Head out all year round
No matter the season, there is always something to forage if you know the plants. Spring is obviously a time of great abundance in terms of young greens, edible tender shoots, and flowers. But even winter provides fragrant twigs and seeds and can give you clues about where to look for edible plants in the spring.
Learn how to store your yield
Pickling, fermenting, infusing and preserving in aromatic salts and sugars are wonderful ways to capture flavors and extend a season. I make vermouth throughout the year in different seasons.
Never take it all
You should always be respectful. This means being informed. The more people who forage, the more pressure is put on a system. For this reason I prefer to concentrate on invasive edible plants in my region and I also advocate the cultivation of plants that are vulnerable or native, so we do not have to collect them from sensitive wild areas.
Only collect a small percentage of what is available, unless it is a highly invasive plant like Japanese knotweed. Then you can mow it down!
Use failsafe collection methods
Don’t break pieces off plants; make a clean cut with a sharp knife. Keep tender shoots or leaves from forages like wild onions with soil on them in small paper bags.
The trick to success
The trick to successful foraging is patience and time, attention to your surroundings and pattern recognition.
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