What is foraging? What challenges and opportunities does gathering herbs, wild plants and mushrooms offer restaurateurs, and what do they need to bear in mind?
What's it all about?
- Where does the term “foraging” come from?
- How does foraging work in gastronomy?
- What does foraging have to do with METRO?
"Foraging" refers to the gathering of wild plants, mushrooms, fruits, nuts or herbs in nature. Unlike agriculturally produced foods, the ingredients do not come from targeted cultivation, but directly from the surrounding area. In gastronomy, ‘foraging’ describes the use of such wild ingredients that do not come from traditional supply chains. The concept is closely related to the farm-to-table philosophy, but differs in its focus on natural products rather than direct farms, market gardens, fisheries or vineyards.
Where does the term ‘foraging’ come from?
Foraging is one of the oldest forms of nutrition. Around 10,000 years ago, hunter-gatherer societies lived exclusively on what nature provided. With the development of agriculture and livestock breeding, this practice lost its central importance, but remained a tradition in many places – for example, in the gathering of mushrooms or berries. In modern gastronomy, foraging gained international visibility in 2003 when René Redzepi opened his restaurant Noma in Copenhagen. He made wild plants and coastal herbs the hallmark of ‘New Nordic Cuisine’. Since 2020, the Michelin Green Star has also been awarded to restaurants that practise sustainability through regional sourcing and, in some cases, foraging.
How does foraging work in gastronomy?
Professional foraging requires expertise and experience. Chefs must be able to distinguish edible plants from poisonous ones and know the right harvesting times. The basic principles are: only collect the amount you need, conserve stocks, and avoid rare or protected species. Popular ingredients include wild herbs such as wild garlic, coastal plants (e.g. samphire or sea aster) and wild mushrooms. In addition to culinary diversity, foraging also presents challenges: gathering is time-consuming, harvest quantities are limited and mistakes in identification can pose health risks.
What does foraging have to do with METRO?
METRO supports catering businesses with products that reflect the key aspects of foraging: regional origin, clear traceability in the METRO PRO TRACE app and seasonal variety. This enables kitchens to integrate elements of the foraging concept – closeness to nature and the conscious use of ingredients – into their menus.