Foraging in the Fall

As autumn settles over the Pacific Northwest, the region transforms into a forager’s paradise. This period, often marked by crisp air and vibrant foliage, offers a rich variety of edible and medicinal plants. From mushrooms to berries, the fall foraging season in this region is abundant and diverse, reflecting the area's unique climate and ecosystem.

This guide explores some of the most notable foraged items of the season, along with their historical uses and contemporary applications.

Disclaimer: This is only a guide. Seek out an experienced forager if you have any doubts. Many plants look similar but one will be edible and the other toxic.

Mushrooms

Chanterelles (Cantharellus cibarius)

Chanterelles are one of the most prized mushrooms for foragers in the Pacific Northwest. Characterised by their trumpet-like shape and golden-yellow hue, these fungi have a fruity aroma and a slightly peppery taste. Historically, chanterelles have been used in European cuisine for centuries, celebrated for their delicate flavour and texture. In the Pacific Northwest, they typically emerge in late summer through fall, thriving in coniferous forests and under hardwoods.

Chanterelles are not only a culinary delight but also have been incorporated into traditional medicine. They are known to have antioxidant properties and are sometimes used in remedies to boost the immune system. For modern foragers, these mushrooms are a sought-after ingredient for gourmet dishes, from creamy soups to sautés.

Chanterelles can be found from late August through September and sometimes into October.

King Boletes (Boletus edulis)

Also known as porcini, king boletes are another fall favourite in the Pacific Northwest. These mushrooms are noted for their meaty texture and rich, nutty flavour. Historically, porcini mushrooms have been a staple in European cooking, particularly in Italian cuisine, where they are used in risottos and pasta dishes.

In the Pacific Northwest, king boletes are found in coniferous forests and are usually harvested from late summer to autumn. They are celebrated for their versatility in cooking and are often dried to preserve their flavour for year-round use. Beyond the kitchen, they have been used in traditional remedies for their purported digestive benefits.

King Boletes can be found from late summer through into early October.

 Berries

 Huckleberries (Vaccinium spp.)

Huckleberries are another seasonal delight in the Pacific Northwest. These small, round berries are similar in appearance to blueberries but are typically darker and have a more intense flavour. Indigenous peoples have long harvested huckleberries, using them in a variety of dishes and preservation methods, such as drying and smoking.

Huckleberries are rich in antioxidants and vitamins, making them a nutritious addition to both traditional and modern diets. They are often used in pies, syrups, and sauces. The berries are also celebrated for their role in Indigenous food systems and cultural practices.

Huckleberries tend to be ready in July and August but at higher elevations they can be found into early fall.

Nuts and Seeds

Hazelnuts (Corylus avellana)

Hazelnuts are a valuable fall forage in the Pacific Northwest. The hazelnut tree, also known as the filbert, produces small, round nuts encased in a hard shell. These nuts have been a significant food source in various cultures, including Indigenous peoples in the region. Historically, hazelnuts have been used in both sweet and savoury dishes, from nut breads to stews.

Rich in healthy fats, protein, and vitamins, hazelnuts are highly prized for their nutritional value. They are typically harvested in late summer and fall, and can be eaten raw, roasted, or used in a variety of recipes. In traditional medicine, hazelnuts have been used to promote heart health and boost energy levels.

Hazelnuts are ready around October.

Pine Nuts (Pinus spp.)

Pine nuts, or pine seeds, are harvested from pine trees and are another fall forage in the Pacific Northwest. Indigenous peoples have used pine nuts for centuries, incorporating them into their diets and traditional dishes. The seeds are collected from the cones of pine trees, with the most commonly foraged species being the Western White Pine.

Pine nuts are highly nutritious, providing a good source of protein, healthy fats, and vitamins. They have been used in traditional medicine for their potential anti-inflammatory and digestive benefits. In contemporary cooking, pine nuts are used in pesto, salads, and as a topping for various dishes.

Pine nuts are ready for harvest in late summer to early fall.

Herbs and Greens

Lamb’s Quarters Seeds (Chenopodium album)

Lamb’s quarters, also known as wild spinach, is a common fall forage in the Pacific Northwest. This leafy green is often found in disturbed soils and is known for its high nutritional value. In the fall, their seeds are foraged, which are edible on their own or can be used for winter sprouting.

Historically, lamb’s quarters were used as a leafy green by Indigenous peoples, who valued its versatility and health benefits.

Rich in vitamins A and C, as well as minerals such as calcium and iron, lamb’s quarters are a nutritious addition to any diet. They can be used in salads, soups, and as a cooked green, much like spinach. The plant’s historical use in traditional diets underscores its role as a valuable wild food source.

Harvest lam’s quarter’s seeds in early fall.

Nettle (Urtica dioica)

Nettle is a hardy herb that thrives in the moist, shaded areas of the Pacific Northwest. This plant has a long history of use, both as a food and medicine. Indigenous peoples have used nettle for its nutritional and medicinal properties, including its use as a treatment for arthritis and as a natural diuretic.

Nettle leaves are rich in vitamins A, C, and K, as well as minerals like iron and calcium. They are typically harvested in the spring and fall, and can be used in soups, teas, and as a cooked green. The stinging properties of the plant are neutralized when cooked, making it a safe and nutritious option for foragers.

Nettle can be foraged from late summer through early fall. Stop foraging when seeds have formed so the plant can conserve resources.

Final Thoughts

Foraging in the fall in the Pacific Northwest offers a wealth of opportunities to connect with nature and explore the region’s diverse plant life. From mushrooms and berries to nuts and herbs, the fall season is a time of abundance, with each foraged item holding its own historical significance and contemporary uses. Whether for culinary delights or traditional remedies, these natural resources reflect the richness of the Pacific Northwest’s ecosystem and its cultural heritage.

Further Reading

"Cantharellus cibarius." The Plant Lover's Guide to Mushrooms, edited by Richie Steffen and Sue Milliken, Timber Press, 2015.

"Chenopodium album (Lamb's Quarters)." Edible Wild Plants of the Pacific Northwest, by R. William and Nancy J. Frawley, The Mountaineers Books, 2013.

"Rubus spectabilis (Salmonberry)." Pacific Northwest Foraging: 120 Wild and Flavorful Edibles from Alaska to California, by Doug Benoliel, Sasquatch Books, 2019.

"Urtica dioica (Nettle)." Foraging & Feasting: A Field Guide and Wild Food Cookbook, by Dina Falconi, Hawthorne Valley Farm, 2018.

"Vaccinium spp. (Huckleberry)." Wild Berries of the Pacific Northwest, by Rick DeVos, Nature Study Publications, 2012.