Because no matter where you live, there’s likely an abundance of plants suitable for human consumption around you that you’ve been missing out on. From flavorful mallow to ubiquitous dandelion, a lot of this flora is considered weed but offer plenty in the nutrition and flavor department. But beware, because not all sites are free for plucking, and not everything that grows is safe to consume. Fortunately, there are several plants that are fairly easy to identify, and also make a tasty–and healthy–tea. This is why it’s important to take extra care and learn how to identify plants using multiple descriptions and sources before imbibing. Learning to spot a species in multiple ways and knowing its flowers, leaves, and stalks can be really helpful, as it’s getting expert guidance through a foraging course or tour. When you go on a foraging walk, make sure to bring books and any visual aid that will prevent you from confusing one plant for another. Then, when you think you’ve found an edible plant, stop for a second and reassess—does it actually look like the picture? “It’s easy to get carried away with your own enthusiasm, [but] resist the temptation to make the plant look like the description,” Stark says. Sometimes, it’s just not the same plant you see in your book or foraging app, even if you want it to be. Finally, even if you’re certain you’ve correctly identified a plant, rule out any allergies or unwanted effects by eating or drinking just a few bites or sips the first time around. If nothing goes awry in the following eight hours, you’re in the clear. Every part of this plant is edible, including roots, stems, leaves, and flowers. Pluck out as much of it as you like, rinse, and steep in near-boiling water for five minutes. You can leave it for longer if you prefer a strong flavor, or make extra and refrigerate for a refreshing iced tea. Roasted dandelion tea is a well-known caffeine-free coffee alternative as it has a similar earthy flavor, but fresh leaves and flowers make for a lighter, sweeter profile. It may also be beneficial in helping prevent UTIs (when combined with uva ursi) and boost liver health. Look for cone-shaped, yellow-green flower heads with no petals and small fern-like leaves. This plant smells like chamomile with a slight pineapple undertone. To make tea, use only fresh or dried flowers (don’t use leaves, roots, or stems), and steep in hot water for five to ten minutes. As for the flavor profile, Stark describes it as a “supercharged chamomile.” It’s one of his favorite plants to forage for tea. You can identify these long, soft needles by how they grow off the branch: in clusters of five. Chop them up into inch-long pieces or so, and pour nearly boiling water over them. Let them steep for 10 to 15 minutes, and enjoy. The tea tastes woodsy with some citrus notes, similar to how a pine forest or your Christmas tree smells. Bonus: it contains lots of vitamin C. Stark also recommends avoiding plants that are growing from asphalt, or from places where there’s a lot of trash or debris, like near a demolition or construction zone. Also avoid foraging near old buildings that might have had lead paint or lead pipes, and other locations where there may be far more toxins or chemicals in the soil than normal. These include gas stations, landfills, shipyards, or railroad tracks, for example. The tea has a mild, floral flavor and makes a refreshing iced tea, too. But knowing to tell plant species from one another is just the start—It’s equally important to be aware of where you’re doing the collecting. Studies show that chemicals and heavy metals from soil can be present in some wild edibles, so just like you would grocery store produce, always rinse plants before chowing down. “It feels very human to walk through our environment noticing resources,” Stark says. “It’s a very different way of experiencing the world.”
