Edible and Culinary Products

Edible and culinary products harvested from the forests of southeastern United States include mushrooms, ferns, fruits, leaves, and roots of many species. Perhaps the most commonly collected of the culinary forest products in southeastern forests is the ramp (Allium tricoccum), a wild onion that is one of the earliest spring emergents. Another important culinary species, black walnut (Juglans nigra), is native to the eastern United States. It is also used in the medicinal and dietary supplement industry. The table below lists the common edible forest products harvested from southern Appalachian oak ecosystems. The more common mushroom species are listed, but compared to western United States, large populations typically do not occur.

Table: Common edible forest products from southern Appalachian oak ecosystems

More information on mushrooms can be found at the following sites:

• Fungi of Appalachia http://www.biol.vt.edu/department/faculty/miller/fungi.html (February 2002)

• Morels http://nt2.advant.com/kuocgi2/morels/index.html (February 2002)

• Chicken of the Woods http://www.nawwal.org/~mrgoff/pictures/picpgs/129813a.html (March 2002)