Edible Wild Plant Guide

Preparation for Harvest

• Wild edibles are important culturally, nutritionally and economically in Ontario.

• Indigenous peoples have a long history of living off the land through the harvest of wild foods, providing communities with inexpensive and nutritious food year-round. Likewise, many other cultures have traditions of harvesting edible wild plants. With the recent resurgence of interest in local foods, more people are recognizing the wide range of edible and medicinal applications for local wild foods. Edible wild plants, when harvested and handled properly, can support a range of uses.

Purpose

• The purpose of this guide is to provide recreational foragers and small-scale commercial producers with an understanding of proper harvesting, handling and packaging methods for edible wild plants.

Rules for Access

• Permission from a landowner is required before harvesting on private land

• Harvesting without this permission can result in fines or criminal charges.

• It is advisable to get permission in writing to avoid subsequent conflicts.

• Harvesting edible wild plants from public (i.e., Crown) land is permitted. The interactive Crown Land Use Policy Atlas can be used to locate Crown land and other land use types in Ontario.

• There are exceptions, including:
  No commercial harvesting in national or provincial parks. No harvesting of nationally or provincially listed species at risk.

• In Thunder Bay, the harvest of edible wild plants is also prohibited on Lakehead Region Conservation Authority parks or properties. Other municipalities may have similar regulations, so check with your local conservation authority before harvesting on their properties.

• Consult with local Indigenous communities about treaty rights, agreements and/or boundaries before harvesting on traditional territory. Information on traditional territories can be found here.

• Ensure you are 100 percent certain of identification before harvesting and consuming a species. Many species, both plants and fungi, have look-alikes that may be harmful if ingested.

For example:

• Almost all edible members of the Carrot family have similar, poisonous look-alikes.

• The false morel is poisonous and looks similar to the frequently foraged common morel.

• Consult at least two sources, such as online guides, print guides, videos, workshops or foraging experts to confirm species identification.

• Do not harvest more than you can use or sell – this practice will help reduce food waste and ensure plants have the optimal opportunity to regrow year after year.

Where to Harvest

• Avoid harvesting plants from areas where pollutants and contaminants are present (e.g., industrial areas, roadsides).

• Avoid harvesting plants from areas that may have been sprayed with herbicides.

• Herbicides may be applied on a large scale over whole forests, or on a smaller scale on front lawns and around golf courses.

• Spraying maps are available online to determine what areas of a public forest have been, or are planned to be, sprayed.

• Avoid harvesting aquatic plants from stagnant or potentially polluted waters (e.g., downstream from industrial development).

Whom to Harvest for

• Some plants can cause unwanted side effects for some people when consumed.

• Many wild plants should not be consumed by pregnant or nursing women as they can stimulate the uterus and cause spotting or miscarriage.

• These plants include (but are not limited to): jack pine, burdock, yarrow, red clover, stinging nettle.

• Several wild plants can affect blood sugar levels, so those with diabetes should not consume them or should seek medical advice before consuming.

• These plants include (but are not limited to): burdock, stinging nettle.

• Consult with a doctor if you want to use wild plants for medicinal applications as effects and reactions will vary from person to person.

• Medicinal plants can contraindicate with other medications; seek medical advice before consuming.

• Proper research and understanding of edible wild plants are important in order to recognize and/or communicate the cautions associated with some wild plants to customers.

• Product cautions should be clearly and prominently labelled on items before sale.

MUSHROOMS

• Mushrooms should be collected in a basket rather than a bag to avoid moist conditions.

• The majority of dirt and debris should be removed outdoors with a mushroom brush or a soft toothbrush.

• Any remaining dirt can be removed by running mushrooms lightly under cool water, wiping with a damp cloth, briefly soaking them in salt water, or removing sections with a paring knife.

• The ideal method for cleaning mushrooms will vary by species and intended use.

• Many prefer to avoid direct contact with water to better preserve the flavour of the mushroom.

BLANCHING AND FREEZING

• Many species that can be frozen should be blanched first (briefly placed in boiling water, often followed by an ice bath) to remove bacteria or stinging hairs on the plant.

• Examples: lambs quarters, fiddleheads, stinging nettle

• Some species can be frozen without blanching, but should be gently rinsed and patted dry before freezing.

• Examples: dandelions, any leafy greens

• Mushrooms can be quickly blanched or sautéed before freezing.

• Example: chanterelle

CANNING/PRESERVING/BOTTLING

• All canned/preserved goods for sale must follow the Operating Guidelines for Home Canning produced by the TBDHU.

• New jars and lids must be used (producers must not reuse old jars – even if they are not damaged).

• High-acid foods, including jams, pickled vegetables, vinegars and salad dressings, have a lower risk of botulism due to their increased pH and can be canned/preserved through traditional processes.

• Low-acid foods, including soup, non-pickled vegetables and meat, will not be approved for sale in canned/preserved form due to significantly higher risk of botulism.

• Consulting additional canning/preserving resources such as books, videos and workshops is beneficial to new producers to ensure food is processed and preserved safely.

• All canned/preserved products for sale must be labelled with the product name, producer’s name and date of preparation or expiry.

• Species best suited for canning, include: birch (sap), burdock (pickled root), cattails (pickled shoots), cranberry, raspberry and strawberry (jams and jellies).