Foraging for Invasives in the Fall

Pumpkins, squash, corn, and apples come to mind when you think of the fall harvest. But did you know you can acquire sustenance from the land around you? And we’re not talking about farming. Before humans developed agrarian cultures, we got nutrition from edible plants, fruits, and nuts growing naturally in our environment. Harvesting these naturally occurring items is called foraging. Foraging was one of the main ways early Indigenous peoples gathered sustenance from the land, along with what they hunted.

Today, there isn’t much need for foraging, but it can be handy when you're out on a trail and in need of a snack!  Foraging can also be a fun way to get rid of invasive species. Invasive plants pop up year-round, and fall is no different. These plants need to be removed from the environment, but they don’t have to go to waste because many are edible!

First, we need to set some ground rules before you start pulling things out of it. Foraged food can be a tasty snack or addition to a home-cooked meal for you, but for wildlife it’s food they rely on to survive. Responsibly forage and leave plenty for others to enjoy. Even if you are foraging for invasives (in which case, you should remove as many as you can!), you should try to minimize damage to native plants around you. Location is important as well; always forage on land where you have permission, and public land is usually your best bet. Never forage where it looks like pesticide has been used or where cars have been parked; plants in these areas will not only taste bad but could make you sick. Finally, we’ve done the research for you, but when in doubt, leave it out! If you're unsure about identifying a plant you find in the wild, double-check!

Weeds are a must-remove for most, but did you know that many are edible? Chicory (Cichorium intybus) is an invasive weed related to dandelion. You can roast the roots to make coffee and add the leaves to salad. While not invasive, common weeds like dandelions and broadleaf plantain are still in bloom in the fall; gardeners can pluck them and add them to salads or use them as a garnish. Lambsquarter (Chenopodium album) is another weed related to quinoa and a highly nutritious green. Seedlings often pop up in spring, and by early June they can begin to show signs of major wear and tear. This may make you want to pull them, but if you leave them until early August, they grow larger and fully mature when a seed head begins to develop. At this point, you can pull the entire plant, rinse it, cook it, and use it like spinach! It is sometimes called “Wild Spinach.” 

Garlic Mustard (Alliaria petiolate) is another weed that grows rampant across Northern Virginia and can be harvested year-round for different dishes. In the spring, you can uproot the plant, and you can use the leaves in traditional sauces like pesto, chimichurri, or babaganosh. In the fall, the leaves are no longer ready to pick. However, the roots have a spicy flavor, similar to that of horseradish. You can grate them and mix them with salt and vinegar for a pickled radish substitute.  

Perilla (Perilla frutescens) is a prolific self-seeder in the mint family native to China. Like many invasives, it can take over a landscape; you can find it in gardens, roadsides, and at the edge of a forest. If left to grow, it can reach up to 4 feet in height. Once pulled out, you can harvest the leaves and use them to make tasty Korean BBQ side dishes! You can soak perilla leaves in a mixture of soy sauce, garlic, hot chilis, honey, and rice vinegar, then eat them as a side with white rice. With Korean barbecue, it is used as a wrapper; smear bean paste on the leaf, add a dollop of rice, and top with barbecue meat of your choice! In Japan, it is commonly used as a garnish that sashimi or tempura sits on.

For a delicious sauce, look no further than the invasive Autumn Olive (Elaeagnus umbellata) shrub! This shrub comes from Asia and is spreading rapidly across Northern Virginia; it can grow up to 30 feet tall, and its roots have nitrogen-fixing nodules, making it easy to grow in nutrient-poor soil. It’s best to pull out the shrub while it’s still a seedling, but if you catch it after it has fruited, you can harvest the berries, remove the seeds, and use the pulp to make various sweet-tart-based sauces, jellies, and jams.

While not invasive, we would be remiss to leave out the most iconic Northern Virginia foraged fruit, pawpaws! Pawpaw fruit is the largest native edible tree fruit in North America. The fruit is like a North American passion fruit; seeds float freely in the tropical, creamy-flavored meat.  The skin and seeds aren't edible, but the seeds are easy to remove, and you can scoop out the meat to make creams, add to smoothies, and make desserts. A popular classic like banana bread can be remixed to be pawpaw bread!

We hope that you have found some new fun ways to get outdoors and clean up your space! As always, when in doubt, leave it out! Feel confident in your identification before eating anything and do your own research. Good luck foraging!