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Spring Edibles--Domestic And Wild

Chive blossoms are one of many spring edibles in the garden. Break these pom-poms apart and sprinkle them on salads, soups or use as a garnish on most any savory dish. (Eoban Binder/WFIU)

Chef Daniel Orr takes us on a flash tour of some of Southern Indiana's tasty spring edibles. Explore the garden, the forest and the fence row for these seasonal delights, then take your haul to the kitchen for some fresh ideas.

WFIU's Payton Knobeloch, of Digital 1229 brings us this video from the kitchens of FARM Bloomington Restaurant. Special thanks goes to videographer Jacob Lindauer.

Listen to the Earth Eats podcast for a step by step guide to making Locust Blossom Jelly, or Poke Sallet with Country Ham. We've got the recipes there and more to come in the coming weeks.

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