Tasting Wild Wisconsin: Where to Forage in Every Season
Wisconsin’s landscapes offer an abundance of edible treats—that is, if you know what to look for. Foraging is an exciting way to connect with nature and discover delicious flavors you can’t find anywhere else. From savory mushrooms to fresh berries and vitamin-rich vegetables, exploring the state’s parks and public lands just got even more tempting.
While Foraging, Safety Comes First
Many wild foods can be poisonous, so you want to be absolutely sure of what you’re eating. You can find more detailed information in Midwest-specific field guides, foraging books and by connecting with others in online groups. Be mindful of areas that may have been sprayed with herbicides or pesticides, as these can be absorbed into the greenery. In addition, plants and mushrooms can absorb contaminants from soil, so be sure not to harvest from old industrial sites.
Wisconsin’s pristine outdoors has become a haven for foragers, bringing travelers from all over the world. To learn from experts and enjoy locally foraged meals with other enthusiasts, visit the Midwest Wild Harvest Festival in Prairie du Chien.
Where to Forage in Wisconsin
Foraging for edible plants is permitted in Wisconsin state parks, forests and natural areas as long as they’re used for personal consumption and not resale. Digging up roots or whole plants, like ramps mentioned below, is not allowed in state parks.
On federal lands, foraging is permitted, however, rules can differ from place to place. For instance, on the Apostle Islands, fruits, berries and nuts can be foraged for personal use, but collecting other natural objects such as rocks, wildflowers and driftwood is not allowed. There are also foraging limits in the Apostle Islands in order to preserve the landscape.
Havenwoods State Forest in Milwaukee is the only urban state forest in the entire state of Wisconsin, and being state-owned property, foraging is free and available. Here, you can find wild berries, wild asparagus, mushrooms and edible nuts, depending on the season.
Other great areas to forage include the Kettle Moraine State Forest and in Dane County Parks.
For an easy way to get started, use the Falling Fruit interactive tool to see where other people have foraged successfully and what they found.
Springtime Delicacies in Wisconsin
Morels
The most popular food to forage in Wisconsin is probably morel mushrooms, and many experts agree that our state is the number-one best place to find them. Because of their specific growing conditions, they can only grow in the wild, with prime time occurring in spring when daytime temperatures reach the 60s and overnight temperatures stay in the 40s. Known for their meaty texture and rich nutty flavor, these hollow mushrooms are a springtime delicacy that are delicious on pizza, in pastas, on seafoods and steaks and especially in an omelet or quiche.
The surefire easiest way to find these natural treats is to attend the Morel Mushroom Festival in Muscoda. For one weekend each May, travelers flock to the morel capital of the world to celebrate and enjoy this found food together. Bring the whole family to join in the fun and get your fill of these tasty morsels.
Find some morels? Try them in this recipe!
Ramps
Also known as wild leeks, ramps are an onion-y favorite of many foragers found near creeks that run through deciduous trees, mostly in partial shade on the forest floor. They are most easily spotted around the same time as morels, in spring–look for a red hue that runs from the base of the leaf to the bulb.
Of the many native wildflowers that grace the woods in spring, ramps are one of the few that are considered vegetables. Allium tricoccum – commonly known as ramps but also is sometimes called wild leek, spring onion or ramson – is frequently collected and sold at farmers’ markets or served in upscale restaurants in the spring as a delicacy for its strong garlic-like odor and sweet spring onion flavor. Dice them and use similarly to onions, leeks, chives and garlic in pasta, eggs, potatoes or a stir fry.
Find some ramps? Use these tips to make them extra delicious.
Wild Asparagus
Wild asparagus is another springtime harvest great for those new to foraging because it is hard to mistake it for another plant. Keep an eye out starting in mid-April, and always remember to leave some intact spears behind — asparagus that goes to seed grows more asparagus next season. These wild vegetables grow in sunny places with moist, sandy soil along the edges of fields. Look for dead stalks from last year and premature spears sprouting up from the ground. Once you’ve found some, add this tasty green to your family dinner by steaming, grilling, roasting or sautéing.
Discover delicious asparagus recipes here.
Ostrich Fern Fiddleheads
A fern you can eat? That’s right! Usually found on woodsy trails near running water, Ostrich Fern Fiddleheads were named for their beautiful and unique open plumes resembling ostrich feathers. However, while foraging for this tasty plant, you’ll want to look for stems that are tightly coiled with a brown, papery covering (this should be removed before cooking). Cut the shoots shortly after they’ve poked up from the ground, and you’ll enjoy similar flavors to asparagus or green beans. Don’t pick all of them in a clump or you’ll lose a fern.
This is one foraged food you must cook before eating in order to digest properly. After they're blanched, fiddleheads can be added to salads, soups, omelets, stews and more, but make sure not to cook them too long as you want them to be a little crisp.
Learn more about how to cook Ostrich Fern Fiddleheads.
Pheasant Back Mushrooms (Dryad’s Saddle)
This beginner-friendly mushroom is abundant and easy to identify, as well as delicious! The pheasant back mushroom gets its common name from the brown, feathery appearance of its scaly cap. Commonly found growing on dead and dying hardwoods, particularly elm, these mushrooms will always be found growing on a host tree, never in the soil.
One of the most interesting ways to identify a pheasant back is by its smell. There’s almost nothing “mushroomy” about the scent. Instead, a freshly cut pheasant back smells pleasantly of sliced cucumber or watermelon rind. More mature mushrooms are too tough to eat, so look for those no larger than three or four inches across. Cook and slice them thin to add delicious flavor to any dish, like this pasta recipe.
Foraging in Summer
Once temperatures begin to rise, berries and other plants begin to flourish throughout Wisconsin. Discover more great berry-picking spots in this beginner’s guide to wild berry picking in Wisconsin’s Driftless Region.
Blueberries
Typically ripe starting in early July and running through mid-August, wild blueberries can be found throughout Wisconsin in open sunny areas in a variety of habitats, including mixed conifer and hardwood forests, upland bogs, sandy areas and exposed rocky outcrops. They are most abundant in the northern two-thirds of the state. Popular public picking areas include the Namekagon Barrens Wildlife Area (NBWA) and Blueberry Trail in Juneau County.
Black Raspberries/Blackcaps
These berries are native to Wisconsin and tend to show up in the peak of summer, usually around mid-July. They’re milder than the conventional raspberries picked up in the grocery store but still quite sweet. You’ll find the most blackcaps in the southern and western parts of the state. They like dry, rich soil in full sun and make for tasty toppings to pancakes, yogurt and more.
Fall Foraging
Autumn is known as harvest season for many crops, including those that grow in the wild.
Apples
While it’s a Wisconsin tradition to visit an apple orchard each fall, you and your crew can also keep a lookout for tasty varieties growing in the wild. Try Indian Lake County Park and along Milwaukee’s Lakefront Oak Leaf Trail–bring a picnic to either location and make it a day-long adventure with loved ones.
Nuts
Fall is also when many Wisconsin nuts fall to the ground and make for easy foraging. Common tree nuts include black walnuts, hickory nuts, chestnuts and hazelnuts (also called Filberts). Be sure to research how to safely crack and prepare each nut before eating.
Foraging in Winter
While this is the least abundant season for foraging in Wisconsin, there are still some hidden gems to be found.
Watercress
Watercress is a small, green leafy plant that grows in water rather than soil. The unique flavor is a little bitter and spicy, like the kick found in mustard greens. The plant is a nutritional powerhouse, providing vitamins, minerals and anti-inflammatory properties. Watercress grows year-round on the edges of freshwater sources that are spring-fed, such as streams and ponds. It is also an invasive species, so you can feel good about harvesting it.
It is very important to ensure the water source is pristine where the watercress is growing. If the water is contaminated, then the watercress will be as well. Look for water that is far from agricultural and livestock areas and land that is prone to flooding (which can cause bacteria and parasites to harbor in the typically clean above-water leaves). Be sure to thoroughly wash any watercress before consuming to prevent food-borne illness, and know that it is only completely safe to eat if cooked first.
Find some wild watercress? Learn more about how to cook it here.
Wisconsin Restaurants that Feature Foraged Foods
If you’d rather try foraged foods prepared by a professional, many Wisconsin restaurants serve up seasonal specialties. Named after the popular mushroom, Morel in Milwaukee offers a menu comprised of nearly 100% Wisconsin-sourced ingredients, including locally foraged foods.
In nearby West Allis, Wild Roots fosters relationships with independent foragers and local farmers, giving them access to unique and often rare ingredients.
In the western region of the state, Viroqua’s Driftless Cafe features the vast bounty and passion of the local farming and foraging community. The restaurant’s dinner menu is ever-changing and often isn’t finalized until early in the afternoon, allowing the chefs to fully utilize the seasonal focus and freshness in the menu concepts.
Still hungry? Explore more Wisconsin specialties with this guide to the state’s seasonal produce.
