With a lifelong interest in the outdoors, Peter Langlands spends his time in a wide variety of environments that present a diversity of foraged foods, from alpine to coastal locations.
In NZ we are lucky to have a wide range of endemic and introduced species that can be eaten. If fact at recent count there are some nine thousand species that have some culinary or nutritional value. The diversity is bewildering but ultimately there are about 250 key wild plants and fungi that make up the most of the wildfoods foraging opportunities in NZ. I have summarised these in my recent book Foraging NZ. Yet I still keep the wildfoods database active and for me one of the joys of foraging is learning about, in an applied way, our biodiversity. Seaweeds and fungi along with wild berries are my favourites.
Foraging is an easy adjunct to many outdoor activities be it an evening walk, taking the dogs out, a day hike or extended tramp or even a sea kayaking trip. Exploring the outdoors and foraging go hand in hand. It is easy to make a wild greens salad to add fresh flavour to your outdoor meals. Fern korus have a crunchy flavour and add a lot of visual appeal to dishes.
You do not need much gear for foraging- a small sharp knife or scissors for collecting foods, some containers and a supermarket carry bag and backpack. I also like to travel with a chilly bin in the car with ice packs to keep any foraging foods cold because you never know when you are going to come across a bounty- so being prepared is the key. A simple gas cooker and a fry pan, and pot allow you to prepare your foraged food in the outdoors is recommended and I love wild picnics. Flavours just seem more intense in the fresh air.
The best areas for foraging tend to be edge zones where there is the greatest diversity of wild plants and fungi. The edges of forest, coast, rivers, and even urban boundaries are great spots for foraging. Take the time to learn about the areas you are foraging too and any historic land use factors that way compromise water or soil quality. I love taking the time to travel down country back roads and foraging often takes me to new areas off the beaten track.
Accurately identifying wildfoods is paramount and I reckon if you can learn about one new species a day then by the end of the year you will be able to forage a diverse repertoire of species and my book is a good starting point. Smart phones have certainly revolutionised identifying wild plants and fungi. Google lens, searching by a photograph that you have taken of a plant or fungi, and searching the image is a good first step in the identification process. Aim to show any diagnostic features in the photograph.
The internet is a great way to then find out about edibility but take your time and verify information from a range of sources. iNaturalist New Zealand is also a very good way of identifying plants, fungi and animals and I cannot recommend highly enough uploading your observations, not just of edible species but any species you encounter in the outdoors to INaturalist. It’s a great way to learn about our flora and fauna.
Often when foraging you will get large hauls and also seasonal bounties so preserving the harvest is important. I especially like dehydrating seaweeds and fungi, as it not only allows for long tern storage, but also concentrates the flavour and reduces the weight. Taking dried seaweeds, fungi and fruit is great for the preparation in lightweight back country meals and my favourite is a wild mushroom risotto with a seaweed sprinkle.
Foraging is a lifelong journey and a good way to learn more about our back country biodiversity. It is relaxing and also is a great way to lose yourself and chill out. It is also great to have the kids along and to forage with friends, as different people will notice different things, and it is fun discovering and sharing new foraged species. The more you know about foraging, the more you realise there is to know, and even after ten years of professionally foraging I am still finding new wildfoods each week. It is that childlike sense of discovery that keeps foraging exciting. And ultimately there is nothing more exciting than finding new flavours in the wild and sharing them.
Peter Langlands
Wild Capture Foraging www.foragingnz.com
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