Madison, Wisconsin

In season now

• Black Walnut

  Where: Scattered throughout Madison neighborhoods, parks, and woodlots; distinctive trees with compound leaves and round green husks on ground.

  Harvest fallen green husks now; crack open to extract the hard-shelled nut inside. Wear gloves—the husk stains brown and contains juglone, which can irritate skin. Nuts are ready to eat after drying for 2–4 weeks.

  Look-alikes: Butternut (Juglans cinerea) has elongated, sticky nuts in clusters; black walnut has round, single nuts. Butternut is rarer in Madison but worth learning to distinguish.

  Caution: Juglone in husks and roots kills many garden plants; wear gloves and dispose of husks away from vegetable beds.

• Wild Grapes (Vitis riparia, V. labrusca hybrids)

  Where: Fence rows, woodland edges, and disturbed areas throughout Dane County; look for woody vines with tendrils and dark purple or black fruit clusters.

  Eat ripe fruit raw or cook into jam. Leaves are edible when young (spring/early summer for dolmas). Ripe fruit is sweet and tart; seeds are large but edible.

  Look-alikes: Pokeweed berries are similar in color but grow in drooping clusters and are toxic; grape clusters hang upward and grapes are attached to a woody vine.

  Caution: Ensure vines are not treated with herbicide; avoid roadside vines near traffic.

• Autumn Olive (Elaeagnus umbellata)

  Where: Hedgerows, disturbed ground, and field margins around Madison; deciduous shrub with narrow silvery leaves and small red berries speckled with silver.

  Ripe berries (late September into October) are tart and sweet; eat raw or make into juice or jam. High in lycopene. Harvest by shaking branches over a cloth.

  Look-alikes: Goji berry (Lycium species) has similar berries but is rare in Wisconsin; autumn olive is much more common and berries are smaller and more numerous.

  Caution: Autumn olive is invasive in Wisconsin; harvesting helps control it. Wear long sleeves—branches are thorny.

• Puffball Mushrooms (Lycoperdon, Calvatia species)

  Where: Lawns, meadows, and open woodlands throughout Madison; round, white or pale tan fruiting bodies, often in clusters.

  Harvest when completely white inside (cut in half to check). Slice, bread, and pan-fry, or add to soups. Must be eaten fresh or dried; do not store raw.

  Look-alikes: Young button mushrooms or other gilled fungi can be confused; puffballs have no gills—the interior is uniform white flesh that turns yellow-brown with age.

  Caution: Never eat if interior is colored or has any structure; that indicates a poisonous agaric or earthstar. When in doubt, do not eat.

• Hickory Nuts (Carya species)

  Where: Scattered throughout Madison parks and woodlots; tall trees with compound leaves; nuts fall in husks in September.

  Shagbark hickory (Carya ovata) and pignut hickory (Carya glabra) are common. Crack shells and eat raw or roast. Shagbark has thicker, sweeter kernels.

  Look-alikes: Black walnut is rounder and has a thicker husk; hickory nuts are more oval and the husk splits into four pieces as it dries.

  Caution: Shells are very hard; use a vise or hammer. Wear eye protection when cracking.

• Staghorn Sumac (Rhus typhina)

  Where: Field edges, disturbed areas, and roadsides around Madison; shrub or small tree with velvety red berry clusters and fuzzy branches.

  Harvest ripe red berry clusters in early fall; soak in cold water to make 'sumac-ade' (tart, lemony drink), or dry and grind into a spice. Berries are tart and slightly astringent.

  Look-alikes: Poison sumac (Toxicodendron vernix) has white or cream berries and smooth (not fuzzy) branches; staghorn sumac has red berries and distinctly hairy stems.

  Caution: Never touch poison sumac. If you brush against it, wash immediately with soap and water. Staghorn sumac is safe and actually beneficial to harvest.