“Would you like to try the morel mushrooms?” my mom asked one of our relatives.

“Julie and her dad went mushroom hunting,” she added.

I was young, but I noticed my relative’s skeptical expression.

“No, thank you,” he said politely.

I don’t think he even touched the serving plate. He probably thought we would be rushed to the emergency room shortly after eating.

Mushrooms can be very toxic, but we weren’t picking random toadstools in the backyard. My dad and I went mushroom hunting in the woods with a known expert in foraging.

I felt like I was on a treasure hunt as we explored the wooded area. Morel mushrooms are very distinctive with their brownish, spongy, honeycomb tops and hollow interior.

We found morel mushrooms near rotting wood, and I learned to break each mushroom at its base instead of pulling it up. We put the mushrooms in a mesh bag and planned our feast.

Once we were home, we rinsed the morels thoroughly and dried them right away to avoid their absorption of water. Morel mushrooms need to be heated, and we decided to apply a breading. 

We coated them in beaten eggs and rolled them in crushed soda crackers. Then we sauteed them in butter. I’d probably suggest olive oil nowadays, but they were very tasty.

My relative did not know what he was missing. I think he kept an eye on us all afternoon, thinking our demise was imminent.

I still remember those adventures all these years later. I also gathered a healthy respect for being aware of risks when gathering food in nature — and heeding the advice of experts.

I am sure I did not know the word “foraging” back then. Any time you gather food in the wild, be sure that you are properly identifying the food, whether you are gathering mushrooms, berries or other foods. This gathering practice helped sustain humans for thousands of years.

Also, beware of local laws and regulations related to foraging in your state. In some state parks and other public lands, for example, foraging is not allowed. If you are foraging on someone’s property, be sure that you have permission to do so.

What can you forage? We also foraged for wild asparagus on the side of a rarely traveled road less than a mile from our house.

If your yard is overrun with dandelions, you might be surprised to learn that all parts of the plant — flowers, stems and petals — are edible. However, you want to be sure that they have not been treated with pesticides and that they are not in a “dog run” where people exercise their pets.

I was removing purslane near my driveway the other day. These misplaced plants, or weeds, form a large “mat” that is satisfying to remove if it pops out of the ground in one large chunk. While purslane is edible, I wouldn't eat the weeds near my driveway. Purslane is a succulent with fleshy leaves and stems that can be sauteed or added raw to salads or sandwiches.

Chokecherries can be found in nature, too. Be aware that the chokecherry pits contain hydrocyanic acid and are toxic in large amounts. Be sure to heat them to inactivate this natural toxin.

Berries are high in natural antioxidants, including vitamin C, and can be used to make delicious jellies and syrups.

Similarly, buffaloberries, juneberries and wild plums are high in natural antioxidants and can be used to make sauces, jams and jellies.

North Dakota State University Extension has many recipes for jams and jellies from fruits that can be harvested in the Midwest. Visit www.ag.ndsu.edu/food and explore the “Food Preservation and Wild Game” section of our website. Under canning, you will find several publications about jams and jellies, including a handout about wild fruits.

Native Americans have successfully used berries and other foods found in nature for thousands of years, including dried chokecherries.

This year, we tried our hands at preserving a traditional Native American berry sauce called “wojapi” that is delicious on pancakes or ice cream.

You do not have to gather fruit from nature for this recipe; the berries from the grocery store work fine. Clear Jel is available in many retail stores. It is a thickener that withstands water bath canning. To see pictures of the process of making wojapi, see the "Wojapi (Berry Sauce for Canning)" publication and check out the recipe for whole-grain hand pies we made from the canned sauce.

Wojapi (Berry Sauce)

3 ½ cups mixed berries
¾ cup plus 2 tablespoons granulated white sugar
¼ cup plus 1 tablespoon Clear Jel
1 cup cold water
3 ½ teaspoons bottled lemon juice

1. Wash hands with soap and water.
2. Prepare jars and keep hot.
3. Wash lids as directed by manufacturer.
4. Bring 8 cups of water to a boil.
5. Wash berries, drain and add them to the pot.
6. Boil for 1 minute and drain water thoroughly.
7. Cover drained berries to keep warm.
8. In a heavy pan, add sugar, Clear Jel and water.
9. Cook on medium-high heat until thick and bubbly.
10. Add lemon juice and boil for 1 minute more, stirring constantly.
11. Fold in berries and fill a 1-quart jar (or two 1-pint jars), leaving 1 inch of headspace.
12. Add lids and rings. Tighten fingertip-tight, and process immediately.
13. Can the pints and the quarts in a boiling water bath canner for 30 minutes at altitudes of 0 to 1,000 feet, 35 minutes at altitudes of 1,001 to 3,000 feet, or 40 minutes at altitudes of 3,001 to 6,000 feet.

Makes 1 quart or 2 pints. Each ¼-cup serving has 90 calories, 0 grams (g) fat, 0 g protein, 22 g carbohydrate, 2 g fiber and 10 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Aug. 7, 2025

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu