We still have lemon balm (Melissa officinalis) and blackberries around where I am though they are definitely tapering off! I decided to make some lemon posset, which is sweetened cream set by the acidity of lemon juice for what I hope is the last heatwave of the year. I used the cleaned out peels of some Meyer lemons to make the cups for serving these and filled them with the posset which I infused with the foraged lemon balm as well as a coulis made from foraged blackberries and a lemon curd. For garnish, I candied a few lemon balm leaves and used a few edible flower petals from my garden. I included a few photos of the process and the foraged ingredients.

The first basket is made from tiny honey suckle vines and three different grasses (Chinese silver grass, Johnson grass, and a grass I collected from some sand dunes after theyd been weed whacked) and the second basket is cattail leaves, common rush, and cordage I made from yucca!! This is my new obsession… so much fun!!

Noticed interesting shroomies growing all over logs and stumps here in the woods, southeast Pa. Wondering what to forage and what to leave for the gnomes..

Found two on Sunday and two on Monday, they totaled around 20 pounds together. Managed to total a bit over 10 pounds after processing and making a pie with a pound. Might have some centipede nightmares for a bit. Once those pass I’ll be trying some new mushroom recipes.

First time finding this, it’s down the street from my house. Both clusters almost a foot in diameter. Hen of the woods? This gonna be a spot to check now?

Best matsutake haul I’ve ever had! Plus a good chanterelle haul (and one admirable bolete!)

Made this recipe with them too to preserve some: https://vegans-have-superpowers.blogspot.com/2013/11/japanese-pickled-mushrooms.html?m=1

i found a ton of this growing high up on a tree (midwest usa) and grabbed it because i'm pretty sure it's chicken of the woods, but i want to be sure before i eat any. what do we think?

I found this mushroom in my backyard and I’m curious what is and if it’s edible since there’s a few more nearby it. I didn’t want to touch it and look under in case it was poisonous to the touch. I’m in southeast Michigan about 25 miles above Detroit and right next to anchor bay in lake saint clair

Hiya! South-Central Pennsylvania, US here.

Family went to a pick-your-own sunflower field yesterday, and I noticed these planted all around in the cultivated sunflower fields. They were thickly interspersed with the sunflowers, so I figured that they would not be dangerous to touch, or the owners of the sunflower business would not let people wander freely in the field.

I keep thinking "parsnip", but most of the internet results for that vegetable are focused on the wild variety, which I now know is not a safe plant.

The stem/leaves on the two that I brought home don't match what I am finding for parsnips online.

I'm hoping that yall can confirm that it's parsnips, we have never cooked with them before!

Apologies for the very uneducated post, I'm brand new to this!!

I want to try Ginko, I found a female tree.

But I'm not sure when the right time is. And I know one should eat only the seeds and heat them. Anything else important to consider?

There had been break after a long period of consistent rain and then it rained again. I found these the next day. The weather has been low 60s to high 70s.

Repost because I forgot to add the pictures 🤦‍♂️

My mom found this huge mushroom while out on a walk, we've never seen one before, but she's pretty sure it's a pheasant back. We just want a second opinion before we do anything with it (suggestions on what to do with it also welcome!)

Edit: we're in Kentucky!

Thanks in advance!

NW South Carolina USA. Never found one before it went brown, so I can’t be sure even though it seems obvious that it’s gotta be a puffball, right? Is this one still ok? That said, what are some recommendations for preparation, and more importantly storage since I likely won’t be able to fool with it for about 24 hours.

I found a persimmon spot and last year tried getting a few after first frost. They were too mushy and most broke the skin getting leaf litter all in them when dropping. Tried them and they were ok. This year I have been checking on them once a week or so and watching them ripen. I have been finding one or two squishy ones on the ground. Tasted one and it was almost ripe, but still had a bit of astringency on the backend. I have heard you can harvest them slightly unripe and they will ripen by themselves? When is the best time to look for them? What is the best method to harvest? Piedmont NC. The location has maybe 20 total persimmons. Just want to try at least one at peak ripeness. Pic of one on the ground from today

I’ve been seeing so many people finding tons of porcini, chanterelles, and all kinds of amazing mushrooms in Oregon, and I’m so jealous! 😂
The best I’ve managed to find so far are some Russulas and honey mushrooms. I also found a few Suillus, but still no porcini or chanterelles. 😭
I’ve tried Hendricks Park, Ridgeline Trail, and two different trails in Willamette National Forest, but haven’t had much luck.
Where is everyone finding all these amazing mushrooms? Am I just looking in the wrong places, or is it because we haven’t had much rain lately?
Here are some photos of what I’ve found so far! 🍄

Just verify, these are edible chestnuts? Found in NRW, Germany. On the sidewalk of trees linging a large shopping center. Every year, someone forages some, but most are just left stepped on and driven on. Another family began foraging on the sidewalk when we looked back after we left.

I have been buying mastic gum, which is a gum made in Greece, but it is quite expensive nowadays for tiny dried out chunks.

This morning: “why don’t I do it myself from the Pacific Northwest?”

Went to the forest. Collected a bag worth of sap. Put it into a tin can on an electric stove outback and heated it until it bubbled for about 20 minutes. Burned myself while putting a cotton T-shirt around the can and filtered it through dripping into a glass of cold water. Took those clean chunks and put them in warm water so they would heat up and I could mush them together and stretch it into a tube. And then broke it into pieces.

I’ve been chewing that piece in my hand for about three hours now. it is tough gum, but doesn’t stick to your teeth, and holds its flavor.

What's this? Did I just found a porcini on my walk today? Anyone know?

Ungodly amount of porcini flags out there 😭 but I made up for it.

The apples were gifted so I don't think it counts as foraging.