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Food is Everywhere: Introduction to Fall Foraging

Foraging is all the rave now for high-end restaurants and nature lovers alike. There is a general movement of returning to our natural roots and mother earth, and with good reason. Wild, unprocessed vegetables are not only organic, but they also offer a high concentration of nutrients.

Foraging is also good for your health, promoting an active lifestyle and extending time spent in nature.

There are several strict foraging guidelines you should follow:

1. Take only as much as you need. When foraging, you must remember that you’re sharing with wildlife in your area. We also want to leave enough fruits and seeds for the plants to reproduce for the seasons to come.

2. Before picking, be 110% sure of your identification. Don’t ever pick something you’re not sure you recognize as edible. Many fruits and berries, in particular, have poisonous lookalikes that could be potentially lethal.

3. Pay attention to the plant. If it is sick, dull, or lifeless, best avoid it.

While preparing this foraging list, we made our best efforts to find fall plans that grow in most parts of the world. That said, some of the plants on the list may not grow in your area. We encourage you to explore local foraging guidebooks.

Elderberry

Elderberry

Elderberries are medicinal plants perfect for harvesting in the fall, as they are great for treating and preventing common colds, flu symptoms, and respiratory issues. 

The black berries grow in big clusters that grow from a red stem. The rest of the branch is brown with small thorns. The leaves have thorny edges. Pick the berries to make elderberry syrup. You’ll need: 

• 6 cups ripe elderberries (or 3 cups dried)
• 6 cups of water
• 2 1/2 cups honey.

1. Add the berries and water into a pot and bring to a boil. Lower the flame to medium and simmer, uncovered, for an hour or until reduced by about a half.
2. Remove from the flame and let it cool for at least 30 minutes.
3. Strain through a sieve, discard the berries, add the honey, and store it in the refrigerator for up to six months. 

You can add the syrup to desserts and teas, or have it as cough syrup.

Rose hips

Rose hips

High in vitamin C and antioxidants, rose hips are perfect for strengthening your immune system for the coming winter. They are also becoming popular in the skin care industry thanks to their rejuvenating qualities.

You’ll recognize them by their small thorny leaves and smooth thin stems with big pointy thorns. The berry itself is bright red and a bit oval. 

Make rosehip jelly and enjoy its tangy flavor for months on end. You’ll need:

 • 6 cups rose hips
 • 2 1/2 cups sugar
 • Half a packet of pectin
 • Juice of one lemon.

1. Wash and stem the rose hips. Place them in a pot, cover them with water, and simmer for an hour until the rose hips are soft and easily mashed.
2. Strain the liquid through a fine mesh strainer with a layer of cheesecloth. Try to extract as much juice and as little pulp as possible.
3. Return the liquid to the pot, add the lemon juice and pectin, and bring to a boil. Then add the sugar and let it boil for another minute while stirring constantly.
4. Remove from heat and transfer into sterilized doors. Secure the lids and process the jars in a hot bath for 10 minutes.

Acorns

Acorns
Acorns are easily identifiable, but they require some processing to make them edible. This video will take you through the steps of making acorn flour. 
 
 
 
 
 
 
 
 
 
 
 

Black walnuts

Black walnuts
Black walnuts are easy to forage since we’ll only pick the ones that fell on the ground. Just like acorns, they require some processing before you can enjoy them. If you are up for another challenge, here is the video guide: 
 
 
 
 
 
 
 
 
 
 

Pine needles

Pine needless
If you know your way around conifers, they are one of the easiest trees to forage. They are found in abundance even in urban areas, and they are perfect for forest tea. Simply brew them in hot water for 5-8 minutes and enjoy your tea. This can be done with the needles of pine, spruce, fir, and other conifer trees, but the ones we listed are most easily identifiable.

Birch bark

Birch tree
The birch tree stands out in the forest and is easily recognizable thanks to its slender trunk and white peeling bark. When foraging birch for tea, we are interested in the thin branches, twigs, and bark. Make sure to leave some bark on the tree. It is vital for the tree's survival.
You can pick many twigs, enough to fill a jar. Brew the tea the day of picking or the day after. 
Boil the water, let it cool for 15 minutes, and pour over the twigs in the jar. Seal the jar and let it sit overnight. Enjoy the tea hot or cold.

Wild mint

Wild mint
Mint can be found in the shaded areas at the edge of the forest or along lakes and streams. The flowers are edible too, but their flavor is not as strong as the leaves. Use it as you would store-bought fresh mint. 

Wild burdock

Wild burdock
The root of the wild burdock is consumed much like a carrot - either chopped fresh into a salad or cooked into a soup or a casserole. You will easily recognize it by the large leaves and pointy balls of fruit, as seen in the photo above.

Blackberries and raspberries

Blackberries and raspberries
Depending on where you live, you can pick and forage cranberries, blackberries, or raspberries. Pick them only if they are ripe, and enjoy them straight from mother nature! If there is plenty, you can take them home to make jam or jelly.

Wild apples

Wild apples
Also known as crab apples, these are the wild, uncultivated apples that grew fairly small - no bigger than 2 inches in diameter. They may grow in clusters or as individuals along the branch. They can be very sour or have a pleasing taste, depending on the time of the year. Crabapples are great for making apple jelly or apple pie.
Source: 1, 2.
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