5 Seasonal Ingredients You Can Forage Around the DC Area

What’s growing wild now and how best to use it.


With a custard-like texture and mango-banana flavor, the fruit works great in ice cream and desserts.


The mushroom’s firm meatiness makes it an excellent filling for pastas such as ravioli and agnolotti.


The golden-orange fruit is perfect for turning into jam, thanks to its honeyed sweetness and citric zing.


With hints of allspice and black pepper, the berry works well in meat marinades and wintry baked goods.


Dry out and grind the nuts to make a toasty-tasting flour for pasta and pancakes.

Icons by Connie Zheng.
This article appears in the October 2022 issue of Washingtonian.

Parenting writer

Nevin Martell is a parenting, food, and travel writer whose work has appeared in the Washington Post, New York Times, Saveur, Men’s Journal, Fortune, Travel + Leisure, Runner’s World, and many other publications. He is author of eight books, including It’s So Good: 100 Real Food Recipes for Kids, Red Truck Bakery Cookbook: Gold-Standard Recipes from America’s Favorite Rural Bakery, and the small-press smash Looking for Calvin and Hobbes: The Unconventional Story of Bill Watterson and His Revolutionary Comic Strip. When he isn’t working, he loves spending time with his wife and their six-year-old son, who already runs faster than he does.