Foraging Foods: Wild Greens, Mushrooms, and Forgotten Ingredients That Come Alive Only in The Monsoons

Last weekend, I went on a monsoon trek, and what I didn’t expect was for the trek to feel like grocery shopping. But during the trek, a local villager pointed out everything edible sprouting along the forest floor: first there were lingdu, the fiddlehead ferns, then delicate stalks of phodshi, and we also came across wild mushrooms that only appear during this exact season. If you blink, you’ll miss them. If you know what to look for, you’ve struck culinary gold!

India’s relationship with wild, seasonal produce is long-standing, intuitive, and deeply rooted in regional traditions. These are ingredients that don’t show up in supermarket aisles or food delivery apps. They aren’t cultivated; they appear like magic when the rain gods get generous! Let’s go check them out!

Lingdu, The Wild Favourite
First, the Lingdu. Hailing mostly from Himachal, Uttarakhand, and parts of the Northeast, Lingdu is a young fern that curls in tight spirals. Commonly known as Fiddlehead Ferns in English, this monsoon treasure is foraged by hand, washed gently, and tossed into stir-fries or curries.

Alu, The Rainy Roll-up Star
If you’re in coastal Maharashtra, Goa, or parts of Karnataka, you’ll find the wild Alu chi paan, also known as colocasia leaves, being foraged too. These are the base of that divine monsoon favourite, Aluwadi or patra, where the leaves are smeared with spiced besan paste, rolled, steamed, and shallow-fried.

Phodshi, the Rainy Day Diva
Phodshi is a mild, grassy green that appears in Mumbai’s vegetable markets for only a few weeks each year. It is so rare that it doesn’t even have an English name. My grandmother sautés it with garlic, green chilies, and a pinch of hing, and serves it with hot rice and toor dal. It’s light and slightly crunchy.

Shevla, the Dramatic One
If you’ve ever dealt with Shevla, you know it comes with drama. Known as the Dragon Stalk Yam, it’s pungent and slimy when raw, requiring precise cleaning and preparation. At my place, my grandmother usually makes it with coconut, goda masala, and just a little bit of jaggery. In Konkan, this is a prized delicacy. It took me only one bite of the Shevla chi wadi to understand why people are obsessed with it.

Forest Mushrooms: Monsoon’s Meaty Gift
Forget button mushrooms, and check out the Almabi. These wild mushrooms with a meaty bite are found in the Western Ghats and parts of Goa. It grows under specific trees and is tricky to spot unless you’ve got the eye for it. I was lucky to have a local villager with me to spot those little wonders! These are often cooked into rich, coconut-laced curries or tossed with dried prawns and red chilies. It’s spicy, smoky, and deeply satisfying!

You Can Try These Recipes

Phodshi Stir-Fry: Wash and trim phodshi. In hot oil, splutter mustard seeds, add garlic, green chilies, and hing. Toss in the greens and cook till just wilted. Finish with a pinch of salt and a squeeze of lime.

Shevla chi Bhaji: Clean and prep Shevla stalks. Cook with grated coconut, onion, goda masala, jaggery, and tamarind. Simmer till soft and fragrant.

Lingdu with Mustard Oil: Blanch lingdu. Heat the mustard oil until it smokes, then add garlic and chilies. Stir-fry the ferns until crisp. Salt to taste.

Wild Mushroom Curry: Sauté onions, garlic, and red chilies in coconut oil. Add chopped wild mushrooms and cook with grated coconut, turmeric, and tamarind water. Serve hot with steamed rice.

This monsoon, skip the supermarket and head for the hills. The joy of cooking something seasonal, local, and a little wild hits differently. So, if you’re near a local haat/bazaar, or better yet, know someone who forages, tag along. You might not only score the freshest ingredients of the season, but also discover flavours you didn’t even know you missed.

Because in the world of foraging, nature writes the menu, and trust me, it’s got incredible taste.