There are plenty of plants and weeds likely growing in your garden right now that can be eaten safely.
Chickweed leaves lend a peppery bite to salads.
Lily of the valley can be lethal if ingested.
Wild bear's garlic is tasty and garlicky, but confusing it with its evil twin lily-of-the-valley (click through to next slide), can prove lethal.
Young, tender plantain leaves can be blanched or sauteed with great results.
Wild violets can be added to salads or dipped in egg whites, coated with fine sugar, allowed to dry and used to decorate cakes and confections, or snacked on as is.
Burdock leaves and roots can be added to soups and stews (cooking with baking soda helps break down tough fibers).
Dandelions are a tasty addition to salads.