Foraging is trending – learn how to try out this “new” outdoor activity
/3 recipes to try out with foraged ingredients in the Potomac River region
Person foraging Forsythia
Spring is a perfect time for hiking, gardening, and camping in the Potomac River region – but have you tried foraging? It’s trending on social media for good reason.
We’ve got handy beginner information to help you expand your “nature resume” skills with this fun (and tasty!) activity. Bonus: It includes three forest-to-table recipes.
But first, let’s dive into the world of foraging local plants found in the mid-Atlantic region.
What is foraging?
The streams and forests of the Potomac River support a rich ecosystem at the ready to explore. And as a result, our region benefits from an abundance of local flowers, bushes, and trees, some of which are even edible. Mmm!
“Foraging is a beautiful way to explore the land and connect with nature. You get to learn all about the plants, their color, their taste, and their texture, where they grow and their healing powers. My favorites to forage in spring are the wonderful ‘weeds’. You can find Chickweed, Dandelion, Henbit, Dead Nettle and Wild Violet growing in abundance.”
Candise Jordan, Founder of Farm Forage Feast
When we pick a naturally growing plant to eat or cook with, it’s called foraging. Foraging is a great way to connect with the nature around us that is different than typical recreation like paddling and hiking. And spring is an ideal time to try it out as sprouting plants are easier to spot without dense ground cover of ferns and other greenery.
It also opens a whole world of possibilities in terms of curiosity, viewing our region through a new lens, and recipes! Let’s dive into some food you can make with foraged plants.
Foraging tips
Preparation: do your research before you go out, and it doesn’t hurt to bring information along with you. Learn how to handle the plant properly before touching, preparing, or eating it.
Certainty: always identify plants with 100% certainty before harvesting them.
Sustainability: only take 1/3 of the species you see and ensure the area remains plentiful with the plant.
Avoid contaminated areas: since some of the items you might forage are invasive, they may have been sprayed with chemical insecticides or herbicides. Know the area you’re collecting from, and stay away from sections that are treated with sprays.
3 recipes using locally foraged plants
Forsythia
The forsythia plant is native to Asia and are a fast-growing shrub in our region. It blooms in the spring with bright yellow flowers. They are commonly used in landscaping and can be found in other areas the region.
Forsythia simple syrup recipe
Combine 1/2 cup of sugar and 1/2 of forsythia in a mixing bowl
Pinch the ingredients together with your fingers or muddle with pestle
Then add the sugar and forsythia to a pot with 1/2 cup water and bring to a boil. Periodically stir so the sugar doesn’t burn
Then simmer for 15 minutes continuing to periodically stir
After 15 minutes take the pot off the heat and let sit for 30-45 minutes
Then using a small mesh strainer remove the flowers from the simple syrup
You’re all set! You can use this syrup in coffee, tea, or pour it over a bowl of ice cream. * Refrigerate for up to 1 week*
Wild green onions
This plant can be found from the spring to early summer. At first glance, you might think it is tall grass, but when you look closer, you can see the difference (and smell it, too)!
Focaccia topped with wild green onions recipe
First, wash and dry your green onions.
Once they’re dried chop the onions until you have about ¼-½ cup (depending on your preference)
Then follow your favorite focaccia recipe, at Team Potomac we like this one.
Right before you get to the step when you press your fingertips into the dough, sprinkle your chopped green onions over the dough.
Then follow your focaccia recipe until the end.
Saucer magnolias
This tree can be found all around the Potomac River region and is known to bloom before the cherry blossoms. They are a gorgeous pink color and fill our area with the floral smell of spring.
Pickled magnolia petals recipe
Remove the magnolia petals individually and gently wash them in cold water. You’ll need about 100 grams of petals.
Add 1 cup of white vinegar to a pot on the stove and 1/4 cup of white sugar. Heat until all the sugar has dissolved.
Place your magnolia petals into a jar and pour the vinegar and sugar mixture overtop.
Press the petals down with a spoon so they are submerged in the vinegar and sugar.
Allow them to come to room temperature, then refrigerate them for at least 12 hours.
When they're ready, you can put them on salads, ramen, or your favorite sandwich!
(Bonus, when you finish the pickled magnolias, you can use the vinegar for a salad dressing!)
How we support a lush and delicious landscape
Potomac Conservancy is a nationally accredited land trust that is working to improve local water quality and return swimmable and fishable waters to the Potomac River. Our local conservation initiatives conserve riverside forests to reduce polluted runoff, mitigate climate impacts, and ensure people and wildlife alike thrive.
Empowered by a movement of over 35,000 supporters, we’re fighting for clean water and connecting people to the treasured waters of the Potomac River. Foraging and other outdoor activities are a fantastic way to connect with the river and our mission to restore the Potomac to full health.
