We spoke with Laura Silverman, foraging expert & Founding Naturalist at The Outside Institute to learn about foraging & share tips to engage beginners looking to lean in. Read on for Laura’s beautiful story, insightful pointers, and a delicious G&B cocktail recipe inspired by the land.
It’s essential to have an understanding of the total ecology so we can know where to forage and how much to harvest. And always remember the indigenous tradition of giving back whenever you take from the land.
Laura Silverman | Founding Naturalist, The Outside Institute
Foraging Q&A: Laura Silverman
When did you become interested in foraging?
I began spending a lot of time in the woods more than a decade ago, shortly after buying a small cabin in the Catskills. My early interest in foraging was piqued when I learned that edible mushrooms are abundant in this area. I started slowly, consulting field guides, and soon my interest spread to all the plants and trees.
For a beginner interested in foraging, what’s an easy way to get started?
What may be easiest is seeking out a mentor – going on a walk with someone who can share their knowledge about the natural world is always more immediate rather than reading about it. Having a good field guide to consult is another helpful first step.
Mushrooms are becoming a popular foraged treasure, do you have any tips or recommended guides?
The first rule of foraging is, “When in doubt, throw it out.” Identification must be 100% before you swallow a bite. Many mushrooms grow in relationship to trees, so being able to identify trees is actually a good place to start. The Complete Mushroom Hunter by Gary Lincoff is a reliable resource.
What are your favorite plants, etc. to forage respective to the different seasons?
In spring, I love the tender green shoots of nettle, poke and milkweed. In summer, I go crazy making wildflower ferments with linden, elderflower, knotweed, rose and goldenrod. In fall, I hunt for black trumpet mushrooms, hen of the woods and ripe spicebush berries. And winter means cups of pine needle tea, enjoyed with all the things I’ve preserved during the year.
Can you share a favorite foraging story where you felt you “struck gold?”
My husband loves to tell the story of when I found my first hen of the woods (Grifola frondosa). I came home carrying ten pounds of that ruffled beauty and did a little dance of pure joy on our front porch. I later discovered that in Japan these mushrooms are known as maitake, or “the dancing mushroom.” Legend has it that a group of Buddhist nuns and woodcutters met on a mountain trail, where they discovered a fruiting of delicious maitake and broke into a spontaneous dance of celebration.
Are there any resources you can share for someone interested in joining a foraging group in their community?
There are naturalists everywhere! Try joining a local mycological society or search on social media for nature-based groups in your area.
Your most important piece of advice:
I would like to remind all those who want to forage that nature is not a retail boutique. It’s essential to have an understanding of the total ecology so we can know where to forage and how much to harvest. And always remember the indigenous tradition of giving back whenever you take from the land.
Cocktail Recipe: Foraged Gold
Ingredients
- 1oz GEM&BOLT
- 1oz Mugwort-Infused Tequila
- 3 oz homemade, naturally fermented grapefruit soda (recipe sourced from “The Wildcrafted Cocktail,” by Ellen Zachos – available for purchase here), or store-bought grapefruit soda
- Fresh Grapefruit Peel
Mugwort-Infused Tequila (How to Make)
In a large glass jar with lid, combine 1/4 cup dried (or 1 cup fresh) mugwort with 2 cups of blanco tequila. If you fancy a little kick, you can add a habanero pepper (halved) into the mix. Cover with lid & steep, tasting daily, until the spirit takes on the flavor of the mugwort (2-5 days). Remove the habanero as desired to manage spiciness.
Directions
- In a large cocktail shaker with ice, combine all ingredients & shake until well-chilled
- Pour mixture into a cocktail glass or coup rimmed with Sal de Gusano (a.k.a. worm salt)
- Garnish with a fresh grapefruit peel & sip!