Strolling under a canopy of leaves, enjoying the scent of trees and dirt, and witnessing woods and meadows come to life all teach you one obvious truth: Mother Nature is a gift that keeps on giving. Spending only 20 minutes engaging with nature may help decrease stress levels, making it a soothing salve in stressful times. But, apart from its healing properties, it provides us with much more.
If you’ve ever returned from the hedgerows with a cluster of plants or emerged from the woods with a hefty clutch of mushrooms and fruits, you’ll know that it may also make your stomach happy or, at the very least, full. And, although views toward foraging — locating and obtaining wild foods — have long been feared, this seems to be changing.
Take a peek at these two lovely and instructive Reddit forums, ‘Foraging’ and ‘Mushrooms.’ Members of these online communities passionately enjoy all their local region has to offer and gladly share their stunning discoveries with everyone online. We put up an intriguing selection of photos showing their greatest purchases to share with you, so keep scrolling! Upvote your favorites, and if you’re a fellow forager, tell us about it in the comments section.
#1 My 10.5-year-old Lab just discovered truffle hunting. He makes me so happy!
#2 I had to repost it since it is so adorable.
#3 My favorite wild raspberry patch is being bulldozed to make way for new homes. So I tried to save as many plants as I could! …Does it count as foraging if I plant foraged plants in my yard?
Time passes, seasons change, and the Earth continues to shower us with natural treasures. And, as this list shows, members of the ‘Foraging’ and ‘Mushrooms’ groups seldom miss a chance to get some good nibbles. Nature is filled with delectable food morsels people may pick up, eat, cook, brew, and enjoy with their loved ones, which is why tens of thousands of fans are ready to immerse themselves in the outdoors and post their findings online.
It’s only natural for anybody wanting greenery, plants, and the soul-soothing treasures of nature to take a basket and go to the nearby countryside or park. But what is it about foraging that makes it both fascinating and relaxing?
We went out to foraging expert Diego Bonetto to obtain additional insight on the issue and to learn more about things to keep in mind while walking out into the woods to harvest edible wild edibles. The Italian native, who has resided in Australia since the mid-1990s, spends his time escorting beginners, chefs, and other experts around Sydney’s parks and suburbs in search of foods that are hidden in plain sight.
#4 What’s Inside?
#5 Within 5 minutes of my front door, I discovered salmon berries, wine berries, osoberries, and red huckleberries!
#6 I’m eating my morel pasta by myself after failing to persuade any of my family to try it. Please appreciate it with me, someone.
Bonetto, or “The Weedy One,” is a known author of the best-selling book Eat Weeds, a field guide to foraging: how to identify, gather, and utilize wild plants. He now strives to remind us of the natural riches that many of us have forgotten.
“Foraging is the oldest of talents,” according to Bonetto. “We grew into what we are today as a creature by interacting with whatever food resource was accessible to us in our environment.”
The professional forager thinks that by rediscovering this century-old craft, we may reconnect with nature – and revive our connection to the ancient rites that shaped us. “By gathering and consuming wild food, we rediscover our wilder selves, which is both rewarding and grounding,” Bonetto continued.
#7 I took my baskets made from foraged willow to take pictures now that the willow is leafing.
#8 I created a mushroom pendant in the shape of an acorn.
#9 I made ice cubes out of freshly foraged lilac. I’m excited to make some summer cocktails with them!
We used to have a much stronger relationship with wild food. However, what was once a vital activity for our forefathers to live and prosper seems to have been unsophisticated and forgotten in recent decades. Until lately, that is. Because, according to the annual Waitrose Food and Drink study, opinions have clearly shifted. In fact, foraging interest on social media increased by 89% in 2021.
#10 Is this considered foraging?
#11 When You Know Where to Look for Blueberries.
#12 Before I could pick the berries today, I had to go past the Woodland Blackberry Guardian.
According to Bonetto, only the last few generations have abandoned or reduced the tradition of picking wild seasonal vegetables. “Most people throughout the globe were still harvesting wild berries, mushrooms, or greens three generations ago. This habit became humiliating two generations ago as if it were something that impoverished people or peasants would do.”
“Last-generation expertise has been substantially lost as a result of not practicing it, not being taught, and preferring store and agriculturally produced items,” he concluded. “This is the generation that wants the knowledge back,” Bonetto said, arguing that we now realize that these ancient abilities have become an extraordinarily powerful instrument that enables us to interact with resources as stakeholders. “We want to learn how to care for our environment while being rewarded with free meals.”
#13 This year’s salmonberry season is insane!!! Yum!! I’ve Never Seen Them This Big Or Delicious Before.
#14 Mushrooms are the most beautiful living thing on the planet.
#15 I’m having my cake and eating it as well!
In summary, foraging supplies us with free food while also triggering deeply buried memories, allowing us to rekindle that lost spark and enhance our relationship with nature. But, with limited knowledge of foraging behaviors and methods, as well as the intricacies of the myriad diverse species, the task might seem onerous.
Bonetto advises individuals considering a trip to start lightly. “Start with three or four simple plants, such as dandelion, purslane, or mulberries. Once you’ve gotten to know them well, you’ll be familiar with the essential traits of the plants that aid in identification. This ability will be useful for all of the other tasty plants you will study.” Curiosity, according to the expert, is the best teacher: “You will never stop learning and adding fresh information to your skill set.”
#16 Last week, I harvested cloudberries in the Arctic!
#17 Denmark’s First Noble Fir Pine Cone Of The Year So tender and delicious!
#18 I went mushroom hunting today, and then a strange primate tossed broccoli at me.
Furthermore, Bonetto highlighted some of the most crucial considerations for beginning foragers. “The greatest area to forage is your garden: forage where you know who sprays what, how many dogs are there, and how the soil has been handled in the past.”
Another piece of sound advice is to identify everything. “Before making the pie, be sure you understand what you’re eating. Slow down; there are several books and resources available online. Begin small, learn well, then expand from there.”
#19 My friend’s father discovered this.
#20 When the Mushroom Gods bless you with a massive bolete that turns out to be completely bug-free.
#21 I made honeysuckle ice cream, which was so delicious that it almost made me cry.
“If it looks like a stick, it tastes like a stick: If you have eyes, use them,” Bonetto said. “You’ll be consuming whatever plant looks miserable and half-dead. If the plant seems to be juicy and content, it is because it is. You utilize these abilities every time you go to the greengrocer to buy veggies. The best-looking ones would be chosen; the same abilities apply to foraging.”
Finally, be aware of your surroundings and take care of your resources. “Foraging knowledge is NOT a license to exploit resources; rather, it is the catalyst that transforms you into a stakeholder and keeper of your local resources.”
#22 Today I discovered a nice little ensemble in the woods.
#23 I created a galette with wild blackberries, lavender, and chocolate mint.
#24 I thought someone may like it!
Joining your local bush regeneration organization is the greatest way to get access to natural food sources, according to the professional forager. “They may be found all over the planet. They would gather at your local park or wild area and remove bags of imported species, which were often tasty.”
“You would receive assistance with identification, public liability insurance, and most likely complimentary coffee and cookies as you filled up your bag. Above all, you would exclusively work with invasive plants, eliminating them from natural ecosystems. While stocking your fridge, you would look after your local native species “Bonetto finished.
#25 Today I made Nettle + Wild Garlic Soup with a Spring Garnish.
#26 This is the amount of salt I obtained by rendering down little less than 2 gallons of clean seawater. Scale made from a banana.
#27 This time of year in Hungary, elderflowers are everywhere, so we went out to get some for my mother’s elderflower syrup.
#28 This Is The Season For Warm Weather And Delicious Grapes. Grandpa’s house had a fantastic grape harvest.
#29 Bolete in size.
#30 Sandwiched Fried Chicken of the Woods with Foraged Chicken of the Woods.
#31 Hello from Hawaii! This is by far the coolest thing I’ve ever found when foraging.
#32 Last fall, I discovered a bleeding tooth, also known as Hydnellum Peckii. Isn’t it nice to look at?
#33 A good friend discovered The Mother Load.
#34 Spring has arrived.
#35 I was walking along a trail when I saw two little white truffles poking out of the ground.
#36 I discovered some chicken.
#37 Poaching Is More Than Just A Wildlife Crime.
#38 So I found a few dozen asparagus or so today.
#39 I discovered some porcelain fungi; I haven’t tried cooking with them yet, but they are interesting to look at. Has Anyone Tried?
#40 I Found Myself In A Blueberry Field.
#41 From the leaf litter emerges a fungal zombie deer. Please choose Initiative.
#42 Mushrooms (Porcini And Butter Boletes), Berries (Mixed Vaccinium Species), And Trout: The Trifecta (Westslope Cutthroat). Goals for Foraging While Backpacking in the Mountains Last Summer!
#43 During quarantine, I discovered every 4 and 5-leaf clover in my garden.
#44 Pb&j from Midwestern Forager: black walnut butter and black raspberry jam
#45 Between foraging for ramp leaves and baking the bread, this Ramp Sourdough took me all weekend. It deserved to be on my finest china, I thought.
#46 They were all gathered around a dead elm.
#47 Unripe Pinecone Wild Soda is my new favorite fermented drink.
#48 Shroom with the Eye of Sauron.
#49 The bread was made from acorn flour, cattail starch, salt, and water. NY Z6.
#50 When I went to my best friend’s house, I received an Omelette Goody Bag.
