State foraging calendar

Vermont Foraging Calendar

Vermont's foraging culture is unusually strong for a small state, shaped by a mix of back-to-the-land traditions, deep agricultural roots, and a thriving contemporary food scene that values wild ingredients. Ramps are Vermont's signature spring wild food, found in the sugar maple and beech forests that blanket most of the state, and are now regulated as a species of special concern with harvest restricted in state parks. The state's boreal-influenced northern hardwood forests produce reliable chanterelle, hen of the woods, and lion's mane harvests in late summer and fall. Vermont's renowned maple forests also provide a foraging context beyond syrup, with sap available to tap and maple seeds edible before they mature.

3 bioregions across Vermont