From nettles, to fiddleheads, ramps to cattails and of course mushrooms- foraging is the darling of the foodie world right now, and for good reason.
Foraging gives food lovers a chance to go out and pick delicious locally grown food without any of the work of growing it… sounds like a dream, right!
It IS dreamy, but let’s not over-romanticize it.
The food did grow somewhere, seeds were moved about and then nestled into soil. Or underground runners ran and sprouted up at just the right spot. When you find food growing wild, take note- because you are witnessing that plant’s ideal growing conditions. What a gift!
You know I love growing my own good food, but when Mother Nature does it for you, why not join the good food party!
Forage Responsibly
In order to forage or harvest responsibly from an area and not kill the remaining plants (or yourself) you need to do a little research before you start ripping food from the earth. Thank you internet!
Know Before You Go
Know what variety you’re looking for, where they typically grow and when. Unless you stumble upon a field of ferns or a cattail dell you’ll have to get out, hike around and for your food- which is part of the appeal! But knowing the habitat of the plant you’re after goes a long way!
Also- did you know you can help our local plant communities by pulling up (and then eating) Garlic Mustard! Foraging for nature in new ways.
the native plants thank you!
Know the land you’re harvesting from. Is the land you’re planning to peruse public or private. Do you have permission to be there? Who can you ask you verify there haven’t been any pesticides/herbicides sprayed? Determining how far back you want a clean record is something to figure out before you jump out of the car!
Know how you’ll use the food when you get home! Food waste is food waste whether you bought it at the store, or found it growing in the wild. It helps me to remember that some animal could have eaten what you foraged, or the plant would have been stronger next year- so make use of what the earth grew for you! Search out recipes before you start foraging!
Responsible foragers know: never take more than half of anything you forage for!
Toby, age 9
Local Food Line Up
Ramps:
These are truly the first of the first to emerge in my neck of the woods. Their mild garlic taste screams spring to me. From eggs to soups and breads, these add a depth to whatever dish they’re in.
Please gather these sustainably, as Minnesota ramp flushes are dwindling with the uptick in foragers. I go into details about ramp harvesting in this earlier blog post but basically, don’t take many from each stand, and try to cut above the bulbous root so it can recover and grow back the following year.
Stinging Nettles:
A solid source of iron and a natural spring tonic to help flush toxins, there are so many reasons to eat your nettles!
Yes, they sting- or some say burn, so I always wear gloves and use tongs when working with these.
Blanching and drying do take the sting out, as does pureeing the heck out it, I still recommend blanching before pureeing as the BRIGHT fresh green holds longer after blanching.
Fiddleheads:
Tasting of mild asparagus , all kinds of ferns start as these adorable fiddleheads. Ostrich ferns are the gold standard for springtime delicacy as far as I’m concerned- this is one that you’ll have to scope out the year before- to see what the ferns turn into after unfurling they’re deliciousness.
Cattails:
Who knew the shoots tasted like cucumber! These are one of the easiest items to forage as they can be seen a mile away, and there’s not really anything else that looks like them 😉 These are simple, fresh + delicious, especially early in the season (like right now)! Do make sure they’re coming from a clean water source as they are a natural water purifier and accumulate toxins. You basically eat the heart of the stalk or shoot, and can also be pickled.
Mushrooms:
This is where it can tricky! Confessed MN Mushroom Newbie! I’ve only foraged for mushrooms in Sweden with experts, so I’m hesitant to dive into this. That and my kids don’t really enjoy them (but my hubby and I do, so…) It is best to go with knowledgeable friends or guides.
Some of my favorite LOCAL guides:
Sam Thayer of Forager’s Harvest
(Gorgeous new Field Guide book)
Alan Bergo of Forager Chef
Tim Clemens of Ironwood Foraging
Jamie of Chick of the Woods
For now I mostly buy them as a treat from my local mushroom farmer, Finney and the Fungi or at Forest to Fork at Keg + Case. However, a few favorites I’ll be keeping my eyes open for are Chanterelle and chicken of the woods.
I love that there’s always more to learn about the natural world growing all around us!
Lambs’ Quarters
The one non-native MN plant I always like to mention for early Spring foraging: lamb’s quarters. You’re going to find this beauty in disturbed soils. Most people think it is a weed, and it an aggressive little bugger, but I deal with it because I love the flavor and huge mineral stores it possesses. Well worth the space. Similar to spinach it often shows up before and lasts longer than my bolted spinach.
Spring Foraging Recipe Ideas
What’s tastier than foraged nettle + ramp pesto… Eating it with foraged cattail hearts and early harvests from the garden.
I am at best a half-hearted recipe follower, so if you’d like a specific recipe, please google any of the following ideas that tempt you. Bonus: most of these are easy to make with your own spin by substituting ingredients and altering to your taste preferences.
Ramp Salt:
Dried ramp leaves- dehydrate and crush/pulse with sea salt for a sublime seasoning for soups and stews, fish and chicken.
I’ve done ramp butter, but the salt, and just dehydrated leaves work better for my kitchen.
Nettle Pesto:
I blanched the stinging nettles before blending with ramps, pine nuts, cheese and EVOO for a fresh green powerhouse pesto.
Nettle Soup:
Scandinavian Nasselsoppa sounds so much better that stinging nettle soup, right! This is a basic ‘boiled with potatoes and broth’ kind of pureed soup to get you all caught up on your greens!
Nettle Tea:
Simply hang and dry. I mix with other leaves, such as raspberry, lemon balm or mint as I find it too strong on its own.
Cattails:
You’ll peel off over half of the outer layers of leaves to get to the white hearts. I always say I’m going to gather enough to pickle, guess its good to have goals 😉 really these are divine just eaten raw with some nettle pesto, or chopped on salads!
Add perennial vegetables/herbs like Rhubarb, chives and Asparagus into the mix and you could be eating flavorful, healthful and delicious meals after taking a walk. Spring in Minnesota is truly a bounty of good wild food!
What will you be foraging?
What other questions do you have about Foraging in Minnesota?
I love Digging into local food with you!
Michelle
These apples were organic perfection; a little apple scab here, some worm holes there, even a bird nest up in the branches. When other wild animals want my food, I see that as a really good sign that the food is good for me. No bugs around means they’ve all been killed, or would die from eating the food growing there (some food for thought). Also, it was as idyllic spot and array of trees. The previous owners knew what they were doing and planted complimentary varieties; Cortland, Honeycrisp, and Fireside. I got roughly a five gallon bucket full of each variety. 64 pounds in all (I had posted 54 pounds earlier on- but forgot about the bags I left in the garage to keep cool- oops!) 
12 Cups Shredded zucchini (seeded but not peeled)
stock pot, then add drained and squeezed zucchini.
