When our contact at Fredericton Tourism told us about a chef who uses locally sourced ingredients, including foraged foods, we were excited to find out more. Dry them, grind them and sprinkle them on food all year to add a punch of umami. Learn how to forage responsibly and safely, what's in season each month and where to find it, plus recipe ideas. Ontario Nature takes no responsibility whatsoever for any adverse health effects due to the consumption or other use of any plant described in this guide. The guide is intended to be a starting point for people interested in foraging for edible wild plants and should not be considered to be a definitive resource for their identification and use. Toss them in a delicious pasta or stir-fry. Use the fresh herb to make a tasty Canadian mojito! ... Wilds is a monthly magazine that celebrates the lifestyle of Lake Superior’s North Shore, the BWCAW and northwestern Ontario with news, events, features, columns and outstanding photography. Avoid cattails growing in stagnant water area due to their unappealing taste and uptake of contaminants. About Ontario Nature    |   About ON Nature    |     Change of Address    |    Privacy Policy    |   Contact Us    |    Media Kit    |    © ON Nature 2017-2020, files.dnr.state.mn.us/forestry/um/carefulharvest_brochure.pdf. Wild foods are part of their sourcing philosophy and often pop-up on their uniquely Canadian plates. Gibson, W.H. Foraging in Tower Hamlets’ green spaces is only allowed with permission, so if you do want to hunt for ingredients in the Cemetery Park, you can join one of the occasional guided sessions, or enquire online beforehand. PLEASE NOTE: The Ontario Forage Crops Committee (OFCC) is now defunct. Wild Edible Plants of Ontario. Did you know dandelion leaves make an excellent salad? Likewise, the northern Ontario side of road map has been divided into ten map sheets, numbered Map 12 through Map 21, and will print on letter size paper (8.5 inches by 11 inches) at an approximate scale of … Wild Edibles and Foraging Ontario Facebook Group. Another best practice is to obtain permission from the local First Nation community before harvesting on traditional territory. Aboriginal peoples have traditional medicinal uses for some of the plants mentioned in this guide, and many of these uses have been included in the text. You can find all of our map on the Endless Orchard. Stephenson, K. 2012. Foraging for Fiddleheads. This highly invasive species is best eaten young, right after it’s burst from the forest floor. Unfortunately there isn’t ton to do outdoors if your a hunter or fisherman and many regard this transition time as down time from their busy outdoors schedules. Looking for something specific? Although foraging … Be sure you know what you are harvesting, and eat only plants you can positively identify as edible. When green, flower heads can be steamed or roasted once the stalk and papery outer layer are removed. Google Earth Pro has a free trial. Mushrooms of Ontario and Eastern Canada. Waterloo Region has many forests, woodlands, parks and trails to explore, both in the cities and throughout our rural areas. Edmonton, Alberta. Facebook Instagram Pinterest Linkedin Email. 5 to 45 cm in height, with a long taproot, Rubbery stem containing a milky white liquid, Bright yellow flower at the end of the stalk, Disturbed areas, roadsides, lawns, gardens and meadows, May to August (flowers increasingly bitter later in the season), Leaves can be eaten fresh in salads, cooked in soups and stews, or dried and used to make tea (young leaves are preferable as older leaves become bitter), When roasted in the oven for several hours, the roots develop a coffee/cocoa-like flavour and when ground are good for making tea or using in baking, Stems can be boiled and used as a substitute for pasta, Dandelion is thought to reduce blood pressure, blood sugar and cholesterol, The leaves of dandelions grown in shady areas are less bitter than the leaves of plants grown in sunny areas, Drying or freezing of dandelion leaves best preserves them for later use, Avoid eating dandelions from lawns or urban landscapes on which pesticides and pollutants may have been deposited, Leaves slightly toothed at margins and attached directly to the stem, Leafy spike of large yellow flowers at the top of the plant, Roots, which are similar in taste and texture to parsnips, can be eaten raw or boiled for two hours (changing the water several times lessens the peppery flavour), Cooked roots can be fried, pickled, roasted and served as a side dish, added to soups or stews and candied in syrup, Young leaves, flower buds and green pods can all be boiled like leafy greens (changing the water several times), First year of growth produces soft woolly leaves similar to lamb’s ears, Second year of growth produces a flowering stalk up to 1.8 m in height with yellow flowers, Dry, sunny disturbed areas such as roadsides, open fields and areas near railways, Leaves and flowers can be used in salads or teas, though teas must be strained to remove seeds, Teas made with flowers and leaves are said to be useful in treating colds and diarrhea, while teas made with the stalks are said to be useful in treating cramps and fevers, Some people use the leaves in a poultice to treat ulcers and hemorrhoids, Mullein contains a variety of vitamins and nutrients essential for healthy growth and development, Campers know this plant as “cowboy’s toilet paper”, but when used as such it may irritate sensitive skin, Before consuming tea made from mullein, strain out the seeds, as the seed hairs may irritate the throat, Leaves egg-shaped with wavy margins and almost parallel veins, Disturbed areas, clearings, roadsides, edge habitats, Leaves can be eaten raw or in salads, steamed or sautéed, or tossed in oil and cooked in the oven (prepared like kale chips), Some people use the leaves in a poultice to treat insect bites and stings, Some people make tea from the leaves which is said to soothe toothaches, coughs, sore throats and breathing problems, To preserve the taste, texture and nutritional properties of the leaves, plantain should be stored in a dark place, Leaves long and slender, similar in appearance to a fern, Flowers yellow, white or pink, forming in flat clusters, Meadows, disturbed areas, roadsides, waste areas, Leaves can be eaten raw or cooked, but young leaves are best in raw preparations like salad, Tea made from boiling the flowers is said to be useful in treating sore throats, colds and fevers, Some people use the leaves as a poultice to stop bleeding, as well as a natural band aid due to the plant’s antibacterial properties, Hang the plant to dry at room temperature, away from direct sunlight, Do not consume this plant if you are pregnant, Two forms of growth: in spring, stiff branchless stem (10 to 20 cm in height); from summer to early fall, flexible, green, feather-like plant (10 to 80 cm in height), Clearings, open areas, in conifer and mixed-wood forests, roadsides, and disturbed areas, Some people use the leaves and shoots to prepare tea which is said to be useful in treating kidney stones and inflammation; this tea can also be used as a hair rise for shinier hair, Shoots, which contain essential nutrients, can be cooked thoroughly with other vegetables, The whole plant can be used as a steel wool substitute when camping because of the high levels of silica in them stem and leaves, Outer layers are tough and fibrous and should be removed before use, Because horsetail contains high levels of silica, it is said to strengthen hair, nails and bones when consumed, Do not consume horsetail growing in contaminated soil, because these plants can absorb toxins from it, Because horsetail contains silica, the kidneys cannot process large amounts of it, consume only small amounts of this plant, 30 to 150 cm in height, depending on species, Long slender leaves with sharply toothed margins, Long clusters of yellow flowers at the top of the plant, Moist areas, forests, fields, roadsides, disturbed areas, July to September for flowers and leaves, fall or early spring for roots, Flowers can be added to salads, and leaves can be cooked like spinach or added to soups, stews or casseroles, Some people boil the flowers and leaves to make a tea which is said to be useful in treating cold or flu symptoms, gas, cramps and headaches, Blanched leaves can be frozen and used at a later date, When eaten raw or cooked, goldenrod has a licorice-like flavour, Roots contain inulin, which is said to promote healthy stomach bacteria, Leaves variable in shape, with a white coating on the underside, Gardens, disturbed areas, areas near agricultural activity, Fresh young leaves are best and can be eaten raw or in salads or added to smoothies and soups or other cooked preparations, Leaves are similar in taste and preparation to spinach, with four times as much calcium and 50% more protein – six cups of raw leaves cook down to about a 1/2 cup, The plant produces small seeds in the late summer or fall, similar in appearance to quinoa (as the plants are relatives), which can be sprinkled on salads, Because it contains some oxalic acid, consume only small amounts of this plant, Do not consume large amounts of seeds, due to the saponins they contain, Two forms of fronds: long feather-like green fronds and short brown fronds, Bright green emerging fronds (fiddleheads) tightly coiled with a scaly brown paper-like covering and a U-shaped groove in celery like stem, Moist areas, near water (streams, lakes), swamp edges, some open forests, A popular way to prepare fiddleheads is to boil them and then fry or sauteé with butter and seasoning, Cooked fiddleheads can be added to salads or soups and taste similar to asparagus, Fiddleheads should be collected when less than 15 cm in height and still tightly curled, They keep in the fridge for about two weeks or can be stored either dried or frozen, Consume only cooked ostrich ferns, because raw preparations may cause stomach irritation, To ensure the plants survival take no more than half the fiddleheads on it, 10 to 90 cm in height, covered in smooth white hairs, Leaves long, narrow and hairy on the undersides, Flowers small and white with yellow eyes, usually clustered at the top of the plant, Sunny open areas, disturbed areas, edge habitat, Some people use the leaves as a tea which is said to relieve sore throats, indigestion, nausea or diarrhea (younger leaves are more palatable than older leaves), A poultice made from the leaves is said to relieve joint pain or arthritis, Aboriginal peoples smoked the dried leaves of this plant both to relieve headaches and breathing problems, and also used the leaves in traditional smudging ceremonies to promote health and wellness, Use only the leaves in medicinal applications as they contain the beneficial nutritional and medicinal properties, Flowers can be eaten raw in salads, made into a detoxifying tea or lightly battered and deep-fried, Clover is said to relieve premenstrual syndrome symptoms, such as cramping and hot flashes, and is thought to reduce bad cholesterol and plaque that causes heart disease, The flowers can be dried and stored for later use, Consume the flowers and leaves in moderation, because they may cause bloating, Do not consume clover if you are pregnant or nursing as it can affect the hormonal balance of the body/li>, From to 1 m to 2 m in height and covered in stiff “guard hairs”, Flowers green, sometimes with a pinkish hue, Disturbed areas, hillsides, stream banks, moist woodlands, Leaves are very similar to spinach and can be boiled as a side dish, sautéed, with other vegetables or (like carrot or zucchini) chopped and added to muffins, Fibres from the stem can be made into twine for fishnets, snares and so on, Boiling the leaves (as if making a tea) creates a rinse that improves the shininess of hair, Cooking, crushing, drying and soaking the plant eliminates the stinging hairs, making the leaves safe to eat, The health benefits of the plant are said to include relief from muscle and joint pain, as well as cleansing of the kidneys and liver, Wear thick gloves when harvesting this plant – the hairs on it can pierce through latex gloves and inject chemicals that cause skin to burn and itch, Do not consume this plant if you are pregnant (stimulates the uterus and can cause miscarriage) or diabetic (affects blood sugar levels), Square stem with opposite toothed leaves ending in sharp point, Low-lying areas, near marshes or swamps, near beaver dams, Steeping a small handful of leaves and stems for 15 minutes creates a delicious tea that is said to be useful in treating menstrual cramps, Dried, ground mint can be added to a variety of sweet and savoury dishes such as cakes, scones, pastas, pestos and so on, Do not use the plant if it is covered in white mold (typically in fall), Leaves pointed at the tip and compound, with three to five leaflets per leaf, Moist areas, uplands, usually mature forest stands, often near oak trees, Roots can be prepared and cooked like potatoes, or boiled down to make a tea with a mild bite, Some people use the roots as poultices for skin problems and tinctures for stomach and joint pain, Sarsaparilla roots are a traditional ingredient in root beer, Do not consume the berries, which have an unpleasant taste and may cause illness, Do not confuse sarsaparilla with poison ivy, which has similarly shaped leaves; the stem of poison ivy is non-woody unlike the stem of sarsaparilla, Trailing plant with dark green leaves in groups of three, Flowers small and white with five petals; bloom in spring, Trails, roadsides, meadows, forest edges, clearings, The fruit, which ripens in June, can be made into jam, but doing so is highly labour intensive due to their small size and the large number required to make a medium sized batch of jam, Leaves are high in vitamin C and can be used to make a subtly flavoured tea, Do not consume wilted leaves, which may be toxic, Cap edge wavy (instead of smooth and flat), Caps and gills (long, thin tissues found under the cap) yellow to dark yellow in colour, stalk generally paler, Chanterelles can be added to any dish in which mushrooms are used, Drying chanterelles makes them tough and chewy, fresh or frozen preparations are recommended, These mushrooms keep best if boiled in salt water and then frozen, Do not confuse the chanterelle with the false chanterelle (, Cap size around 5 to 12 cm, though this is based on the original mushroom parasitized, Bright orange mushroom with firm cap and stem, Lobster mushrooms result from a relationship between Lactarius mushrooms and a parasite; this parasite turns the mushrooms bright orange and affects the shape and growth, Lobster mushrooms can be sliced and pan-fried in butter, and pair well with soy sauce or other Asian sauces, They should be firm and white inside, not grey, soft or spotted, Part of the mushroom cap may need to be removed to get rid of all dirt, Heads are long (conical or ellipsoid in shape) with a series of ridges and pitted chambers, Hollow inside from tip of cap to bottom of stalk, Forests, open meadows and highly disturbed (burned or grazed) landscapes, Morels, which have a meaty flavour even when they have been dried, make great stuffed mushrooms and pair well with butter or light cream sauces, Dried morels can be stored for a relative long amount of time and should be rehydrated in hot water before use, Do not confuse the morel with the false morel, which is poisonous; always confirm identification by consulting guides, images and experts, Cook morels very thoroughly, to avoid any stomach pain or discomfort, Gammond, Pete: Wild food enthusiast, who focuses on edible and practical applications of plants, Moses, Raphael: Traditional elder in northwestern Ontario, who focuses on traditional uses of plants (both medicinal and edible) by Indigenous people, Reeves, Laura: Botanist/wild food enthusiast, who focuses on increasing public knowledge of and respect for the beauty, diversity and usefulness of wild plants, St. Amand, Dave: Local mushroom expert, who focuses on edible wild mushroomsStephenson, Karen: Owner of ediblewildfood.com, who focuses on nutritional aspects of plants, as well as both medicinal and edible applications, Stephenson, Karen: Owner of ediblewildfood.com, who focuses on nutritional aspects of plants, as well as both medicinal and edible applications. 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