One interesting thing that might be hard to fit into here is the vast vast variety of "spring greens" different human cultures have eaten for a really long time that have since been forgotten about.
Spring is a time of a lot of growth, and young plant growth tends to be the least likely to have bitter or toxic compounds so there are a ton of plants that were munched on in the springtime and only then. Some of them, like spinach or many brassicas, were then domesticated, but many of them remained wild.
My parents grew up in Romania and had many plants they would munch on as kids while outside. And it seems to have been thought of as "kids food" since they weren't really collected in large quantities to make meals.
A lot of these forgotten edibles are often rediscovered in times of economic failures. If you pick up any foraging book today, a ton of that knowledge can be traced back to the Great Depression when people had to rediscover what foods they can rely on
Spring is a time of a lot of growth, and young plant growth tends to be the least likely to have bitter or toxic compounds so there are a ton of plants that were munched on in the springtime and only then. Some of them, like spinach or many brassicas, were then domesticated, but many of them remained wild.
My parents grew up in Romania and had many plants they would munch on as kids while outside. And it seems to have been thought of as "kids food" since they weren't really collected in large quantities to make meals.
A lot of these forgotten edibles are often rediscovered in times of economic failures. If you pick up any foraging book today, a ton of that knowledge can be traced back to the Great Depression when people had to rediscover what foods they can rely on