By Joe Kreider
Michigan forests and fields are abundant sources of wild edible plants, which are often more nutritious than store-bought foods and can contribute to a healthy, varied diet. Learn tips for a successful harvest, what to look for in each season and where you can forage across the state.
Tips for a safe and successful harvest
The most important rule in foraging is to know before you eat. There are common toxic look-a-likes to many edible plants. For example, there are several mushroom species that look like morels but are not edible. Similarly, ostrich fern fiddleheads are safe to eat, while bracken ferns are not. It’s important to know the difference between the edible plant and its look-a-likes, and you should never eat a plant unless you are sure you have identified it correctly.
Just as important is knowing how to properly prepare plants. There are several edible plants that can only be safely eaten when prepared correctly. Acorns are a great example of this – eating them without leaching can make you very sick. Another example is wintergreen leaves which can be brewed for tea, but if eaten can cause nausea and stomach pain, among other unpleasant symptoms. Michigan State University Extension cautions that when foraging, you should always consult field guides and experts when necessary. Foragers should also consider the environmental quality of the area they are foraging. Ensure that there are no pesticides or other chemicals being used and that water quality is good if foraging aquatic plants such as cattail.
Source : msu.edu