How to Forage the Wild for Dinner

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By Soren
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Forage the Wild for Dinner

So you're stuck in the wilderness with nothing but the clothes on your back, a growing hunger and, evidently, internet access. Or, alternatively, in this recession you've lost your job, you've lost your house and now you're living in the woods, in which case, congratulations on still having a computer. Either way, you made the right choice by checking in with us on how to survive. You won’t need to build a spear or set a trap for your dinner; in just about every habitat there are easier ways to eat than killing squirrels. But you have to know the best places to scavenge, the right berries to pick and the most efficient ways to burn energy foraging.

Difficulty: Moderate

Instructions

Step 1

King Bolete mushroom

Take stock of where you are; the habitat will inform the type of food you can find. Areas with thick vegetation on the forest floor generally see a lot of rainfall, and where there’s a lot of water, there will be a lot of fungi. Mushrooms are terrific sources of copper, potassium, folate and niacin, the trouble is telling the good from the deadly. The easiest to spot edible mushroom is also one of the most abundant. King Boletus mushrooms are common across North America and you won’t have to dig under a wet log to find them. They are generally large mushrooms that grow in coniferous forests, with a swollen looking stem and a cap that resembles something between French toast and leather. But the easiest way to spot this mushroom is its lack of gills. Under the cap you will find a foamy texture that is easy to pry off. The rest of the mushroom, including the stock is edible.
Step 2

Rosehips

Keep your immune system up. Being lost in the wilderness lends itself to sickness pretty quickly; staying healthy and mobile is the key to staying alive. Pine needles and rose hips are abundant in many North American forests and they contain large amounts of vitamin C. If you have access to a fire, you can boil pine needles and rosehips into a tea which is slightly more appetizing than eating them raw, but each are still just as edible fresh from the branch.
Step 3

A snail on a water plant

Look for bodies of water. Fish are tough to catch and wading into ice-cold water isn’t energy well spent. Instead, stick to the banks of ponds and lakes and look for snails on rocks. Generally they won’t be in fast-moving currents so if your only water source is a stream, find the calmest section. Snail shells can be cracked open easily and the meat eaten raw. It will be a little slimy and tough but try to remember that these are delicacies in some restaurants. The bodies offer minimal amounts of protein due to the small size, however, 8 or 10 could seem like a full meal after a day of eating nothing.
Step 4

Larva

Get dirty and find a few insects. Every habitat in the United States plays host to one form of insect or another. Catching insects in their larva state can make for a protein-rich meal, and let’s face it; you’re not exactly spoiled for choice. Look for fallen trees because rotting wood is a haven for larva. Dead trees generally maintain moisture between the trunk and the bark, just prying the bark back could reveal a host of eggs and maggots. If felled trees aren’t a luxury in the particular wilderness where you find yourself, try prying up large stones. Ants and mature insects will do in a pinch but the easiest and most nutritious meal is in the pupa stages of development.
Step 5

Riping blackberries

Don’t skip dessert. Berries grow in nearly every habitat except the desert and tasting something sweet can be a big moral boost after downing a bunch of snails and maggots. Berries are season specific, usually appearing only between June and September across North America, so if you aren’t currently lost in the wild, try to plan your trip accordingly. Unfortunately, berries, like mushrooms, are hit or miss. There is no good test for determining if a berry is poisonous before eating it; some edible berries are bitter, some poisonous berries are sweet. While not true across the board, berries that appear segmented are generally more likely to be edible. Raspberries, blackberries, salmon berries, and thimbleberries all have a unique structure and are easier to differentiate from the more deadly varieties.