Check out 40 incredible discoveries made while foraging, shared by members of a dedicated online community!
Venturing beneath a lush canopy of leaves, breathing in the earthy aroma of trees and soil, and witnessing the vibrant life of forests and meadows reinforces a simple truth: Mother Nature is a boundless gift. Just 20 minutes spent immersed in nature can work wonders for reducing stress, offering a comforting balm during challenging times. Yet, beyond its therapeutic benefits, nature offers so much more.
If you’ve ever returned from a stroll along hedgerows with a handful of wild plants or emerged from the woods with a bounty of mushrooms and fruits, you’ll understand its potential to satisfy the stomach as well as the soul. While foraging—exploring and gathering wild foods—was once viewed with apprehension, attitudes toward it are evolving.
Explore the captivating realms of the ‘Foraging’ and ‘Mushrooms’ Reddit forums, where passionate members revel in the bounty of their local landscapes and eagerly share their remarkable discoveries online. We’ve curated a captivating selection of photos showcasing their most noteworthy finds to share with you—so keep scrolling! Show your appreciation by upvoting your favorites, and if you’re a fellow forager, join the conversation in the comments below.
#1 My 10.5-year-old Lab just discovered truffle hunting. He makes me so happy!
#2 I had to repost it since it is so adorable.
#3 My favorite wild raspberry patch is being bulldozed to make way for new homes. So I tried to save as many plants as I could! …Does it count as foraging if I plant foraged plants in my yard?
As time flows and seasons shift, the Earth never ceases to bestow upon us its natural wonders. And within the realms of the ‘Foraging’ and ‘Mushrooms’ groups, members eagerly seize every opportunity to indulge in nature’s edible treasures. From fresh greens to savory fungi, the bounty of the outdoors beckons thousands of enthusiasts to explore, taste, and share their culinary discoveries online.
There’s an undeniable allure to foraging, drawing individuals seeking solace in greenery, plants, and the nourishing embrace of nature. Armed with baskets, they venture into nearby countrysides or parks, eager to connect with the earth’s bounty. But what is it about foraging that captivates and relaxes the soul?
To delve deeper into this question and glean insights on foraging etiquettes, we turned to expert Diego Bonetto. Hailing from Italy but now residing in Australia, Bonetto guides beginners, chefs, and seasoned foragers alike through Sydney’s parks and suburbs, unveiling the hidden edible treasures lurking in plain sight.
#4 What’s Inside?
#5 Within 5 minutes of my front door, I discovered salmon berries, wine berries, osoberries, and red huckleberries!
#6 I’m eating my morel pasta by myself after failing to persuade any of my family to try it. Please appreciate it with me, someone.
Known as “The Weedy One,” Bonetto is celebrated as the author of the bestselling book Eat Weeds, a comprehensive field guide to foraging: from identification and gathering to the utilization of wild plants. Through his work, he aims to rekindle our awareness of the natural treasures that have often been overlooked.
“Foraging is among the oldest of human talents,” Bonetto asserts. “Our evolution as a species is intertwined with our interaction with the food resources available in our environment.”
As a professional forager, he believes that rediscovering this ancient craft enables us to reconnect with nature and rekindle our ties to the age-old practices that have shaped human existence. “Through the gathering and consumption of wild foods, we tap into our primal selves, fostering a sense of fulfillment and rootedness,” Bonetto elaborates.
#7 I took my baskets made from foraged willow to take pictures now that the willow is leafing.
#8 I created a mushroom pendant in the shape of an acorn.
#9 I made ice cubes out of freshly foraged lilac. I’m excited to make some summer cocktails with them!
Our connection with wild food was once deeply ingrained in our ancestors’ lives, serving as a vital means of sustenance and prosperity. However, this age-old practice has largely faded into obscurity in recent decades, seemingly forgotten and overlooked. Yet, a resurgence is underway. According to the annual Waitrose Food and Drink study, there has been a notable shift in attitudes. In fact, interest in foraging surged by 89% on social media platforms in 2021.
#10 Is this considered foraging?
#11 When You Know Where to Look for Blueberries.
#12 Before I could pick the berries today, I had to go past the Woodland Blackberry Guardian.
According to Bonetto, the tradition of foraging wild seasonal vegetables has waned in just the last few generations. “Only a few generations ago, people worldwide were still gathering wild berries, mushrooms, or greens,” he explains. “However, two generations back, this practice began to carry a stigma, associated with poverty or peasant lifestyles.”
“The expertise of the previous generation has largely been lost due to lack of practice, absence of teaching, and a preference for store-bought and commercially produced items,” he laments. “But now, there’s a growing desire to reclaim this knowledge,” Bonetto asserts. He argues that we’ve come to realize the immense value of these ancient skills as tools for sustainable resource management. “We’re eager to learn how to nourish our environment while reaping the rewards of free, nutritious meals.”
#13 This year’s salmonberry season is insane!!! Yum!! I’ve Never Seen Them This Big Or Delicious Before.
#14 Mushrooms are the most beautiful living thing on the planet.
#15 I’m having my cake and eating it as well!
In essence, foraging offers us the opportunity to access free, nourishing food while also evoking profound memories, reigniting a lost connection with nature. However, navigating the complexities of foraging behaviors, techniques, and the vast array of species can seem daunting.
Bonetto suggests starting slowly for those considering embarking on a foraging journey. “Begin with just three or four simple plants like dandelion, purslane, or mulberries,” he advises. “As you become acquainted with these plants, you’ll develop a keen eye for their identifying features, which will prove invaluable as you explore other edible plants.” According to Bonetto, curiosity is the most valuable teacher: “The learning process is continuous, and each new discovery adds to your skill set.”
#16 Last week, I harvested cloudberries in the Arctic!
#17 Denmark’s First Noble Fir Pine Cone Of The Year So tender and delicious!
#18 I went mushroom hunting today, and then a strange primate tossed broccoli at me.
Furthermore, Bonetto highlighted some of the most crucial considerations for beginning foragers. “The greatest area to forage is your garden: forage where you know who sprays what, how many dogs are there, and how the soil has been handled in the past.”
Another piece of sound advice is to identify everything. “Before making the pie, be sure you understand what you’re eating. Slow down; there are several books and resources available online. Begin small, learn well, then expand from there.”
#19 My friend’s father discovered this.
#20 When the Mushroom Gods bless you with a massive bolete that turns out to be completely bug-free.
#21 I made honeysuckle ice cream, which was so delicious that it almost made me cry.
“Looks can be deceiving in foraging: If it resembles a stick, it probably tastes like one too,” advises Bonetto. “Use your eyes; you wouldn’t pick up a wilted, half-dead plant at the grocery store. Choose the vibrant, healthy ones – the same principle applies to foraging.”
Moreover, it’s crucial to practice environmental stewardship and responsible foraging. “Foraging expertise isn’t about exploiting resources; it’s about becoming a caretaker and guardian of your local environment,” emphasizes Bonetto.
#22 Today I discovered a nice little ensemble in the woods.
#23 I created a galette with wild blackberries, lavender, and chocolate mint.
#24 I thought someone may like it!
According to the professional forager, the best way to gain access to natural food sources is by joining your local bush regeneration organization. “These groups can be found worldwide. They often meet in local parks or wilderness areas to remove bags of invasive species, many of which happen to be edible,” explains Bonetto.
“By joining, you’ll receive assistance with plant identification, public liability insurance, and likely even enjoy complimentary coffee and cookies as you gather your bounty,” he adds. “Most importantly, you’ll be working exclusively with invasive plants, helping to restore balance to natural ecosystems while stocking your fridge with local native species,” Bonetto concludes.
#25 Today I made Nettle + Wild Garlic Soup with a Spring Garnish.
#26 This is the amount of salt I obtained by rendering down little less than 2 gallons of clean seawater. Scale made from a banana.
#27 This time of year in Hungary, elderflowers are everywhere, so we went out to get some for my mother’s elderflower syrup.
#28 This Is The Season For Warm Weather And Delicious Grapes. Grandpa’s house had a fantastic grape harvest.
#29 Bolete in size.
#30 Sandwiched Fried Chicken of the Woods with Foraged Chicken of the Woods.
#31 Hello from Hawaii! This is by far the coolest thing I’ve ever found when foraging.
#32 Last fall, I discovered a bleeding tooth, also known as Hydnellum Peckii. Isn’t it nice to look at?
#33 A good friend discovered The Mother Load.
#34 Spring has arrived.
#35 I was walking along a trail when I saw two little white truffles poking out of the ground.
#36 I discovered some chicken.
#37 Poaching Is More Than Just A Wildlife Crime.
#38 So I found a few dozen asparagus or so today.
#39 I discovered some porcelain fungi; I haven’t tried cooking with them yet, but they are interesting to look at. Has Anyone Tried?
#40 I Found Myself In A Blueberry Field.
