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If you are looking for something that is really familiar, look for the flower of the Queen Anne's Lace. It is a direct ancestor of modern carrots. If it wasn't for a Turkish ruler, and the Dutch to import the plants, we wouldn't have these orange varieties, but the skinny white root of the Queen Anne's Lace can be cooked and added to stews and such for a bit of flavor and nutrient. If you have carrots in your garden, you will notice that there is a larger black spot in the middle of the white bloom than on a wild flower. You can find Wild carrots/ Queen Anne's Lace almost anywhere.
Check out the Gallery full of Queen Anne's Lace pictures. I found some Queen Anne's Lace on an Afternoon Walk, too.
A reader sent an email with a great idea for Queen Anne's Lace.
And another reader brought up a good Question.
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Along with the Queen Anne's' Lace in the top picture are a few wild grape leaves. Grape leaves are good for wrapping things for cooking, like fish. The tendrils that grapes use for climbing their way to the sun are full of vitamins, especially vitamin C and can be eaten raw. Look for the ripe grapes. Though, keep an eye out for the pretenders, too.
Try the tendrils in a salad, or chop up some leaves and tendrils and boil them with some wild spinach.
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Wild spinach, also known as lambs quarters and other things, is a weed in most of the United States, but only because of the lack of knowledge of the nutrition, and taste, of this great plant. The leaves are silvery with a bit of powder, but with some rinsing and parboiling, it is a great green to add to any meal, not just in the field.
Another green you may overlook is the lowly Dandelion.
Go toFood to look for #4