Fitness Level:
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Every spring, we go to the woodlands of the region in search of what nature has in store. From the inner peace we receive being "alone" in the woodlands, to the plethora of wild creatures with which we cross paths, to the abundance of food surrounding us, we are ever learning how much our "wilderness" provides. 

In each setting, we will explore the areas available to us both on and off trail, yet treading lightly, as we open ourselves to nature's abundance. 

Foraging of edible vegetables, fruits, fungi, herbs, and nuts where they occur naturally inspires connection with the natural world. We will explore different ecosystems and identify edibles that can be responsibly foraged. We will follow responsible foraging practices only foraging for abundant species of edible fruits, berries, nuts, and mushrooms in small quantities for personal consumption. 

  • We will only forage where we are allowed and forage things that we can identify with certainty.  
  • We will only collect fruits, nuts, berries, and mushrooms when they are in abundance and take no more than we plan to eat while visiting the property, or what you will eat the day you collect them.  
  • We will not uproot any plants and will take care to prevent damage to the plants' stems and roots.  
  • We will leave plenty behind for others and for wildlife.  
  • We will not damage nearby species or habitat. 

Some of the edible plants we may experience: Alfalfa, Black birch, Bracken fern, Burdock, Cleavers, Clover, Coltsfoot, Gill-over-the-ground, Wintergreen, Dandelion, Daylily, Garlic mustard, Japanese knotweed, Stinging nettles, Wood nettles, Partridgeberry, Field pennycress, Wild mustard, Indian cucumber, Rosa multiflora rose, Rock tripe, Irish moss, Ramps, Comfrey, Pine, Hemlock, Spruce, Skunk cabbage, Thistle, Red raspberry, Sassafras, Sheep sorrel, Ostrich fern, Pineapple weed, Wild strawberry, Yellow Pond lily, Bullrush, Burr reed, Dames' rocket, Yarrow, Wood sorrel, Purslane, Redbud, Honey locust, Violets, Plantain, Bugleweed, Spiderwort, Amaranth, Bearberry, Chicory, Evening primrose, Jewel weed, Lambs quarters, Marsh mallow, Milkweed, and Bee balm or Monarda. 

Also, early season Mushrooms: Chanterelles, Black Trumpets, Witch's butter, Chagga, and Hemlock varnish. 

Experience Location
Single Class Sign Up

Trustees: Mt Warner

Nestled among the Mill River, the North Hadley Pond, and Lake Warner, this 156-acre property is comprised of a mix of forest types and wetlands and provides homes to an array of wildlife such as beavers, wood frogs, deer, and common New England forest critters.

Dates: July 28
August 23

Times: 1 pm

July 28
August 23
1 pm

Trustees: Bullitt Reservation

Located in Ashfield and Conway, this historic, 262-acre property features a blend of forests, open fields, and wetlands and links conservation lands totaling roughly 3,000 acres.

Dates: July 7
September 1

Times: 1pm

July 7
September 1

Trustees: William Cullen Bryant Homestead

Former childhood home to the illustrious 19th century poet, William Cullen Bryant, the homestead is now home to nearly 200-acres of preserved property. Trails running through the property feature old-growth forests, meadows, and remnants of a lovely, old orchard.

Dates: June 30

Times: 1pm

June 30

Trustees: Bear Swamp

Set on over 300 acres, there are 3 miles of trails that lead to different areas of the reservation. Bear Swamp features a blend of beautiful and strong hardwood trees and flourishing forests.

Dates: September 13

Times: 1pm

September 13

Additional information regarding this experience

What's Included?

Guided walk 

Overview of responsible foraging 

Identification of edible plants  

What to Bring


Plenty of drinking water

Sun protection (sunscreen, hat, sunglasses)

Bug spray 

Layers appropriate for weather