Foraging adds natural flavor to fresh dishes

Safety concern

Along with a rise in the number of foragers, Wu said he found that certain species of wild vegetables have grown scarce in their natural habitat. "Last year I found very little Chinese garlic at the site I foraged in 2021," he said. "I didn't gather any."

He said that he has never foraged in parks or scenic areas such as Yudushan Mountains or Baihua Mountains, nor has he gathered any unfamiliar species. "So many plants look just too similar," Wu said. "It's crucial to be cautious about the safety of foraged plants."

His opinion was echoed by Luo Chunyu, a manager at City Lvxin Forest Park in Beijing's Tongzhou district.

He warns against foraging in parks.

"These plants are part of the landscape and help prevent soil erosion. Foraging can damage the greenery and lead to bare patches," he told Beijing Traffic Radio recently. "Also we use pesticides for pest control, which can be harmful if ingested."

To ensure safety, Shi Jun, a botanist from the Chinese Academy of Sciences, advises caution. He told Beijing Traffic Radio that many wild plants carry toxins.

"If you taste something bitter or numbing, it's likely toxic. Stop eating immediately and seek medical attention with a sample of the plant," he said.

Shi also emphasizes the wisdom of our ancestors, who spent millennia identifying safe, nutritious plants to cultivate. "Our ancestors spent 8,000 years domesticating safe, nutritious crops," he said. "Why gamble on wild greens when markets sell guaranteed-safe veggies?"

Wu said that a modern forager should be environmentally sensitive. "Anyway, foraging is not about the food. It's about slowing down, touching soil and knowing the plants living near you."