Wild Foraged Mushrooms and Greens
Explore our Premium Selection of Natural Wild Foraged Mushrooms and Spring Greens for Your Culinary Innovations; Available in Michigan and Ohio
Why Choose Wild Foraged Produce?
Natural and Fresh
Are wild mushrooms and spring greens natural? Yes! No pesticides, herbicides, fertilizers and no additives make choosing wild foraged products for your culinary dishes a responsible choice. All our foraged produce is harvested during seasonal highs to ensure a 10-12 day peak freshness.
Sustainability
Using and consuming wild foraged products is a sustainable choice. By accessing our natural food sources, we are able to lower our carbon footprint, create a regenerative ecosystem that is resilient and have a lower impact on the environment.
Health Benefits
Rich in nutrients, proteins, fiber and antioxidants, our wild mushrooms and spring greens are not just delicious but also beneficial for your health. With a variety of fresh products, if you’re looking to elevate your restaurant dish, wild foraged ingredients are the perfect choice.
Fresh Wild Mushroom Varieties
Yellowfoot Chanterelle
Firm, pale yellow to white, with no color change when cut, the Yellowfoot Chanterelle (Craterellus tubaeformis) has a fruity and mild, peppery, and slightly nutty taste when cooked. Look for these mushrooms in the late fall to early spring (November - April) found in mixed forests, especially near hardwood trees (oak, beech, maple) and conifers. Yellow Chanterelles help fight free radicals and support overall cellular health. They contain beta-glucans, which may enhance immune response and are a good source of vitamin D, potassium, and B vitamins (esp. B6). With their meaty yet tender texture and delicate, earthy, fruity taste, they can enhance creamy dishes and pair well with scrambled eggs, omelets, and frittatas. Yellowfoot Chanterelle’s can also add an umami flavor to broths, chowders, and creamy sauces.
Cauliflower Mushroom
A good source of fiber, Cauliflower (Sparassis crispa) mushrooms are available late summer to fall (August - November) and have a large, brain-like or coral-shaped appearance with many tightly packed, ruffled, and wavy lobes: like the head of a cauliflower! They’re mild, nutty, and slightly sweet, with a rich, umami flavor and have an excellent ability to absorb flavors. Try Cauliflower mushrooms in soups and stews, asian-inspired dishes, and creamy sauces and risottos.
Golden Chanterelle
Considered one of the most prized wild mushrooms due to its vibrant color, rich aroma, and delicious flavor, the Golden Chanterelle (Cantharellus cibarius) typically appears in late summer through early winter and is most abundant from July to October. High in vitamins D, B, and C, as well as potassium, iron, and fiber, they contain antioxidants that help fight inflammation and are high in beta-caroteen. With its nutty, slightly peppery, and mildly fruity flavor, culinary suggestions include: sautee in butter to enhance natural flavor in soups, risottos, pastas, and omelettes. They pair well with cream-based sauces, garlic, thyme, and white wine and can be dried or frozen for long-term storage.
Hedgehog Mushroom
After a steady rainfall, with cool, moist conditions, in the late fall to early spring (November - April), you can find clusters, or fairy rings, of Hedgehog (Hydnum repandum & Hydnum umbilicatum) mushrooms on the forest floor, hiding among moss or leaf litter. Distinguished by a soft, downward-facing spine (or ‘teeth’) gives this mushroom its Hedgehog name. They are short, sturdy, and creamy white with a firm consistency and have a mildly nutty, slightly sweet, and somewhat peppery taste with a meaty texture. Hedgehog mushrooms contain fiber, protein, potassium, copper, and vitamin D and are a great addition to a healthy diet while providing deep, umami-rich flavors. Being able to retain their texture when cooked, they have a pleasant chewiness, and add depth to broths and hearty dishes.
Lobster Mushroom
Despite their name, these mushrooms are not found in the ocean but rather after a steady rainfall, in the warm, humid conditions of mixed woodlands often near coniferous trees. Lobster (Hypomyces lactifluorum) mushrooms are available late summer to late fall (August - November). Their bright orange to reddish color resembles a cooked lobster shell, and to further justify the name, their aroma and taste are mildly seafood-like with hints of shellfish or cooked lobster. The Lobster mushroom is good for overall health, providing B vitamins, potassium, and trace minerals, along with polysaccharides that may enhance immune response. When cooking, these mushrooms are a fantastic complement to seafood-based dishes and work well in creamy pasta anad risottos while also holding up well to high-heat cooking methods like frying or grilling.
Matsutake
Available late summer to late fall (August - November), Matsuke (Tricholoma matsutake) mushrooms have a strong, spicy, and cinnamon-like aroma with an earthy, piney, and slightly unami flavor. Their cap are white to brownish, with a firm texture and sometimes a cracked or scaly surface that will start convex and flatten with age. Rich in antioxidants with beta-glucans that may enhance the body’s immune response and provide B vitamins, potassium, and copper. With their firm and meaty texture and intense aromatic flavor, they enhance rice dishes (traditional Japanese preparation where these mushrooms are cooked with rice, soy sauce, and dashi), miso soup and other clear broths.
Morel
Highly sought-after, the Morel (Morchella esculenta & Morchella elata) mushroom is known for its distinctive honeycomb-like appearance and deep, earthy flavor. Primarily found in the spring through late summer (April - August), their short season and rich, nutty and meaty flavor make them a favorite among chefs. Morels prefer recently burned forests, old orchards, and riverbanks and range from pale yellow to dark brown, depending on the species and maturity. They’re high in vitamin D, iron, copper, and manganese. Great for digestion and muscle health, Morels contain antioxidants and help fight inflammation. Sautée in butter with garlic and herbs, use in soups, risottos, pasta, omelets, and sauces, complements dishes with cream, wine, cheese, and meats like steak and poultry. NOTE: Never eat or serve raw Morels; they can cause stomach discomfort unless properly cooked.
Porcini/King Bolete
Look for these mushrooms in the spring and late summer; they’re found in mixed woodlands and often grow near pine, spruce, fir, oak, and beech trees and form symbiotic relationships with tree roots, often growing in the same spots every year. The flesh of a Porcini (Boletus edulis) is white, dense, and does not change color when cut, offering a rich, nutty, and earthy flavor with a slightly sweet undertone; the flavor intensifies when dried! These mushrooms are high in dietary fiber, aiding digestion and are a good source of B vitamins, potassium, zinc, and selenium. Porcini mushrooms are great to add depth to broths, risottos, and sauces. When grilled or roasted, their umami richness is enhanced, and when dried, they have a concentrated flavor that lends well to stocks, sauces, and rubs.
Sweet Tooth
Found typically in early fall through winter (September - February), the Sweet Tooth (Hydnum repandum) is known for its nutty and slightly sweet taste with a faint peppery aftertaste. Its cap is irregular, wavy, or lobed and ranges from pale orange to light tan, growing between 2 to 6 inches wide. The Sweet Tooth mushroom can help combat oxidative stress and supports overall health. It contains beta-glucans and is a good source of fiber, protein, and essential minerals like potassium and copper. With a firm and nutty texture, umami-rich flavor, it makes a great addition to various dishes; cooked with butter, garlic, and herbs, adds depth to creamy soups or earthy sauces, enhances natural sweetness on the grill or when roasted, and pairs well with meats, pasta, eggs, and risottos.
Chicken of the Woods
After warm, rainy periods, Chicken of the Woods (Laetiporus sulphureus) can typically be found late summer through fall (August - November) in large shelf-like clusters on dead or dying hardwood trees. Their caps are bright yellow to orange with a wavy, overlapping shelf-like structure, often fading to pale yellow or white with age. Chicken of the Woods has a mild, slightly lemony taste not unlike that of chicken or seafood when cooked. Due to their taste and texture, they are a great meat substitute containing compounds that may enhance immune response while providing potassium, vitamin C, and B vitamins. Young, tender specimens are best for cooking; fried and battered like chicken for a crispy, flavorful dish, grilled or roasted brings out the umami and meaty texture and absorbs flavors well in broths and sauces.
Black Trumpet
A wildly popular mushroom, the Black Trumpet (Craterellus cornucopioides & Craterellus fallax) is typically available late fall to early spring (November - April) and has an earthy, smoky, and slightly fruity flavor. Its flesh is thin, delicate, and dark-colored, with a flexible, leathery texture and a funnel-shaped, hollow (trumpet-like) cap that ranges from dark gray to black. Black Trumpets help support immune function as they contain polysaccharides in addition to vitamin D, iron, potassium, and B vitamins. This rich, umami-packed mushroom can be sautéed with butter, garlic, and herbs for a rich, savory dish. Infuse the flavor of the Black Trumpet mushroom in broths and sauces for a deep flavor, but note that due to their delicate nature, they do not require long cooking times.
Wild Spring Greens Selection
California Bay Leaf
Available almost year-round (November - June), the California Bay Leaf (Umbellularia californica) has a strong, pungent taste and the aroma has a sharp, camphor-like quality with spicy, herbal undertones. It’s important to note that California Bay Leaves are much stronger than Mediterranean Bay Leaves so it’s recommended to use them in moderation and remove before serving. They are traditionally used to help with indigestion and their strong aromatic compounds may help clear sinuses and ease congestion. When cooking, use sparingly in long-simmered dishes like bean soups, chili, and braised meats.
Eastern Fiddlehead
Commonly known as the Ostrich Fern, this small, tightly coiled spiral green resembles the head of a violin or fiddle. Typically available early spring (May - June), the mild, slightly grassy flavor of the Eastern Fiddlehead (Matteuccia struthiopteris) resembles that of asparagus, green beans, or artichokes. They’re a great source of vitamins A, C, and K, as well as iron, potassium, and manganese. Fiddleheads must always be cooked before eating, as raw ones contain natural toxins that can cause stomach discomfort. Their tender yet slightly crunchy texture is great for Asian-style dishes, soups or served chilled in salads after blanching.
Licorice Root
Rather than being from the licorice plant, our Licorice Root is the rhizome of the licorice fern (Polypodium glycyrrhiza). Native to Western North America, licorice fern is commonly found growing on Bigleaf Maple Trees in Washington and Oregon. They have an intensely sweet (licorice-like) flavor. The sweetness comes from glycyrrhizin, which is much sweeter than sugar. Licorice Root is known to help relieve indigestion, and acid can be used to help ease coughs, sore throats, and bronchial congestion. Because it contains glycyrrhizin, people with high blood pressure, kidney disease, or heart conditions should avoid excessive consumption. With its sweet, earthy, and slightly spicy flavor, Licorice Root can add depth to broths, stews, and marinades, especially Asian and Middle Eastern cuisine.
Wild Miner's Lettuce
Wild Miner’s Lettuce (Claytonia rubra), also known as Red Miner’s Lettuce is typically available from February through early May and has a mild, slightly sweet, and refreshing taste similar to spinach or young lettuce. It is rich in vitamin C and was traditionally eaten by miners to prevent scurvy; it helps overall immune function and cellular health. With its crisp, juicy, and tender texture, Wild Miner’s Lettuce is a great addition to raw salads and blends well with other greens for smoothies and juices. When sautéeing, try lightly wilted in olive oil with garlic and lemon or in a sandwich or wrap as a fresh, green layer. Culinary tip: Wild Miner’s Lettuce is best eaten fresh when young and tender, as older leaves can become fibrous and bitter.
Sea Beans
Also known as samphire, sea asparagus, or glasswort, Sea Beans (Salicornia) are typically available from May to August and found in coastal salt marshes, estuaries, tidal flats, and beaches. They have bright green, succulent, and segmented stalks that resemble small asparagus with a naturally salty, briny, mineral-rich flavor and mild crunch. Sea Beans are high in sodium, magnesium, potassium, and iodine, which are effective in supporting electrolyte balance. The iodine content can help benefit thyroid function, and its natural water content helps maintain hydration. This wild green is an excellent complement to seafood dishes, especially sushi and grilled fish.
Spruce Tips
Found on spruce trees in boreal forests, mountainous regions, and temperate woodlands, we harvest the tips of the Engelmann Spruce (Picea engelmannii), which are typically available in May and are tender and delicate when young, becoming tougher as they mature. Rich in vitamin C, Spruce Tips are traditionally used to remedy coughs, colds, and congestion and can be mildly soothing to the stomach when blended in tea. They have a citrusy, mild-like flavor that adds a unique freshness to dishes. Spruce Tips add a refreshing, citrus crunch to raw salads and, when finely chopped, are the perfect addition as a garnish for fish, poultry, or roasted vegetables. They can also be used to make spruce tip syrup, which is excellent in cocktails, lemonades, or drizzled over desserts.
Stinging Nettle
Typically found in late winter to late spring (February - May), these dark green, serrated, heart-shaped greens are covered in tiny stinging hairs (trichomes) that cause irritation when touched. Stinging Nettle (Urtica dioica) has an earthy, slightly spinach-like taste with a hint of nuttiness when cooked and is rich in vitamins A, C, and K, and minerals like iron, calcium, magnesium, and potassium. When blanched or boiled, the sting is neutralized, making it safe to eat, and it works well in risotto, pestos, and stuffed pasta like ravioli. Culinary Tip: Always wear gloves when harvesting and handling raw nettles. Cooking or drying removes the sting.
Western Fiddlehead
Found in moist, shaded environments such as riverbanks, wetlands, forests, and mountain valleys, Western Fiddleheads (Athyrium filix-femina), commonly known as Lady Fern, have small, tightly coiled spirals that resemble the head of a violin or fiddle. Available early spring (March - May), they are a great source of vitamins A, C, and K, as well as iron, potassium, and manganese. Western Fiddleheads are a nutritious seasonal green vegetable that is tender yet has a slight crunch with an earthy and mildly sweet taste. It is important to always cook Western Fiddleheads before eating to neutralize any mild toxins, bacteria, or bitterness. They are a great addition to any Asian-inspired dishes and can be used as a leafy green addition to soups and stews.
Wild Fennel
Wild Fennel (Foeniculum vulgare) is typically available later winter through spring (February - April), it has feathery, bright green leaves resembling dill, with a strong anise-like aroma. This green may help with muscle pain, cramps, and overall wellness and acts as a natural diuretic while helping kidney function. It is rich in vitamin C, potassium, iron, and fiber. The sweet, slightly peppery taste with an earthy undertone goes well in fresh salads, soups, sauces, or as a garnish. Add Wild Fennel to stir-fries and grilled dishes or sprinkle it on dishes for a bold, sweet flavor and take note that it is more aromatic than cultivated fennel, so use in moderation to avoid overpowering dishes.
Wild Mustard Greens
Available late winter to spring (February - May), the leaves of Wild Mustard Greens are a deep green and lobed, with a slightly serrated edge and a rough texture, arranged in a rosette pattern near the base of the plant. They have a peppery, spicy, and slightly bitter taste that is similar to arugula or horseradish; younger leaves are milder in flavor. They are high in vitamins A, C, and K, as well as calcium, iron, and magnesium. When sautéeing or stir-frying, cook with garlic and olive oil to mellow the bitterness or blend into sauces with nuts and olive oil for a spicy twist. Tip: If the greens are too bitter blanch them briefly in boiling water before using in recipes.
Wild Onion
The best time to forage Wild Onion (Allium triquetrum) is early spring when the bulbs, leaves, and flowers are fresh and tender (typically available February - April). As one might expect, they have a strong onion or garlic scent with a sharp, savory flavor. Wild Onion contains prebiotics that promote gut health and provide vitamin C, B6, potassium, and manganese. They have a pungent, slightly sweet flavor and add a fresh, oniony bite to any raw salad. For a caramelized flavor, sautée with butter or oil or use as an addition to omelets, scrambled eggs, and roasted potatoes.
French White Asparagus
In season from the beginning of March through the middle of May, French White Asparagus (Asparagus officinalis) is found in sandy soils, along riverbanks, grasslands, and meadows, particularly in France. The shoots are pale, creamy white to light green, with a smooth, tender texture and as the plant matures the leaves develop feathery, fern-like foliage. French White Asparagus contains vitamins C, E, and beta carotene and is high in folate, potassium, and vitamin K. When sautéeing lightly cook with butter, olive oil, or garlic and when grilling or roasting the French White Asparagus will develop a slightly smoky, caramelized flavor. Shaved raw or lightly blanched is a great addition to salad for a crisp, fresh taste.
Ramps
Also known as Wild Leeks or Ramsons, these greens are typically found from March to May in rich, moist, shaded woodlands, often in patches near deciduous trees. It has a strong, pungent aroma and the taste can be equated to a mix between garlic, onion, and leek. Ramps (Allium tricoccum) can act as a natural cleanser, supporting liver function and are high in vitamin C, A, and iron; they also contain sulphur compounds that may reduce inflammation. Ramps are tender and aromatic with a bold garlic-onion flavor that can add depth to any broth or creamy soup. They are a great addition to scrambled eggs, omelets, and roasted potatoes and blend well with nuts, cheese, and oil to create rich, garlic flav sauces.
