Via Oregon - September/October 2020 - 41

Berries, mushrooms,
and shellﬁsh beckon
foragers to the
Oregon Coast.
BY J E N N I F E R B U R N S B R I G H T
PHOTOGRAPY BY JUST IN BAILIE

TOP: SHAWN LINEHAN

e start early. Dawn is rarely warm on the Oregon Coast, and the fall air has a special chill,
damp with distinct notes of marine funk. Moss and fallen conifer needles cushion our
steps along a path that winds through the forest. The rising sun streams in ribbons through the
hemlock, red cedar, fir, and spruce trees towering over us and illuminates the steep, fern-covered
slopes of Lewis and Clark National Historical Park, just south of Astoria. A bald eagle calls out in a
high-pitched trill, interrupting the chatter of scrub jays and chickadees.
My partner and I press ahead on the Fort to Sea Trail. We're here on a mission: to forage fixings
for pie. Armed with small buckets and disposable gloves, we keep our eyes peeled for evergreen
huckleberries, which typically flourish near Pacific shores. We don't have to hike very far before
we score. Clusters of the shiny black orbs, which look and taste like tiny, tart blueberries, appear
here and there. We pull them gently from the bushes, moving from one to the next, leaving plenty
of fruit for the woodland creatures that rely on it for sustenance.
The best part: Collecting this bounty costs little more than our time. State law allows amateur
foragers to gather quantities of wild berries, mushrooms, and other foods on many public lands, as
long as local regulations are followed. For example, on the Fort to Sea Trail, each person may pick
only one pint of berries. Shellfish, too, can be harvested in designated areas with specific limits, and
the required crabbing and clamming license costs less than $30 a year. Many free how-to resources
are available online. Walks guided by experts, which are strongly recommended for beginners the
first few times out, ensure safe and sustainable results.
The temperate Oregon Coast allows for different types of gathering in every season. Ready to
go? Here are some tips for foraging popular regional edibles.
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Via Oregon - September/October 2020

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