This classic gourmet wild mushroom has long been a staple of French haute cuisine and is sought after by chefs throughout the world. Possessing a mild savory flavor, striking color, fruity aroma and a delectably firm texture, the Chanterelle is delicious sautéed in butter or oil, added to pasta, rice or egg dishes or as an elegant complement to seafood.

One of the earliest mushrooms found in the Northeast, this brightly hued mushroom will often flush after a good rainstorm in early summer, growing in many locations from roadsides, to hemlock groves, to mixed deciduous forests.

Latin Name: Cantharellus cibarius

Season: July-August, occasionally later

Also known as the Black Chanterelle, this highly aromatic charcoal-hued cousin of the chanterelle has a rich, smokey, earthy character that is very well suited to risotto and pasta Alfredo. A robust seasoning for beef or chicken this mushroom is also unsurpassed as a topping for pizza.  One of our most flavorful wild mushrooms.  Not to be missed.

Black trumpets can often be found in large flushes beneath oak or hemlock trees at the base of mountains or near stream beds throughout the summer and fall.

Latin Name: Craterellus cornucopioides

Season: July-October

Cousins to both the golden chanterelle and the black trumpet, these three closely related species are often found growing together and are collectively known by the name Yellowfoot Chanterelle. This mushroom has an intensely fruity aroma and makes a flavorsome addition to pasta sauces, pizza or omelets. 

The Yellowfoot is a small, delicate thin-fleshed mushroom with a cap color ranging from orange to yellow to brown, always with a golden stem. It is most often found on damp mossy hummocks in mature forests.

Latin Names: Craterellus tubaeformis, Craterellus ignicolor, Craterellus lutescens

Season: August-October

Offering a sweet, nutty flavor and substantial, meaty texture, this distinctive wild mushroom makes a hearty addition to french onion soup. Delicious sautéed, grilled or baked into casseroles.

The hedgehog mushroom, AKA 'sweet tooth' consist of two very similar species, one that often has a cap larger than an open hand and the other with a small, round cap usually not bigger than 1-2 inches. These delicious fall mushrooms are prolific in old growth hemlock groves and in mixed woods with an understory of beech. The hedgehog is unmistakeable because of its unique underside of teeth.

Latin Names: Hydnum repandum, Hydnum umbilicatum

Season: September-October

This brightly colored mushroom can be found growing on dead or mature trees, most often large oak trees. A fast growing mushroom, some flushes can produce massive quantities. It's been named 'chicken of the woods' because of a flavor and texture  similar to that of chicken.

Often used in place of chicken, this mushroom has a lemony, nutty flavor and meaty texture. It can be sautéed, grilled, or cooked into soups and is best marinated before cooking to prevent it from drying out.

There are two species - one a very bright orange with yellow pores underneath, and the other a paler peach color with white pores.

Latin Names: Laetiporus sulphureus, Laetiporus cincinnatus

Season: July-October

A versatile mushroom that won’t overpower a dish, Maitake can be sautéed, baked or fried and offers a mild, earthy flavor. One of our largest wild mushrooms, Maitake can be found in clusters up to 50 pounds. It appears in autumn growing almost exclusively under oak trees that have reached a venerable age and size. It's been nicknamed 'hen of the woods' because of its appearance resembling the ruffled feathers of a hen.

Long revered in Japan as a medicinal edible mushroom, Maitake is currently undergoing scientific research as an immune system stimulator.

Latin Name: Grifola Frondosa

Season: September-October

Matsutake has a powerful spicy aroma, meaty texture and an indescribably complex flavor with notes of cinnamon and pine.

In New England they are found mostly under Eastern Hemlock in rich moist woods.

Cooking tips: The entire mushroom including the stem should be used. Slice thickly and sauté on medium heat  in a covered pan for 5-10 minutes with a neutral tasting oil or butter. Drizzle with soy sauce and a bit of citrus juice, or enjoy as is with a bit of salt. 

Latin Name: Tricholoma magnivelare

Season: September-October 

Called the Lobster mushroom because of its color and seafood-like aroma when cooked, this mushroom is actually a mold parasitizing a mushroom which turns it from white to orange. It can be found throughout the summer and fall under many types of trees, but favors hemlock groves.

Delicious used in place of seafood, sautéing lightly will create a bright orange juice in the pan.

Latin Name: Hypomyces lactifluorum

Season: August-October, sometimes earlier.

The oyster mushroom is a delicious all-purpose mushroom possessing a mild, fruity flavor with a hint of anise and a meaty texture, well-suited to many cuisines as it doesn't have an overpowering flavor.

Found in the autumn on dead and dying maple trees, the oyster is one of the latest-fruiting mushrooms in the Northeast, fruiting well into November and sometimes December, preferring the damp and cool conditions of late autumn.

Latin Name: Pleurotus Ostreatus

Season: October-November

Cattails grow in swamps and marshes and are extremely versatile as there are many parts of the plant you can use. From spring to early summer we forage for the shoots, which are the tender young stems before the plants go to flower. The shoots have a buttery, cucumber flavor and can be eaten raw chopped up in salads, or cooked in a stir-fry or soup. They are somewhat mucilaginous like okra, so can be used to thicken soups. 

The young, green flower spikes are also edible. The male and female flowers are separated by a small section of stem. The top flower is the male and is the more tender of the two. It is delicious boiled and eaten like corn on the cob, by nibbling the immature pollen off the central stem. When cooked, it tastes much like an artichoke. The pulp can also be removed from the stem with a fork and added to any number of things such as omelets or pancakes. When the yellow pollen has emerged, it can be collected and used as a very high-protein flour.

Latin Name: Typha latifolia

Season: May-July

The Ramp - or wild leek as it is also known - is a native North American species of wild onion found growing in the rich woodland soils of streams, hillsides and riverbanks from Quebec to South Carolina. A spring ephemeral, the leaves appear in April and die back in late May.  

The entire plant is edible from bulb to tip, possessing a strong yet versatile flavor reminiscent of both garlic and onions, but with a special richness all its own. It has long been considered a spring delicacy from the back woods of Appalachia to the five-star restaurants of Manhattan. 

Although both common and prolific in the more southerly parts of its range, Ramps are found rather infrequently here in Maine. Ramps are slow growing, typically taking two years to germinate from seed and several years for each bulb to attain a mature size. Ramps are delicate plants which must be carefully dug from the tangled roots of the forest understory. As a result, only a very limited quantity may be harvested each year to ensure a sustainable supply for many years to come. We recommend not digging the bulbs at all, only cutting the leaves which have an abundance of flavor, and leaving the bulbs in the ground to allow the plants to reproduce.

 Use ramps freely as you would garlic, onions or leeks. We especially enjoy grinding them into a pesto.

Latin Name: Allium tricoccum

Season: Late April-Early May

Japanese knotweed is considered an invasive species in the US and can be found growing abundantly along roadsides. The plant has tall, hollow stems that resemble bamboo, though they are not related. These stems can be eaten early in the season when they are just emerging and are still tender. 

Knotweed  is an important concentrated source of the antioxidant resveratrol. Many large supplement sources of resveratrol now use Japanese knotweed and use its scientific name in the supplement labels.

The stems have a tangy, earthy flavor very similar to rhubarb. Delicious in sweet dishes such as pie, but also a great tangy addition to fresh salsas and chutneys!

Latin Name: Fallopia japonica

Season: May

Wild Spinach, also known as Lambsquarters, is an annual plant in the Amaranth family that occurs in sunny disturbed soils throughout Europe and North America.

A wild cousin of both quinoa and spinach, lambsquarters has a mild nutty flavor and a somewhat delicate texture. A nutritional powerhouse, it is very rich in Vitamins A, C and K as well as calcium, manganese and riboflavin. It can be added to salads, tossed into stir-fries, or blended into savory soups, sauces or stews.

Latin Name: Chenepodium Album

Season: May-August

Purslane is a succulent annual groundcover that can be found throughout the growing season in sun-warmed disturbed soils. An example of nature's tenacity, despite its high water content, it is highly drought tolerant and produces seeds that can remain viable for up to forty years.

As a salad green it is unsurpassed, with a unique salty-savory flavor, and refreshing crispness that complements other vegetables nicely. Purslane is as nutritious as it is tasty, having the highest quantity of omega-3 fatty acids of any leafy vegetable, as well as a copious assortment of vitamins and minerals.

Latin Name: Portulaca oleracea

Season: May-September

Field sorrel is an herbaceous perennial plant favoring moist acidic soils. Hailing from the buckwheat family, it can often be found - as its name suggests - in old, abandoned fields and pastures.

A close relative of cultivated garden sorrel, field sorrel has a distinctive tangy lemonesque flavor and crisp texture that adds a bit of zing to salads - so acidic that you may not need salad dressing. It can be added liberally to soups or stews and makes a great puree - replacing lemon juice or vinegar in recipes. It also makes an excellent garnish for fish or roast meats.

Latin Name: Rumex acetosella

Season: May-October

Fiddleheads are the tightly wound immature fronds of the ostrich fern, the first part of the plant to emerge early in the spring. The ostrich fern grows in riparian habitats, favoring riverbanks and sandbars.

Though there are many types of fern, the fiddlehead of the ostrich fern is one of only a few that are recommended edibles. The ostrich fern can be identified by a deep groove in it's stem, dark green color, a brown papery covering as it emerges, and the previous year's fertile fronds which resemble ostrich feathers.

Wash well and lightly steam or sautee - fiddleheads add a fresh, green flavor to any spring dish. A great addition to omelets and frittatas.

Latin Name: Matteuccia struthiopteris

Season: Late April-Mid May

Common milkweed is a perennial plant that grows wild in sunny fields and roadsides. All parts of common milkweed plants produce a white latex when broken.

The fragrant, pink milkweed blossoms that emerge typically in the month of June have a sweet nectar and are a favorite of monarch butterflies and humans alike. The blossoms are a stunning and fragrant addition to salads. 

Come July, these blossoms grow into edible seedpods. These immature seedpods have a delicious, bean-like flavor and can be sauteed, steamed, fried or stuffed! They are best picked small, 1-2 inches long.

Once mature, these pods become papery and release hundreds of seeds attached to a fluffy floss that carry them in the wind.

Latin Name: Asclepias syriaca

Season: July

Common milkweed is a perennial plant that grows wild in sunny fields and roadsides. All parts of common milkweed plants produce a white latex when broken.

The fragrant, pink milkweed blossoms that emerge typically in the month of June have a sweet nectar and are a favorite of monarch butterflies and humans alike. The blossoms are a stunning and fragrant addition to salads. 

Come July, these blossoms grow into edible seedpods. These immature seedpods have a delicious, bean-like flavor and can be sauteed, steamed, fried or stuffed! They are best picked small, 1-2 inches long.

Once mature, these pods become papery and release hundreds of seeds attached to a fluffy floss that carry them in the wind.

Latin Name: Asclepias syriaca

Season: June

The Black Locust is a native North American legume tree, useful as both a nitrogen fixer and for its extremely durable lumber, which can last for 100 years in contact with soil. Originally restricted to a relatively small native range in central Appalachia and the Ozarks, it was widely planted by early colonists for barn sills and fenceposts.

For about one week in early June, the black locust is covered in white, or less commonly, pink blossoms, which are some of the finest edible flowers nature has to offer. Rich in nectar, the fragrant flowers have a sweet floral taste, not unlike honey, followed by a subtle flavor of fresh peas (to which the black locust is related). They make a sweet, colorful addition to salads and stir-fries, and are excellent dipped in batter and fried, to make fritters.

Latin Name: Robinia Pseudoacacia

Season: Early June

Latin Name: Rhus typhina

Season: July-August

Latin Name: Hemerocallis spp.

Season: June-July

Latin Name: Sambucus canadensis

Season: August-September

Latin Name: Prunus serotina

Season: August-September

These ruby red berries, speckled with white grow wild on tall silver-leaved shrubs usually colonizing sunny roadsides.

Their flavor is a unique blend of raspberry and pomegranate with an occasional hint of tomato. Concealed by the juicy pulp is a small edible seed - the overall texture is remarkably similar to pomegranate seeds. The presence of tannins in the fruit gives them a mild astringency. They can be an addictive snack eaten raw or are fabulous cooked into jams, jellies, tarts or processed into fruit leather.

Autumn berries are very nutritious, having 14 times the lycopene found in tomatoes, and an assortment of vitamins and minerals. As such they are considered a superfood.

Latin Name: Elaeagnus umbellata

Season: September-October

Latin Name: Vaccinium angustifolium

Season: July-August

Latin Name: Vaccinium macrocarpon

Season: October

Latin Name: Rubus spp.

Season: August-September

Latin Name: Malus domestica

Season: September-October

Latin Name: Juglans nigra

Season: October-November

Latin Name: Quercus rubra (red oak) - Quercus alba (white oak)

Season: October-November