Just wanted to be sure

Oven roasted two ways - flour, egg and parmesan + just olive oil and salt for tonight's dinner, and the largest batch just sautéed for freezing

I have to do some foraging for this restaurant that I work at in upstate South Carolina I was wondering if anybody knows what spots to look for like what other trees it grows around or other plants what kind of forest it grows in just any kind of information to help me find some would be awesome

I'm in Canada! Trying to figure out what this is on my new property. Thinking it's buckthorn. Thanks :)

Found this around campus, and it looks pretty tempting to eat

Possible ID on slide 8/9? Oysters?

Pasta I made with the wood blewits on the last slide

I’m currently trying to dry out some acorns to make a garland. I decided to go big (instead of going home) and I’ve collected a bunch of massive bur oak acorns. People on the internet say baking your acorns are 200 F for two hours will dry them out enough but bur oaks are way bigger than average. I stepped on one after six or seven hours in the oven and the inside was definitely still damp. Does anyone know or have a way to guess how long this might take? I’m afraid of not going long enough and then ruining all my hard work. Even the regular size acorns that I let go for three hours are soft enough that I can make an indentation with my thumb nail. It’s a pretty small scratch but still. I also didn’t bother float testing because these are for decor only but I’ve noticed some acorns which seemed fine going in are cracked after drying. I assume that means they won’t store well so I’ve been tossing them but it’s turned out to be quiet a few acorns being lost 😭

On a slightly unrelated note picking these has been so much fun I might actually try to do some other kinds of foraging!

There are a ton of these mushrooms. In my yard, after some preliminary identification, I think their Meadow mushrooms. I'm kind of new to foraging, so I just wanted to double-check with a community that probably knows more before harvesting more.

I’m pretty sure it’s a type of chives but thought it would be fun to ask

USA, East Tennessee

Is this lactuca canadensis? I had a bunch of greens pop in my backyard this week in Southern California after a couple days of rain. I see this plant every year in the spring, and have been wondering for a while now if it is in fact wild lettuce. We always get a lot of dandelion, sow thistle, and little mallow (cheeseweed) as well. I was thinking of transplanting a few sprouts into a garden bed - I've already done so with some of the mallow (the leaves are very nice and mild, I use it like spinach).

Picked a lot 4 - 5 hours ago, scratching some of them immediately after picking didn't show stains but checking now shows?

Denmark is chuck full of wild roses in the summer. People usually make jam or "dessert soup" of the fruits, but I wanted to take it in a more savory direction.

Credit to Danish creator Sankesnilde for the recipe. It's pretty simple. You de-seed the rosehip (best done in a bowl of a water), then boil them slowly over low heat covered completely in oil with a few cloves of garlic, salt, pepper and fresh herbs - I used rosemary. It should be simmering until they're tender, five ish minutes.

Flavor profile is not as sour and tangy as tomatoes, but the overall feel is pretty similar. Good in sandwiches and on bread. They can theoretically last a year ish stored in jars, but don't hold me up on this because I'll eat through them in days.

I need help identifying these red berries! My grandma has been watching my dog, who is only nine pounds, and apparently my dog ate some of these. Hoping we can identify them and that my dog will be ok!🥺 SE Michigan

Found these outside on my apartment’s front lawn, in an open space at night (One of the Midwest states). Pretty sure the general managers would have them removed for “aesthetic damage” instead of eating them. I looked up lookalikes, and whether or not they were dangerous to touch. According to what I found, lookalike are either smaller with different shaped caps, or more white or more orange/amber. These have true gills that go down the stalks too, which was mentioned as a feature. I was worried at first and didn’t touch them for a while because I didn’t immediately see that they were growing out of dead wood matter. Could someone tell me of these are actually edible? I cut off the bottoms and stored them in the fridge in a paper bag

Gather a lot of Bur Oak acorns this week and am processing them. I boiled them for about 10-15 minutes and poured off all the dark tannin water then blitzed them up and began a cold tannin leaching process. The water hasn't been dark though. I have poured it off once and replaced it and this is how it looks. Does this mean I have removed enough of the tannins or should I keep pouring off the cloudy beige water? Thanks in advance.

I’m guessing woodear but unsure

So i let them sit for around 2 weeks then bagged them up. They are in a unheated garage. It'd been almost 4 weeks now, tried one and it tastes like lighter fluid. Well not exactly like lighter fluid, but definitely like that. Should I have left them on the rack drying out. I mean I didn't use any all black hulled ones, cleaned the crap out of them. Still they are not edible. Am I doing something wrong ?

Mid Michigan, could have been landscaping though

Unfortunately all of the leaves were gone, but the berries were all over long vines. The photos I see of barberries look more shrubby, so im not sure.