Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. The Washington Post/Getty Images hide caption

itoggle caption The Washington Post/Getty Images

The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods. Aaron Kleidon/Scratch Brewing Company hide caption

itoggle caption Aaron Kleidon/Scratch Brewing Company

In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. Courtesy of Leif Hedendal hide caption

itoggle caption Courtesy of Leif Hedendal