6 Experts Share Why They Love Spring Foraging

As warmer temperatures make their way across North America, the landscape slowly changes, from forests to lawns, showing signs of the new growth of spring. While landscapers, gardeners, and weekend warriors are ready with mowers and clippers in hand to banish the onslaught of weeds, there is a community of foragers, herbalists, chefs, and foodies who are clamoring to lace up their hiking boots and with guidebooks in hand, harvest tender shoots and greens to add to their tinctures, spirits, and meals.

We spoke with six chefs and foragers passionate about the season, all eager to share their tips and insights. From ethical and sustainable harvesting to proper storage and preparation of your finds, their perspectives offer a comprehensive guide to safely foraging and incorporating these seasonal ingredients into your spring dishes.

Chef William Dissen, shares his passion and expertise in foraging, offering practical advice for anyone eager to explore the world of wild edibles this spring.