We take a moment before each post to acknowledge that the land we learn from, responsibly take from, and generously give back to, is the traditional and contemporary homeland of the Anishinaabe peoples, specifically the Council of Three Fires (the Ojibwe, Odawa, and Potawatomi Nations), among others.
We pay respect to their ancient stewardship, ecological wisdom, and continued presence here in the Great Lakes region, committing ourselves to learning and practicing the ethics of stewardship and harvesting that they pioneered.
Land is not property, land is a relation.
As the obvious forageables of summer and fall die down, the woods get quiet and you’re forced to change your foraging tactics.
While the abundance of the growing season fades, the boreal forest of the Upper Peninsula and Northern Lower Peninsula of Michigan is far from dormant.
The woods in the winter offer a unique, more intentional kind of harvest, often focusing on robust medicinals perfect for teas and tinctures.
Since we are skipping the beloved Chaga (and honestly, it needs a break), here are some of my favorite finds for winter wildcrafting, with a focus on teas and tinctures, from the crisp, beautiful boreal environment that we have in Michigan (and so many other beautiful locations).
Drink Your Evergreens
The conifer family provides some of the easiest and most important winter forageables, as they remain a vibrant dark green against the white snow.
Their needles are packed with Vitamin C—a crucial immune boost when fresh produce is scarce (don’t get scurvy).
Focus on Michigan’s state tree: the White Pine, any Firs (except for ponderosa, which isn’t found in the wild in Michigan anyways), and any Spruces.
Super duper avoid the Yew, which will just straight up kill you.
To make conifer tea:
- Harvest young, bright green needles from the tips of branches.
- Gently crush or bruise a small handful of the needles to release their flavor and beneficial oils,
- Steep them in hot, but not boiling, water (around 180°F) for 5 to 10 minutes; steeping too long will extract bitter resin.
- For the best flavor, add a slice of lemon or a bit of honey before serving.
Pine needles are also great fermented.
Rose Hips and Lingonberries
Certain plants are strategically designed to hold their fruits through winter, making them a lifeline for wildlife and a fantastic find.
- Rose Hips (Rosa spp.): The bright red fruits of wild roses are an excellent find. They are famous for their extremely high Vitamin C, just like the conifers.
- Slice the hips in half, scrape out the inner seeds and irritating hairs (or strain very well), and steep the red outer walls in hot water. They give the tea a beautiful, bright color and a tangy flavor. They also pair wonderfully with pine needle tea.
- Lingonberries (Vaccinium vitis-idaea): These tart, cranberry-like berries are often found under the snow in boreal areas. They sweeten slightly after the first frost, and because they are so hardy, they persist all winter.
- They are traditionally used in sauces and jams, but you can also gently crush them and add them to a tea blend for a pop of tart, fruity flavor. The evergreen leaves of the plant can also be used in small quantities for a medicinal infusion.
Tough, Woody Medicinals (That Aren’t Chaga)
For those looking to harvest robust, perennial medicinal mushrooms and woody parts, the winter provides ideal conditions, as the plants have concentrated their energy.
- Turkey Tail Mushroom (Trametes versicolor): One of the easiest medicinal mushrooms to find, Turkey Tail grows shelf-like on dead hardwood throughout the year but persists easily through the winter.
- The fruiting body is too tough to eat, but it is excellent for tea. Dry it, chop it into small pieces, and simmer it for at least 30 minutes to properly extract its beneficial compounds. It is famed for immune support.
- Birch Polypore / Razor Strop Fungus (Fomitopsis betulina): A large, pale mushroom found almost exclusively on birch trees (it’s a parasite). It is tough and generally inedible but has a history of use as an antiseptic and anti-inflammatory.
- Slice, dry, and decoct (simmer) the mushroom for a bitter, earthy medicinal tea base.
- Spicebush Twigs (Lindera benzoin): If you’re in an area where Spicebush grows (more common a bit south of the deep boreal, but worth noting), the slender twigs can be harvested.
- Snip some of the smooth, brownish twigs, crush them slightly, and simmer them in water. They create a fragrant, spicy, all-natural tea reminiscent of cinnamon or allspice (in Michigan!).
Conclusion
I think winter foraging is very much worth it.
Be careful if there’s heavy snow because you won’t really know if you’re about to trip on a log or a hole in the ground.
And watch out around frozen water (for the obvious reason).
Enjoy your time out in the winter woods!
Touch grass (unless it’s the winter, then… hug a tree…?)
Trevor.
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