Getting Into Foraging for Food

Photo by Nico Benedickt on Unsplash

Foraging means searching for wild food resources. People who practice this practice find food in the nature around them.

Foraging for food is an unusual practice that has been in practice since the human hunter-gatherer period, but with the urban and industrial lifestyle, it disappeared and become quite a fringe way of getting food. Its health and other benefits are making it more common again, will this be the next trend for home cooks?

Foraging’s biggest advantage is the way it puts us truly in touch with nature. It’s local, and weather-dependent, and fits nicely with ecological culinary trends such as organic eating and the raw food movement.

Using foraged ingredients enhances the nutritious qualities of our food and promotes outdoors and physical activity as part of our everyday.

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The most popular food foraged is mushrooms, but common wild greens can also be used in our menu: dandelions, nettles, acorns, and blackberries are probably available in most regions in Western countries. How do you know what to pick and what to leave? There are quite a few guidebooks you could get and prepare, as well as bring them with you on your foraging ventures. This is not only safer but also helps avoid picking protected wild growths.