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Foraging for wild edibles is undoubtedly an effort that is seasonal. If you know what you are after, you are going to have so much more success. Much of this targeted foraging depends on understanding the seasons.
If you go looking for hazelnuts in the spring, you are going to come up empty-handed every time.
However, if you set out for Morels, well, it’s the only time of the year you are going to have luck. So seasonality with wild edibles is huge when it comes to foraging. Many people miss this.
We are going to look at three spring gems that anyone can find in the woods. These are both tasty and easy to identify so give it a try.
Chicken of the Woods Mushrooms
Also known as Sulphur Shelf, the chicken of the woods mushroom is the early mushroom foragers’ dream. It is one of the easiest mushrooms to identify, and there are no dangerous lookalikes with the same characteristics.
Look for this bright orange “shelf” on fallen oaks in the spring. It’s thick, meaty and should not have gills. Just delicious, sauteed with butter.
Dandelions
One of the most common wild edibles in our life, we step over them more than eat them. I am talking about dandelions.
The leaves of spring dandelions can make an incredible salad. Tossed with some spring herbs you also get some serious nutrition!
The roots of dandelion can also be harvested, roasted, and pulverized to make a coffee-like drink.
Garlic Mustard
One of the more offensive edibles of the spring. Garlic mustard is a plant that enjoys being close to water.
Its toothed leaves and tall stalks are one of the earliest signs of substantial life in the spring. It can be eaten, though pungent to some, and even ground up and used as medicine.
