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Where the wild foods grow

A hand picks a wild strawberry.

July 23, 2026—Humans have been gathering food from the wild for as long as we've existed. We're still doing it today. Foraging fresh, wild foods is surging in popularity, according to the American Heart Association (AHA) and other experts.

For many people, foraging is a way to discover wild seasonal ingredients, get some exercise and connect with landscapes and traditions. Depending on where you live and the season, nature's grocery store may provide:

  • Nonpoisonous mushrooms.
  • Greens and other vegetables.
  • Berries and other fruits.
  • Roots, nuts and seeds.
  • Edible flowers.

Many wild foods are also nutritious, according to the AHA. However, foraging isn't without risks.

Some wild and feral plants could make you sick or worse

Not every plant you might find will taste good in your salad or stew. More important than that, they're not all safe to eat.

Some plants are poisonous. Many toxic plants and fungi look a lot like edible ones, the Centers for Disease Control and Prevention reports. And even experienced foragers can have trouble telling them apart. For example, wild onions, wild carrots and morel mushrooms can be confused for their dangerous lookalikes. Eating even a small amount could lead to serious poisoning, even if you might not feel sick at first (depending on the plant or mushroom, symptoms can come on quickly or much later).

Wild mushrooms are especially risky. For example, there are more than 600 species of amanita mushrooms alone, and some can cause liver failure and death. After a recent rainy season led to abundant wild mushrooms in California, at least 39 people in the state became ill after eating toxic amanita mushrooms between November 2025 and March 2026, according to CDC's Morbidity and Mortality Weekly Report. Three needed liver transplants, and four died.

Keep in mind that:

  • Safe, edible plants in one region may have toxic lookalikes in another. So you have to learn how to identify plants properly if you are foraging someplace new.
  • You shouldn't trust plant identification apps or field guides alone. Some may not be accurate.
  • Cooking or freezing a toxic plant or mushroom may not make it safe to eat.

Pesticides and pollution can contaminate foraged foods. Plants that grow near humans may be treated with pesticides or other chemicals that make them unsafe to eat. There's also a chance a plant could be unintentionally contaminated with chemicals or car pollution, especially along roadside ditches, near farm fields or in neighborhoods.

For example, wild greens, such as dandelions, nettles and lamb's-quarters (great in everything from sautés to soups to salads) might grow in your neighborhood, but it could be risky to harvest them, notes the Academy of Nutrition and Dietetics. It's generally safer to buy these varieties from a store, farmers market or other reliable source, the academy says.

Foraging do's and don'ts

If you decide to forage for wild foods:

Take a class. An experienced and knowledgeable instructor can help you learn which edible plants are available in your area and how to safely identify them. For example, if you want to find edible mushrooms, take a class led by a professional mycologist (an expert in mushrooms and other fungi). Because the risk of confusing an edible mushroom with a toxic one is so high, the National Capital Poison Center advises against eating any mushroom that hasn't been identified by an expert.

Ask questions. If you have questions about chemical treatments in an area where you're considering foraging, call your local road, parks or recreation departments to learn more about the risks.

Start with a small amount if you're trying a new wild food for the first time. Even safe, edible plants can cause allergic reactions in some people.

Seek permission. Don't trespass on private property, pick prohibited plants or forage where it's not allowed. Many public lands, such as national forests or state parks, have regulations about foraging. It's wise to learn and follow these rules and restrictions to protect the environment and avoid a fine.

Harvest sustainably and with respect. Take only the part of the plant you need. Leave plenty so the plant can reproduce and the wildlife can eat them too.

Don't forage a plant that doesn't look healthy, even one properly identified as edible and safe.

Safety is the best ingredient

Brush up on your food safety skills this summer, whether you're in your kitchen or on the road.

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