The plants on this list changed the way I see autumn. Before, I thought everything was just dying. I now know how much energy is being stored in roots, preserved in seeds, and housed in nuts. Fall is a brilliant time to search for wild edibles for just that reason—there are lots of nutrient-dense foods available. We just have to know how to look for them.

I recently attended a class given by Nicholas Wazee Gale through the Driftless Folk School. Nick is knowledgeable and walks his talk—he incorporates large amounts of wild food into his family’s diet. One of my favorite moments this fall was sitting outside a teepee as his wife served us a meal she had made from wild autumn foods. Their two little daughters clutched at her and then ate their shares using shells as spoons. We could have been in any era. I felt a deep sense of belonging to the earth and to the people around me. It was a feeling of coming home.

Before the meal we walked through the forest, experimenting with the plants Nick showed us. Here are some of the wild edibles we found. I recommend you use your favorite wild edibles book to identify them.

Fall Wild Edibles: Roots

Roots are most concentrated in nutrients in fall and early spring, because their function through the winter is to store the nutrients needed to grow the plant the next year. Thus, wild edible roots are highly nutritious in autumn. To harvest taproots, dig next to the plant and lift up the clump of earth beneath it. Use your hands to find the root. Fall roots are good pickled, in soups, thrown into stir-fry, or dried.

• Dandelion Root. Can also be made into a coffee substitute.
• Wild Carrot. The same thing as Queen Anne’s Lace. Don’t harvest it when it’s lacey, though, as this is the second of its biannual years. The end of the first year, when it’s still leaves without a lacey flower, is when the root is most nutritious.
• Burdock root. Amazing superfood. Tea for the People cuts and dries it into wonderful little crackers!
• Ground Nut. Follow the vine down to the ground, and dig underneath. Root around and you will find little potato-like roots. It’s like finding buried treasure!

Fall Wild Edibles: Nuts

They require minimal processing and store well for long periods of time. Take off the hull and allow them to dry (away from squirrels and mice), then store them 1-or 2-deep in a dry place. Crack at Christmas time.

• Black Walnut. Green grenades that turn the roads black when they explode. There are many trees around my hometown that nobody harvests, and I imagine that’s true most places (they’re a little messy). Take the hull off by stomp-rolling your foot, and allow the sticky mess to dry in the sun.
• Hickory Nut. Less messy than Walnuts, and sweeter. These are my favorite this year. If you can find just one tree, you’ll have plenty to share!

Fall Wild Edibles: Seeds.

Seeds are plentiful in autumn and at their most mature.

• Wild Amaranth. Plentiful in disturbed ground; look on farms. Farmers are usually happy to have people harvest wild edibles because it takes care of weeding. People asking to take away weed-seed is a farmer’s dream come true! If the plant is still green, cut off the seed heads and put them upside down in a paper bag. Hang them over a tarp when you get home. The seeds must be separated from the chaff.
• Lamb’s Quarter Seeds. Can be harvested the same way as Wild Amaranth. Either plant can be used as a breakfast cereal, ground into flour, or added to soups.

Fall Wild Edibles: Leaves

Yes, there are leaves available in autumn, and some are even at their best! Here are a few:

• Still plentiful well into autumn. Cut and use this mild green for salads or just about anything else.
• Dock. Yum! There are several varieties, but all of them are nutritious and good to eat in autumn. “Dock” means “Big Leaf,” so it’s worth being able to identify. It’s a mighty delicious fall edible, too.
• Dandelion Leaf. Plentiful all year except in winter, dandelion leaves are less bitter in the fall.

There are lots more fall wild edibles to learn about. If you live in the Driftless Region (or are willing to commute), I recommend taking Nick’s class through the Driftless Folk School. It’s well worth the modest price, and if you use what you’ve learned, you may even be able to save that much money on your grocery bill.

After class, I came home with a bag full of edible foods. Here’s what I made. The amounts can vary, but I used about half as much of the greens as I did roots, and about half as much garnish as I did greens.

[recipe title=”Wild Autumn Medley” time=”35 Minutes” difficulty=”easy”]

Ingredients
• Butter
• Salt, to taste
• Wild Carrot, sliced crosswise
• Wild Parsnip Root, sliced crosswise
• Ground Nut, chopped
• Dandelion Greens, chopped
• Chickweed, chopped
• Purslane, chopped
• Parsley (from the garden), chopped

Directions

1. Saute roots in butter and salt on medium-high heat.
2. Add greens and water, cover and let simmer for about five or minutes.
3. Add more butter and salt, if desired, serve and garnish with Purslane and
   Parsley.

[/recipe]