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Please remember we strive to deliver the freshest products.
Wild foods have limited and often unpredictable availability,
so please place any orders as early possible.

Stinging Nettle
Early February through late June
Our first edible plant to appear each spring. The very top growth from only young plants are harvested.

Ladyfern Fiddlehead
Early March through mid June
The young growth tips of Northwest native ladyfern are picked before they unfurl into full leaves. The color of the fiddlehead can vary from light green to maroon.

Wild Watercress
Early March through late June
Found throughout the Pacific Northwest in streams and mountain springs. Only the young top growth is picked, washed and then is ready to use. It’s spicy and crisp.

Miners Lettuce
Early March through late June
We harvest many different varieties of this beautiful spring lettuce. The types vary from a lighter delicate leaf to thicker succulent leaves, and in color from light green to yellow and pink. Individual leaves with short stems are harvested (no roots).

Wild Ginger
Early April through mid June
This trailing plant’s rhizomes are picked with their attached heart-shaped leaves. The thin root has a strong peppery-ginger scent.

Licorice Fern
Early April through mid June
Found growing tucked into the moss of deciduous trees, the young spring growth of this fern is harvested with sweet anise-scented rhizomes attached.

Wood Sorrel
Early April through mid May
This delicate green plant with clover shaped leaves has a nice lemony flavor attributed to oxalic acid. Young leaves and flowers are picked for use in salads and sauces.

Wood Violet
Late March through mid May
This peppery tasting green is found blooming in meadows each spring with beautiful sprigs of tender leaves and yellow flowers. Use as salad or garnish.

Big Leaf Maple Blossom
Late March through early June
The pale yellow clustered blossom is harvested when its young and full of pollen. It has a hint of green tea and maple syrup. Great for fritters or infusions.

Spring Beauty
Early April through late May
Growing from a small edible corm, a young sprout emerges each spring. The tender sprout grows only one set of leaves with small pink and white flowers. Use as salad or garnish.

Wild Oyster Mushroom
Early April through mid May
A true wild oyster mushroom is much more delicate and flavorful than its cultivated cousins. Growing from decaying alder, it has a short season each spring.

Devil's Club Shoot
Early April through mid May
This spiky stemmed plant is often something you would not want to encounter. Fortunately, the young tender shoots that form each spring are a choice edible before they unfurl and reveal their signature large leaves. It has a very unique pine scent and can be used in a variety of ways.

Coral Mushroom
Early May through early June
This often overlooked spring mushroom is found throughout the eastside of the Cascades. It has a mild flavor, firm texture and is either yellow or rose colored.

Snowbank Mushroom
Early May through early June
This broad sized mushroom grows at the edges of receding snowbanks. It is rust in color and has a flavor very similar to that of a morel.

Natural Black Morel
Early May through late June
This morel grows naturally on undisturbed land, not in forest fire areas—mainly east of the Cascade Mountains. “Naturals” have thick flesh and a robust earthy caraway-like flavor.

Spring King Bolete
Mid May through early July
Spring “Porcini” grows on the eastside of the Cascades and remains underground until maturity. Often found in large clusters, it is the firmest of all the king boletes found throughout the year.

Conica / Burn Morel
Late May through early July
The most prolific of all morels, the conica mushroom abundantly grows in woods the year after a fire. “Burns” tend to be very uniform in size with thinner flesh than the Natural Morels and have a smokier flavor.

Sea Bean
Early June through late July
This tideland plant grows in large beds throughout our coastal areas. The first couple inches of crisp young growth are harvested before flowering and stems toughen.


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