Foraging in the Modern World
- Monica Sabella
- Apr 16, 2023
- 3 min read
By Monica Sabella, Horticulturist, Journalist
The art of foraging has existed since the stone age, traveling through the centuries from the shelves of so-called witches and the pots of medicine men. Although, transcended by modern medicine, a movement has emerged to return to the old ways.
One social media influencer stood out from the rest when New York gave her center stage for creating a safe space for minorities to explore wildcrafting.
Dressed in frilly attire and makeup, Alexis Nicole Nelson takes to the forest to collect Midwest herbs and fungi ending every video with her catch phrase ‘Don’t die!’
“There is power in being able to name the things that are around you and knowing what they can be used for — or can’t be used for,” Nelson told the New York Times.
“I do take a growing feeling of independence from that, especially as a Black person in this country. There’s a part of me that kind of rebels in knowing and being able to take things because the way we are told we’re not supposed to,” she said.
It’s true that a certain sense of independence and self-sufficiency does come from foraging your own food, as well as cost efficiency. But how do you get started foraging? Take classes? Break out the baskets and get gathering?
Writers Kat Mackinnon and Briana Whiles break it down into six easy steps:
Be cautious. If you can’t identity the plant to 100% certainty, then do not ingest or touch it. Mackinnon and Wiles, content creators on the site ‘The Backpacker’ recommend attending instructive nature walks, study field guides by renowned authors like Thomas Elpel and Samuel Thayer, refer to trusted websites and organizations while honing your skill and cross-referencing multiple guidebooks.
Familiarize yourself with the area. The pair recommend reading up on the region’s toxic and endangered flora as well as the edibles. Be aware of nearby factories, golf courses, roads and highways that will compromise the plant growth. Also remember that popular edibles like dandelions and thistles are considered unwanted weeds by the greater majority and a risk of pesticides may come with such plants in particular areas.
Be mindful of impact. Responsible foraging is important to ensure sustainability for various native species. Local land management will dictate harvesting limits, the areas and amounts gatherers are permitted to enjoy. Best rule of thumb, though, is to take no more than 5% of a species in a given area and to only take what you actually need.
“Be mindful of your impact in sensitive habitats like wetlands, tundra, or desert. Areas that are frequently disturbed (grazing fields, trailsides, and campsites) are good places for beginners to try, since the impact you’ll have is minimal compared to more sensitive habitats,” Mackinnon and Whiles write.
Stick with what you know. Weeds. Weeds are any plant substance that is an undesirable species in a curated garden, home, or area. Thistles, dandelions, garlic mustard, wild onions grow aplenty and there is little to no risk in mis-identifying or taking too much. They are a great plant to begin foraging.
Know your poisons. It’s just as important to be able to recognize what you can eat as it is to know what you can’t. Just like correctly identifying poisonous snakes on a hike, identifying poisonous nightshades, berries, leaves and roots can keep you safe while exploring the wild and make your time outdoors that much more fun and drama free.
Tread Lightly. Finally, Mackinnon and Whiles recommend that while foraging to limit the amount of damage done to the environment. Stick to walking on hard surfaces like trails, stones, and logs rather than traipsing through plant life.
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