>>1896066I forage closer to 100 different species here in the northeast US. Not all of them are a substantial food, But I'll give a list of things I harvest the most of and enjoy the most.
In spring the first greens come up, dandelions, dock, basswood leaves, elm samaras, wild leek leaves (the onion like bulb is edible year round) cattails ( more uses than just the leaf heart) wood nettles (the green I probably eat the most of) and stinging nettles.
Going into summer you have fruit start to ripen starting with strawberries, then mulberries, black raspberries, red raspberries, blueberries, later in the year I get blackberries, wild plums, several types of cherries, autumn olives, feral apples, and hobblebush and other viburnums and there's quite a few more species that I haven't tried or just didn't list. Some fruits like pawpaws are a couple hours south of my range but I'll make the trip to get them, persimmons are also a bit south but I've never tried them yet.
Then in fall you get nuts. Several types of acorns, several species of hickory, black walnuts, hazelnuts, beech nuts.
Also in the fall roots become available and you can harvest them either in the fall or in the spring after the ground thaws out. Wild parsnips, carrots, Jerusalem artichoke, hopniss (can be gathered all year long) burdock, wapato (haven't tried yet) and more.
There's many more edible mushrooms tham what I gather but these few species provide enough shroomage for me. I eat mostly chicken of the woods, a few chanterelles and oysters and tons of various puffballs, from small pear shaped puffballs to soccer ball sized giant puffballs, I also gather reishi mushrooms for medicine.
A few honorable mentions are some species I really like that are mostly for seasoning or tea or medicine. Spicebush leaves, twigs and berries, sweet fern, various species of mint, bee balm (monarda species) and goldenrod particularly licorice goldenrod which is my favorite tea.
