During mid-spring, the woods of Northern Lower Michigan come alive with tasty edibles such as morel mushrooms and leeks, a variety of wild onion. The fragrant leek has leaf structure like Lily of the Valley (top left). The small white bulbs, which grow beneath the surface of the ground, can be gently pulled up with a hand shovel. The leek greens and bulbs are both edible and can be used to flavor a variety of soups, meats and other dishes (below). The greens can be chopped and used fresh in salads. (Herald Review photos/Shanna Avery)