I’ll be honest, finding edible plants in the PNW isn’t really a trick.
You can throw a rock pretty much anywhere in Washington and Oregon and hit a plant that is edible.
The trick then, with thousands of plant species, is to find plants that are not only edible but actually taste good and are semi-ubiquitous.
I’m not an expert forager by any means so I decided to include plants that I’ve actually been able to find, identify, and consume. I figured that, if I can find them, anyone probably can.
This list obviously doesn’t include all of the edible plants of Washington State but, if you’re out foraging, I feel that you’ll have a very good chance of coming upon at least a few of these plants.
You’ll also note that I didn’t include mushrooms on this list and, in my opinion, foraging for mushrooms is a slightly separate skill from simply finding edible plants and not one that I’m quite ready to tackle yet.
So, without further ado, let’s get into it!
41 Common Edible Plants Of Washington State
Cattails are a common sight in wetlands and along waterways in the PNW, but did you know that they are also edible?
Cattails have a long, cylindrical stalk that is topped with a tuft of greenish-brown leaves. The base of the plant is thick and white, and the entire plant is surrounded by thin, papery sheaths
In many parts of the world, cattails are considered to be a delicacy. The young shoots can be cooked and eaten like asparagus, and the pollen can be used to make flour. The base of the plant can be peeled and eaten raw or cooked, and the seeds can be roasted and ground into coffee.
If you find yourself in a wetland area, cattails could be a valuable source of food. Just be sure to wash them thoroughly before eating!
Take a walk in the woods of Oregon or Washington, and you may just stumble across an arrowhead plant (also known as Canada wild ginger).
This native herb can be found in moist forest habitats across the Pacific Northwest. While the arrowhead plant is not particularly showy, it has a long history of culinary and medicinal use.
The rhizome (underground stem) of the plant can be peeled and eaten raw or cooked. It has a slightly peppery flavor that has been described as similar to ginger.
In addition to being used as a food source, arrowhead plants have also been used for their medicinal properties. In traditional Chinese medicine, the rhizomes are sometimes used to treat stomach problems.
3. Stinging Nettles
If you’re lucky enough to find stinging nettles (without walking through them first) growing in the wild, you may be wondering if they’re edible.
Stinging nettles are actually a delicious and nutritious wild food, and they’re relatively easy to prepare.
Simply wash the leaves thoroughly to remove any dirt or debris, then blanch them in boiling water for a few minutes. Once they’re cooked, you can add them to soups, stews, or salads, or simply sauté them with a bit of butter or olive oil.
If you’re feeling adventurous, you can even try making your own nettle beer or tea. Just be sure to exercise caution when handling fresh nettles, as their sting can be quite unpleasant.
Native to Europe and Asia, catnip (Nepeta cataria) is a member of the mint family that has long been prized for its culinary and medicinal uses.
The leaves and stems of the plant are most commonly used, and they can be consumed fresh, dried, or cooked. Catnip can be added to soups and stews, used as a flavoring for tea, or mixed into salads.
It also has a long history of use in traditional herbal remedies, and it is said to have calming properties.
Today, catnip is grown in many gardens as an ornamental herb, and it is also a popular ingredient in natural mosquito repellents. If you’re looking for an unusual edible plant to add to your garden, consider giving catnip a try.
5. Nodding Onion
This perennial herb has long, slender leaves that form a rosette around the main stalk. The onion-like bulb is located at the base of the plant and can be eaten raw or cooked.
The Nodding Onion has a mild flavor and is often used in salads or as a garnish. This plant can be found growing in open meadows, forest edges, and along roadsides.
6. Oregon Grapes
The Oregon grape is a plant that is native to the northwestern United States, particularly the state of Oregon (shocking, I know). However, it is also found plentifully in Washington as well.
You might know the plant by its other names which include mountain grape, holly-leaved barberry, and wild barberry.
The Oregon grape is a member of the berberis family and is closely related to the common barberry. The plant is an evergreen shrub that typically grows to a height of six feet. The leaves of the Oregon grape are dark green and leathery, and the plant produces small, yellow flowers in the spring.
The fruit of the Oregon grape is a small, purplish-black berry that is slightly tart in flavor. The berries can be eaten raw or used to make jelly or wine. The roots of the Oregon grape can also be used to make a yellow dye.
One of the tastiest and most nutritious plants you can find in the state is the salmonberry.
When my wife first tried to feed me one I balked because I thought it was simply an underripe raspberry.
While salmonberries share a good deal with raspberries in terms of looks, their flavor is quite different.
These berries have a unique sweet-tart flavor that makes them perfect for everything from pies to jam. What’s more, salmonberries are relatively easy to find; they grow throughout Washington and Oregon, from the coast to the mountains.
8. Tiger Lily
These beautiful flowers have orange petals with black spots and a yellow center. The stem and leaves of the plant are also edible.
After cleaning, Tiger Lillies can be enjoyed raw, or cooked in a variety of dishes.
One of the most common uses is as a garnish and many restaurants in Seattle use Tiger Lillies as an edible garnish for their salads.
A member of the Asteraceae family, chicory is a perennial herb that is native to Europe and Asia. The leaves of the plant are dark green and have a serrated edge, while the flowers are blue or white.
Chicory is often used as a salad green or cooked as a vegetable, and its roots can be roasted and ground to make a coffee substitute.
In addition to being delicious, chicory is also highly nutritious, containing vitamins A and C, as well as calcium and iron. What’s more, chicory is relatively easy to grow, making it a great choice for home gardens.
Though they are small, blackberries are plentiful enough in the Pacific Northwest that they are an important food source for many animals, including birds, deer, and bears.
Blackberries are also a popular find for foragers, and their sweet flavor makes them a popular ingredient in pies and jams.
If you’ve never picked wild blackberries before, be aware that the plant is full of tiny thorns that can prick fingers and clothes.
The best way to wash blackberries is to place them in a colander and rinse them with cold water. This will remove any dirt or debris from the fruit and make them safe to eat.
Silverweed (Potentilla anserina) is a low-growing, herbaceous plant that is native to Europe and Asia. It has been introduced to North America, where it is considered an invasive species in some states.
Silverweed gets its name from the silvery sheen on its leaves, which are compound and lobed. The plant produces yellow flowers from June to August, which are followed by small, round fruits. Silverweed is often found growing in damp or disturbed areas, such as roadsides, fields, and forest edges.
In Washington state, silverweed is considered a noxious weed and is on the state’s list of prohibited plants. However, silverweed is edible and can be used in salads or as a cooked green. The plant’s leaves are high in vitamins A and C, as well as iron and calcium. Silverweed can also be used to make a tea that is said to have medicinal properties.
Docks (Rumex spp.) are a common sight in many agricultural and natural areas in the United States, including the Pacific Northwest
These perennial plants can grow up to 6 feet tall and produce small, dark green leaves that are often used in salads or as cooked greens.
Docks also produce small, brown seeds that are sometimes ground into a flour for baking.
The roots of docks are very fibrous and can be up to 3 feet long. They are often used as a root vegetable or for medicinal purposes. Some people believe that dock root powder can help to treat stomach problems, diarrhea, and constipation.
Dock leaves are also rich in vitamins A and C, as well as iron and calcium. In addition to being eaten, dock leaves can also be used as a poultice for bruises or wounds.
13. Great Plantain
The great plantain (Plantago major) is a low-growing, herbaceous plant that is native to Europe and Asia. It has been introduced to North America, where it is now found throughout the United States and Canada.
Great plantain is often found growing in disturbed habitats, such as roadsides and fields. The plant has large, oval-shaped leaves that are dark green in color. The leaves are attached to a central stalk by means of a short petiole. Great plantain produces small, greenish-white flowers that grow in clusters at the end of the stalk. The flowers are followed by small, hard seeds.
All parts of great plantain are edible and have a slightly bitter taste. The leaves can be eaten raw or cooked, and are commonly used in salads and soups. The seeds can be ground into a flour that can be used to make bread and other baked goods.
Great plantain is high in vitamins A and C, as well as iron and calcium. In addition, the plant contains several compounds that have been shown to have medicinal properties.
Great plantain is considered to be an invasive species in some parts of the United States, particularly in the Pacific Northwest. However, the plant is not known to cause any significant damage to native ecosystems.
There’s something so cheerful about a sunflower. It just makes me want to consume them!
And apparently, I’m not alone as the state of Washington is one of the top producers of edible sunflowers in the country. Sunflower seeds are a common ingredient in granola and other baked goods, and their oil is often used in salad dressings and marinades.
And it’s not just the seeds that are edible as the flowers themselves can be added to salads or used as a colorful garnish.
15. Rose Hips
Rose hips are the fruit of the rose plant and are typically red or orange in color. They are often used in jams, jellies, and syrups, and can also be dried and used as a tea.
Rose hips are a good source of vitamin C, and they also contain vitamins A, E, and K.
While rose hips are not native to Washington State, rose hips can be found in many yards and gardens, even in the city.
When choosing rose hips from your neighbor’s ornamental trees, look for ones that are plump and brightly colored. Avoid any that are shriveled or have brown spots. To prepare rose hips for use, wash them thoroughly and remove any stems or seeds. Rose hips can be eaten raw, but they are often cooked before being used in recipes.
Goldenrod is a perennial herb that is native to Europe, Asia, and North America and is commonly found in gardens and parks in Washington State as well as Oregon.
Goldenrod is a member of the daisy family and can grow to be up to six feet tall. The plant has long, thin leaves and bright yellow flowers. Because of its vibrant colors, Goldenrod is often used as an ornamental plant, but it is also edible
The leaves and flowers of the plant can be eaten raw or cooked.
Goldenrod is a good source of vitamins A and C, as well as iron and calcium. In addition, the plant contains a compound called quercetin, which has been shown to have anti-inflammatory properties.
17. Wild Bergamot
Wild Bergamot (Monarda fistulosa) is a native edible plant of the Mint family that can be found in much of North America, including the Pacific Northwest.
This herbaceous perennial has beautiful lavender flowers and can grow up to four feet tall.
The leaves and flowers of Wild Bergamot are both edible and have a delicious minty flavor. They can be used fresh in salads or cooked in soups and stews. The leaves can also be dried and used as a tea or as a seasoning.
In addition to being a tasty addition to recipes, Wild Bergamot has many medicinal properties. It is an effective treatment for colds, flu, and stomach cramps. It can also be applied topically to relieve insect bites and skin irritations.
18. Prickly Pear Cactus
You might be shocked to find a cactus on this list but, yes, there are deserts in Washington and Oregon too.
This cactus has reddish-purple skin and greenish-yellow flesh. Prickly Pears are high in vitamins C and E, and it also contains a soluble fiber called pectin. Pectin has been shown to lower cholesterol levels and improve digestive health.
The prickly pear cactus can be eaten raw or cooked. When raw, the cactus has a crunchy texture and a slightly sweet taste. When cooked, the cactus becomes more tender and takes on a slightly nutty flavor. The prickly pear cactus is a versatile ingredient that can be used in both sweet and savory dishes.
19. Wild Chamomile (Pineapple Weed)
Chamomile (which you probably know from tea) is a member of the daisy family and has a sweet, apple-like flavor.
In the PNW the plant can be found growing in open meadows, roadsides, and other sunny areas. When harvesting chamomile, be sure to only take the flower heads, as the leaves and stems can be bitter and leave you with a stomach ache.
Wild chamomile can be used in a variety of ways, including as a tea or added to salads.
Beargrass is a type of wildflower that is native to the western United States. It gets its name from the fact that its leaves are often eaten by bears.
The plant is also known as “squaw grass” or “Indian rice grass”, and its scientific name is “Chrysostomus latifolius”.
Beargrass grows in a variety of habitats, including meadows, forests, and even deserts. It is a hardy plant that can withstand both hot and cold weather conditions. The plant has a number of edible parts, including leaves, flowers, and roots.
In fact, the entire plant is edible, although some parts are more palatable than others.
Beargrass is a good source of vitamins and minerals, and it can be eaten raw or cooked. The plant can also be dried and ground into a flour-like substance, which can be used to make breads, pancakes, and other baked goods.
Chickweed is a relatively common edible plant that can be found in many parts of Washington State.
Also known as stickelbur, the plant is easily identified by its small white flowers and oval-shaped leaves. Chickweed grows best in shady, moist areas and can often be found near forests or streambanks.
The plant is most commonly used as a salad green, but it can also be cooked like spinach.
Chickweed is a good source of vitamins A and C, and it also contains a variety of minerals such as iron and magnesium.
When preparing chickweed for consumption, it is important to note that the plant can sometimes contain high levels of oxalic acid, which can cause gastrointestinal irritation in some people. Those with sensitivities to oxalic acid should exercise caution when consuming chickweed.
22. Pacific Crabapple
The Pacific crabapple is a small tree or large shrub that is native to the Pacific Northwest region of the United States. It is a member of the Rosaceae family, which includes roses, apples, and cherries.
The Pacific crabapple is a deciduous plant, meaning that it loses its leaves in the fall and winter months. It has dark green leaves and white or pink flowers that bloom in the spring.
The fruit of the Pacific crabapple is small and tart, similar to a sour apple. It can be eaten fresh or used in pies and other recipes.
The Pacific crabapple is also known as the Oregon crabapple, Washington crabapple, or coastal crabapple. It is a popular ornamental plant in gardens and parks.
Fireweed is a member of the buckwheat family and can be found in open fields, along roadsides, and in other disturbed areas.
The plant gets its name from its tendency to spring up in areas that have been recently burned by wildfire.
While the leaves and stems of fireweed are edible, the roots are not.
The best time to harvest fireweed is in the spring or early summer before the plant starts to bloom.
When cooked, fireweed has a mild spinach-like flavor. It can be steamed, boiled, or eaten raw in salads. Fireweed is an excellent source of vitamins A and C, as well as calcium and iron.
Peppergrass (Lepidium virginicum) is an edible plant that is native to Washington state. The plant has small, white flowers and slender, green leaves. The stem and leaves of the plant are covered in tiny hairs, which give the plant its characteristic peppery flavor.
Peppergrass can be eaten raw or cooked and is a common ingredient in salads and stir-fries.
The plant is also high in vitamins A and C, and is a good source of fiber. Peppergrass grows best in full sun and moist soil. Peppergrass is also a great low-maintenance choice for your home garden if you’re looking to spice up your row of herbs.
25. Indian Plums
The Indian plum, also known the damson plum or common plum, is a species of plum native to South Asia.
The fruit is spherical or oval in shape and typically measures 2-3 centimeters in diameter. The skin is thin and green, while the flesh is yellow or pinkish in color. Indian plums are often used in jams, jellies, and pies. In addition, the fruit can be eaten fresh or dried.
It is believed to have originated in the Himalayan region of India. Today, the Indian plum is grown throughout South Asia, as well as in parts of Europe and North America. In the United States, it is commonly found in the state of Washington.
Whether you enjoy it fresh, dried, or cooked into a delicious jam, this versatile fruit is sure to please your taste buds.
26. Salal Berries
Salal berries are a type of tiny, dark purple fruit that grows on an evergreen shrub native to the Pacific Northwest.
Also known as Scottish Berries or huckleberries, these tart and tangy berries have long been a favorite food of Native Americans in the region.
Today, salal berries are still gathered in the wild and used in a variety of ways, including jams, pies, and wine. They can also be found dried and sold as a healthy snack food.
In addition to being delicious, salal berries are packed with nutrients like vitamins C and E, potassium, and fiber.
27. Miner’s Lettuce
Miner’s lettuce (Claytonia perfoliata) is an edible plant that is native to the western United States.
The plant gets its common name from the fact that it was historically eaten by miners as a source of vitamin C.
Miner’s lettuce is a low-growing plant with small, white flowers and round, green leaves. The leaves are attached to a central stem in a manner that makes them look like they are “perfoliate,” or joined together at the base.
The plant is commonly found in shady, damp areas, such as along streams or in forested areas, and is typically harvested in the spring or early summer months.
When selecting miner’s lettuce for harvest, look for plants that have bright green leaves and avoid those that have yellowing or wilted leaves.
Miner’s lettuce can be eaten raw or cooked. It has a mild, slightly sweet flavor that is reminiscent of spinach. When eaten raw, miner’s lettuce makes a great addition to salads or can be used as a wrap filling. When cooked, it can be added to soups or omelets.
28. Black Elderberry
Black Elderberry is a shrubby plant that can be found in Washington state and on the coasts of Oregon.
The tart berries and flowers of this plant are edible, and they can be used in a variety of foods such as pies or jams.
Additionaly, the flowers can be used to make elderflower cordial. They can also be added to salads or used as a decoration on cakes.
Pickleweed is an edible plant that is commonly found in the PNW but one that I didn’t realize was edible until recently.
The plant has a long, thin stem and small, round leaves. The flowers are small and white, and the fruit is a small, green berry.
Pickleweed is a member of the mustard family, and it is related to cabbage and kale. The plant grows best in moist soil, and it is often found near streams or ponds. Pickleweed was a common food source for Native Americans, and is currently used in soups, stews, or salads.
The plant is also said to have medicinal properties, and it has been used to treat colds, flu, and stomach problems.
30. Fiddlehead Ferns
Fiddlehead ferns might be the most famous of edible plants in Washington state. In fact, they are so widely prized that there are actually limits on the amount that you can gather and when.
If you plan on gather a good amount to take home you’ll need to get a permit and make sure you’re within the approved timeframe.
These ferns get their name from their shape, which resembles the head of a fiddle.
Fiddlehead ferns are usually found in damp, shady areas, and they can be harvested in the springtime.
When cooked, fiddlehead ferns have a taste and texture that is similar to asparagus. In addition to being eaten as a vegetable, fiddlehead ferns can also be used in salads or as a garnish.
The dandelion is a plant that many people think of as a weed, but it is actually quite edible, almost to the point of being mainstream. You can often find dandelion in farmer’s markets (or even at Whole Foods) and it is a common ingredient in green smoothies..
The entire plant can be eaten, including the leaves, flowers, and roots. The leaves are most commonly used in salads, while the flowers can be used to make tea. The roots can be roasted and ground into coffee.
I’ll also throw a plug in here for dandelions (directed at those who poison them in their lawns). In addition to being edible, dandelions are also beneficial for the environment. They help to improve soil health by breaking up compacted soil and releasing essential nutrients. They also provide food for pollinators such as bees and butterflies. So, instead of poisoning them, maybe just harvest them. That’s the cycyle that makes the world go ’round after all.
Pigweed is an edible plant that is native to Washington and Oregon.
The leaves and stems of pigweed are packed with nutrients, and the plant can be eaten raw or cooked. Pigweed is a versatile ingredient that can be used in salads, soups, stews, and stir-fries.
The plant is also a good source of vitamins A and C, iron, and calcium.
If you’re interested in growing it at home for consumption, Pigweed is easy to grow and does not require any special care. The plant thrives in full sun and well-drained soil. Although it does well in the PNW’s rainy environment, Pigweed is a hardy plant that can tolerate drought and poor soil conditions.
If you’re out foraging, try to harvest the leaves in the early morning when they are most tender.
33. Wild Licorice
The wild licorice plant is a common sight in Washington state. With its pretty flowers and edible roots, it’s no wonder that this plant is so popular.
The roots of the wild licorice plant are a great source of nutrients, and they can be eaten raw or cooked. The leaves of the plant are also edible, and they make a great addition to salads or cooked dishes.
Licorice might be the most commonly used medicinal plant on their list and is touted to have benefits for everything from digestion to hormone balance.
34. Beach Strawberry
The beach strawberry (Fragaria chiloensis) is a native plant of Washington state and is commonly found on coasts throughout the PNW.
This hardy groundcover is found in sandy areas near the coast, and it produces small, red fruits that are high in vitamin C.
In addition to being delicious, beach strawberries are also a valuable source of nutrition for local wildlife. Birds and small mammals love to eat the fruit, and the plants provide shelter and habitat for many animals.
Beach strawberries are also a particulary hardy variety of berry that can easily be grown at home in your garden with minimal care.
35. Common Yarrow
Yarrow is a common sight in the Pacific Northwest.
This perennial herb can be found in meadows, forests, and even urban areas. Its clusters of small white flowers are a welcome addition to any garden.
But yarrow is more than just a pretty face. The leaves, stems, and flowers of this plant are all edible. Yarrow can be used in salads, soups, and tea. It has a mild flavor that is reminiscent of parsley or tarragon.
Yarrow is also a valuable medicinal herb. It can be used to treat colds, flu, and digestive problems.
36. Red Huckleberries
The red huckleberry is a versatile and delicious fruit that can be found in many parts of the U.S., including Washington State and parts of Oregon.
This hardy plant thrives in a variety of habitats, from forests to mountain meadows.
You might have to figh the local wildlife to get your hand on these berries once they’re ripe as they are a favorite of birds, bears, and, well….me.
The tart flavor of red huckleberries makes them perfect for pies and jams, or simply eaten fresh off the bush. In addition to being delicious, red huckleberries are also packed with nutrients. These little fruits are an excellent source of Vitamin C, fiber, and antioxidants.
37. Hawthorn Berries
Although most people think of hawthorn berries as being part of the ornamental plant species, they are actually quite edible.
The fruit of the hawthorn plant is high in Vitamin C and can be used to make jams, jellies, and even wine. In addition, the leaves of the hawthorn plant can be used as an herbal tea.
The hawthorn berry is native to Washington state, and can be found growing in many areas throughout. If you are interested in harvesting your own hawthorn berries, it is important to know that the ripe berries are usually red or orange in color. Unripe berries can be poisonous, so make sure to only pick ripe berries that are ready to be eaten.
Wild asparagus is an edible plant that is found readily throughout the United States.
The stalks of this plant are green and have a woody texture, which I’m sure you already knew.
Wild asparagus is very much like the store-bought variety, just slightly less delicious. You can expect it to be a bit bitter unless you’re very good at recognizing the young and tender shoots.
The asparagus plant is a member of the lily family and can grow up to six feet tall. The flowers of this plant are small and white. The asparagus plant blooms in the springtime. This plant is found in moist areas such as woods, meadows, and streamsides.
While I generally recommend roasting it with a bit of oil and parmesan cheese, Asparagus can be eaten raw or cooked. It is a good source of vitamins A and C.
39. Garlic Mustard
Garlic mustard is an edible plant that can be found in Oregon and Washington.
This flavorful herb has a long history of culinary use, dating back to the Middle Ages. Today, garlic mustard is still used in many dishes, from savory sauces to cheesy casseroles.
In addition to its culinary uses, garlic mustard is also prized for its medicinal properties. The plant contains antioxidants that can help to protect against disease and increase immunity. Additionally, garlic mustard has been shown to have anti-inflammatory and antibacterial effects.
40. Labrador Tea
Native to North America, this evergreen shrub is commonly found in the PNW.
Although the entire plant is edible, the leaves are the most commonly used part. They can be eaten raw or cooked, and have a slightly bitter taste.
Labrador tea leaves are a good source of vitamins A and C, as well as iron and calcium. In addition to being eaten, they can also be used to make tea. The tea has a distinctive earthy flavor and is said to have numerous health benefits. It is believed to help boost the immune system, fight fatigue, and improve digestion.
Watercress is a member of the mustard family and is related to cabbage, kale, and radish. It is an edible plant that is commonly found in the waterways of Washington state.
The leaves of watercress are dark green and have a peppery flavor. The stems are slender and white. Watercress can be eaten raw or cooked. It is often used in salads or as a garnish.
Watercress is a good source of vitamins A and C. It also contains iron, calcium, and magnesium.
Foraging In The PNW – Tips For Finding Edible Plants
The Pacific Northwest is a veritable cornucopia of edible plants. From succulent seaweed (which I’ll get to in a future article) to tender fiddleheads, there are plenty of delicious and nutritious options to be found in the wild.
Foraging can be a great way to connect with nature, get some exercise, and save money on groceries. However, it’s important to be knowledgeable about which plants are safe to eat before heading out into the wild.
This is where a good guidebook comes in handy
I hope you use the above list to get an idea of what to look for and then go out and buy a guidebook that you can use in the field (as well as a recipe book) so you can bee 100% sure about what you’re harvesting.
In the meantime, here are three tips that I insist that everyone I forage with live by. You’d do well to learn them by heart before heading out:
- When in doubt, leave it out. If you’re not 100% sure that a plant is safe to eat, it’s better to err on the side of caution and leave it alone. If you’re serious about eating your findings, be sure to check out our list of poisonous plants in Washington & Oregon so you can keep yourself safe.
- Go with an experienced friend. If you know someone who has experience with foraging, ask them to come along on your adventure. They’ll be able to help you identify edible plants and teach you about sustainable foraging practices.
- Be respectful of the environment. When foraging, take only what you need and leave the rest for other creatures and humans who might need it. Remember that everything in nature is connected, and we all rely on each other for our survival.
With these tips in mind, you’re ready to start exploring the world of foraging! Who knows – you might just find your new favorite food waiting for you in the wilderness.
I will say, it would be an absolute pity to live in one of the richest areas in the entire united states (natural food-wise) and still head down to Whole Foods when you need something for dinner.
Instead, make a point to connect with nature and choose the healthier (and more fun) option of finding your own food! See you out there!