The Wonders of Winter Foraging

While the winter months in New England can seem dull and dreary, there are plenty of delicious and nutritious wild edibles available for those willing to brave the cold! In fact, winter foraging provides some of the most medicinally rich resources, at their prime only after frosts or when trees go dormant. Rose hips, chaga and syrups are just a few examples.

The best part? Most winter edibles are fairly easy to gather and even easier to identify. A variety of tasty roots are at peak when nighttime temperatures drop below 40 degrees. Numerous wild greens, like garlic mustard and sorrels, are hearty and can sustain multiple frosts before the ground completely freezes. Many trees, in addition to maples, offer sweet and sticky syrups.

Potatoes, nuts, roots and fresh greens are all out right now in mid-winter, as well as a diverse number of ingredients for teas, tinctures and cocktails. Here is a quick hitting listing of my Top 10 things to forage in winter!

Chaga

Grows exclusively on birch trees. Harvest chaga only from living birch (chaga growing on dead birch offers no medicinal or auto immune boosting qualities) AND only while the birch is dormant. Dormancy typically occurs after 2 weeks of hard frost, when temperatures are consistently below 25 degrees. Chaga only retains it’s immense medicinal benefits when the tree is dormant and transfers its nutrients to the chaga growth.

Jerusalem Artichokes

Another important example of why its worth waiting until a frost to harvest, Jerusalem artichokes/sunchokes can result in upset stomach and gas if harvested too early! Check out my previous post for recipe ideas and identification.

Juniper Berries

A great beginner forage, with minimal effort. You only need a few crushed berries (which are actually cones) to make you’re own fancy flavored gin or vodka, or add a punch of brightness to your favorite pickle recipes.

Rose Hips

A wild food staple, packed with loads of Vitamin A and C. All wild rose hips in New England are edible. Check out my post on rose hips for identification and recipes ideas.

Acorns

Another foraging food staple over the centuries, acorns offer a number of different uses – from flour to plain roasted – there is a reason why squirrels and many other animals rely on them!

Oyster Mushrooms

Often found on stumps or dead trees, oyster mushrooms are prolific in fall and winter throughout New England. Mild, nutty, with a firm texture, they are prized among mushroom hunters and foodies alike.

Cleavers

Cleavers are edible and have been used as a medicinal plant, mostly as a diuretic in the form of a tea made from the dried stems and leaves. The tiny fruits can be dried and roasted to make a coffee-like drink—Galium aparine, after all, belongs to the Rubiaceae, or coffee family. Young shoots can be added to salads and eaten raw, though you might prefer to skip the bristly texture and boil them first, the same way you would prepare stinging nettle.

Enoki Mushrooms

Considered an ‘advanced’ mushroom for those to identify, due to a close lookalike – deadly galerina, enoki prefer nighttime temps of 45 and below.

Evening Primrose

Evening primrose (Oenothera biennis) is a common edible wildflower that’s popular with foragers, since it’s edible tip to root.  The roots and leaves are available in early spring, the edible flowers bloom all summer long, and the seeds can be harvested in autumn and winter.

Sheep Sorrel

Sheep sorrel and wood sorrel, while humble and common, are two of my favorite edibles! They are incredibly hearty for wild greens and i adore them on top of soups, sandwiches, or mixed with salads. Check out my blog on sorrel for more info on identification and recipes.