by Ray Fauteux

Created on: November 29, 2008   Last Updated: February 20, 2009

It might look like a weed to you, but an expert forager might see an opportunity to harvest a herb loaded with vibrant, intense flavor.

If you educate yourself on the finer points of gathering wild herbs, you will be rewarded with a taste sensation that will put new flavor and zest in many everyday recipes. Perhaps you will find stinging nettles for your pasta or rice, or wild leeks and watercress to add some kick to your soup and salads. Some other plentiful wild herbs are clover leaves, dandelion leaves, and red bud flowers.

It's necessary to use caution when foraging for wild herbs, because not all herbs are edible. As a matter of fact, some are poisonous and it's important that you are able to distinguish the difference between the two. Some examples of inedible herbs are "poke-weed" that has a poisonous berry, Hyacinths and the death camus that looks similar to a wild onion. A good rule of thumb is, "if a bulb looks like an onion but doesn't smell like one, it should be avoided."

There are several points to keep in mind when it comes to enjoying a rewarding and safe foraging experience.

-If you are not absolutely certain that a herb is safe to eat, then don't take a chance until you are able to identify it. There are many good books on the subject that can help you in that regard.

-Often it's a good idea to hook up with experienced foragers and have them help you with the identification process.

-Avoid foraging near highways or farms that are industrialized. Often the herbs in these areas will be contaminated with auto fumes or pesticides.

-Resist the temptation to put any wild herb in your mouth until you get them home and thoroughly wash them. Many herbs grow near a water source and may contain E. Coli. A good example is "cress." When you do rinse the herbs, it wouldn't hurt to use a water purification tablet.

-Foragers tend to wander and lose track of where they are. Be sure you have permission to forage on private property.

-Keep the term "sustainable harvesting" in mind. Avoid pulling entire plants out of the ground when just taking the leaves will do. That way the plant can produce more leaves for another day.

-If wild herbs and berries are new to you, it's best to get used to eating them over time. Include them in your diet over 4-6 weeks and give your system time to adjust to them. Also, cooked herbs are easier to digest, so perhaps before eating them raw, introducing cooked herbs into your diet first might be a good idea.

Taking the time to learn the art of foraging will insure that you have a positive and rewarding experience and at the same time add a completely new taste sensation to your favorite recipes.

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