petiolata) - use just like mustard seeds to make mustard or as a seasoning (but, if you don't use them for some reason, boil before discarding - garlic mustard is an invasive plant, so let's enable it further).

Wild Thyme (Thymus) and Wild Oregano (Origanum)- use like any cultivated thyme or oregano: leaves and flowers as a fresh, savory seasoning; or dry and save for winter flavor

Milkweed Pods (Asclepias syriaca) - another wild edible from the prolific milkweed! pods can be eaten whole, or saved just for the inner core, which turns a cheesy texture when cooked.

Purslane (Portulaca oleracea)- great for salad, but can also be sauteed. Purslane is one of those super healthy greens, containing lots of Omega-3s, Vitamin E, beta carotene, VItamin C, magnesium, riboflavin, potassium, and phosphorus. Phew. 

Bee Balm (Monarda)- there are two kinds of bee balm, or wild oregano, in this month's share. The petals of both blooms are spicy and a little sweet - great for sprinkling over salads or adding to cocktails. The lavender colored ones also have spicy leaves that make a good oregano substitute.

Queen Anne's Lace flowers (Daucus carota) - a peppery, carroty, un-sweet flavoring. Use in place of caraway seeds in recipes. Great for flavoring salads, soups, sauces, and breads. Not recommended for women who are trying to conceive.

Pigweed Amaranth

Wine Berries