23/12/2025
Foraging for Food and Medicine in Winter:
Winter landscapes might look dormant, but they're full of medicine if you know where to look, especially in the PNW.
- Rose hips cling to bare branches long after the petals have fallen. They're loaded with vitamin C and bioflavonoids—perfect for immune support during cold season. I love them in herbal tea blends and to make jelly!
- Pine needles can be steeped into tea that's high in vitamins A and C, plus it supports respiratory health. Just make sure you're using the right species (avoid yew, which is toxic). My fave way to use conifer needs (just not YEW – it is poisonous) is making simple syrups or wild fermented sodas with them!
- Chickweed often stays green under snow and is one of the most nutrient-dense wild greens you can find. Toss it in soups or salads.
- Even tree bark has its place. Willow and birch bark have been used for centuries for pain and inflammation—they contain compounds similar to aspirin.
Some other foraged favorites: Hawthorn haws, Pacific crabapples, Oregon Grape berries and rhizomes, juniper berries (common juniper only!), olive fruit and leaves, and mushrooms (fun fact: if they are too soggy for eating, some can be used for natural dyeing like lobster mushroom!).
The rules: proper identification is non-negotiable. Sustainable harvesting means taking only what you need and leaving the rest. And never forage near roadsides or sprayed areas.
Winter foraging is about slowing down and noticing what's still alive when everything else seems asleep. Maybe if you have any days off for the holidays, you can explore the nature around you!