The fall is an excellent season for foraging if you know what you’re looking for. It’s a season for collecting fruits, seeds, roots, barks, nuts, mushrooms, and even wild greens. I actually think of it as a “second spring” in the sense that many of our spring herbs, like Violet lf, Dandelion lf, Garlic Mustard, Chickweed, and more, revel in the cool and moist weather of the fall that’s so similar to the spring weather, in which these plants also thrive.

In this post I share some of my favorite herbs to forage in the fall. And I also share the recipes I made for my “Fall Foraging & Wild Food Dishes” workshop I taught this past week at Just Roots Community Farm. These are all nut, gluten and dairy free to accommodate attendees dietary needs!

Purslane (Portulaca oleracea) is a super common weed that pops-up in almost any garden this time of year- don't weed it! Instead, harvest it for the amazing food and medicine that it is. This unassuming weed has been identified as the richest known plant source of alpha-linoleic acid, an omega-3 fatty acid!