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People focused on ethical foraging often aim to avoid overharvesting and leave enough for the plant to survive and replenish itself. Some follow a rule of taking no more than one-third of a species from a particular patch. But abundant invasive species, including dandelions or garlic mustard, can be harvested more freely, said Evan Mallett, a chef and forager in New Hampshire.
The edibility and palatability of a plant depend on gathering the correct part at the appropriate stage of growth, so foragers typically want to know when plants are at their prime for eating. Leaves can be best when young and tender, often before flowering, while many roots and tubers are best harvested after the tops have died back or gone dormant in autumn or winter, according to Althea Press’ “Edible Wild Plants for Beginners: The Essential Edible Plants and Recipes to Get Started.”
When trying a foraged edible for the first time, taste only a small amount and wait 24 hours to ensure you don’t have an allergic or adverse reaction. And because information can vary or be inaccurate, some field guides recommend cross-checking new plants with at least two or three publications or experts to verify identification.
Aspiring foragers can hone their skills with help from an experienced local forager, herbalist or naturalist, or by joining a class or a local Native Plant Society.
Some wild plants are indigestible, bitter, tough or even toxic if eaten raw and require specific preparation — like boiling, cooking or drying — to become palatable or safe. For instance, certain lichens contain powerful acids that must be leached away before consumption, and acorns must often be leached to remove bitter tannins. Field guides warn foragers not to assume edibility based on flavor alone, as some poisonous plants taste fine.
