Reconnecting with the Land: The Forgotten Skill of Foraging
Foraging on Long Island is more than just gathering wild plants—it’s a practice that has sustained humanity for thousands of years. Long before supermarkets and industrial agriculture, our ancestors relied on their knowledge of the land to find food and medicine. Every civilization, from the Indigenous peoples of North America to early European settlers, carried deep traditions of harvesting from nature’s pantry. Even today, foraging remains an essential part of daily life in many cultures, with communities across Long Island—especially those of European and Asian descent—continuing the practice in parks, coastal marshes, and even along highways.
Spring is an especially exciting time for foragers, as it marks the awakening of the natural world. The first edible greens push through the thawing soil, offering nutrient-rich food at a time when fresh produce was once scarce. Historically, early spring was known as the “hungry gap”—the period between winter food stores running low and the first cultivated crops becoming available. Foraging bridged this gap, providing essential vitamins and minerals after the harsh winter months.
Even in today’s world of abundance, foraging holds immense value. It encourages self-reliance, deepens our connection to nature, and offers a sustainable way to supplement our diets. Whether you’re looking to enhance your meals with wild greens, craft herbal teas, or simply spend more time outdoors, learning to forage is both practical and deeply rewarding.
Foraging is for Everyone: Getting Started Safely & Confidently
If you’ve never gone foraging on Long Island before, it may seem intimidating at first. The idea of picking wild plants for food or medicine can raise concerns—how do you know what’s safe to eat? What if you misidentify something? These are valid questions, but with the right knowledge, foraging is not only safe but surprisingly simple.
Unlike hunting or fishing, foraging on Long Island requires no special permits, expensive equipment, or years of training. All you need is curiosity, a few reliable resources, and a willingness to slow down and observe the natural world. Many of the most beginner-friendly plants are already familiar, often growing in backyards, parks, and along walking trails. Dandelions, wild onions, and garlic mustard—plants many consider weeds—are actually edible and packed with flavor.
Modern foragers also benefit from centuries of accumulated knowledge. Indigenous groups, including the Unkechaug and Shinnecock peoples of Long Island, have long gathered native plants like cattails and wild berries for food, medicine, and materials. Across the Atlantic, European folk traditions have passed down the use of wild greens like chickweed and nettles for their nutritional and medicinal benefits. Today, immigrant communities from China, Korea, and Eastern Europe can still be seen foraging along Long Island’s roadside edges, harvesting familiar plants that have been part of their diets and medical apothecaries for generations, such as ginkgo biloba.
By taking small, informed steps, anyone can begin to reconnect with this ancient practice. Whether your goal is to learn survival skills, reduce your reliance on store-bought produce, or simply enjoy the thrill of discovering food in unexpected places, foraging on Long Island offers something for everyone.
In this guide, we’ll cover the ethical and sustainable principles of foraging, safety tips to help you avoid toxic plants, and a list of easy-to-identify wild edibles that you can start harvesting right now on Long Island. By the time you finish reading, you’ll be ready to take your first steps into the world of foraging with confidence.
The Importance of Sustainable & Ethical Foraging
Foraging connects us with the land in a way that few other activities can. It allows us to step outside the fast-paced, consumer-driven world and gather food in the same way our ancestors did for millennia. But with that privilege comes responsibility. Unlike cultivated crops, wild plants don’t exist in infinite supply. Every leaf, root, and berry harvested is part of a delicate ecosystem—one that provides food, shelter, and sustenance not only for us but also for countless birds, insects, and animals.
Sustainable foraging ensures that future generations can continue to enjoy nature’s abundance. When practiced mindfully, it’s a way to restore balance, deepen our relationship with the land, and become stewards of the environment rather than simply consumers of its resources.
Harvesting Responsibly: The Golden Rules of Ethical Foraging
Take Only What You Need
One of the most important principles of ethical foraging is moderation. Overharvesting can deplete plant populations, disrupt wildlife food sources, and weaken entire ecosystems. A good rule of thumb is to take no more than one-third of a plant population in any given area, leaving the rest to thrive and reproduce.
For slower-growing species like ramps (wild leeks) or ginseng, even a small harvest can have a lasting impact. These plants take years to mature and are already under threat due to over-foraging. In contrast, invasive species like garlic mustard or Japanese knotweed can be harvested freely, as removing them helps native plants recover.
Know Where & How to Forage
Not all land is open for foraging. While Long Island has many parks, forests, and nature preserves where responsible foraging is allowed, some areas have restrictions. Always check local regulations before gathering wild plants, as some locations—especially state parks and protected wetlands—prohibit foraging to preserve biodiversity.
If you’re unsure whether foraging is permitted, look for local community gardens, foraging-friendly green spaces, or reach out to landowners for permission. Many people are happy to allow responsible foraging on their property, especially if it involves removing invasive species.
Harvest Without Harming the Plant
When harvesting, always aim to keep plants alive and thriving. Instead of pulling up entire roots, cut leaves and stems carefully, allowing the plant to continue growing. For species like nettles and mugwort, regular harvesting actually encourages new growth.
For trees and shrubs like black walnut or autumn olive, pick fruit or nuts selectively, ensuring that enough remains for wildlife. If gathering tree bark for medicinal use, never strip bark all the way around the trunk—this can kill the tree. Instead, take only small sections from different areas.
Understanding Your Role in the Ecosystem
Foraging & Wildlife: Sharing Resources with Nature
Every plant plays a role in the greater ecosystem. Dandelions, often seen as weeds, are among the first spring flowers that pollinators like bees rely on for nectar. Cattails, a valuable wild food for humans, also provide shelter for frogs, fish, and nesting birds. Before harvesting, consider what impact removing a plant will have on the surrounding environment.
Foraging should never mean stripping an area bare. Instead, it should be a collaborative act between humans and nature—taking what is needed while leaving the land abundant for future seasons.
Invasive Species: A Forager’s Opportunity to Give Back
On Long Island, invasive plants have displaced many native species, damaging ecosystems and reducing biodiversity. The good news? Many of these invasive plants are not only edible but delicious and nutritious.
Garlic mustard, for example, is a European plant that aggressively spreads and outcompetes native wildflowers. Fortunately, its young leaves make an excellent pesto, and its roots have a horseradish-like kick. Japanese knotweed, another invasive, produces early spring shoots that can be cooked like rhubarb. By harvesting these plants freely and encouraging others to do the same, foragers can help restore balance to local ecosystems while enjoying a sustainable food source.
Foraging as a Way to Build a Sustainable Future
Ethical foraging isn’t just about gathering food—it’s about developing a deeper awareness of the environment and our place within it. Learning how to recognize, harvest, and use wild plants responsibly fosters a stronger connection to the land while encouraging conservation and respect for nature.
By embracing traditional knowledge, sharing ethical foraging practices, and taking only what is needed, we ensure that wild food remains available not just for us, but for generations to come.
Recommended Books & Tools for Foraging on Long Island
Foraging is an ancient skill, but modern tools make it easier, safer, and more enjoyable than ever before. While early humans relied on generations of oral knowledge to pass down their foraging traditions, today’s beginners have access to expert guides, detailed field books, and high-quality gear that take the guesswork out of identifying and harvesting wild plants.
Having the right resources at your fingertips means you can step into the world of foraging with confidence. A well-researched field guide can help distinguish an edible plant from a toxic lookalike, while a sharp foraging knife or durable mesh bag ensures a smooth and efficient harvest. Investing in the right books and tools isn’t just about convenience—it’s about building a safer, more informed, and ultimately more successful foraging experience.
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Books: Your Knowledge Base for Safe & Successful Foraging on Long Island
Why You Need a Foraging Guide
Even experienced foragers rely on field guides to confirm plant identification, learn about seasonal availability, and discover new ways to prepare wild foods. For beginners, a reliable book is essential—it provides the visual cues, habitat details, and usage tips needed to confidently gather wild plants without fear of misidentification.
Top Picks for Long Island Foragers
If you’re foraging in the Northeast, these books are must-haves for your collection:
- Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries – Leda Meredith
- This book is perfect for Long Island foragers, offering plant-by-plant breakdowns of what grows in our region, when to harvest it, and how to use it. Leda Meredith is a highly respected foraging expert, and her focus on the Northeast makes this guide especially useful.
- Foraging New York: Finding, Identifying, and Preparing Edible Wild Foods – Steve Brill & Evelyn Dean
- “Wildman” Steve Brill is a well-known New York forager, and this book provides detailed identification tips, including toxic lookalikes and historical uses of wild plants. It’s beginner-friendly, making it a great first book for new foragers.
- The Forager’s Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants – Samuel Thayer
- A deeper dive into wild food, this book goes beyond simple plant descriptions and offers practical advice for sustainable harvesting and creative ways to use foraged ingredients in everyday cooking.
A good rule of thumb is to cross-check at least two sources before consuming a wild plant. Having a few different books on hand ensures you have a variety of expert perspectives and high-quality images to guide your learning.
Tools: Gear That Makes Foraging Easier & More Efficient
The Right Tools for the Job
Foraging doesn’t require much equipment, but having the right tools can save time, protect the plants you harvest, and make the process more enjoyable. Whether you’re gathering leafy greens, digging roots, or collecting berries, investing in high-quality gear makes foraging more efficient and helps ensure a safe and ethical harvest.
Essential Foraging Tools for Beginners
- Foraging Knife – A good knife allows you to cleanly cut stems and roots without damaging the plant, ensuring it continues to grow. Look for a folding knife with a curved blade, designed specifically for plant harvesting. The Opinel mushroom knife is a great example. Another great option is a Hori Hori knife, which was designed for gardening and foraging.
- Mesh Gathering Bags – Unlike plastic bags, breathable mesh bags prevent foraged greens from wilting before you get home. They also let small seeds and dirt fall through, reducing the need for extra cleaning. Another great option is a belt-mounted, foldable foraging bag.
- Hand Lens or Magnifying Glass – Some plants have tiny distinguishing features that separate them from toxic lookalikes. A 10x hand lens lets you closely examine leaf veins, flower structures, and other small details.
- Field Notebook – Keeping a journal of where and when you find plants helps build your knowledge over time. It’s also useful for sketching new species to research later. Using a waterproof notebook can help keep your notes in one piece.
- Gloves – Essential for handling stinging nettles, thorny plants, or digging roots. Thin, flexible gloves provide protection while allowing dexterity for delicate work. Any gardening gloves will do, but we like gloves similar to this style.
- Backpack or Foraging Basket – A comfortable, lightweight backpack or woven basket keeps your hands free while carrying your harvest. If you plan to forage regularly, look for a pack with multiple compartments to separate different plants.
Why Investing in the Right Resources Matters
A successful foraging trip isn’t just about what you bring home—it’s about how safely, efficiently, and ethically you can gather wild food. The right books ensure that you never second-guess plant identification, while the right tools help you harvest without damaging plants or wasting your time.
By starting with trusted guides and well-chosen tools, you’re not just making foraging easier—you’re building the skills and confidence needed to forage for a lifetime.
Early Spring Edible & Medicinal Plants of Long Island
Foraging is a skill built over time, and one of the most important lessons is that plants change with the seasons. A tender green in spring may grow into a towering stalk by summer, then fade into dry seed heads by autumn. Learning to recognize a plant in all its stages is crucial for confident and sustainable foraging.
A skilled forager doesn’t just gather plants—they observe, take notes, and return to the same locations throughout the year. Not every plant will be at its peak when you first discover it. Sometimes, the best thing you can do is mark its location and wait. That sprout you find in March might be a towering medicinal herb in July or a berry-laden shrub in September. By making seasonal observations, you’ll develop a deep and lasting understanding of the landscape—just as our ancestors did.
The following plants are among the first gifts of spring, pushing through the thawing ground to offer food and medicine at a time when fresh nourishment was once scarce. These are the plants that early foragers relied on after long winters, and their uses have been passed down for generations.
Garlic Mustard (Alliaria petiolata)
Description & Identification
- One of the earliest wild greens to appear in spring, garlic mustard forms low-growing clusters of rounded, heart-shaped leaves with scalloped edges. The leaves are a rich green with a wrinkled texture.
- Crush a leaf between your fingers—it should release a strong garlic-like aroma. If it doesn’t, it’s not garlic mustard.
- As the season progresses, it develops a tall, slender stalk with tiny white flowers in clusters of four petals, signaling its second year of growth.
How to Use Garlic Mustard
Garlic mustard was once cultivated by early European settlers, but it has since spread aggressively across the landscape. Our ancestors would have welcomed its arrival, as it provided an early source of vitamin C, minerals, and antibacterial properties after a long winter.
- Young leaves can be eaten raw in salads or blended into pesto—just as medieval foragers might have done to add flavor to simple meals.
- The roots, harvested in early spring before the plant flowers, have a spicy, horseradish-like flavor that can be grated into sauces and vinegar infusions.
- In folk medicine, garlic mustard was used as a poultice for wounds and infections, drawing on its natural antibacterial properties.
Caution
- Garlic mustard spreads aggressively. While this makes it an easy target for foraging on Long Island, it’s important to harvest responsibly and avoid spreading its seeds further.
Dandelion (Taraxacum officinale)
Description & Identification
- One of the most recognizable plants in the world, dandelions begin as a low rosette of deeply toothed green leaves.
- The bright yellow flowers, which open fully in the morning sun, are followed by the familiar white seed heads that scatter on the wind.
- The stem exudes a milky white sap when broken, a key identifier that separates it from toxic lookalikes.
How to Use Dandelion
Dandelions have been foraged since the earliest days of human civilization, revered by cultures across Europe, Asia, and North America as a spring tonic. Their deep roots pull minerals from the soil, making them highly nutritious.
- The young leaves, before the plant flowers, are rich in vitamins A and C and make an excellent salad green.
- The yellow flowers can be made into syrup, infused into honey, or turned into a traditional dandelion wine—an ancient spring elixir.
- The roots, roasted and ground, have been used for centuries as a coffee substitute, particularly during wartime when coffee was scarce.
- Medicinally, dandelions were used as a diuretic and liver tonic, helping to cleanse the body after a long winter diet of preserved foods.
Caution
- Harvest only from clean areas, as dandelions absorb pollutants from the soil.
Chickweed (Stellaria media)
Description & Identification
- A low-growing plant with tiny, white star-shaped flowers, chickweed forms a thick, sprawling mat.
- The stems are delicate and covered in fine hairs, with small, opposite leaves that are bright green and smooth-edged.
- When pulled apart, the stem should reveal a thin elastic-like inner strand—a useful identification feature.
How to Use Chickweed
Chickweed has been gathered for centuries as a wild spring green, particularly in Europe and Asia, where it was a staple in early spring for soups and salads.
- The young leaves and stems are mild and juicy, making them a refreshing addition to fresh dishes.
- In traditional medicine, chickweed was used as a cooling herb, applied to rashes, burns, and insect bites. Early healers believed it drew out inflammation and heat from the body.
- The juice, extracted by crushing fresh chickweed, was once a prized remedy for skin irritations and eye infections.
Caution
- Chickweed has toxic lookalikes, such as spurge, which has a milky sap. Always confirm identification before eating.
Wild Onion / Field Garlic (Allium vineale)
Description & Identification
- A common sight in early spring, thin, hollow green stalks resembling chives emerge from the ground in clumps.
- The leaves emit a strong onion or garlic scent when crushed—this is the surest way to confirm identification.
- As the season progresses, small bulb-like formations may appear at the top of the stalks.
How to Use Wild Onion
Wild onions have been used in foraged cuisine for centuries, from Indigenous North American cooking to medieval European peasant dishes.
- The greens can be snipped and used in place of chives.
- The small underground bulbs add a mild garlic flavor to soups and stews.
- Ancient herbalists used wild onions as a natural antibiotic and immune booster, often steeping them in vinegar for medicinal tonics.
Caution
- Be aware of toxic lookalikes, such as Star of Bethlehem, which lacks the onion scent.
Purple Dead Nettle (Lamium purpureum)
Description & Identification
- A low-growing member of the mint family, purple dead nettle has square stems and soft, fuzzy leaves with a deep purple hue at the tips.
- The small, tubular purple flowers bloom early in the season, providing nectar for pollinators.
- Unlike stinging nettle, dead nettle does not sting, making it an easy and safe foraging target.
How to Use Purple Dead Nettle
For centuries, dead nettle has been a forager’s friend during the first days of spring, appearing just when fresh greens are needed most. Herbalists have used it for its anti-inflammatory and antimicrobial properties, and traditional healers often brewed it into teas to help with seasonal allergies and respiratory issues.
- Leaves and flowers can be eaten raw, added to salads, or blended into soups for a mild, earthy flavor.
- Dried and steeped into tea, it was historically used to support the immune system and aid digestion.
- In folk medicine, the crushed plant was applied to cuts, wounds, and insect bites to help reduce irritation.
Caution
- Purple dead nettle has no toxic lookalikes and is a safe and abundant spring edible.
Cleavers (Galium aparine)
Description & Identification
- This clinging plant has thin, trailing stems covered in tiny hooked hairs, allowing it to stick to clothing and skin.
- The narrow leaves grow in whorls of six to eight along the stem, giving it a star-like appearance.
- When crushed, cleavers release a mild cucumber-like scent.
How to Use Cleavers
Cleavers have been used in traditional detoxifying remedies for centuries. Known as “spring’s natural cleanser,” they were often made into teas to flush out toxins and support the lymphatic system.
- A simple cleavers tea, made by steeping the fresh plant in cold water overnight, was a classic European folk remedy for purifying the blood after winter.
- The young leaves and stems can be eaten raw in salads or blended into smoothies.
- Historically, cleavers were used as a poultice for skin conditions, believed to soothe burns, rashes, and swelling.
Caution
- Cleavers are safe to eat but should not be consumed in large amounts due to their diuretic effects.
Mugwort (Artemisia vulgaris)
Description & Identification
- This tall, silver-green plant has deeply lobed leaves with a soft, fuzzy underside.
- Crushing the leaves releases a distinct herbal scent, reminiscent of sage and camphor.
- The woody stems and small yellow-green flowers develop later in the season, but the young spring growth is the best for foraging.
How to Use Mugwort
Mugwort is steeped in folklore and medicinal history. Considered a sacred herb in many cultures, it was used for digestive health, dream enhancement, and protection rituals.
- The leaves can be dried and brewed into tea, long believed to aid digestion and promote vivid dreams.
- Mugwort was traditionally burned as incense or carried as a charm for protection.
- In cooking, it has been used to flavor fatty meats and rich dishes, much like sage.
Caution
- Mugwort contains compounds that may be harmful to pregnant women and should be used in moderation.
Japanese Knotweed (Reynoutria japonica)
Description & Identification
- Often mistaken for bamboo, knotweed has hollow, segmented stems with reddish-brown speckles.
- The young green shoots, emerging in early spring, are the best for foraging before they become tough and woody.
- When snapped, they release a tart, citrus-like scent.
How to Use Japanese Knotweed
Japanese knotweed is one of the most aggressively invasive plants on Long Island, but early foragers knew to make use of what nature provided. Its tangy, rhubarb-like taste has been prized for generations.
- The young shoots can be chopped and cooked into pies, syrups, and jams—a spring treat in many European and Asian cultures.
- In herbal medicine, knotweed is rich in resveratrol, an antioxidant found in red wine.
- Some Indigenous groups used the hollow stems as makeshift drinking straws or flutes for ceremonies.
Caution
- Knotweed spreads aggressively—harvest freely but avoid discarding scraps where they can regrow.
Stinging Nettle (Urtica dioica)
Description & Identification
- Heart-shaped, serrated leaves grow in pairs along a square stem.
- The plant is covered in fine, hair-like structures that inject a mild irritant upon contact.
- Grows in rich, damp soil and thrives along riverbanks and wood edges.
How to Use Stinging Nettle
Despite its sting, nettle has been a staple wild green for thousands of years. Its high iron, calcium, and protein content made it an essential food source for early civilizations.
- Cooking neutralizes the sting, allowing nettle to be used like spinach in soups and sautés.
- Dried nettles make a mineral-rich tea, once believed to restore vitality and purify the blood.
- Traditional cultures wove nettle fibers into cloth, fishing nets, and even armor padding.
Caution
- Always cook or dry nettles before consuming. Use gloves when harvesting.
Cattail Shoots (Typha latifolia)
Description & Identification
- Found near wetlands, marshes, and ponds, cattails have long, flat green leaves emerging in early spring.
- The young shoots, also called “cossack asparagus,” resemble thick green onions.
- The roots are submerged in water, anchoring the plant.
How to Use Cattail Shoots
Cattails have been called the “supermarket of the wild”—every part of the plant is useful. Indigenous tribes used them for food, medicine, and even insulation.
- Young shoots can be eaten raw or lightly cooked, with a mild cucumber-like taste.
- Starchy rhizomes were dried and ground into flour, sustaining early civilizations.
- Cattail fluff was used for bandages, pillow stuffing, and fire-starting material.
Caution
- Avoid harvesting from polluted or stagnant water.
Violet (Viola sororia)
Description & Identification
- Small, heart-shaped leaves with a soft texture.
- Purple or blue five-petaled flowers appear in early spring.
- Grows in shaded areas, lawns, and woodland edges.
How to Use Violet
Violets were once prized in medieval and ancient cultures for their delicate flavor and medicinal properties.
- The leaves are high in vitamin C and make a mild green for salads.
- The flowers can be candied, infused into syrups, or floated in drinks.
- Traditionally used as a soothing remedy for coughs and sore throats.
Caution
- Do not confuse with African violets, which are ornamental and inedible.
The First Steps Toward a Lifetime of Foraging
Foraging on Long Island is a journey, not a race. Like any ancient skill, it requires patience, observation, and respect for the natural world. The more time you spend walking the land, the more familiar it will become—not just in spring, but across the seasons, revealing new plants and hidden resources with each passing month.
But there is one rule that must always come first: Never eat anything you cannot identify with absolute certainty.
This cannot be emphasized enough. Many edible plants have toxic lookalikes, and a simple mistake could have serious consequences. Even experienced foragers carry field guides and double-check their identifications. If you have any doubt—leave it alone. There will always be another opportunity, another plant, another season.
Building a Forager’s Mindset
A skilled forager does more than just gather plants—they learn to see the land differently. Instead of passing by an empty field or roadside, they recognize the young shoots of garlic mustard or the early sprouting leaves of dandelion. They remember where cattails grow, where nettles will soon emerge, and where violets will bloom again next spring.
This mindset is cultivated through:
- Observation: Take notes, sketch plants, and revisit locations to track growth over time. A plant you identify today may not be harvestable until later in the season.
- Education: Read books, attend workshops, and connect with experienced foragers who can guide you.
- Respect: Harvest responsibly, always leaving enough behind for the plant to thrive and for wildlife to benefit.
Foraging is not about taking—it’s about learning, connecting, and coexisting with the land in a way that has sustained humanity for thousands of years.
Your Next Steps: Becoming a Confident Forager
Now that you know which early spring plants to look for, the best way to start is simply to go outside and explore. You don’t have to harvest anything right away—just observe. Look at the way dandelion leaves grow in a rosette, how cleavers cling to your fingers, or how the deep green of stinging nettle stands out in the underbrush.
Start small:
- Pick one or two plants to focus on at a time.
- Cross-check them in multiple sources before harvesting.
- Smell them, feel their texture, note their habitat.
- If you’re certain of the identification, try using them in a small way—make a tea, add a few leaves to a salad, or sauté them with dinner.
As your confidence grows, so will your ability to see what was once invisible. The wild food of Long Island has always been here—waiting for those with the knowledge to find it.
So take a step back in time. Reclaim the skills of your ancestors. Listen to the land, and let it teach you.
This is just the beginning. Your foraging journey starts now.
Author: Michael A. Evans
Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.
Forgotten Skillz is a service of Synchronicity Coaching Inc.
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