March Foraging in the PNW: Early Greens, Mushrooms & Spring Treasures
Introduction
March in the Pacific Northwest signals the beginning of spring’s awakening. While the weather remains cool and damp, the forest floor and open meadows come alive with fresh greens, early mushrooms, and delicate plant buds. It’s the perfect time to gather nourishing edibles, craft natural remedies, and even collect materials for seasonal décor. Here’s your complete guide to foraging in March—what to look for, how to use it, and tips for a sustainable harvest.
1. Early Spring Greens & Edibles
The first greens of the season are packed with nutrients and flavor.
- Miner’s Lettuce – Found in damp, shaded areas, miner’s lettuce is crisp and high in Vitamin C. Toss it in salads or use as a garnish.
- Chickweed – A mild, delicate green that thrives in cool weather. It makes a great addition to pestos or mixed greens.
- Dandelion Greens – Best harvested when young, these greens are slightly bitter but full of minerals. Sauté them with garlic or toss them in salads.
- Stinging Nettle – Once cooked, nettles lose their sting and become a rich source of iron and vitamins. Use them for soups or teas.
- Fiddleheads – These young fern fronds have a crisp texture and earthy flavor. Sauté them in butter with garlic for a delicious spring side dish.
2. Mushrooms & Fungi
March is an exciting month for mushroom hunters, as the first flush of spring fungi begins to emerge.
- Oyster Mushrooms – These creamy, delicate mushrooms grow on fallen logs and make a great addition to stir-fries and pasta dishes.
- Turkey Tail – A shelf mushroom that’s highly valued for its immune-boosting properties. Brew it into teas or tinctures.
- Fairy Ring Mushrooms – Often found in grassy areas, these mushrooms have a mild, nutty flavor.
- Morels – If the weather warms early, morels may begin to appear. Their honeycomb-like caps make them easy to identify and highly prized in cooking.
3. Medicinal & Herbal Plants
March is the perfect time to start gathering herbs for teas, balms, and natural remedies.
- Cottonwood Buds – Sticky and fragrant, these buds are ideal for making salves that soothe sore muscles.
- Cleavers – This sticky herb helps support the lymphatic system and makes a great spring detox tea.
- Usnea (Old Man’s Beard) – This lichen supports respiratory health and can be made into a tincture.
- Plantain – Known for its skin-healing properties, plantain leaves can be used fresh or dried.
4. Wild Teas & Natural Flavorings
Wild plants aren’t just for eating—they also make flavorful teas and infusions.
- Douglas Fir & Spruce Tips – Their citrusy flavor makes a refreshing tea or syrup.
- Wild Mint – Early shoots can be used fresh or dried for tea.
- Wild Rose Hips – Rich in Vitamin C, rose hips add a tangy sweetness to teas.
- Lemon Balm – This calming herb is ideal for reducing stress and aiding sleep.
5. Holiday & Craft Materials
Spring brings a fresh batch of natural materials for crafting and decor.
- Alder Cones – Use them for natural dyeing or rustic centerpieces.
- Willow Branches – Flexible and easy to shape for basket weaving or wreath-making.
- Moss & Lichen – Add to terrariums or use as soft decorative elements in spring displays.
- Cherry Blossoms – Collect fallen blossoms for table settings, or press them for journaling and crafts.
6. Foraging Tips for March
- Watch for Poisonous Lookalikes: Some mushrooms and greens have toxic counterparts—be 100% sure before harvesting.
- Forage After Rain: Damp conditions bring out early mushrooms and greens.
- Harvest Mindfully: Only take what you need and leave enough for nature to thrive.
- Prepare for Changing Weather: March can bring sudden rain or cold snaps, so layer up!
Conclusion
March is a time of renewal in the Pacific Northwest, and the forest floor is waking up with fresh greens, earthy mushrooms, and medicinal plants. Whether you’re gathering ingredients for a spring meal or creating natural décor, the wild is full of treasures waiting to be discovered. Happy foraging!