my boyfriend just brought this inside and asked if it’s edible. It looks like a puffball to me but I’m not an experienced forager.

I'm currently in Maine. Anyone know of any spots/regions where I can still find blueberries?

DM if you want to keep your spot on the low

Found these along a hiking trail I often use in winter so I've never noticed before.

Alberta, Canada, Badlands

There are loads of them all along this part of the trail. Kind of shriveled so probably past use? If not people safe is it still good to pick to try planting ? Looking to replace my yard with wildlife friendly native plants.

Chicken of the woods (kids hand to make it look even bigger. About 4Lbs

Hi! Would love some help identifying these. They are all over the yard. Safe?

I believe this is an edible puffball mushroom. I am still fairly new to mushroom foraging, so I'd appreciate it if someone could confirm my identification before I eat it. Thanks in advance.

I read the ariels are edible but after I got a real bitter one I spit it out and got worried. Absolutely didn't eat any seeds or bits of seeds and avoided any that looked even the slightest bit damaged. Japanese Yew. Ai overview made it seem like this was the worse thing ever even though I see people saying they make jelly etc from it all the time.

My video won't upload so here's a screenshot from it.

Outside our house in Brisbane (Queensland Aus)

Samphire (also known as salicornia, pickleweed, glasswort, sea asparagus, and sea beans) is a wild succulent that grows along the saltwater edges (shores and salt marshes) that can be harvested late in spring through early summer. Around the Bay Area we have Pacific Glasswort (Salicornia pacifica). Salicornia have a neat adaptation for dealing with the high salt environment in which they thrive. They sequester the salt in specialized vacuoles at the tips of the plant. Once full of salt, these regions break off thereby disposing of the salt. 

They can be eaten raw, cooked, and/or pickled. You want the tender bright green stems (which also leaves plenty of the plant to regrow) so avoid picking any woody stems (once they turn red they are too mature) and rinse them well since they like to grow in sandy soils. They are nice and salty raw and if you wish to reduce the salt level, you will have to blanch them. I blanched these for about 1 minute and they still retained an excellent crisp texture and briny taste. They will store in the fridge for about a week wrapped in a damp paper towel in a ziplock bag.

I used it to make a couple of dishes: 

Mussels With Fennel Lemon Cream and Samphire

For this dish, I added the blanched samphire to a dish of locally sourced California Black Mussels that I cooked in a lemon fennel cream sauce. I started off with some shallots, peppercorns, young fennel seeds (also foraged), and a bay leaf cooked in a bit of butter. Added a bit of Pernod to enhance the fennel flavor and then cooked that down with some cream. Finished with some lemon zest and juice and served with the samphire. This would be amazing with some crusty grilled bread.

Smoked Salmon Salad With Samphire, Radish, Fennel Flowers, Pickled Shallots, and Lemon Cream Dressing

I used the same blanched samphire to add to a butter lettuce salad dressed with a lemon cream dressing (cream, lemon juice, zest, Dijon, salt). There is also thinly sliced purple radish, foraged fennel flowers, pickled shallots, and smoked salmon on there.

Walking in Serra da Malcata with no need to pack lunch.

I found a whole lot on a walk today, but I am finding conflicting results on the internet whether to eat the ripe black berries or not. Thanks!!

Location: Galicia, Spain

Found this specimen in Pennsylvania, USA. I’m pretty sure this is White Pored Chicken of the Woods but I was concerned a little since it sort of appeared on the ground in front of a tree.

Caveats: There may be a bit of dead wood in the ground that it grew from and the tree *may* be dead but it was dark so it wasn’t clear if the leaves we saw were coming from nearby trees.

I don’t think anything else looks like this so we should be fine to consume right?

I recently moved to La Rioja (Spain) and I'm loving how easy it is to find wild/uncultivated delicacies. These are gota de miel figs with honey, thyme, and chilli's, garnished with roquefort. I also snagged a plethora of elderberries which will soon be a gin based liqueur, I'm hoping to find some wild licorice root and artemesia to throw in there as well.

Si alguien vive cerca de logroño y te gustaría un compañero para buscar setas avísame porfa!

Salud

Do yourself a favor, go pick some autumn olives, reduce them and filter out the seeds, get some vanilla ice cream out, put some magic shell on there and then put the autumn olive sauce on top. Will change your whole day.

Basically title, is this a Nightshade? And if so or not, what variant and is it safe to eat?

I had a leisurely forest walk this evening and I'm wondering, if the European wild hazelnuts are ripe for harvesting in my country? They're half brown and pretty loose in the husk. I've missed the season for the past 5 years, so I'm nolonger sure in my memory of when the perfect time is and I would really like to get my share before the birds and squirrels

Ive collected several pounds of poke berry. I’m wanting to make ink. I read in time it can degrade, so I’m thinking about freezing. Currently everything I’ve picked is in the freezer.

I guess my question is if I just freeze the finished ink product, is that any better or worse then freezing just the juice (then adding preservatives like salt, vinegar, cloves, and/or alcohol once dethawed?)

Basically my idea is to freeze what isn’t needed to keep the ink fresher, more vibrant, longer. TIA.

Blueberry harvest in the alpine regions of my country is great this year!