Violet leaves are good.
I’m a berry lover myself. Blackberries, raspberries, mulberries, wild cherries, wild grapes, yum yum yum!
I also add burdock roots or dandelion roots to my stews when I can, they’re good.
I’ve tried cooking with acorns, but I think I messed up the leaching part because it had a bitter aftertaste. Acorns need the tannins leached out by grinding them and then soaking in several changes of water. I got impatient.
Here’s my favorite recipe:
Berry Noodles:
1 cup berries (fresh, frozen, or canned)
1 tablespoon lemon juice
sugar to taste
1/3-1/2 cup noodles (Thick, homemade noodles are best)
If using store-bought noodles, cook according to package directions until almost tender. If using fresh-made noodles you can skip this step.
Bring berries, lemon juice, and sugar to a boil, stirring constantly. Add a bit of water if its too thick. Add noodles and simmer gently until noodles are done. Serve hot or cold.
Goes well with ice cream.
Shell the acorns, put them in a bulap bag, and sink it in a moving creek for a couple of weeks.