Foraging through the Seasons By Rae Poynter
Most of us have gathered wild foods at one point or another; if you’ve ever picked a fresh berry on a hot summer hike, then you’ve harvested wild food. But for some, going deeper into the world of foraging is both a great way to add new plants to your diet and to learn more about the earth around us. Ian Andrus is a Cook County resident and experienced forager. He teaches foraging classes at North House Folk School, and he and his wife Rachel own and operate Creaking Tree Farm, and has long been interested in the challenge of collecting edible food. “It’s actually tough to find edibles in this area,” Andrus said. “I grew up an hour west of the Twin Cities and there was so much you could find outside. I moved here 12 years ago and have learned that edible foods are out there, but they’re fewer and far between.” For beginners, the idea of going into the woods to find edible foods may seem challenging, but Andrus offered a few tips to get started. First, a key thing to understand is that the seasonality of any wild edible follows the growth of the plant, from greens to fruits and then to roots, and it’s often easiest to identify plants during the flowering stage. A good field guide and an edibles guidebook for your region are musts, and it can be helpful to take a class or to go with someone more experienced. “You have to become a student of all plants,” Andrus said. “It’s hard to jump in and only learn about the edible ones. Get familiar with botanical names and the different parts of plants which might be referenced when you read a field guide.” Andrus said that beginners shouldn’t try to learn everything at once—start with three or five plants you want to identify until you get comfortable with those and go from there. And when sampling new plants, try them one at a time—if you have a reaction to something, it’s easiest to pinpoint any intolerances that way. Finally, before going out, take some time to learn about harvesting ethics. “Some people go a bit crazy and try to over-harvest or even sell what they find, which is not what you want to do,” Andrus said. “Make sure you understand the broader picture of what you’re harvesting—is it widespread or hard to find? Is it
Ian Andrus teaches foraging classes at the North House Folk School in Grand Marais. | SUBMITTED fast-growing or slow-growing? Those are the questions you should be asking.” Part of understanding the broader picture, too, is appreciating the rich history of harvesting wild foods in this region. Foods that can be gathered here have been gathered by the Anishinaabe for generations and good ethics will help keep these plants around for generations to come. (Also note that while many edibles can be harvested in small amounts for personal use in Minnesota, some— such as wild rice—require a permit, and some locations may be protected. Always check your local rules and regulations before you go.) But for those who are interested in giving foraging a try, here are some of the foods that can be found throughout the year:
A good field guide and an edibles guidebook for your region are musts for those new to foraging. | SUBMITTED 18
MAY 2022
NORTHERN WILDS
