Fall Foraging

Once a vital part of survival, foraging has become more of a hobby than a necessity. But the grocery store can’t provide the same experience! Foraging is a good way to get a greater understanding of the plants that make up your local environment.

For your first forage, there are a few helpful tools to bring along. Weather-appropriate clothing, water, your guidebook and a mesh bag (for spreading fungi spores) or a basket are essential. It is also a good idea to bring along a fixed blade knife and a digging knife. 

Know the rules

In Iowa, the “fruiting body” can be foraged on public land — mushrooms, nuts, berries and fruits are included in this — but anything that would harm the plant is not permitted. This means you could take a berry from a bush, but you cannot take the leaves, branches or roots. When in doubt, leave it. 

Before heading out, research the park, trail or wildlife area you plan to visit and make sure there are no plants protected from foraging or areas you should steer clear of. If foraging on private land, get permission from the landowner in advance. And always be mindful of chemical use in the area, which can be absorbed by plants.

Forage ethically

Try to use the “rule of thirds,” meaning take no more than one third of the available material. Other people and animals need to eat, too! Removing too much may impact the future yield of that site as well. 

Do your homework

A good rule of thumb is that unless you are 100% sure on identification, you should not pick it. Some plants have dangerous look-alikes, so it is better to be safe than sorry! There are many Iowa or Midwest focused guidebooks out there for purchase, or you can check one out at your local library. Luckily, there are some autumn delicacies that are easy for beginners to identify, like walnuts, shaggy mane mushrooms and acorns! 

Acorns — which drop from oak trees during fall and are easy to find — are a good way to get into foraging. Acorns can be collected from the ground but avoid any that are discolored or have tiny holes, which indicate that an insect beat you there. Acorns contain tannins, which must be leached (removed) from the nut before consumption by soaking in water. Blend or grind acorns into a powder to make acorn flour, and enjoy acorn pancakes, muffins, or cookies! Shelled, leached acorns can be roasted at 350 degrees Fahrenheit for an hour for a tasty treat on the go. 

Congratulations on your first forage!

Download this fall foraging printable coloring page. The illustration was done by Graphic Design Intern, Tiara Young.