Fall · September 8, 2026

Memphis, Tennessee

Gulf Coast & Mississippi Lowlands·Hardiness zone 8a

Now

37°C · Clear

Today

38° / 23°

Rain, 7 days

10 mm

Season

Fall · frost in ~68 d

Foraging around Memphis

AI field guide · refreshed weekly

Foraging in Memphis: Early Fall Harvest

In season now

  • Pawpaw

    Where: Bottomland forests and creek banks along the Mississippi River floodplain; common in Shelby Farms and state natural areas.

    Soft, custard-like fruit (7–10 cm long) with thin yellow-green skin ripens to brown; harvest when fruit yields to gentle pressure and drops easily from branch. Eat fresh or freeze pulp; flavor is tropical, like mango-banana.

    Look-alikes: None dangerous, but immature fruit resembles small mangoes—wait until fully soft and fragrant.

  • Persimmon (American)

    Where: Open woodlands, field edges, and roadsides throughout Shelby County; especially common in disturbed areas.

    Orange fruit (3–5 cm diameter) on bare branches; harvest only when fully soft and dark orange, or after frost. Unripe fruit is astringent and inedible; ripe fruit is sweet and custard-like.

    Look-alikes: None dangerous; distinctive orange color and growth habit are unmistakable.

  • Muscadine grape

    Where: Fence rows, thickets, and margins of bottomland forests; abundant along the Wolf River and tributary corridors.

    Dark purple or bronze berries (1.5–2 cm diameter) in loose clusters; harvest when fully colored and slightly soft. Eat fresh, make jelly, or ferment; seeds are large and bitter.

    Look-alikes: None dangerous; native muscadines are larger and have thicker skins than wild fox grapes.

  • Greenbrier (Smilax)

    Where: Thickets, fence rows, and forest understory throughout the region.

    Young tender shoots (spring) and starchy tubers (fall/winter) are edible; shoots taste like asparagus when boiled, tubers are starchy and potato-like. Dig tubers carefully—plants are thorny.

    Look-alikes: Avoid similar-looking thorny vines; positive ID by heart-shaped leaves and aerial tubers.

  • Black walnut

    Where: Scattered in woodlands, yards, and roadsides; abundant in older neighborhoods.

    Green husks (7–10 cm diameter) fall in September; crack open to extract hard-shelled nut. Wear gloves—husk stains are permanent. Nuts are ready to crack and eat in November after drying.

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

  • Hickory nuts (Shagbark and Pignut)

    Where: Woodlands, parks, and mature neighborhoods; Shagbark prefers bottomlands, Pignut is upland.

    Nuts fall September–October in thin or thick husks; crack to access sweet kernel. Shagbark has thicker, sweeter nuts; Pignut is smaller and oilier. Both are excellent raw or roasted.

    Look-alikes: Black walnut is darker and larger; butternut is elongated and rare. Hickory nuts are unmistakable once husked.

Coming soon

  • Autumn olive berries

    Red speckled berries ripen October–November; tart and astringent, best used for jelly or dried. Invasive shrub but edible and useful.

  • Persimmon (continued harvest)

    Peak harvest November–December after frost; fruit becomes sweeter and softer. Excellent for pudding, bread, and preserves.

  • Puffball mushrooms

    Appear after fall rains (September–October); harvest when young, white, and firm. Slice and sauté; distinctive nutty flavor.

Safety in this area

  • Tick alert: Lone Star ticks and American dog ticks are active through September; wear light-colored long sleeves and pants, tuck pants into socks, and check skin thoroughly after foraging.
  • Poison ivy is common in thickets and forest edges; learn the three-leaflet pattern and avoid touching. Urushiol oil persists on clothing and tools.
  • Private land: Most bottomland forests and creek banks are privately owned; ask permission before foraging. Public access is available at Shelby Farms Park and state natural areas.
  • No bears in Memphis area, but raccoons and feral hogs may be present in remote foraging spots; make noise and avoid dawn/dusk foraging in isolated locations.

Foraging information is educational. Confirm every identification with a regional field guide or expert before eating anything wild.

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