By Laura Swanson

Spring-time and the wild harvests begin – friends and family are gathering nettles and fiddleheads, spring mushrooms and more.

Foraging is a great way to supplement your family’s food supply – and there are lots of yummy options, right in your backyard. Foraging is the practice of finding, identifying, and collecting edible plants, fungi, and other food resources in the wild.  It’s a way to connect with nature and enjoy the bounty of the natural world.

Foraging for food instead of purchasing it at the grocery store can be a frugal and healthy way to feed your family. It can help you save money, get exercise and bond with your loved ones as you forage together.

Things you find in the forest or along our coastline can enhance usual grocery store purchases or you can go for a full wild harvest meal.

Beginner Foraging

If you are just starting to entertain the idea of foraging, it can be overwhelming and a little scary. You likely worry about picking the wrong kind of mushroom and getting sick. For beginners, there are ways to ease into foraging without needing to worry about poisoning yourself. There are workshops and classes available and several resources (see list below) that can help get you started.

One of the easiest foraging opportunities is dandelions. They are plentiful throughout the spring and summer and the leaves are delicious in salads.

Many people enjoy harvesting from the sea, along our beaches and bays there is an abundance of clams, mussels, seaweeds and more that are edible and available.

It requires knowledge of edible plants and how to identify them safely, as well as responsible harvesting practices.

Edible Wild Plants

Many plants, fruits, and nuts are edible in the wild, but it’s crucial to identify them correctly to avoid poisonous or harmful species.

Some common edible plants include:

• • Wild Greens: Dandelions, Lamb’s Quarter, Nettles, Watercress
  • Berries: Wild Berries (ensure they are ripe and from a safe area)
  • Nuts: Acorns, Hazelnuts, Hickory Nuts
  • Mushrooms: Puffballs, Chicken of the Woods, Maitake
  • Roots: Wild Yams, Ramps

Important Note: Always be 100% certain of your identification before consuming any wild food.

Responsible Foraging Practices

• Know Your Area: Research the plants and ecosystems in the area you plan to forage, and be aware of any potential hazards.
• Respect the Land: Leave no trace, pack out all trash, and avoid disturbing the environment.
• Harvest Sustainably: Take only what you need and leave enough for the plants and wildlife to thrive.
• Be Aware of Contamination: Avoid foraging in areas that may be contaminated with pesticides, herbicides, or other pollutants.
• Check Local Regulations: Some areas may have restrictions on foraging, so check with local authorities before you go.
• Start Small: If you’re new to foraging, start with a few easily identifiable plants and gradually expand your knowledge.
• Consider the Season: Different plants are edible at different times of the year, so be aware of the seasonal availability of wild foods.

Here are some of the edible plants you’ll find during Spring: asparagus, cattail shoots, chickweed, dandelions, milkweed shoots, shaggy mane mushrooms, sheep sorrel, stinging nettles, wild violets, fiddleheads, salmonberries, morels, lambs quarters, and more. This is just a sample of the many edible plants available – spruce tips for tea, later in the season wild rose hips – every season brings more bounty.

Please forage responsibly – do not over harvest, be aware and respectful of public and private lands, always give thanks for the bounty and leave some  plants to continue to provide for the wildlife and for next year’s harvest.

Resources: Pacific Northwest Foraging by Douglas Deur

Mushroom Guide – “All That the Rain Promises and More …” by David Arora

Pacific Harvest: A Northwest Coast Foraging Guide by Jennifer Hahn