Spring greens

Many leaf vegetables become less edible as they age and bitter, or potentially even toxic, compounds start to form.

[3][4] Since most leaf vegetables are very difficult to store and keep well, commercial production and distribution requires a high amount of pollution and plastic waste.

Plants growing in soils contaminated with heavy metals or pesticides can accumulate those pollutants (at different proclivities for different species).

[5] In addition, the misidentification of species may often lead to consumption of poisonous and toxic plants.

[6] This can generally be mitigated by a familiarity with the plants of one’s region, specifically the desired vegetable, and any lookalikes.

Edible varieties of chrysanthemum are enjoyed in the spring in many parts of the world including the Mediterranean, East Asia, and parts of North America
Chickweed plant growing wild
Purslane being eaten in a Greek salad