From forest to table, Wild Foods Day brings foraged foods into focus

Wild Foods Day on Oct. 28, 2025, focuses on the flavors that can be found outside of grocery aisles. Foraging, once essential for survival, is now a growing trend that helps communities connect with the land and expands possibilities in the kitchen. From urban green spaces to rural trails, this celebratory day emphasizes both practicality and creativity.

What foraging means today

Foraging, also known as wildcrafting, is the practice of gathering food directly from the natural environment. That includes fruits, herbs, mushrooms, roots and greens that thrive without cultivation.

Many people turn to it as a way to reconnect with nature, lessen dependence on commercial food systems and explore fun ingredients. Foraging should be done “in ways that do not compromise future species populations,” and with techniques that avoid permanent damage to ecosystems.

Why awareness matters

Wild Foods Day also brings attention to the environment. Conventional food supply chains depend on energy-intensive transportation and refrigeration, as well as large amounts of packaging. Gathering ingredients close to home reduces that impact with the perk of enjoying seasonal flavors at their best.

The day is also an opportunity to honor Indigenous knowledge. Many Indigenous communities have maintained wildcrafting practices for hundreds of years, tying food to place and culture in ways that modern shopping does not. Preserving this knowledge ensures that it remains accessible for future generations.

Exploring wild flavors

Foraging introduces surprising and unique flavors that rarely appear in grocery stores. Wild garlic leaves can be blended into pesto or added to soups, while spruce tips simmer into a bright syrup with a subtle citrus edge. In North America, Indigenous communities have long used staghorn sumac’s red berries for both food and drink. Drinks also benefit from wild blossoms. A splash of elderflower cordial can bring a delicate, tangy sweetness to sparkling water, mocktails or cocktails, showing how traditional flavors easily move from the forest to the table.

The role of edible plants

Even many common weeds are edible and delicious. Chickweed, lamb’s quarters and purslane are all examples of edible plants that can be tossed into salads or quickly sautéed. Nettles and dandelion leaves can be used in soups or teas. Recognizing these everyday plants brings awareness to the abundance all around us, even in oft-overlooked spaces such as parks or city sidewalks.

Safety first

While the appeal of wild harvesting is strong, safety is essential. Many edible species have toxic look-alikes, and mushrooms are especially risky without training. To err on the side of caution, begin by taking guided walks offered by local environmental groups, colleges or botanical societies. Grab a few plant identification guides at your local library.



It’s also important to follow area regulations, since some lands prohibit gathering while others allow it under limits designed to protect ecosystems. A common foraging community guideline is to harvest no more than one-third of what is available, always leaving enough for wildlife and future growth.

How to celebrate Wild Foods Day

Even if you cannot forage directly, the holiday is easy to observe. Specialty markets and online shops often sell teas, preserves and other items made with wild ingredients. Home cooks can also bring the spirit of the day into their kitchens with small flavor experiments. Stir lavender syrup into iced tea or lemonade to create a refreshing, complex floral flavor. Spread rosehip jam on toast to add a tasty citrusy note.



For more hands-on projects, try infusing vinegar at home with ramps or hawthorn berries for impressive salad dressings or marinades, simmering wild strawberries into a sweet compote for breakfast dishes, or adding rose water to whipped cream or custard for an exhilarating fragrance that connects modern kitchens to wildcrafting traditions that date back centuries.

The bigger picture

Wild Foods Day is not just about food; it is also about perspective. Learning to identify plants in your surroundings helps one learn respect for natural cycles and the role food plays beyond the dinner plate. Using wild ingredients also helps reduce reliance on commercial farming and calls attention to biodiversity. Foraging also serves as a reminder that nourishment can come from places that are right under our noses. If nothing else, it helps one slow down a little.

A celebration rooted in connection

From ancient survival practices to present-day home kitchens, foraging has always reflected the special bond between people and nature. Wild Foods Day encourages everyone to step outdoors, notice what grows nearby and reflect on how food and environment are connected. Whether you explore a local market, cook with seasonal herbs or simply take a mindful walk around the neighborhood, Oct. 28, 2025, is a reminder that nature’s pantry is closer than you think.



Kristen Wood is an award-winning photographer, food writer, recipe developer and certified functional nutrition expert. She is also the creator of MOON and spoon and yum, a vegetarian food blog, and the author of “Vegetarian Family Cookbook,” “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners.” Her work has appeared in various online and print publications, including NBC, Seattle Times, ABC, Elle, Fox, CBS, Forbes, Chicago Sun-Times and more.