I guess the question is… do I cut it out and eat it?! Does it need more time? I worry I won’t get back before it rots. lol

Featuring the world's tiniest Admirable Bolete in pic 5

Ginkgo nuts are a delicious autumn delicacy in Japan.

The fleshy outer layer can cause skin irritation, so it's best to avoid touching it.

I came up with a way to collect them using just a plastic bottle and a bag, without touching the fruit!

Western Washington lowlands. 1.5lb chanterelles, 2lb lobster mushrooms, and the biggest porcini I've found, it's as big as my face. Plus a bonus admirable bolete and some ramaria (didn't pick)

This would be my first time finding Maitake if it is. I found it at the bottom of an oak. Thanks!
Central VA

This will be my first attempt at harvesting prickly pears, any advice on how to ? I know I should pick the ones deeper in color.

Good to cook if so?

Found in Eastern Michigan on a downed Maple tree.

I have had some Bittersweet Nightshade (Solanum dulcamara) and Black Nightshade (S. americanum or S.ptycanthum I believe) growing next to each other in a wild part of my property for a few years now. Would the American Black Nightshade berries still be safe to eat when ripe, or should I be concerned about a poisonous hybrid?

cross posting! thank you for any help.

Hi! I just started learning to forage and found so many acorns in the village where I work. The thing is, despite looking healthy and glossy on the outside, once i crack them open they are very discolored. How much of this could be bruising? Or do I need to throw them out?

They havent been dried or leached yet. And I will admit I don't have proper tools to crack them and have been using a hammer.

Help please!

New to the foraging game. These oysters?

I am still relatively new to acorns, I have successfully leeched and eaten them but this is my first time trying to use acorns I dried a year ago. These are from a Northern Red Oak (New England area) - is the darker color in the center normal? There is no rancid smell - they smell nutty.

Is this just normal oxidation? Given that these are very hard, should I still be able to use my food processor to grind them?

SE Wisconsin, I think these are elm mushrooms but wanted to know for sure, and if they are does anyone have any recommended recipes??

Didn't grab any since I'm still a super novice to mushroom foraging so I'm learning the basics like chicken of the woods and chantrelles to start (not really any poisonous lookalike in my area). Am I looking at a wood ear here? (Pennsylvania)

Hey y'all, a dear friend of mine gifted me 2-3 gallons of acorns from her white oak trees, and they are now getting a good drying out after sorting. I've played around with acorns before in small amounts, but I've never had to process this many at once. Does anyone have a preferred tool or technique for getting through large amount of acorns that doesn't require, say, a Davebilt #43? I just don't have the room or the use case for larger tools at the moment. Thanks!

i’m a beginner to foraging, and i’m pretty sure this is a shaggy mane. i just want to be 100% sure before i fry it up in some garlic butter later!