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While a day spent deep in the woods foraging is marvelous medicine for my soul, I have more recently discovered the joys of urban foraging. There are so many landscaping plants and wild-ish spaces that are far more bountiful than most people realize! When my health is poor and I’m confined to a wheelchair, urban foraging is much more accessible than tromping through the woods. But my very favorite part of it are the interactions. 

Before the pandemic, I would either forage in public areas or shyly knock on the doors of yards full of something delicious to ask if I could gather some. Usually, I was met with either confusion (“What do you want all those ugly weeds for?”) or cheerful generosity (“take all you want, I sure don’t want ‘em!”). I’ve noticed a shift lately, though. 

As I write this, we are still in the global covid-19 pandemic. I’ve been vaccinated, but many haven’t. Going up to a stranger’s door and knocking feels like an invasion of safety in a way it just didn’t before… so instead, I post in local food and plant groups politely asking if anyone has a patch of wild violets I could pick some blooms from, or perhaps some nettle on their property? I’ve found this practice to be extremely rewarding! Those that offer up their plants to me are genuinely curious about what I’m going to do with them. “I had no idea you could eat those!” I hear often. “I just planted it when I first moved here because I thought it was pretty!” 

As I gather, I tell them all about the gem growing in their very own yard, and all the things you can do with it. I leave with a basket full of some delicious foraged edible, and they gain the empowerment of understanding one of their plants in a whole new light, hopefully opening the door to a new level of landscape intimacy. Perhaps they’ll start seeing their dandelions not as weeds, but as nutritional powerhouses and important food for early pollinators. Their forsythia bush will become more than a stunning spring ornamental; it’ll supply them with delicious syrups and jellies for years to come.

That connection, that sense of community between people and plants and more people, that’s the gold of urban foraging. After all, a big part of foraging for me is feeling closer to the landscapes I love, whether I live in a remote area of the mountains, or on the edge of a bustling city. There is always some kind of treasure to be found! 

And goodness are forsythia blossoms treasure! Walking through a park full of them instantly lifts my mood, and their delicate floral flavor is spectacular in preserves and baked goods if captured properly. Forsythia are delicate flowers, so there is no need to boil them - in fact, you’ll get a more bitter, vegetative flavor if you do. Instead, bathe them in warm water, or let them infuse into cold water overnight. Fats pick up their flavor well too, so try sticking them in a jug of cream or buttermilk in the fridge overnight too! I think they taste ever-so-faintly of rootbeer, if it were brewed by a fairy. Floral, a little spicy, absolutely enchanting. 

Forsythia Jelly 

Speaking of treasure, this forsythia jelly is certainly something special! It’s a celebration in a jar, with the sparkling taste of champagne, a pleasant golden color and light floral flavor, and optional sparkles of real edible gold leaf! It tastes remarkably like honey and would make a wonderful vegan replacement for those that do not consume animal products. And, of course, every jar tells a story: re-connecting with a neighbor, making a new friend, showing someone new a little bit of magic. I’m pretty sure you can taste that kind of magic! I’ve adapted this Forsythia Jelly recipe from this wonderful site. 

Forsythia Jelly: 

Ingredients: 

2 c. packed forsythia blossoms, sepals removed

3 c. water

1 c. champagne

½  tsp. Vanilla bean powder (optional) 

3-4 Tbs. lemon juice

3 ½ c. sugar

1 packet pectin 

6-10 edible gold leaf sheets, depending on size

Directions: 

1. Place a ceramic plate in the fridge. Heat the water on low until it just starts steaming. Place the forsythia blossoms in a heat-proof container and pour the hot water over them. Let infuse overnight. 

2. Strain out the forsythia blossoms. Add the infusion to a saucepan, along with the vanilla bean powder, lemon juice, champagne, and pectin. 

3. Bring the mixture to a rolling boil, then add the sugar all at once and cook until boiling again. Boil one minute. Dab a little on the chilled plate and let it cool to give you an indication of the thickness of the jelly once cooled. When you are happy with the firmness of your sample, remove from heat. 

4. Let the jelly cool in the pan until it is firm but not completely set. Gently add the edible gold leaf to the top and use a spoon to stir it in evenly so that the jelly is full of specks of gold. Spoon into sterilized jars. Keeps in the fridge for up to two weeks. 

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