Many people concentrate their foraging efforts into the month of May, when popular wild edibles like ramps, fiddlehead ferns, and morel mushrooms are available for harvest. But there are equally tasty wild foods available later in the season – and the good news is that you don’t have to combat the crowds to get a sizable share! Read on to learn about three delectable late summer foragables. And if you want more details, join Four Season Foraging on an upcoming foray!

Northern Prickly Ash

The name prickly ash (scientific name Zanthoxylum americanum) is a bit of a misnomer, as it’s not a relative of ash trees at all. Though it does have pinnately compound leaves that look a bit like ash leaves, this small native tree is part of the citrus family. That means it’s related to lemons, oranges, grapefruits, and other citruses! And you can definitely tell by the smell. Break of a piece of leaf, twig, or fruit to get a wonderful lemony/orangey aroma. The leaves are edible, though I prefer them earlier in the year when still young and tender. Their flavor is relatively mild, while that of the tiny red fruits is very intense! As a close relative of Szechuan peppercorn (Zanthoxylum species), the red, fleshy portion of the fruit tastes like orange peel with a bit of spice, and leaves a tingling/numbing sensation in your mouth. Note that the shiny black seed within the fruit has no flavor. The strongly flavored fruit is a great addition to stir fries, soups, infused oils, and chili crisps. Keep an eye out – they usually ripen in August.

Wild Plums

You don’t have to go to the grocery store to buy plums  you can find them growing for free in the wild! You can see them in person (and harvest some if they’re ripe) at Four Season Foraging’s upcoming Wild Plum Foraging class in south Minneapolis. Here’s a quick overview: wild plums are in the Prunus genus. There are two native species in Minnesota: wild plum (Prunus americana) and Canada plum (Prunus nigra). They are both edible and delicious, as are any related cultivars. But don’t expect them to look (or taste) like plums from the store! These fruits are much smaller, only around an inch in diameter. Furthermore, they ripen to a pinkish or peachy color, not the deep purple of domesticated plums. However, like domesticated plums, they have a single hard pit in the middle, as well as a faint seam running vertically along the fruit. The flavor of the skins is very tart and astringent, so those are usually peeled off or removed with a food mill. But the pulp is delightful!

Besides the plums themselves, the blossoms of these small native trees are the most showy. They produce white, five-petaled flowers early in the spring, before the leaves unfurl. Therefore, they tend to really stand out on the landscape, as it’s a time of year when most of the land is still shades of grey and brown. Note that there are other plants in the rose family with similar flowers, but many of those are edible as well. Spring is a great time to scout out cherries, plums, and juneberries to pick later in the year. Now that we’re in the late summer season, be on the lookout for small trees loaded with round pink or peach fruits about an inch across, as it is a sure sign of wild plums!

Chicken of the Woods

Also called sulphur shelf (Laetiporus sulphureus), this popular mushroom grows from spring to fall in hardwood forests of Minnesota. They are mostly found on dead or living oak wood, though they will also grow on maple, ash, and other hardwoods. There is also a variety that grows on conifers; it is often recommended to avoid consuming this species due to an increased likelihood of an allergic reaction. Regardless, chicken of the woods is a well-loved edible mushroom with firm white flesh that has a meaty texture. It is easy to identify as long as you note a few simple characteristics. Chicken of the woods is what’s known as a polypore, or shelf mushroom. They only grow from wood and appear in overlapping layers in a shelf-like fashion. They never have gills – the underside of the mushroom shows many tiny pores. The color is very distinctive: bright orange on top with a yellow band at the edge; yellow underneath; and firm, white flesh.

While considered generally safe, chicken of the woods produces gastric upset in some people. It is therefore recommended to only eat a small amount if it’s your first time. Furthermore, be sure to only pick fresh specimens growing from hardwoods; avoid old mushrooms or those growing from conifers. Finally, be sure to cook well, as undercooking mushrooms of most species is a good way to get sick. Older chicken of the woods are drier and will require a longer cooking time with added liquid. Younger mushrooms will feel more squishy and wet. Regardless of age, they should be sauteed for at least 10 minutes. The meaty texture of chicken of the woods lends itself well to “chicken” nuggets, pulled “chicken,” or as an addition to soups, stews, or stir fries.

Hands-On Knowledge

Ready to meet these plants and mushrooms in person? Join Maria Wesserle of Four Season Foraging in an upcoming workshop, or book her for a private tour! With over 20 years of dedicated foraging experience, you can rest assured that she is a trustworthy guide. Laura Livalska said of a recent workshop, “I liked when we were all able to kneel down and pick and touch (and sometimes taste) the plants that we were learning about. It was really special to be able to learn about (and examine and feel and try a taste of) plants that have always surrounded me, but I didn't know were there or recognize that they were edible.” Embark on a personal journey with a seasoned forager, directly engaging with the bounty of our local landscape!

Read more from Maria Wesserle and Four Season Foraging here:

• The wild edible buffet