by Dr. Sarah Treanor Bois, PhD
Director of Research & Conservation at the Linda Loring Nature Foundation
I am spoiled this time of year, lucky to be working out on the Linda Loring Nature Foundation landscape or going out for walks with my dog on one of the various conservation trails around the island. This time of year, mid- to late-July is when the berries are at their peak, and I can easily find a snack while out in the hot summer sun. It’s a fun time to start foraging for your snacks.
Foraging is basically the act of gathering food from the wild. It’s part of our DNA: humans used to forage for survival. For me, now, it’s more about connecting with the place—wherever you may be—and appreciating what’s in season all around you. Here on Nantucket, we have an embarrassment of riches in terms of conservation lands and wild places. Now that it’s mid-summer, we can enjoy nature’s bounty without having to look too hard to find tasty things to gather.
If you are new to the art of foraging, July is the best time to start. It’s peak growing season, which means that many plants are at their best—especially the fruiting varieties. As noted below, we never want to take away from the birds and wildlife who depend on these resources, but right now there are still plenty to go around for most of these bountiful berries.
In and among the grasslands and heathlands of Nantucket, there are a multitude of shrubs that will soon be heavy with fruit. So get out those berry pails, because you are in for a bountiful harvest. Some of the berries below will be familiar: they have become commercial crops. Others may be new. A primary rule of thumb when foraging from the wild is to be sure you know what you are harvesting. Go on a walk with someone who knows, bring an ID book or another way to confirm your find. When in doubt, don’t eat it. With that said, the fruits listed below are generally a good place to start.
The first to come into fruit are lowbush blueberries, ripening early to mid-July. You can find them ripe now along paths and in open heathlands. Low to the ground, these plentiful berries are delicious. My dog especially loves them. These blueberries are generally much smaller than what you would buy fresh in the grocery store, but oh so much sweeter! Lowbush blueberries are one of the most common on Nantucket. With plenty of plants to pick from, you can easily fill a small pail with enough for a pie or a cobbler.
Ripe lowbush means the highbush blueberries will soon follow. As their name implies, highbush are much larger and more dispersed than their shorter counterparts. These are the larger berries more often seen in the produce section. One note about wild highbush blueberries is that, as long-lived shrubs, they sometimes stop fruiting in later years. In cultivation, these shrubs are heavily pruned and often burned periodically to increase fruit production. If you can find some plants in an area of the south coast that has recently been managed, you might be more likely to find some big blues. Keep in mind, these taller blueberry shrubs are often on the edges of wet places, but you’ll have to get to them before the birds feast on them to have any success!
Black huckleberries, my personal favorite, often go underappreciated. The dark purple/black berries are plentiful, as this shrub is one of the most dominant of Nantucket’s native shrubs. Found across the moors, south shore, and heathlands, black huckleberry fruit follow the blueberries around mid- to late-July. They are slightly sweeter than a blueberry, with a similar flavor. The tiny seeds can be eaten (just like a blueberry), but have a little crunch to them that adds texture. These are great berries on top of ice cream, in muffins or pancakes, or just as a snack while rambling in the moors. The plants themselves even look a little like a blueberry. If unsure, turn over a leaf of the plant: huckleberry leaves have a resin that sparkles in the sun. Blueberries don’t. There are other distinguishing features, but this is a good “quick and dirty” ID for a huckleberry.
Ever hear of dewberries? They are what many people refer to as blackberries that grow wild all over Nantucket. All in the same genus (Rubus), dewberries are closely related to blackberries and raspberries. There are multiple species of Rubus growing wild on the island and all are edible. You just need to know which ones are ripe when red and which ones are not ripe until they turn black. I tend to pick sour ones more often than not, but when you get a sweet one warm from the summer sun, all the sour ones seem worth it. The trick is to give the fruit a gentle tug. If it resists, don’t pull harder—that one will be sour. The ripe ones will just fall into your hand.
Towards the middle of August, the beach plums finally ripen. The fruit are a dark purple when ripe like the familiar plums found in the store, though smaller. The stone in the center makes it slightly difficult to process, but beach plums make wonderful jams and jellies. While still a common native, beach plums are less plentiful than some of the other species mentioned. Because of that, dedicated beach plum foragers stake out their favorite shrubs early in the season and regularly check on their progress. There is also a golden variety found sporadically around Nantucket with warm yellow fruit that is even scarcer. A good beach plum spot is like a good fishing spot, you only share the location with people you love, and you still may need to blindfold them.
Rose hips are also ripe for the picking in August, though usually only the true aficionados go for the hips. Not technically berries, rose hips are the fruit of rose plant. Only the large rose hips from Rosa rugosa (beach rose) are big enough for foraging. The flesh can be eaten without eating the core (like an apple). The hips are high in vitamin C, but not very tasty eaten in the field. Dedicated fans make jelly or jam with the fruit, and it’s fun to try a taste while you’re out for a swim.
September brings ripening fox grape. You’ll know when they’re ripe because you’ll often smell them before you see them. With four big seeds in each grape, they take a bit to chew, but they are sweeter than any store-bought grape. A batch of jelly is a good fall project and a prized possession when given as a gift. I like to enjoy them more as a trail-side treat. Maybe I’m a little too lazy to languish in the kitchen making jelly, but I applaud all who do.
So get out there and have a feast! Or maybe just a taste. But remember these things before you go…
~ Pick only what you are able to use. The birds and animals are also depending on the berry bounty, and we don’t want to over-harvest this resource.
~ Make sure you have permission to pick in your location of choice. Don’t go picking on private property!
~ Remember that most of the conservation land on Nantucket is private property. That said, most conservation properties are open to the public and are fine with a little berry picking for personal use. Be respectful, don’t make new trails, and don’t over-harvest.
~ Know the hazards. Poison ivy grows all over the island often hiding in plain sight.
Make sure your berry patch is PI free before picking.
What are your favorite plants to forage? We’ll cover more options as the seasons change. Happy foraging!
