P.E.I.'s spring vegetation presents opportunity for foragers, says biologist

Springtime is a great time of year to forage for local plants and vegetation, says Kate MacQuarrie, a naturalist and biologist on Prince Edward Island. 

"Everything is starting to emerge, and all that fresh growth is so delicious and nutritious," said MacQuarrie. 

"There are some things that we can only find this time of year, and so much is coming on tap that all my spare time is spent eating wild." 

Foraging has grown in popularity in recent years, MacQuarrie said, noting that interest has been especially high since the COVID-19 pandemic.

Political uncertainty and movements that support eating local ingredients have also gotten more people interested in foraging, she said. 

MacQuarrie said that about 1,000 people participated in her workshops and field courses last year, which provide education about foraging. 

Foraging doesn't have to be complex, MacQuarrie said. 

"A few basics is all you really need to know," she said. 

MacQuarrie said, noting that it can be as simple as picking up a tasty-looking plant while out on a walk. 

Foraging doesn't require much investment, but there is one essential component, MacQuarrie said. 

"Knowledge is the only thing that you need to take with you," she said. 

While there are apps that help identify plant species, MacQuarrie said it's not a good idea to rely on them. "The best apps for plants have been shown to be about 85 per cent accurate," she said.

There are a variety of plants on P.E.I. that are good for foraging. Some of the highlights in season now include fiddleheads, cattail shoots and watercress, MacQuarrie said. 

"One of the things I've been using a lot lately is alder pepper," she said. "Alders grow all over P.E.I. and those male catkins that appear in spring — you take them, you dry them, they've got an incredibly complex piney, citrusy, peppery, spicy scent and flavour. It's just amazing."