Foraging Favorites

Northern Michigan and central California couldn’t be more different—in climate, topography, flora, and more. Yet both places have at least one strong parallel: a deep-rooted love for foraging. I’ve had the honor of calling both locations home, and, like my fellow community members, I have been trained in the foraging traditions of these places. Every year, residents like me venture into the forests, hills, and fields to respectfully gather beloved seasonal specialties. No matter where you dwell, foraging brings families and communities together and offers timeless escapades into nature, all in the name of good food. Here are some of my favorite foods to forage in each season.

Spring

As the rains of winter subside and the formerly parched golden grasses turn green, the bounty of central California’s coastal range makes its debut. Along the low-lying hillsides, flowers cover the hills like a Vincent van Gogh painting. Several species call California home, and their tender, sometimes spicy greens make for the perfect stir-fry. Farther up the trails, tucked inside shaded groves, grows in abundance. High in vitamin C, this delicate green once provided scurvy protection to the state’s gold miners. It’s perfect for salads or as a nutritious garnish. As foragers venture farther into the more sun-exposed terrain, becomes the most ubiquitous and identifiable vegetable. The sweet licorice-like fragrance and rich taste of their young shoots and leaves make