Delia Marsh leads foraging walks at Opal Brook Trail from May through October. This is her plain introduction to foraging for people who have never done it before and are not sure where to start.
Start with a few species, not all of them ¶
The most common mistake beginners make is trying to learn too many things at once. Pick three species that grow in your area, learn them thoroughly, and do not eat anything else until you are certain. In the Pacific Northwest, good starting points are stinging nettles (distinctive and hard to confuse), chanterelle mushrooms (bright orange, false gills, fruity smell), and wood sorrel (small clover-like leaves with a sharp lemony taste). These three are common, useful in the kitchen, and have few dangerous lookalikes.
The rule about lookalikes ¶
Every edible species has at least one lookalike. Some lookalikes are harmless. Some are not. Before you eat anything, you need to be able to identify not just the species you want but also the species it could be confused with, and you need to understand the differences clearly enough to explain them to someone else. If you cannot do that, do not eat it. This is not meant to be discouraging. It is just the honest standard.
What the forest looks like in summer ¶
In the Opal Brook forest, summer is chanterelle season. They start appearing in late June after the first warm rain and continue through September. Look for them in the duff under Douglas fir, often on slopes with good drainage. They are orange to golden yellow, with forking ridges rather than true gills on the underside of the cap. The smell is faintly fruity, sometimes described as apricot. Pick them by twisting gently at the base rather than cutting, which leaves the mycelium intact.
What to do with what you find ¶
Nettles: blanch for two minutes in boiling water to remove the sting, then treat like cooked spinach. Good in soup, pasta, or scrambled eggs. Chanterelles: clean with a dry brush, not water. Saute in butter over medium heat until the liquid they release has evaporated. Salt at the end. Do not overcook. Wood sorrel: eat raw. Add to salads, use as a garnish, or chew a few leaves on the trail. The oxalic acid that gives it its sour taste means you should not eat large quantities regularly, but a handful is fine.
Why a guided walk is worth it ¶
Books and apps are useful but they are not a substitute for walking with someone who knows the ground. A good forager will show you the specific habitat where a species grows, the exact features to look for in the field, and the lookalikes to rule out. They will also show you things you would never find on your own. Delia's walks at Opal Brook Trail run on Saturday mornings, May through October, $35 per person. Groups of up to six. You keep what you find.
Delia's foraging zine, covering twelve species found in and around the Opal Brook forest, is available in the lodge store for $12. It is a good companion to the walks and a useful reference to take home.