Foraging is growing in interest and popularity thanks, in part, to the growth of microbreweries, “farm-to-table” and “field-to-table” restaurants that source local, farm raised, and foraged ingredients like ramps, dandelion greens, violet flowers, mushrooms, fiddlehead ferns, and garlic mustard. People are excited about these new foods, flavors, and smells and want to experience more.
Fascination with foraging is really a return to our roots. Our ancestors fed themselves primarily from foraging. Acorns, greens, root vegetables, mushrooms, nuts, seeds, fruits and berries all grew in abundance within the forests, along the waters’ edge, in meadows and prairies. Families had their favorite spots to harvest, and children carried on the tradition.