|
It's foraging season! Ok, there's something to forage all year, if you try hard enough, or if you're in an area with more consistent weather than we have here in the northeast. In NJ, we're coming into a much more abundant time now. Here are some tips before you go out there and just start taking things. This isn't a lesson in foraging. I won't be talking about identifying mushrooms or plants. That's way more than I can put into one blog and there are so many other great resources out there that I will link to at the end. Foraging is a subject I have mixed feelings about when it comes to profiting off of it.  1. Learn everything you can! For your own safety, learn about what you are harvesting. Learn what the plant or mushroom looks like at different growth stages. Learn the look-alikes. Learn the environment, season and way in which it grows. Get to know the plant or mushroom. Learning takes time. Be patient. If you’re still in the process of learning, get a second or even third opinion from an experienced and knowledgeable forager. Please, do not trust apps, especially for mushrooms. Al just isn't that good yet. Neither are your pictures in all likelihood. Apps are known for being dangerously wrong. Books can be helpful, but they can also be confusing. They are a great resource for learning. If I'm trying to identify a new mushroom, I'll reference something like iNaturalist to start with and get a rough idea. Then I might reference a book. Then, if I'm new to this species, I'll get an opinion from someone I know and trust to be knowledgeable. Often times, I leave it behind, taking only pictures and studying it some more. Especially if that third opinion isn't available which is most of the time. I'm not a bold forager and I don't need the food. As they say, "There are bold foragers and there are old foragers, but there are no old, bold foragers." I like the idea of living a good healthy life! Studying helps improve your brain. Read the books. Make some detailed drawings or take pictures from many angles. This helps you get to know the plant or mushroom better, you can get intimate, and it helps you form respect for that living thing and all that depend on it for life as well. Also, it can save your life. And please, please, do not study by watching TikTok videos! Learn what you're looking at and what to look for. Ask and answer lots of questions, like... What does it look like when it's old, or young, or unhealthy? Pay attention to color, shape, size, details. What does the cap look like? Then look underneath. Does it have pores, gills or teeth? Too many times someone sends me a picture of the top of the cap of a mushroom. That's like trying to identify a person from just the top of their head. It might be possible, but a face shot really helps! How big is it? What does the base of the stipe look like? It might be underground, but it holds some key identification points, dig it up when you're learning. For a plant, how big are the leaves and do they have a distinct shape? What does the leaf margin look like? Are there flowers, fruits or seeds? What are their characteristics? Look at the bark, it's growth structure and size. Inspect the stem and whether it's upright or prostrate. Learn the smell. Sometimes this is a giveaway for foraged foods. Sometimes it's not. Ramps will smell like garlic. Chanterelles supposedly smell like apricot but I have never been able to pick up on it. Oyster mushrooms have a scent that I can almost always depend on to identify them because I've been around them so much. Learn the taste. Make sure you've tried a little from someone else before you go out and harvest a bunch of something. You may find you don't like it, or worse, you are sensitive to it. Just because it's edible, doesn't mean you don't have an allergy or sensitivity to it, or it simply doesn't agree with you! Mushrooms can also be tasted to use as an identification tool. You only put a little in your mouth, chew it a little and spit it out. Do not swallow it! The taste may be sweet, bland, bitter, or it might even burn. I don't do this often. I'm a bit chicken and sometimes it can be very unenjoyable! Learn the growing season. What time of year does it grow? Chances are if you find a maitake in spring, it's not really a maitake. Learn the location and habitat. What environment does it prefer? Does it grow under oaks or pines or in the grass? Does it grow in wet marshy areas? Does it grow on a tree or in the sand? This can save you a lot of time and aimless wandering! Is that environment clean and safe? And do you have permission to be there? Learn if the plant is endangered or at risk. Everyone gets so excited for ramps, but they are considered at risk or threatened in some states. They grow and reproduce slowly, taking 7 years to produce seeds. White sage is another slow growing plant considered at risk to some. We don't have it wild here in NJ, but I know a lot of people love to use it. It is found only in Southern California and northwest Mexico. Luckily people have been able to cultivate both of these, so check the source of where it's coming from if purchasing and use harvest sparingly if you do. If you want to forage locally for a replacement for white sage or Palo Santo, we have so much mugwort. Nobody will complain if you take some! If you are of European, Asian or Native American descent, it was probably used by your ancestors. United Plant Savers is a good reference for more information. The IUCN Red List is another great resource for plants, mushrooms and even animals worldwide.  There were so many great foods to forage for in this park. Until I saw this! 2. Observe This is part of learning. Books will only take you so far. You can learn a lot by observing something for a year before you harvest any. You'll learn growth stages, reproductive patterns. You'll see if it grows fast or slow, who else enjoys this as food and whether or not it comes back yearly. Observing a specimen and the space in which it grows is a great way to get familiar with nature. Plus, you never know what other great things you may also find! It's an excuse to go outside year-round, and when you have a mission, suddenly winter isn't so cold and long. Observe the location it's growing in. It's better to not harvest from the side of the highway, or in a location that's been treated with pesticides or herbicides or polluted. Ask a park ranger or someone who works on the land. Observe signs at the trail head. 3. Think Think about all of the things you’ve learned and observed. It may change how you go about your harvesting or maybe influence you to not harvest at all. I've seen people decide to ignore their observations and insist something was what it wasn't. My aunt once tried to "plant" her favorite mushrooms in the yard. Something grew and she ate them, but they made her very gassy. I can't help but wonder if she was just so excited and not great at identifying mushrooms and wound up eating something else! We can so easily convince ourselves something is what it isn't if we're really excited, desperate, or wanting too hard! It can be like the mirage in the desert. Don't overlook the facts because you want something so bad. Once you trust your identification skills, and thought things through, then harvest a small amount and observe how you feel after touching it and using or ingesting it. Don't take a garbage bag full. Think twice about harvesting from a place where foraging isn't allowed, State Parks in NJ for instance. It'll cost you a good $250 and you'll have to toss everything back!  We left so much of this behind for others. It was definitely more than we needed or could possibly use! 4. Respect Don't take more than you need or can possibly use. A garbage bag or truck bed full of anything is likely more than you can eat or even store for later. Sharing is nice, as long as you check with the people beforehand. Don't take everything assuming everyone will want it or that you can sell it to some restaurant or mushroom store. 😅 You can always go back later or next year. Save some to-the next forager, or the other living things that also depend on it. Leave some to reproduce and continue on for future generations. If you observed well, you may have noticed that a deer, mouse, turtle, bird or slug eats this too. Respect them and share with them. They only take what they need, we should too! We're all together-here, trying to survive, and when we know it or like it, we all depend on each other in some way or another. Don't take from someone's private property. You can knock on their door and ask permission. Sometimes it works, and sometimes you form a good relationship, make a friend or educate a stranger. Don't harvest from conservation areas or nature preserves Be gentle. Don't trample plants and tear down branches. Harvest some garbage along the way too! Mushroom clubs are great resources and chance to learn and network!
NEW JERSEY MYCOLOGICAL ASSOCIATION - NJMA Home Page Membership is cheap and you can learn so much about every mushroom and aspect of mushrooms out there from dying, to cultivation, microscopy and more. North American Mycological Association
0 Comments
Spring is a rollercoaster ride. We're jolted alive on that first warm sunny day. We rush outside to do yardwork or go for a long walk or run or whatever it is you love to do outside. We jump in so fast, then the temperature slides back down, and suddenly we're frozen, rigid, hiding inside again. Who knows what to wear on any given day? We wonder why we're so tired and maybe even get sick. Let's see what nature does. Flowers seem to pop up overnight to those who weren't looking. Those who were looking, know that they emerge ever so slowly. Gradually raising the first leaves above the soil, feeling it out, taking their time, until eventually a month or more later, they are fully up, the buds form and the flowers pop in a showy burst of color.  It's no longer stale inside air and colors of brown, white and grey out the window. Although those winter sunsets do have a beauty all their own. Pops of color begin to appear, purple and lavender in the crocus, low to the ground come first. Yellow bursts out in clusters of daffodil and forsythia. The tulips follow in their rainbow of colors. The colors climb higher and higher. Look up! You didn't see those red maple buds that have been swelling up since February! Did you notice the blueberry stems turning red too? Green leaf buds form all over the place, so do the pinkish blossoms of the cherry, apple, eastern redbud and friends. With them come the Orioles and warblers. More dancing splashes of orange, yellow, green and blues.  None of the plants or birds rush into it. If they sprout up, bloom or migrate too early, they'd risk losing everything to a possible frost or freeze. Without those blossoms, there's no hope for future generations, no nectar for the bees or birds. We can learn from them. Practice emerging slowly, in short bursts, or gentle flows. We too can shock our systems. It's a huge adjustment from winter rest and reclusion to the big outward energy of spring. The plants provide for us. Maybe they know we're silly humans. Introducing Adaptogens! Adaptogens are plants or mushrooms that help us adapt to stress, to put it simply. That stress can be environmental, like the swinging temperatures and humidity. It can be physical; jumping into too much sudden movement that our heavier winter bodies are not yet used to and in shape for. It can be mental, anxiety, frustration, feeling cooped up from winter, fear, residual seasonal affective disorder, low vitamin D levels waiting to be replenished by the sun. Adaptogens increase resistance and capacity to deal with stress and challenges. They have a balancing effect on body functions. They may increase immunity, alertness, physical and mental performance, which may lead to better sleep. Each one acts a bit different from another, and each body reacts a little differently depending on season of life, health, emotional situations, etc. Eleuthero (Eleutherococcus senticosus) is one of the milder adaptogens. We use the root of this plant which is also known as Siberian Ginseng. In my experience, it is not as immediately energizing as some others, but it helps with sustained energy. It may be good for the younger humans, who likely have a steady supply of energy. It's great for athletes to increase stamina and endurance. I have not grown this plant because of its affinity towards a cooler Siberian-like climate. I find that if a plant isn't grown in its preferred habitat, the constituents we're looking for may not be there in the expected ways because the plant didn't see the harsh conditions, whether that's cold, heat, high or extremely low humidity, that it needed to survive. Did you really think the plants only had those chemicals to support us?  Ashwagandha plant. Late October. Root was harvested in early November. Ashwagandha (Withania somnifera) is a plant in the Solanaceae family, a relative of tomatoes, eggplants and peppers. We use the root of this plant and boy does it have a scent to it. I liken the smell to a horse wearing a splash of cologne. It is similar to Eleuthero in the sustained rather than sudden energy boost. Some herbalists insist that you should use a standardized extract for the full benefit, others feel that a tea is quite useful. I go in the middle and love the tincture or even a powder used in blends or energy ball snacks. I grow this one as an annual, harvesting the root in the fall and saving the seeds for next year. The seeds are in red fruits that look like tiny tomatillos or ground cherries, but they need to be red, not like the ones in the picture.  Schisandra fruit cluster in front of vine. Mid September. Schisandra (Schisandra chinensis) is my favorite of the group. This is a vining plant that I grow on the north-west corner of my house. It grows quick and just keeps going! The flowers come in spring and have the most amazing smell to them, somewhere between citrus blossoms and jasmine. The fruit forms in small grape like clusters which are harvested in late summer when they turn red. I dry the berries for use in teas or tinctures. Both are delicious. One day I'll try a jam or compote. It's really seedy and not the most fun fruit to snack on due to its astringency. Schisandra is known as the five-flavored-fruit. I pick up on mainly sour and sweet, others may get more bitter with a hint of salty. Schisandra is more of a quick hit of energy, though it is somewhat subtle to a middle-aged human. Some people may experience a racing heart. I've seen this more often with younger folks, like the ones who may not require this energy. But it may also have to do with anxiety levels or just individual differences. I take this in the morning or early afternoon. If taken at night, it could keep you awake. But, like many other adaptogens, it can help with sleep later. It's all part of the balancing effect that adaptogens carry, keeping us a little more even keeled and resilient to stresses. Schisandra's five flavors offer support to many of our organ systems, helping digestion, nerves, liver, lymph, heart and circulation. It is not recommended during pregnancy.  Cordyceps Cordyceps (Cordyceps militaris, Paeciliomyces hepialis, Ophiocordyceps sinensis) is the first mushroom of the group, and some consider it the only adaptogenic mushroom. In nature, this mushroom grows off of insects and is known as the zombie fungus. If you've seen Last of Us, this is the mushroom it was based on. No threat to humans, so no worries! It is cultivated now using rice bran and a blend of other substrates, no insects involved. I prefer it in tincture form, mainly because it is rather expensive. Maybe $60/oz for a good dry product grown in the US. I use this adaptogen in extreme situations where I need a real boost of energy. I find it to be a little too energizing. It is good before a workout, but it made me a little too focused and I saw the danger of potentially pushing myself too far and overdoing it. A smaller dose may have been better, or maybe I didn't need it. I don't love to rely on adaptogens for too much of a boost, or to help you overwork or overdo something when perhaps the fatigue is your body telling you to take a rest, take a break, take it easy. Don't fight or ignore your body's messages. It won't be good in the long run. That being said, sometimes you need a boost to make the final push. I'm thinking of the long car rides I used to make when I was younger. Perhaps Cordyceps would have helped me from falling asleep at the wheel. Thank you, guardian angels for protecting me. As an older adult, I now realize the stupidity of that, ok, I did then too, but you're invincible in your early 20's! 😅 The best choice here would have been to pull over, find a hotel, anything, and sleep for a bit! It's the same in a workout or cramming for a final, or working overtime. Just stop and listen to your body.  Ganoderma tsugae Reishi (Ganoderma lucida, G. tsugae, G. sessile) is another mushroom that some don’t consider an adaptogen, but some do, including me. G. tsugae is found most abundant in our area. It can also be cultivated. Reishi keeps me at an even keel. I've had good luck with it decreasing my allergic dermatitis to so many things I touch like plants and mushrooms. There's that balancing effect in play! Reishi is a bit more like Eleuthero and Ashwagandha as far as energy boosts go. It offers a sustained energy which balances you out for sleep at night. Some people have had good luck with this taken at night for insomnia. I like it in tincture form and it can also be used as a tea, simmered in the water for 10-20 minutes. It is quite bitter and some people do experience nausea, I'm guessing from the bitterness. I take the tincture daily and it is ok any time of day or night, it won't keep you up. Rhodiola (Rhodiola rosea) is stimulating and will keep you up if you're sensitive to things like chocolate at night. I don't use Rhodiola due to my inability to grow it. It would be found at high altitudes and probably wouldn't be as worthwhile grown in NJ. It also is considered an endangered plant and included in the Red List in many countries. This is due partly to habitat decline, overexploitation and it's slow growth. The root is what is harvested, so the entire plant is dug up.
American Ginseng (Panax quinquefolius) is another slow growing, slow to mature and reproduce root that has been overexploited. It grows in forest settings, so it can be very hard to reproduce those conditions in the garden. A permit is required to harvest in the wild and it is considered threatened, vulnerable or endangered depending on the state. Farms are making progress with sustainable cultivation, so check your sources and purchase from those farms if you choose to work with it. Asian Ginsengs (Panax ginseng) is not a plant I am close to. It grows in Asia, as the name might hint. I prefer to source my herbs as locally as possible, perhaps even seeing them on the farm with my own eyes or growing them myself.
Another way of celebrating was to light candles. The candles were for protection of the household. Cleaning was another tradition at this time. If you haven't put Christmas decorations away, now is a good time! It happens to be 40 days after Christmas which was the traditional date to put away the nativity scenes. 40 days is a very special number in Christianity, so I've noticed. I might spend the weekend cleaning up some of the dust that's settled everywhere and burn some mugwort or cedar to clear out what I can't see. I'll order some new seeds for the garden. And I guess I'll finally take that wreath off the door. Somehow, I always forget that wreath until spring! The spring equinox will be here in 6 weeks. In the northeast, we all know that anything can happen in those 6 weeks and the 6 weeks after. I definitely remember a few May snowstorms in my life! Regardless, we're on the up and up!
If you want an early spring harvest of hardy greens, now is the time to start them! This is a time of renewal and new beginnings, so traditionally it's a great time to start the literal seeds of spring. (Though it may be a struggle to get anything into the frozen ground. I recommend small plugs in a greenhouse or windowsill.) Maybe you want to plant some seeds in the form of intentions. Remember those New Years resolutions😬? Well, here's a chance to reassess and try again, or set some new ones. Young chickens may lay their first egg and older chickens will increase laying again around this time. They tend to slow down or stop egg production all together in the darker days. We've bred many of them to ignore those cues from nature, and some farmers will offer supplemental lighting to trick them. It's crazy how we insist on fighting natural cycles and push that on our birds. Chickens need a break too!   I've been taking Lion's Mane dual extraction for over 2 years now. It took me a little while to get into the habit of taking the extract, because well, memory. And forming a habit takes time. After a few weeks, I finally was consistently taking 1 dropperful 2 times a day. And I'm not turning back! Here's what I noticed almost immediately:
Currently I am taking 1 dropperful an hour or so after waking up, and another before bed. This is a simple maintenance plan for me. It's what works for me. Some people take 2 droppers once a day, others take it in the afternoon. You do you. I like to take a break every once in a while. Once or twice a year I'll stop taking Lion's Mane for a few weeks to a month. It helps the body reset, and you get to realize how much it's helping! What my customers have noticed*:
Here are some other things my resource say it can help with. I don't have feedback on these things, so I can't personally go deeper.
All of my feedback is on the dual extract that I make in house. The research out there is based off of various extraction methods. I find that continued regular dosage is the most effective. Dual extracts make that easy. You could make a tea from the powder, drinking it twice a day regularly. This may be the best option for digestive issues. Or you could eat it, but you'd want to incorporate it into 2 meals a day every day. That's a lot of mushroom! There are capsules all over the internet. I'm not a huge fan of capsules, especially when it comes to herbs and mushrooms. It's hard to know if you're properly digesting them and I feel you're missing out when you don't get to taste what you're ingesting. Taste helps send messages to the body and trigger the appropriate response in the system. Please do your own research from trusted sources and consult with a doctor or other professional before jumping in.  I try to focus on local herbs; herbs that can easily grow here in our climate. Cinnamon is not one of them. But it's such a staple in many people's lives, I can't ignore it! Cinnamon is so popular this time of year. The first cool day seems to bring an instant switch from lemonade to pumpkin spice. (Pumpkin spice contains cinnamon.) Personally, I think we jump start everything a little too much. If you don't buy your Halloween candy by October 1st, you're stuck handing out red and green wrapped treats! Starting in September, or maybe even August, you can walk into almost any grocery or home goods store and you're blasted with the smell of cinnamon. (Even if it's still watermelon season. This is so confusing.) They hit you at the door with cinnamon broomsticks and pinecones. Then they have the candles, soaps, sprays and hopefully some yummy baked goods if your nose isn't blind to the smell by that point! They might be onto something. Cinnamon is slightly stimulating, waking you up, energizing and uplifting you, preparing you to get shopping. And I can't help but feel a little warmer and more festive and reminiscent when I smell it. Maybe even a little hungry because of the association with so many home baked goodies; apple and pumpkin pie, snickerdoodles, cinnamon buns, coffee bread, eggnog, spiced cider... Sometimes though, it's a little too much. I'll sneeze and feel like it's a little hard to breath. There can be too much of a good thing, especially when they start making artificial scents or flavorings. Here's an article on real cinnamon and one of the imposters out there… Do You Even Know What Cinnamon Tastes Like? | Ambrook Research And here's what I know about cinnamon… Cinnamon hits you first at the nose. It is heavy in essential oils, cinnamaldehyde being the main oil. Like I said before, the scent is slightly stimulating. I know I feel a little more perky and warm whenever I smell it. Take a sniff sometime when you're feeling a little fatigued and see if that helps! It may just generate a little extra strength, focus and motivation for you. Topically it warms the area you rub it on, creating more blood flow and relieving some pain. Be sure to use a diluted oil. That warming sensation can lead to irritation, and some may be more sensitive than others, feeling incredibly warmed! It can also repel insects such as mosquitos, their larvae and ants. I sometimes sprinkle cinnamon around when I have ants on the counter. They don't like it, but they usually find another path to what they want. A liquid spray made with the essential oil may be more useful. You can make a mouthwash from it to aid with bad breath, killing some of the bacteria in your mouth. I'd make a tea for this, as I don't agree with putting essential oils in my mouth. When it comes to eating cinnamon, this can be done in a few ways. Bake or cook with it, sprinkle it on toast or oatmeal, make a tea, hot cocoa, coffee, infused wine or cordial, or take a tincture. Cinnamon is great not just for sweet dishes like apple and pumpkin pie, it also pairs well with savory meals like lamb, chicken, squash or tomatoes. For the heart… Perhaps part of the reason cinnamon is so popular in the fall and winter months is because of it's warming properties, helping to stimulate the heart and circulation. It really gets the blood flowing! Cinnamon can help control blood sugar. James Duke says that blood sugar control may be due to the flavanoid methylhydroxy chalcone polymer (MHCP), an antioxidant that seems to activate insulin receptors inside your cells, making it easier for them to take in blood sugar for energy It may also help lower cholesterol. Cinnamon can also lower blood sugar, which helps prevent cardiovascular disease by reducing sugar’s damaging effects on the blood vessels. Cinnamon helps lower triglycerides, lower LDL cholesterol and lower blood pressure. For the guts… As we get into some of the heavier foods of winter, it's nice to add a little warming spice help with digestion and cinnamon can do that. It's known as an aromatic carminative that can help relieve gas and cramps and stimulate digestion. It can help with acid indigestion or heartburn. A tea or cinnamon toast the morning after a holiday party can even help with a hangover! When added to an herbal tea with other herbs, cinnamon can help enhance the absorption of other herbs and nutrients, and it covers the taste of some not so yummy herbs! Be careful if you're nursing, as it can make the milk spicy for the baby. Although that could come in handy if you're trying to wean a baby off mothers' milk! Cinnamon can be a great addition to a cold and flu formula. It can help warm you up and induce sweating, great for burning off a fever. It's also drying, so if you have a mucousy cough, runny nose and generally feel damp, cinnamon could help. Right now, I'm enjoying our Pumpkin Spice blend in all of my drinks! I put it in my morning coffee, then add it to my warm apple cider in the evening, perhaps with a little rum or bourbon. I've been baking with our Halloween pumpkins, and guess what? Pumpkin spice goes in, with a little extra cinnamon, because like garlic for an Italian, you always need a little more! 
Preparation
*Tips
If, like me, you forget to thaw the spinach, simply cook it in a steamer. One of our mixed bowls can also be a great option! Add 1# for a more mushroomy version. Chestnuts and pioppino add a nice nutty flavor and crunch. Oysters and others will add more of an umami meatiness. You can also use shallot and or onion in place of or in addition to garlic
Preparation
This recipe is from our first monthly cooking demo featuring Chef Matt Collins. Check out Chef Matt Collin’s for private dinners and pop up events!
Flavor Profile
Nutrition
Health Benefits
Storage and Cooking
We've been playing around with some mushrooms on the grill, now that the weather is nice. Not that weather really ever stops us from grilling. It's more the hot weather makes us not want to turn on the oven, so we take it outside! Here are some ideas for tossing some 'shrooms on the barbie!
Preparation
|
AuthorWe're nature lovers. We grow mushrooms, veggies, fruits and herbs on our 1/10th of an acre plot 4 blocks from the beach in NJ. We have chickens. We forage and birdwatch. These are our adventures in our backyard and beyond. Archives
April 2025
Categories
All
|
RSS Feed