Trout Lily as Wild Edible [Root, Bulb, and Leaves]

Trout lily is an early spring treat that works best as a trail-side nibble rather than as a meal.
Trout Lily Facts
Trout lily arrive in early spring.
They often show themselves in concert with march marigold and the beginning of wild leeks
To identify Trout lily, look for the distinct leaves which may remind you of the vermiculation of the brook trout.
They are often found in woodland forests and along streams.
The leaf is tapering at both ends and has a conspicuous crease running down it's centre.
The trout lily persists as a dormant bulb growing for several years before flowering.
The entire plant is edible. The leaves start off sweat in flavour, but leave a bitter or burning aftertaste that persists for some time. Cooking the leaves seems to make the bitter taste worse, so at best, leaves are just a small trail-side nibble. It's been reported that the Iroquois used the leaf to prevent conception.
The bulb is where the real edible treasure lies. It is teardrop-shaped and is the size of candy corn. It has a thin skin which is easily removed. They are crunchy, sweet and tender. However, to get them at the proper stage, they must be harvested before the leaves have unfurled as this will draw the nutrients out of the bulb and into the leaves.
You may also dig up the bulbs later in the season by marking a patch and returning as the leaves die back. At this time, the energy from the leaves will be sent back into the roots. In fact, it's possible to harvest them all summer and fall if you know where they are.
Average collection rates are quite low for trout lily bulbs at around 1 cup per hour.
As much as the bulbs are edible, seeking them for sustenance is unlikely to be productive since harvesting them is labour intensive compared to what is given in return.
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