Fruitful Foraging
Gone are the days when a short walk could reveal a wild harvest of earthy mushrooms, plump raspberries or aromatic sage. Or are they? Foraging for wild food is back, and it’s trending high. Though most of us no longer forage for survival, nature’s wild pantry of nutrient-rich plants has spiked a curiosity and adventure that’s inspiring top chefs and home cooks alike.
Wild, edible foods are all around us, from rural foothills to urban neighborhoods. Yet to the untrained eye, they go unnoticed, hidden in the trees, shrubs and plants that blend into the everyday background. A local expert, guidebook or community college course is a necessary resource for a foraging quest, providing advice, tips and safety on the specific plants in your area. Once you know what to look for, the scenery suddenly comes into focus, detailed in a bountiful wild harvest.
Foraging know-how. An ideal way to blend several enjoyable pastimes—connecting with the out-doors, hiking and gardening—foraging demands a bit of precaution and know-how before you set out.
- Begin with familiar, easily identified foods. Only eat them if you are absolutely certain they are safe.
- Have a mentor or plant identification guidebook (or two to cross reference) to determine which plant parts are edible, and to rule out look-alike plants that may not be safe.
- Forage on public land, and only on private land with permission.
- Don’t forage in toxic areas, such as along city streets tainted with car exhaust or near streams with an unknown water source.
- Harvest only healthy looking plants, steering clear of disease, pests, pesticides, herbicides, or pollution. Take only as much as you plan to use.
The world of wild foods is as vast as one’s desire to seek them out. And there’s no better example of a green, local and sustainable way of eating. From discovery to harvest to learning to prepare and enjoy them, wild foods are guaranteed adventure.
—Lori Zanteson
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