EditorialCulinary class attendees eat a meal of foods that they have butchered and foraged on site at Firle Estate in East Sussex, England on Nov. 12, 2022. (Andrew Testa/The New York Times)
EditorialSteak and frites along with salad of air-dried brisket, plums and marigolds (far left); poppy-seed crackers made with rendered beef fat (center left); and a dish of preserved foraged baby apples, unripe plums and green walnuts, at Bateau in Seattle, Aug. 25, 2021. (Kyle Johnson/The New York Times)
EditorialA leafy plant during a hunt for useful plants with Lady Danni Morinich, a former ad salesperson who runs a business selling teas, tinctures and other products sometimes made with foraged herbs, in Philadelphia, July 15, 2021. (Adraint Bereal/The New York Times)
EditorialWild plums foraged by Hanif Sadr, a chef, ready to be processed into molasses in Pinole, Calif., July 10, 2020. (Celeste Noche/The New York Times)
EditorialSmall cold plates available at Chama Mama, a Georgian restaurant in the Chelsea neighborhood of Manhattan, Dec. 28, 2019. (Emon Hassan/The New York Times)