Foraging, the practice of collecting wild plants and fungi, has recently become more popular in the United States and other regions. In Massachusetts, herbalist and instructor Iris Phoebe Weaver explained that common plants such as dandelions can be used in cooking and medicine, including in drinks like floral aperitifs. Experts state that foraging existed long before farming began 12,000 years ago, but interest has risen again in recent years. In Iowa, natural resources specialist Gina Buelow reported that mushroom workshops have quickly filled, drawing both older gardeners and younger adults. Many participants are motivated by saving money, protecting the environment, or finding creative ways to connect with nature. Chefs in New England have also promoted foraging, with Evan Mallett of Portsmouth’s Black Trumpet Bistro using sea kelp, sea lettuce, and black trumpet mushrooms in dishes for nearly twenty years.

Specialists explain that foraging can be done in urban spaces, farmland, or forests, as long as permission or permits are obtained. Advocates say wild food offers hidden abundance while supporting sustainable diets and cultural traditions. However, experts also warn of the risk of poisonous species and advise beginners to learn from experienced guides. Social media, educational programs, and community maps have further increased interest. Culinary experts note that foraged ingredients provide unique flavors and strengthen local identity. Specialists conclude that the modern revival of foraging reflects a broader focus on ecological awareness, community connection, and culinary innovation.