The ten plants in Topic 5 were chosen for being common and
easy to start with. This second set is less common, more
seasonal, or simply less familiar — but each deserves the same
patient, unhurried introduction. In German there's a lovely
word for this kind of slow getting-to-know: kennenlernen.
No rush. No test at the end.

Alchemilla vulgaris. Distinctive fan-shaped, pleated leaves
that collect dew in perfect droplets at their centre — a
reliable identifying feature on its own. Common in meadows
and roadsides. Young leaves can be used in tea; the plant
has a long history of traditional use.

Alliaria petiolata. Heart-shaped, toothed leaves with a
distinct garlic smell when crushed — its most reliable feature.
Grows at forest edges and shaded roadsides. Leaves are edible
with a mild garlic-mustard flavour, best used young.

Arctium lappa. Large, broad leaves and the familiar hooked
burr seed heads that cling to clothing and fur — useful for
identification later in the season. The root, dug in the
plant's first year before it flowers, is the most commonly
used part.

Oxalis acetosella. Small, clover-like leaves that fold
downward at night or in poor weather, with a sharp, lemony
taste from oxalic acid. Pleasant in small amounts; best eaten
sparingly given its oxalic acid content, similar to lambsquarters
in section 5.1.

Achillea millefolium. Finely feathered, almost fern-like
leaves and flat clusters of small white or pale pink flowers.
Common on roadsides and meadows. Used traditionally in tea
and topically; we'll cover its topical use further in section 10.3.

Myrrhis odorata. Fern-like, slightly fuzzy leaves with a
distinct sweet, anise-like smell when crushed — a reliable
and pleasant identifying feature. Less common than the plants
in Topic 5, but worth knowing both for its flavour and its
usefulness as a natural sweetener in cooking.

Allium ursinum. Broad, smooth leaves with a strong garlic
smell when crushed, and clusters of small white star-shaped
flowers. Grows in damp, shaded woodland, often in dense
carpets. The garlic smell is the most reliable confirming
feature — always crush a leaf and check before picking.

Sorbus aucuparia. A small tree with clusters of small,
orange-red berries, very bitter raw but usable cooked into
jellies and preserves. As covered in section 2.2, picking
the berries by hand is allowed under jokaihmisen vastuu,
but the tree itself is not.

Tilia species. A large tree with heart-shaped leaves and
small, fragrant, pale yellow flowers in early summer.
The flowers can be dried for tea, and some foragers use the
sweet sap for a simple syrup. As with rowan, the flowers
and what falls are fair to gather; the tree itself is not.

Populus nigra. Recognised in early spring by its sticky,
resinous buds with a distinctive balsamic smell. These buds
are traditionally infused into oil or alcohol for topical
preparations — we'll cover this more in section 10.3 and 11.5.