Seedling Magazine

minty bursts of wintergreen berries in my strawberry
rhubarb pie), or flavors I never thought I’d taste again (such
as the chicken of the woods mushroom, which has a flavor
and texture surprisingly similar to chicken). As a vegan, I
started trying more foods than ever.
Foraging also put me in touch with where my food came
from and how it grew. Many people who eat meat would be
alarmed and put off by the prospect of having to procure
their own bacon, but finding my own food fills me with a
sense of joy and accomplishment. I know that no animals
or people were mistreated in the process of that plant
making its way onto my table.
I also cook in ways I wouldn’t have before. I try new
techniques ­ infusing butter with lavender for a frosting, or
making jelly from a sweetened wildflower tea. Pureed
pawpaw is the perfect addition to a vegan caramel sauce,
and almost any delicate or sweet wild plant can be made at
home in a shortbread cookie. With so many new flavors to
try, my cooking repertoire has blossomed.
How you can start
foraging
If you’ve positively identified a plant or mushroom, still
practice caution. Eat a little before you eat a lot ­ since
you’ve likely never had that particular plant, it’s always
possible you’re allergic or sensitive to it.
Good beginner plants
/fungi
As a beginner forager, a lot of risk can be avoided by
foraging for the right plants. As you get more familiar with
the flora in your area, you’ll be more observant of the
subtle differences that separate the choice boletus
bicolor from the poisonous boletus sensibilis. But until that
point, it is best to stick to plants without poisonous look­alikes.
Here are three good edibles for beginners ­ they are
easy to ID, widespread, and common, and there isn’t much
that looks like them.
Dandelions
The absolute most important thing for any new forager (or
experienced forager!) is safety. Whilst many plants are
edible, some will make you sick, and others can even kill
you. Never eat a plant without being absolutely sure of
what it is. There is a common saying in the foraging
community­ “When in doubt, do without.” Simple and to
the point, although I somewhat prefer, “There are
old mushroomers, and bold mushroomers, but there are no
old, bold mushroomers”, or, if you’re feeling dark, “All
mushrooms are edible ­ some only once”. Trying new
plants and mushrooms is an exciting and enriching
experience, but it’s not worth risking your health.
Use the resources you have available well. There are many
helpful books and websites you can use to make
identifications. If you consult public forums such as a
Facebook group, do so warily ­ you don’t know the level of
expertise or the intentions of those offering help. As a new
forager, find a local expert to verify your IDs ­ you may
even have a club in your area that can lead you on the way.
The beautiful, sunny dandelion may be a weed to some, but
others find it to be a delicious edible. Because of their weed
status, it is important you verify that the locations where
you pick dandelions have not been sprayed with herbicides
or anything else harmful to your health. Dandelions can be
found on sidewalks and lawns, in urban and rural areas.
Their leaves form from a singular base (often referred to as
a rosette), and are toothed (jagged around the edges),
smooth and hairless.
The leaves, roots and flowers of these plants can be eaten.
The roots are most commonly used fresh for tea, or dried
and powdered as a coffee substitute. The yellow flowers
can also be used to make tea, but are also often aged into a
wine, battered and fried, or enjoyed as a salad topper. The
leaves are best in the early spring and in the fall, but they
can be quite bitter. To reduce the bitterness a little, boil
before using. They can be used to make pesto, or in similar
ways to how you would use kale or arugula. >
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