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One local expert says yes—provided you know what you’re doing. By Jessica Voelker
Porcini are the holy grail of foraged delicacies, but there are plenty of choice fungi growing wild in Washington. Photograph courtesy of Shutterstock.

This Monday, a group of RAMMY nominees that included chefs from Bar Pilar, Rasika, Et Voila!, and Ripple cooked elbow-to-elbow in the impossibly small kitchen of the James Beard House in New York City. They did us proud—from Vikram Sunderam’s banana-leaf-wrapped black bass to pastry chef Alison Reed’s double chocolate cake, the food wowed dining-world bigwigs gathered under imposing portraits of the big man himself. After the meal, Ripple’s Logan Cox broke the news that he had augmented his dish with wild edibles—earlier that day, he’d spied purslane, dandelion, wood sorrel, and ground ivy growing in Union Square Park and taken the liberty of grabbing some for that night’s service.

Presumably Cox has enough plant-stalking experience that diners weren't unwittingly playing a round of culinary Russian roulette. But it got us thinking: Maybe we could do some foraging ourselves back home? To find out how to do so safely, we asked Silver Spring forager Matt Coheninterviewed in The Washingtonian back in November—for tips. Here’s what he told us.

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Posted at 01:05 PM/ET, 08/09/2012 | Permalink | Comments ()