Foraging

Foraging is the practice of harvesting wild edible plants, mushrooms, herbs, and seafood directly from nature for use in the kitchen. Made famous globally by chef René Redzepi at Noma in Copenhagen, foraging is now a hallmark of progressive fine dining. At hotels and resorts, you may be offered guided forage walks (often 2-3 hours, in groups of 4-8) where an expert teaches you to identify wild ingredients, followed by a meal incorporating what you found. Practical tips: wear sturdy shoes, bring a hat and water, and never eat anything you've foraged yourself without expert verification, wild mushrooms can be deadly. Best seasons vary by location: spring for greens, autumn for mushrooms and berries.