The Wild Edible Buffet

Also called bee balm, sweet leaf, and monarda, (scientific name Monarda fistulosa) this native perennial herb of the mint family is a common sight in Minneapolis yards, parks, fields, and prairies. Much loved by pollinators, the thin, tube-like flowers are pale pink or purple and divide into upper and lower lips. Like all members of the mint family, wild bergamot has a square stem and opposite leaves. It is also strongly aromatic, smelling like thyme or oregano. Use the leaves and flowers dried or fresh as a seasoning in salads, pasta, pizza, and other dishes. The flowering tops (flowers, upper stems and leaves) can be made into tea or tincture for medicinal purposes—this plant boasts a plethora of uses, including fighting harmful bacteria, healing fungal infections, reducing fever, and relieving menstrual cramps. However, it should be avoided in medicinal doses during pregnancy. Please note that picking flowers/herbs is not legal on public land in Minnesota. Pick sustainably by cutting or plucking the top portion of the plant, which will cause the stem to split in two and continue growing, like basil. Harvest no more than half of the tops, fewer if others are picking from the same patch. This ensures that there will be plenty of flowers for bees and other pollinators who rely on them for sustenance!

There are many edible brambles (Rubus species) in Minnesota—red raspberries, blackberries, dewberries—but one of the best-tasting are black raspberries (Rubus occidentalis), also known as blackcaps. Look for them in sunny areas like trailsides, woodland edges, open woods, and meadows. They are easiest to identify when fruiting; black raspberries produce aggregate fruits that are dark purple when ripe. Unlike blackberries, the fruit is hollow in the middle like a thimble. Regardless, all aggregate fruits in North America are edible— including raspberries, mulberries, strawberries—so there is no risk in confusing this with a closely-related species. Eat them raw as is; add to salads; or make pie, ice cream, or preserves. They are truly a summer delight!

These delicious forest mushrooms in the Cantharellus genus pop up in July and August in the Minneapolis area. Look for them in oak woodlands; as a mycorrhizal fungi, chanterelles exist in a mutually beneficial symbiosis with tree roots—typically oaks in this region. Chanterelles always grow directly from the ground (not on trees or dead wood) and typically appear singly or in loose groups, not in tight clusters. Caps, gill-like folds, and stems are various shades of yellow in most species; the inner flesh is firm and white. They often smell fruity, some say like apricots. The overall shape is vase-like. As with all foraging, always ensure correct identification before consuming. There is a poisonous species called Jack o’Lantern (Omphalotus illudens) that some confuse with chanterelles. However, Jack o’Lanterns have true gills—meaning they are thin and blade-like—unlike the thicker folds found on chanterelles. Furthermore, Jack o’Lanterns are typically bright orange in color with a pale orange flesh, and they almost always grow in large clusters. Mushrooms should almost always be cooked to render them edible. Chanterelles are delicious simply fried in butter; they also pair well with many recipes, including pasta dishes, soups, and risotto.

Maria Wesserle teaching a foraging class in south Minneapolis.

Lindsey Flicker Photography

Posted Wednesday, June 25, 2025 11:38 am

by Maria Wesserle of Four Season Foraging

Did you know that delicious and healthy foods grow all around us, free for the picking by those who recognize them? Welcome to the exciting world of wild edibles! The practice of foraging food sustained humanity for most of our existence; and though for most of us currently it’s not necessary for survival, it still provides many benefits. Nutrient-dense foods, unique flavors and aromatics, free produce at a time of rising prices, connection to community, cultural significance, and a mutually-beneficial relationship with the surrounding landscape are but a few of the reasons to start foraging. Interested? Join Four Season Foraging for a guided walk in south Minneapolis or rural areas! In the meantime, learn more about your friendly neighborhood plants and mushrooms below.

Wild Bergamot

Also called bee balm, sweet leaf, and monarda, (scientific name Monarda fistulosa) this native perennial herb of the mint family is a common sight in Minneapolis yards, parks, fields, and prairies. Much loved by pollinators, the thin, tube-like flowers are pale pink or purple and divide into upper and lower lips. Like all members of the mint family, wild bergamot has a square stem and opposite leaves. It is also strongly aromatic, smelling like thyme or oregano. Use the leaves and flowers dried or fresh as a seasoning in salads, pasta, pizza, and other dishes. The flowering tops (flowers, upper stems and leaves) can be made into tea or tincture for medicinal purposes—this plant boasts a plethora of uses, including fighting harmful bacteria, healing fungal infections, reducing fever, and relieving menstrual cramps. However, it should be avoided in medicinal doses during pregnancy.

Please note that picking flowers/herbs is not legal on public land in Minnesota. Pick sustainably by cutting or plucking the top portion of the plant, which will cause the stem to split in two and continue growing, like basil. Harvest no more than half of the tops, fewer if others are picking from the same patch. This ensures that there will be plenty of flowers for bees and other pollinators who rely on them for sustenance!

Black Raspberries

There are many edible brambles (Rubus species) in Minnesota—red raspberries, blackberries, dewberries—but one of the best-tasting are black raspberries (Rubus occidentalis), also known as blackcaps. Look for them in sunny areas like trailsides, woodland edges, open woods, and meadows. They are easiest to identify when fruiting; black raspberries produce aggregate fruits that are dark purple when ripe. Unlike blackberries, the fruit is hollow in the middle like a thimble. Regardless, all aggregate fruits in North America are edible— including raspberries, mulberries, strawberries—so there is no risk in confusing this with a closely-related species. Eat them raw as is; add to salads; or make pie, ice cream, or preserves. They are truly a summer delight!

Chanterelles

These delicious forest mushrooms in the Cantharellus genus pop up in July and August in the Minneapolis area. Look for them in oak woodlands; as a mycorrhizal fungi, chanterelles exist in a mutually beneficial symbiosis with tree roots—typically oaks in this region. Chanterelles always grow directly from the ground (not on trees or dead wood) and typically appear singly or in loose groups, not in tight clusters. Caps, gill-like folds, and stems are various shades of yellow in most species; the inner flesh is firm and white. They often smell fruity, some say like apricots. The overall shape is vase-like.

As with all foraging, always ensure correct identification before consuming. There is a poisonous species called Jack o’Lantern (Omphalotus illudens) that some confuse with chanterelles. However, Jack o’Lanterns have true gills—meaning they are thin and blade-like—unlike the thicker folds found on chanterelles. Furthermore, Jack o’Lanterns are typically bright orange in color with a pale orange flesh, and they almost always grow in large clusters.

Mushrooms should almost always be cooked to render them edible. Chanterelles are delicious simply fried in butter; they also pair well with many recipes, including pasta dishes, soups, and risotto.

Discover the Bounty

Ready to dive in? Join Maria Wesserle of Four Season Foraging in an upcoming workshop, or book her for a private tour! With over twenty years of dedicated foraging practice, you can rest assured that she is an experienced guide. One recent workshop participant said, “Maria was incredibly knowledgeable in foraging and was able to communicate information in an interesting and engaging way.” Discover the wonders of our surrounding landscape with a seasoned forager by your side!