Hunt and Gather

Early fall may mean last call for foraging wild mushrooms, rose hips, currants and certain edible greens, but there’s dozens of other wild foods in our region that can be harvested yearround and used in cooking, baking and beverages. Rocky Mountain resident Briana Wiles’s comprehensive and lyrically written new guide, Mountain States Foraging: 115 Wild and Flavorful Edibles from Alpine Sorrel to Wild Hops (Timber Press) details everything from basic botany and plant identification to harvesting, preparation and use, with an emphasis on sustainability. While novices should always have mushrooms and plants identified by an expert, this inspirational and intriguing book serves as an excellent introduction to high-altitude wild edibles; experienced foragers will find it an invaluable primer to take on outings. To get your copy, go to Explore Booksellers in Aspen or, visit Rooted-Apothecary.com.