Foragers and Gatherers

I love foraging and gathering, whether it be mushrooms plums apples rosehips blackberries wild figs, Even sneakily shaking a forgotten Olive. Anyone want to share info!

Location: wanganui
Members: 86
Latest Activity: Dec 28, 2018

Making Roadside apple pie for tea tonight. Huge big red ones not the type that you eat but great for cooking, have noticed an abundance of pears and peaches this Year.

I always wonder why people just don't grab them all up. They are totally delicious, amazing in Pies Jams, Cakes Chutneys and Jellies. plus a whole lot more.  Yet every Year there are heaps left all over his Country.

Would love a few favorite Blackberry Recipes Guys if you have any, as every Year I freeze them and hoard for Winter.

Great Site even has a recipe for Blackberry Chicken 


Discussion Forum

Just started taking cuttings from the heritage roadside trees. 1 Reply

These apples plums etc have been around for so long and contain properties that many fuits no longer have ie through hybridization.Also if you neighbours have gluts of any fruit that they are just…Continue

Tags: group, foragers

Started by Wanganui Artisans. Last reply by Hana Kingi Apr 13, 2013.

Free Food in New Zealand on Facebook anyone taken a look at this Site it is mapped and sghows the location of many…Continue

Started by Marilyn beaucariche Sep 2, 2011.

Comment Wall


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Comment by Marilyn beaucariche on January 13, 2012 at 10:10pm

Recipe for Plum Ketchup which can be used instead of Tomato Sauce. slightly sweeter, so goes rally well with Chicken etc.

Plums are in huge supply this Year so many free for the picking Roadside.  Remember things are going to get tighter, so what we don't waste will save us Dollars during Winter.

Comment by Marilyn beaucariche on January 4, 2012 at 8:17pm

Chrisy we so should. 

Peaches are huge this Year heaps and heaps of ferals all with healthy fruit. 

Comment by Christy Martin on December 21, 2011 at 11:02pm

Wow. I am inspired by this video. We should have interpretive trails everywhere.

Comment by Lorraine Barnett on December 8, 2011 at 9:02am

Hi Marilyn

I have a recipe for spray too! USed for a range of problems

2 cups chopped elderberry leaves, 2 litres of water simmer 20 minutes. Strain and bottle. keeps for two months. I have used it on roses for black spot and sworks well. I'll find the bottle I have written on what it helps and let you all know.

Comment by Marilyn beaucariche on November 19, 2011 at 4:38pm New foragers Group if anyone is interested. 

Comment by Marilyn beaucariche on November 19, 2011 at 4:35pm

Mmmm Ricardo apparently once it is cooked it is not such a prob. Still I am always very apprehensive when it comes to a Stream that is dirty or not free running. 

Comment by Ricardo Oscar Marques on November 7, 2011 at 10:25pm

Hi I join the group as I was interested in watercress and wild onion.

The other day I ate a little bit, just tiny from a stream in UNITEC. The water comes clean from a spring, and there is plenty of watercress. Later, the clean water is mixed with dirty water, from other place. I was trusting the site because I clean upstream, just close to the spring.

Should I check for something?

Comment by WIC Garden Project on October 31, 2011 at 6:29pm
Loquat season just starting here in the Waikato (the birds have started on them, so they must be ripe!)  They self sow very happily around here.  There are several trees next to the bridge in Bridge Street, bottom of Victoria St, Hamilton City.  Yum!
Comment by WIC Garden Project on October 31, 2011 at 6:25pm

Thanks Marilyn for seaweed link.  Andrew Crowe's Field Guide to the Native Edible Plants of New Zealand lists a few more species too.  He reckons we have about 600 species of seaweed around NZ of which only one is possibly poisonous (Desmarestia firma).  Not that edible = delicious!

Speaking of the seashore, have you tried salicornia australis, sometimes called samphire?  I managed to pick a little while up north, have also seen it down Mokau way.  Cotter (below) has a salad recipe for it - recommends blanching for 30 seconds.  Nice and crunchy.

See picture/description and a couple more recipes in Gwen Skinner's Simply Living book.

Comment by WIC Garden Project on October 31, 2011 at 6:02pm

Been enjoying Irish chef Denis Cotter's book Wild Garlic, Gooseberries ... and Me which has a chapter on foraging.  Like this quote:

In common with the act of growing food, foraging for it demands knowledge from the consumer, information about where and when as well as an understanding about what to pick and how to prepare it back at home.  This knowledge is hugely empowering, giving us a strong link with, and a sense of control of, our food supply that ironically is lost to us in the mystifying plenty of the supermarket shelves.

(Collins, 2007, p.87)

Looking forward to making/trying his wild garlic and walnut pesto recipe - wild garlic (ironically) gathered from outside a local supermarket :-)


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