Grand Rapids, Michigan

In season now

• Black Walnut

  Where: Scattered throughout residential areas, parks, and woodlots; distinctive by their large compound leaves and round green husks now dropping.

  Harvest fallen nuts with green husks still attached; husk immediately by rolling underfoot or with a hammer to expose the hard shell. Wear gloves—the husk stains brown and is hard to remove. Cure nuts in a warm, dry place for 4–6 weeks before cracking.

  Look-alikes: Butternut (Juglans cinerea) has elongated, sticky husks and is rarer; both are edible but walnut is more common here.

  Caution: Husking is labor-intensive; plan ahead.

• Wild Grapes

  Where: Climb trees, fences, and shrubs in woodlots, stream margins, and disturbed areas throughout the region.

  Pick dark purple or black bunches; taste a few—ripe grapes are sweet and slightly tart. Use for juice, jelly, or wine. Avoid green or red fruit.

  Look-alikes: Virginia creeper berries (blue-black) are toxic; grapes grow in tight clusters on woody vines with tendrils, while Virginia creeper has five leaflets and loose berry clusters.

  Caution: None significant.

• Autumn Olive (Elaeagnus umbellata)

  Where: Invasive shrub common in disturbed areas, field edges, and roadsides; silver-speckled leaves, small red berries with silver dots.

  Harvest ripe red berries (some orange-red ones are acceptable); eat fresh or blend into smoothies and sauces. Tart and astringent; sweeten if desired.

  Look-alikes: None dangerous; easily identified by distinctive silvery speckles on leaves and berries.

  Caution: None significant.

• Pawpaw

  Where: Understory shrub in moist woodlots and stream valleys, especially south and west of Grand Rapids; look for tropical-looking large leaves and yellow-green fruit.

  Harvest when fruit yields slightly to pressure and falls easily from the branch; flesh is custard-like and sweet. Eat fresh with a spoon or blend into desserts. Ripe fruit ferments quickly.

  Look-alikes: None; pawpaw is unmistakable when fruiting.

  Caution: Pawpaw is at the northern edge of its range here; productive trees are localized.

• Wild Mushrooms: Chicken of the Woods (Laetiporus sulphureus)

  Where: Dead or dying hardwoods (oak, maple, ash) in woodlots and parks; bright orange and yellow shelf fungus, soft when young.

  Harvest young, tender specimens with a knife; older fruiting bodies are tough. Sauté in butter or roast. Some people experience mild GI upset; cook thoroughly and eat a small portion first.

  Look-alikes: Jack O'Lantern mushroom (Omphalotus) glows faintly in the dark and grows in clusters at tree bases; Chicken of the Woods is shelf-like on wood and does not glow.

  Caution: Verify ID with a local mycological society before consuming any wild mushroom.

• Wild Asters (Symphyotrichum spp.)

  Where: Open fields, roadsides, and disturbed areas; small purple, pink, or white daisy-like flowers blooming now.

  Petals and buds are edible with a slightly bitter, herbaceous flavor; use as garnish or steep for tea. Harvest in the morning after dew dries.

  Look-alikes: Many aster species exist; all are edible, but avoid look-alikes like fleabane (Erigeron), which has finer, more numerous petals.

  Caution: Ensure positive ID before consuming.