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Foraging Assignment

General Rules

some of our student cooks foraging in the forest across from the school

1. Do NOT eat anything foraged unless you are 100% sure that it is what you think it is.
2. Make sure you are allowed to forage in the area you’ve chosen. Check with the land owners, etc.
3. Know whether your harvesting will hinder the future harvest (i.e. don’t take more than the plant can handle – we want to forage BUT also leave everything as close to how it was as possible)

In this project, you will be developing an on-line profile for an item that can be foraged in our area (see below for an example). You will begin by describing the area, who owns it, and draw a simple map. This information will be scanned and put up on this page for future classes to use. Secondly, you will distinguish the item you have found and, using a photo (from either the internet or from taking the photo yourself) you will research what the plant looks like. You will describe this for the profile. You will then outline when it is best found and how to harvest that item. Finally, you will outline as many ways as you can to cook/eat this item. You can research this either through the internet or by accessing a book from the library (btw there are great foraging books at the library in both Fergus and Elora).

You will be marked on how hard your item is to locate, how well you have described where it lives and how it looks as it grows. You will also be assessed on how many different recipes you can come up with for each. Photos are a must and all of this information is to be emailed for completion:

* Fruit


rose hips are the seed pod of a rose

Delicious berry that tastes like fresh apple and has more vitamin C than a glass of orange juice. The rose hip (i.e. ordinary seed pod of roses).
In Englad during WWII, some 5 million pounds of rose hip were gathered from the roadsides and put up to take place of the then scarce fruit, fighting scurvy.
Cousin to the apple, one of the rose family, is nutritious whether eaten off the bushes, cut up in salads, baked in cake or bread, or boiled into jam or jelly.

May Apple
Sumac Berry
Ground Cherry
Choke Cherry
Pin Cherry

* Greens

Lamb’s Quarter
Wild Leeks
Garlic Mustard

* Roots

Wild Ginger
Jerusalem Artichoke
Evening Primrose

* Trees

Black Walnut

* Shrubs


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