Many foragers woefully underrate edible roots and bulbs – but I’m here to set the record straight.
If you’re beginning your journey into wild food foraging, don’t miss out on these starchy subterranean wonders.
North America has plenty of wild edible roots, tubers, and bulbs that are nutritious, delicious, and relatively easy to find.
And what’s more, you can find many varieties in every season of the year!
8 Roots, Tubers & Bulbs Foragers Can Safely Eat
Edible roots, tubers, and bulbs may not be the easiest place to start if you lack foraging experience, but don’t stress.
I’ve chosen 8 wild edible plants that should be relatively accessible and easy to find, depending on where you are located.
1. Common Cattails (Typha latifolia)
Foraging cattails is a long-held culinary tradition in the US, so why not be a part of it?
This native wetland species grows across North America and is recognizable for its tall, flat tapered leaves and brown flower spikes that grow in dense cylinders at the top of the plant.
It grows in thick stands in fresh and brackish water.
While cattails are commonly foraged for their tender spring shoots, more ambitious foragers also dig up the plant’s starchy roots (called rhizomes).
Cattail roots can be grilled, baked, boiled, or pounded into flour.
The roots can be foraged throughout the year, but are best in fall and winter. Harvest the roots by hand, by grasping and pulling at the base of the plant.
Of course, removing the roots removes the entire plant, so make sure only to take as much as you need.
2. Dandelion (Taraxacum officinale)
Homeowners may hate the wide-spreading dandelion, but knowledgable foragers know better.
Dandelions are an excellent wild food for beginners because they’re easy to find and easy to identify, and you can use every part of the plant – including its root!
Dandelion root contains trace vitamins and minerals and there is a lot of information about its health benefits, it is also widely used in herbal supplements, particularly to treat digestive issues.
It can be roasted and made into dandelion coffee, boiled for tea, or dehydrated and powdered for baking and homemade supplements.
When fall arrives, head to your backyard and keep an eye out for the small, slightly fluffy yellow flowers and lance-shaped leaves of the dandelion.
Dandelion plants can be difficult to extract without damaging the roots, so prioritize plants growing in softer, looser soil and use a garden shovel, fork, or similar tool to help loosen the ground before you try to extract it.
3. Ramps (Allium tricoccum)
If you’re a beginner forager located in eastern North America, you’re in luck.
You have the chance to forage one of the most beloved wild edibles in the country, the delicious garlicky ramp, also known as wild leek.
These bundles of edible gold are a type of wild onion, but both their bright green leaves and white bulbs are edible.
Before you go ramp-hunting, please check if there are any regulations on ramp harvesting in your region.
Harvesting bulbs will kill the plant, and ramps are an endangered species in some areas.
Ramps are one of the earliest wild greens you can forage. In early spring they begin emerging in partially shaded areas in rich, moist soil.
Keep your eyes open when walking in woodlands, hardwood forests, and along shaded streams and riverbanks.
Ramps are a ‘spring ephemeral’ species, so there is a very brief window for foraging.
Ramps are known for their strong, distinctive onion and garlic smell. Rub or tear the leaf and you should be met with that unmistakable pungent aroma.
If you can’t smell the onion and garlic, it isn’t ramps, and may even be a toxic lookalike.
4. Kudzu (Pueraria Montana)
Many of the worst plants and weeds have some benefits, and the kudzu, or Japanese knotweed, is no exception.
Kudzu is one of the most invasive and destructive introduced plants in North America, and yet, it also offers some fascinating potential for US-based foragers.
The leaves, shoots, roots, and flowers of the kudzu are all completely edible, but let’s focus on the roots.
The roots of the kudzu have been utilized in traditional Asian medicines for years, where it is a native species. It was traditionally used to treat fever and diarrhea among other issues.
Kudzu root is a starchy oblong-shaped tuber, similar to potatoes and yams, that can grow to an enormous length.
It is best eaten when small and less fibrous. Kudzu root can be roasted eaten and pounded into flour. The starch of the kudzu root can also be used as an effective thickening agent.
Be aware that the kudzu looks somewhat like poison ivy, so it is vital that you identify the plant correctly when foraging.
5. Dock (Rumex crispus)
Dock plants are better known among foragers for their edible coppery-red seeds and large leaves. But not everyone is aware that their roots are edible too!
Dock root is a good choice for beginners because these perennial plants are easy to find. They grow profusely throughout the US, which also means they won’t be missed when you uproot them.
While there are multiple varieties of dock growing wild in the US, the root of the yellow dock (also known as curly dock) is preferable as it has the most medicinal benefits. The root has a woody texture and bitter taste, so is best used in teas and tinctures.
Yellow dock should be dug up in the fall of its first year or later when its roots have fully matured.
Only harvest dock root when the plant has died back, as the root will have less starch when the plant is growing.
6. Burdock (Arctium minus)
Burdock might be a hindrance to US gardeners and homeowners, but it’s a prize for knowledgeable foragers who appreciate the edible and medicinal qualities of this invasive plant.
Burdock root is high in antioxidants and inulin, a type of fiber that is very beneficial for gut health and digestion.
It has been used for centuries to reduce inflammation, aid digestion, and even help with skin issues.
Burdock is more flexible than many foraged roots when it comes to cooking and can be boiled, roasted, fried, and more, though some beginner foragers may find the flavor too earthy for their taste.
The plant itself is a biennial, meaning it has a lifespan of just two years. The root should be dug up in the fall of its first year or in its second spring before it begins to flower.
You can tell if a plant is in its first year as it has not yet developed flower stalks.
7. Arrowhead (Sagittaria latifolia)
Also known as wapato, the American Arrowhead is an aquatic perennial that can be found in marsh and swampland across the US.
Its edible tubers have a long and important history as a food source for Native Americans, and many foragers – both indigenous and otherwise – are continuing the tradition.
Arrowhead is named for its unusually lobed leaves, which resemble the shape of an arrowhead. Its starchy, potato-like tubers grow underground at the end of the plant’s runners.
The best time to dig up the tubers is in the fall when the tops of the plants are still visible.
It is recommended to re-bury tubers that are smaller than a potato, so they have a chance to continue growing.
The tubers can be roasted, baked, and boiled in much the same way as you would cook a potato. They are also sometimes candied or dried and cooked into bread and porridge.
8. Daylilies (Hemerocallis fulva)
You might know the common daylily as an attractive, brightly-colored houseplant or backyard perennial.
But to foragers, this Asian native is so much more. Daylilies, which escaped cultivation to grow across the US, make a very tasty wild edible.
While the spring shoots and pretty flowers are also edible, many foragers (myself included) see the daylily tuber as the best-tasting part of the plant.
The tubers grow in large rooty clumps and look like bundles of small potatoes. The tubers can be separated and removed without killing the plant, so you uproot individual plants, remove the largest tubers, and replant them for future foraging – a very sustainable practice.
Daylilies can be eaten the same way you eat potatoes, either roasted, fried, or sauteed.
Beginners should note that daylilies are not to be confused with regular lilies, some varieties of which are toxic.
Some foragers experience mild gastrointestinal upset eating daylilies, so beginners should try them in moderation.
Important Disclaimer: Safety and Responsibility in Foraging
Foraging for wild foods should always be done with caution, especially if you’re a beginner.
The best way to ensure you can confidently identify edible species is through research, research, and more research!
Foraging for food without adequate knowledge could lead to gathering inedible and even toxic specimens, which is not only wasteful but potentially very dangerous.
If you aren’t 100% confident, leave it behind!
Accurate ID is not the only precaution you should take when foraging.
It’s important to gather wild food safely and sustainably, which means developing an understanding of local ecosystems and human activity in your area.
Here are some tips for safe and responsible foraging:
- Harvest specimens in moderation
- Leave rare and endangered species alone
- Avoid foraging from busy roadsides and other areas exposed to pollutants
- Avoid areas where pesticides are used
- Carefully wash everything you forage before cooking and consuming
