Guest post from Kathie at Homespun Seasonal Living
For many of us trying to live a natural, sustainable way of life in touch with the seasons, foraging for edible plants often becomes an integral part of putting food on our table. While it can be rewarding—after all it can provide us with tasty food, amazing natural medicines, and get us out into nature—we should practice good stewardship skills to keep it sustainable for generations to come.
This should go without saying but sadly doesn’t. Don’t forage on private property without getting prior permission. When asking for permission, make sure the property owner knows that you will 1) respect the land, 2) take only what you need, and 3) offer a little jam or jelly or tea or something in return for the permission.
For public lands, like National Parks, State and National Forests, etc. be sure to check the rules for each individual place as regulations vary wildly. Some places require permits, others don’t, some limit harvest totals, etc. In some parks, berries can be foraged but mushrooms cannot. Always double check and follow the rules.
Correctly identify edible plants
Be sure of identification before harvesting any wild plant. This is important for personal safety to avoid eating poisonous plants, but it is also important to not take plants that can’t be used. Never forage for something unless you’re 100% certain of the identification. If doing spore prints for mushrooms, harvest only one to use before returning to harvest more. It’s always better to leave something growing and untouched for sustainability reasons.
Never harvest the only plant
Follow a personal rule of abundance. If only one particular plant is seen a sizeable area, leave it alone. Never take the only plant of a species as it may not regenerate in that area. Remember that the forest, animals, and planet need that single specimen in that area more than you do.
Along the same lines, never take everything from one spot. Aim for removing less than 10% of any one specimen.
Take only the amount needed
Forage only the amount needed to make that berry jam or jar of healing salve. Only harvest enough leaves to dry for the winter’s tea drinking. Leave the rest for the earth. There’s no need to hoard more than one home’s needs.
Harvest edible plants wisely
Don’t take plants that look stressed from drought, flooding, fire, or any other situations. Take only portions of healthy plants that are in abundance as discussed above.
When taking parts of the plant, harvest only the top 2/3 of the plant, leaving the rest to regenerate and spread as nature sees fit. When the root is needed, dig it up carefully and cut portions of it with a knife rather than ripping it from the earth. Responsible care at harvest ensures healthy plants later.
As you head out to forage, enjoy the beauty of nature first and foremost. Allow the plants to present themselves. When useful and tasty plants are found, follow these simple steps to keep foraging adventures, fun and safe for your home and the earth.
Want to know more about foraging for food?
Five foragers from across the U.S. share the how to forage – and why – here!
Kathie N. Lapcevic is a freelance writer, teacher, and blogger living in northwest Montana with her soulmate Jeff. She lives a fiercely D.I.Y. lifestyle in harmony with the natural rhythms of nature. You can follow her blog at Homespun Seasonal Living. All photos courtesy of Kathie.