Foraging: for the mind, body and soul

Foraging is a way to not only feed yourself, but nourish your body, mind and soul.

Growing up in St. John’s Newfoundland, wild foods were an integral part of growing up. Rabbit pie, moose meat, bake apple jam and rhubarb pie were regular table fare. Although my parents and grandparents weren’t avid outdoors people and would not really have called themselves foragers, they most certainly were involved in it. Berry picking with my grandparents, fishing for trout with my Dad and Uncles, and hearing every fall about who had got their moose, the salmon, berries and caribou that would somehow find their way to my Pop’s deep freeze; are all wild food systems in their own right.

I can distinctly remember the first time I took it into my own hands to forage wild food (although my Aunt just called it berry picking.) My Aunt Sheilagh, my cousins, Mom and I all went out onto the big hill behind my Aunt’s house. Overlooking the rugged, windswept cliffs of Admirals cove. Together we picked handfuls and bucketfuls of sweet, dark, juicy blueberries. The good low-bush kind found all throughout the Island, and in my opinion at least, the very best in the world. I remember having something of a lightbulb moment at the time. “Oh, these are here and you can just pick them” not only are they better than what I can buy in the store, they are free for the taking and I just have to spend a bit of time in the great outdoors, in order to get them.

My knowledge and understanding around foraging has become a bit more complex over the years. Learning how to harvest sustainably and ethically. Not taking too much, properly harvesting to not harm the growth of the plant, or the ecosystem, and learning what things are edible, and when they are “in-season” has been something I’ve been working on for about a decade.

Through my own trial and error, learning from my grandparents, reading a hell of a lot of books, articles, guides. As well as getting a major leg-up from much more experienced foraging friends of mine. I believe that food can often provide a unique looking-glass view into a people, a culture, a time and a place. And what better food to use to understand a place than its own native flora and fauna. By foraging my own food, it helps me forge a much deeper connection to the place in which I live. Allowing me to be a living, breathing part of the ecosystem, just like a fox, a spruce tree or a blueberry bush.

A connection to time, place, seasonality, respect, and the preservation of culture and ancient food-ways, often discarded in a world filled with the likes of uber eats, instacart, and hello fresh.

When it comes to foraging, there three main lessons or tenets which I have been taught to follow and shown the importance of, The first being identify, identify, identify.

I’m sure there are lots of you saying “I know what a blueberry looks like” “I know what a chanterelle looks like” and while that may be true, the issue is with picking a blueberry out of a crowd of other blue berries that look the same. Or a chanterelle on the forest floor, surrounded by other yellow/gold mushrooms. How do you make sure that you are picking and eating the correct plant. As well as knowing what parts of that plant you can/cannot eat. While over time, I have become more accustomed with certain plants, it is always important to double-check and make sure you have what you think you have. The easiest way to do this is with a good guidebook. My personal preference of guide book to reference from is “Field Guide to Edible Wild Plants: of Eastern and Central North America” - by Sam Thayer. A veritable guru in all things wild food, It is very in-depth and the information is incredibly reliable, however there are many other good local guidebooks available, along with specific mushroom-identifying books broken down by region. Going out with an experienced forager is also a good way to start recognizing local wild-plants.

Chanterelle patch in PEI

Harvesting sustainably, ethically, and respectfully. This tenet is equally as important as successful identification. Once you recognize that you have found what you are looking for, you need to be able to harvest it without harming the plant, the environment, the ecosystem. This encompasses everything form how to harvest properly, cutting stems at the node, never picking more than 25% of a fruit, berry, shoot, or stem from a plant or an area, always leaving enough to grow back next year and keep the plant happy and healthy, and can involve clearing out space or invasive species from around native or endangered plants, like milkweed to give them more room to breathe and expand.

Utilizing the whole mushroom. 

Using what you’ve harvested and giving thanks, is by far the most fun of the three tenets. You’ve already gone out and identified what you want to harvest, you’ve harvested it ethically. Now you’re back at home in your kitchen and figuring out what to do with it, how to best cook with or preserve it. Jams, jellies, cider, lacto-ferments, pickles, used as herbs, or cooked as a part of your meal. Foraged foods, just like those at the grocery store run the gamut in how they can be prepared an enjoyed. The most important part is to simply enjoy them and be grateful that you have the opportunity to do such a thing.

If there is anything new that you try this fall or even this year, I would urge you, to please go out and see what you can find. Put down the laptop and arm yourself with a trusty knife, an old beef bucket and a good guide-book and see just what’s around. Even in your local neighbourhood. You might be surprised with what you find, and with the sense of accomplishment, connection and joy de vivre you experience.

Beef bucket full of spruce tips.

Written by: Alan O’Brien

Photos: Alan O’Brien

Important Foraging Safety Notice:

Foraging can be a rewarding experience, but it’s essential to approach it with caution. Never consume any plant, mushroom, or wild item unless you are 100% confident in its identification. Many wild plants and fungi have poisonous lookalikes that can cause serious harm or even be fatal if consumed. Always consult a reliable field guide or, better yet, foraging experts to help ensure safe identification.

When foraging, respect the environment and practice sustainable methods—take only what you need and leave enough for wildlife and future growth. Be mindful of where you forage; some areas may be polluted or protected, and foraging may be restricted by local regulations. Finally, if you are foraging with children or in a group, make sure everyone understands these precautions to ensure a safe and enjoyable experience for all.