Foraging, the ancient practice of gathering wild plants and fungi, has gained renewed attention in the United States and beyond. In Massachusetts, herbalist and instructor Iris Phoebe Weaver noted that dandelions and other common plants can be used for cooking and medicine, including in drinks such as floral aperitifs. Experts explain that foraging existed long before agriculture began about 12,000 years ago, but interest has grown in recent years. In Iowa, natural resources specialist Gina Buelow reported that mushroom workshops have filled to capacity, with both older gardeners and younger adults eager to learn. Many people are drawn to foraging for economic reasons, environmental awareness, or as a creative way to connect with nature. Chefs in New England have also promoted the gastronomic value of local ingredients, with Evan Mallett of Portsmouth’s Black Trumpet Bistro using sea kelp, sea lettuce, and wild mushrooms in dishes for nearly twenty years.

Specialists emphasize that foraging can take place in cities, farms, or forests, provided that permission or permits are secured. Supporters argue that wild food provides overlooked abundance while encouraging sustainable diets and cultural reconnection. At the same time, experts warn of the risks of toxic species and urge beginners to seek guidance from trained mentors. The appeal is amplified by social media, educational programs, and community maps showing safe gathering areas. Culinary innovation has further advanced its prestige, as diners say that foraged ingredients deliver distinctive flavors and strengthen local identity. Experts conclude that the modern revival of foraging reflects a wider aspiration toward ecological awareness, communal cohesion, and culinary sophistication.