Commonly called a Chocolate Hedgehog, this species of wild mushroom has a spicy flavor similar to nutmeg. It has a scaly top and teeth under its cap instead of gills. Popular among foragers in the west and also called “Hawks”.
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Due to the nature of the wild food market, the location of our community of foragers
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Spring
Morels
April - June
Morels are no stranger to the avid wild food enthusiast. Morels grow in a variety of areas across the United States at varying elevations and climates. Some species occur naturally while others follow the high temperatures that come with wildfires that scar the land. Foraged works with expert foragers to get you the best quality morels across the country at the most direct prices.
Fiddleheads
April - June
Fiddleheads are the classic sign of spring. Our foragers source from locations across the United States, from the Pacific Northwest to the lush forests of the Northeast. They have a snappy texture with a slight, sweet asparagus flavor. Great with other foraged items like wild onions and morels.
Watercress
March - June
Spicy, snappy and absolutely delicious. This wild green is one of the most nutrient dense foods on the planet. Harvested by expert foragers throughout the US, these incredible greens thrive in streams and mountain springs.
Ramps/Wild Leeks
March - June
One of the most sought after wild edibles in North America. Pushed to the brink of endangerment, cultivation of this species is taking off. It is completely edible from the bulbs to the leaves. Bulbs can be pickled or cooked in a variety of ways bursting with flavor. The leaves are delicious cooked in specialty sauces, eaten raw, or braised as a green. Sustainably harvested from expert foragers across the US.
Spruce Tips
March - July
Sustainably harvested tips of the Sitka spruce trees are picked during springtime. Vibrantly green and incredibly succulent, these tips are a fine addition to syrups, infused in alcohol and can even be used fresh (like herbs). Citrus-like flavor, bright, and almost floral. Filled with nutrients like Vitamin C and potassium.
Miners Lettuce
April - June
This delicate wild green grows in many varieties but can be identified by its sweet flavor and shape which is reminiscent of a Lily pad. Fantastic with just olive oil and lemon or as a garnish with seafood. Available for a short time in the early part of spring.
Wild Oyster Mushrooms
March - June
Wild oyster mushrooms contain much more flavor and texture than their cultivated siblings. Expert foragers harvest wild oyster mushrooms from decaying hardwoods each spring and fall after heavy periods of wet weather. Bursting with flavor, these incredible mushrooms are great cooked in a variety of ways.
Spring King Boletes
May - July
Found only in the western part of the United States, this species of choice edible wild mushroom grows mainly in higher elevations and remains mostly hidden underground until it fully matures. It is the most firm of all the King Boletes found throughout the fruiting season. They have a nutty flavor and succulent texture that makes it delicious when prepared in any type of dish. You can even use the younger buttons and shave them raw onto salads. You can slice the larger mushrooms for grilling, sautéing or making delicious sauces.
Sea Beans
March - July
This sustainably harvested tideland plant grows in large clusters on the coast of the Pacific Northwest. They are popularly used in salads, with seafood dishes, soups or pickled and preserved for longer-term usage.
Stinging Nettle
March - July
Usually one of the first wild greens to appear in early Spring, this is an incredibly versatile ingredient for the kitchen. It has been described as minty spinach and is delicious when sautéed, used in pasta, or cooked in a soup. It is extremely beneficial for the human body and is packed full of nutrients.
Japanese Knotweed
March - July
A highly invasive member of the bamboo family. It is a delicious edible that is also extremely medicinally rich. It has a rather tart flavor but is an excellent substitute in place of bamboo shoots. It’s wonderful as a garnish or used to stuff delicious ingredients in. You are doing nature a favor! It’s highly invasive.
Summer
Blonde/Gray Morels
June - September
The larger of the morels, these fruit later in the season and have a range of colors from yellow to gray. This morel has extra-thick double walls and is a wonderful option for stuffing. Expertly harvested from foragers deep in the wilderness.
Wild Onion
March - June
Often overlooked due to their invasive and popular nature, wild onions (or field garlic) are a wonderful ingredient for any type of dish. Harvested with or without bulbs by the pound.
Summer Black Trumpets
July - September
The cousin of the Pacific Northwest species, this famous and absolutely delicious gourmet wild mushroom is a favorite among foragers alike. These wild mushrooms have a sweet, woodsy aroma and a soft yet chewy texture with a rich, nutty, and smoky taste. Black Trumpets are h0llow-shaped that perfect for fillings and roasting.
Elderberry
July - October
Wild Elderberry is a tart, nourishing fruit that is widely known for its immune-boosting properties. It has namely for its high vitamin C content. It is exceptional for sauces, wines, jams, syrups and baked goods. Please cook these berries prior to consuming.
Wild Blackberry
June - August
One of the most popular species of berries found in the wild, blackberries are both invasive and absolutely delicious. Sustainably picked when ripe and sweet, these berries have a tremendous variety of uses, from desserts to full course meals with meats and even seafood. Harvested from across the US by expert foragers.
Summer Golden Chanterelle
June - September
The staple of countless foragers around the US, the Chanterelle is one of the most widely recognized wild mushrooms on the planet. We partner with expert foragers who harvest from the most pristine forests across the US. Hand picked, minimally processed and shipped within a matter of days. Our foragers also have access to the rare smooth Chanterelle that only grows in select regions of the continent.
Red Huckleberry
July - September
This vibrant red juicy berry is harvested throughout much of the Pacific Northwest. It has a rather tart flavor and crispy-like outer flesh. Pairs well with seafood and is great preserved or frozen. Popularly made into jam as well.
Fresh Black Summer Truffles
June - November
The Black Summer Truffle (Tuber aestivum/unicinatum) thrives in northern Italy, central Europe and the UK but also grows in Turkey and North Africa. Summer truffles do not have as strong an aroma or taste as the winter truffles do. They are mainly harvested from June to November. These truffles grow in symbiosis with trees such as Oaks, Hazelnuts and Beech. Their shape is generally round, up to 4 cm diameter. This truffle has a subtle, mushroom, earthy, nutty flavor. Some say it has a slightly chocolatey sweetness, and a musky smell.
Wild Blackberry
June - August
One of the most popular species of berries found in the wild, blackberries are both invasive and absolutely delicious. Picked ripe and sweet, these berries have a tremendous variety of uses, from desserts to full course meals with meats and even seafood. Harvested from across the US by expert foragers.
Wild Sea Buckthorn Berries
July - September
Sea buckthorn, also known as Santhorn, Sallowthorn and Sea Berry, is a coastal plant that is very nutritious. The berries contain vitamins A, B1, B2, B6, C, and other active ingredients that are incredibly healthy for the body. There are many benefits to adding these wonderful berries to your diet. This berry is sour, so it is best to mix with sweet berries or sweet fruits.
Autumn
Matsutake
September - November
Known by many names, including the Pine Mushroom, Matsutake is highly regarded in Japan, sometimes selling for hundreds of dollars per pound. During years that are In the US, they are found throughout the Pacific Northwest and Northeast regions. It has a distinct cinnamon flavor and smell that has been described by some as an aphrodisiac. Matsutake is best used in a broth, paired with rice, steamed dishes or shaved thinly over pasta. Matsutake is sold in varying grades, the best being completely closed-gilled. They are then graded down to specimen that are fully opened called flags.
Autumn Olive
September - October
A popular berry along the East Coast, this species is not native to the continent. The Autumn Olive thrives in the cooler months of fall and has a bright red appearance. The flavor is tart with prominent seeds reminiscent of a pomegranate. They have incredible antioxidant qualities and are perfect alongside salads, in dressings, or utilized in sauces.
Lobster Mushrooms
July - October
The lobster mushroom is one of the most prized wild mushrooms that grows n the cooler months of fall in mixed hardwood forests across the US. Originally a common species of inedible Russula, the vibrant orange-red mold takes over the species and turns it into a delicious and magnificent ingredient. Lobster mushrooms have a meaty texture and seafood-like flavor reminiscent of shellfish. They are popularly prepared by roasting, grilling or being braised.
Honey Mushrooms
September - October
This yellowish-brown gilled mushroom, which grows in clusters at the base of hardwoods and Douglas Firs in the US, has a mild and delicious flavor. They are the most similar to the Shiitake mushroom, which are not native to North America, and can be used in similar dishes.
Fall Golden Chanterelle
July - December
The most plentiful of all Pacific Northwest mushrooms, chanterelles are found throughout many of the forests of the Pacific Northwest after the Summer Chanterelles are through. They have a nice apricot scent and distinctive yellow color. A favorite of both home and professional chefs, this mushroom is as ubiquitous in the forest as it is in the kitchen. The early buttons are great pickled or gently sauteed. As the season progresses, the larger mushrooms are well suited for roasting and soups.
Chicken of the Woods
June - October
Our most popular wild mushroom for home chefs here on Foraged, Chicken of the Woods needs no formal introduction as it is a household name in the wild mushroom realm. It’s incredibly vivid colors and meaty texture make this mushroom a go-to for vegans and vegetarians alike. Make a hearty “chicken” noodle soup or roast it with a popular dish instead of chicken. It can easily be shredded just like meat. Expertly harvested from across the US from Spring to Fall.
Hawks Wing
August - October
Winter
Winter Black Trumpets
November - March
Also known as the Horn of Plenty, this exceptional black mushroom flourishes throughout the winter months in lush, mossy beds and low-lying forests that have redwood decay. Just like their summer cousins who thrive in the Easten part of US in the summer, they have a rich, intense flavor and hollow shape that is superb for stuffings and roasting.
Hedgehog Mushrooms
October - March
Growing from fall and throughout the winter, these incredible orange-hued gourmet edible fungi have unique teeth-like appendages instead of traditional gills like most of the other edible wild mushroom species. They have a nutty-like flavor and delicate, brittle flesh but are easily the hardiest of the winter mushroom species. Similar to a chanterelles in the kitchen, it has drier, nuttier, almost caramel-like quality in its flavor profile.
Yellowfoot Chanterelle
November - March
Sometimes called a Winter Chanterelle, this mushroom has a long yellow stem and pronounced false gills. It thrives in moss and decaying cedar/redwood forests across the west during the colder months of the year. It’s a wonderful substitute to golden chanterelles in recipes, but with its delicate flesh it is especially delicious in soups and sauces.
Black Périgord Truffle
November - March
The Fresh Black Winter Truffles belongs to the Tuber melanosporum family. Black Winter Truffles grow in the Southern part of France. The aroma is absolutely incredible. This species is amazing on pasta, risotto, dark & light meat, potatoes, eggs and so much more!
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