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Some of the most common edible plants that can be foraged include dandelions, stinging nettles, chickweed, wild mushrooms, berries like blackberries and raspberries, fruit from trees like apples or pears, and various nuts and seeds.

Proper identification is crucial when foraging to avoid poisonous lookalikes. Use multiple trusted field guides with pictures and descriptions. Consider taking a class locally or going out with an experienced forager to learn plant identification skills.

Basic foraging supplies include a basket or bag to collect foraged items, pruning shears or scissors, a brush for cleaning, field guides, and something to dig with like a small trowel. Longer pants and sleeves can protect from scratches.

Laws around foraging vary, but generally it’s legal on public lands as long as you’re harvesting for personal consumption and following any posted rules. Always get permission before foraging on private property.

Only harvest a small portion of available plants, avoid damaging the roots, and leave plenty for wildlife and re-growth. Opt for abundant “weeds” over rare plants. Spread out your harvesting rather than stripping an area.

Different plants and mushrooms have their peak seasons, so the “best” time varies based on what you’re looking to forage. Early spring is great for wild greens and mushrooms, late spring into summer for berries and fruits, and fall for nuts and certain mushrooms. Learning what’s in season where you live is key.

Proper storage and preparation is important for maximizing shelf life and making wild foods palatable. Some tips include refrigerating mushrooms and greens, pickling or drying extras, and learning techniques like leaching bitterness from acorns or other nuts. Having good foraging cookbooks is helpful.

A great way to learn your local edible plants is to go on guided foraging walks or take a class led by experienced foragers familiar with your region. You can also join foraging groups online or clubs locally to get advice and go out with knowledgeable plant identifiers.

Some of the more widespread and recognizable edible mushrooms include chanterelles, hen of the woods, chicken of the woods, puffballs, morels, and certain types of boletes.

Never consume a wild mushroom unless you can positively identify it as an edible species. Get an experienced guide to teach proper identification at first. Look for mushroom clubs that offer forays. Poisonous and edible mushrooms often have look-alikes.

It’s best to refrigerate fresh mushrooms in a paper bag and consume within a few days. Don’t store in plastic which traps moisture. Some mushrooms can be dehydrated or frozen for longer storage.