By RODRIQUE NGOWI and KIMBERLEE KRUESI
PORTSMOUTH, N.H. (AP) — Standing barefoot in a grassy patch of dandelions, Iris Phoebe Weaver excitedly begins listing the many ways the modest plant can be used medicinally and in cooking.
“I just picked a bunch of dandelion flowers yesterday and threw them in vodka with some orange peel and some sugar, and that’s my dandelion aperitif,” Weaver said. “That will make a lovely mixed drink at some point.”
A longtime herbalist and foraging instructor in Massachusetts, Weaver takes people on nature walks that transform their relationships with their surroundings. Lately, she’s been encouraged by the uptick in interest in foraging, a trend she sees as benefiting the environment, community and people.
“There is just an amazing amount of food that is around us,” Weaver said. “There is so much abundance that we don’t even understand.”
Humans have been foraging long before they developed the agricultural tools some 12,000 years ago that quickly overshadowed the ancient act that helped sustain early humans. Yet foraging enthusiasts say the search for wild mushrooms, edible plants, shellfish and seaweed has grown more popular in recent years as people tout their rare finds. Others share knowledge on social media, and experienced foragers offer training to novices on safe and sustainable practices.
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Nelda Quigley, of Beverly, Mass., smells a plant during a foraging class, May 8, 2025, in Wenham, Mass. (AP Photo/Robert F. Bukaty)
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Nelda Quigley, of Beverly, Mass., smells a plant during a foraging class, May 8, 2025, in Wenham, Mass. (AP Photo/Robert F. Bukaty)
The renewed interest ranges from those wanting to be budget-conscious — foraging is free after all — to those wanting to be more mindful of their environmental footprint. Some even use foraging as a creative outlet, using mushrooms they find to create spore prints and other art.
The popularity is also helped by the hobby’s accessibility. Foragers can look for wild food everywhere, from urban landscapes to abandoned farmlands to forests — they just need permission from a private landowner or to secure the right permit from a state or federal park. Some advocates have even launched a map highlighting where people can pick fruits and vegetables for free.
Gina Buelow, a natural resources field specialist with the Iowa University Extension Program, says the university has had a backlog of folks eager to learn more about foraging mushrooms for the past two years. Buelow runs presentations and field guide days throughout the state, regularly meeting the attendance cap of 30 in both rural and urban counties.
“Typically, I would get usually older women for a master gardener or pollinator garden class. That audience still shows up to these mushrooms programs, but they bring their husbands. And a lot of people between the ages of 20 and 30 years old are really interested in this topic, as well,” she said.
Some creative chefs are also sparking interest in foraging as they expose patrons to exotic and surprisingly tasty ingredients found locally.
“Foraging is an ancient concept,” said Evan Mallett, chef and owner of the Black Trumpet Bistro in Portsmouth, New Hampshire, a popular historic New England destination. “Our culture has moved far away from foraging and is fortunately coming back into it now.”
Mallett opened the restaurant nearly 20 years ago and uses foods foraged from around Portsmouth. He said he hopes more people will continue to learn about foraging, and encouraged those worried about picking something poisonous to find a mentor.
“I think the dangers of foraging are baked into most people’s brains and souls,” he said. “We as an animal know that there are certain things that when they smell a certain way or look a certain way, they can be encoded with a message that we shouldn’t eat those things.”
Mallett named his restaurant after the wild foraged mushroom as a reminder. Over the years, he’s incorporated Black Trumpet mushrooms into dozens of dishes throughout the menu — even ice cream.
Other menu items have included foraged sea kelp in lobster tamales, as well as using Ulva lactuca, a type of sea lettuce, in salads.
“It’s nothing that I necessarily seek out, but I kind of love it when it’s on a menu,” said M.J. Blanchette, a longtime patron of Black Trumpet, speaking to the foraged dishes available at Black Trumpet and other restaurants.
She recently ordered the meatballs with foraged sweet fern from Mallett’s restaurant, a feature she says elevated both the taste and experience of consuming the dish.
“I think it’s really cool and I think it’s also something that’s not only foraged, but also tends to be local, and I like that a lot,” she said.
Kruesi reported from Providence, Rhode Island.