Full circle. The field garlic is back up through the thawing lawns, exactly where this newsletter started fourteen months ago. If you joined recently — welcome, this is the easiest possible place to begin.

What I'm reading

• Field garlic, the beginner's wild allium — those bright green grassy tufts, round hollow leaves, oniony smell when crushed. The smell is the confirmation. (Some grass look-alikes exist; the smell is non-negotiable.)
• Wild allium safety: the death camas caveat — not really a Chicago lawn problem, but the rule stands: no onion smell, no eat. Internalize it now and it protects you for life.
• Three ways to use a fistful of field garlic — compound butter, quick pickle, or just chopped raw over eggs.

Field note

Snipped field garlic from the same LaBagh bank as Issue #1, made the same omelette, felt the same quiet thrill. Some forages are about rarity. This one's about the loop closing — proof the wild larder restocks itself every single year, right under everyone's feet.

Ramps in three weeks. Get ready.

— Jenna