February Foraging Guide for the Pacific Northwest
February Foraging in the PNW: Late Winter Greens, Mushrooms & Wild Teas
Introduction
February may seem like a quiet month for foraging, but the Pacific Northwest still has plenty to offer for those who look closely. While the deep cold of winter lingers, the first signs of spring begin to emerge—offering a mix of nourishing greens, medicinal plants, and even some winter fungi. Whether you’re looking for fresh wild greens, immune-boosting herbs, or ingredients for natural remedies, here’s your guide to foraging in February.
1. Early Greens: The First Signs of Spring
Even before spring fully arrives, hardy wild greens begin to sprout, providing much-needed nutrients after winter.
- Miner’s Lettuce – Thriving in damp, shaded areas, this crisp green is delicious in salads and packed with Vitamin C.
- Chickweed – A delicate wild green that makes a great addition to pestos, salads, or healing teas.
- Dandelion Greens – Young dandelion leaves are mild and nutrient-dense, perfect for sautés or fresh greens.
- Stinging Nettle – Wear gloves when harvesting! Once cooked, nettles lose their sting and become a delicious and mineral-rich ingredient for soups, pestos, or herbal teas.
2. Mushrooms: Winter’s Hidden Treasures
February is still a good time for fungi, especially in the PNW’s damp forests.
- Oyster Mushrooms – These delicate mushrooms thrive on decaying logs and are perfect for stir-fries and soups.
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Turkey Tail – A shelf fungus prized for its immune-boosting properties, often brewed into teas or tinctures.
- Witch’s Butter – This bright orange jelly fungus is edible, though mostly used for texture in soups.
3. Medicinal & Herbal Finds
If you’re looking to stock up on natural remedies, February is a great time to gather these powerful botanicals.
- Usnea (Old Man’s Beard) – Found hanging from trees, this lichen has antimicrobial properties and supports respiratory health.
- Cottonwood Buds – Sticky and fragrant, these buds can be infused into oil for a natural pain-relieving balm.
- Yarrow – Though less common in winter, some yarrow can still be found. It’s useful in teas for digestion or as a wound healer.
4. Wild Teas & Natural Flavorings
February foraging isn’t just about food—you can also gather wild ingredients to make herbal teas and natural flavorings.
- Douglas Fir & Spruce Tips – These evergreen tips make a citrusy, vitamin-rich tea and can also be used to infuse syrups.
- Wild Rose Hips – If you find frost-kissed rose hips, gather them for a naturally sweet tea packed with Vitamin C.
5. Foraging Tips for February
- Look in damp, shaded areas for early greens like miner’s lettuce and chickweed.
- Wear gloves when harvesting stinging nettles and cottonwood buds to avoid irritation.
- Always positively identify mushrooms before harvesting, as some toxic lookalikes exist.
- Sustainable foraging matters—take only what you need and leave plenty for wildlife and regeneration.
Conclusion
Even in the heart of winter, the Pacific Northwest offers a bounty of wild foods and medicinal plants. February foraging brings fresh greens, winter fungi, and herbal ingredients perfect for teas, remedies, and nourishing meals. Whether you’re gathering early spring greens, experimenting with wild flavors, or stocking up on natural medicine, there’s always something to discover. My foraging guide linked below has some useful tools for safe and productive foraging.
