Growing and Foraging 100% of My Food – All 300 Foods I Ate

Wondering what I ate during my year of growing and foraging 100% of my food?

If yes, then this page is for you!

This year I grew over 100 different foods and foraged nearly 200, totaling over 300 different foods. Thats a new food for nearly every day of the year! I have listed every food that I ate during the year.

I have split the list into three sections: foods that I grew in Florida, foods that I foraged in Florida and foods that I foraged during my trip to the Great Lakes region. I do not have any specific order, however the two sections are generally in order of foods that I ate first in the year and I also started off listing the foods that I had eaten the most. I’ve only sampled many of the foods listed, others are staples that I ate daily or multiple times per week. 

This page does not explain the meals and dishes that I create with the food that I grow and forage. I have only listed each species (or as some would say, ingredient).

You can read my daily log of what I ate here.

You can see a photo documentation of my staple meals and foods here.

You can click on the foods that are linked to learn more about them.

My primary sources of knowledge for foraging in Florida were:

Green Deane (Eat the Weeds) – His YouTube channel and website are a plethora of information.

Peggy Lantz’s book – Florida’s Edible Wild Plants: A Guide to Collecting and Cooking 

Andy Firk – His experts page lists over 50 Florida experts that you can learn from.

In Wisconsin, I checked out a few books from the library, but my primary resources were Sam Thayer‘s books The Forager’s Harvest and Nature’s Garden.

Foods that I grew in Florida:
Seminole pumpkin (seeds, flesh, skin)
sweet potato (white, purple and orange varieties)
yuca/cassava (roots and leaves)
yam (Dioscorea alata– multiple varieties- purple and white flesh)
papaya (unripe green and ripe orange and seeds)
serrano pepper (green and red)
Southern peas
purple top turnips
red meat specialty radish
daikon radish
sunflower seeds
Everglades tomato
passion fruit
green beans
pigeon pea
beet (roots and greens)
onion (bulbing)
ghost pepper
honey wine
bell pepper
bees wax, bee pollen, bee propolis
Plecranthus barbatus
Yardlong bean
Perennial greens: moringa, katuk, Okinawa spinach, longevity spinach, Suriname spinach, cranberry hibiscus, purslane, chaya, sweet potato greens, malibar spinach, garden sorrel, Haitian basket vine, Brazilian spinach
Annual greens: roselle/ Jamaican Sorrel (leaves and flowers), collards, kale, arugula, Swiss chard, green wave mustard greens, scarlett frills mustard greens, chicory, lettuce (multiple types), cabbage (green and red), broccoli, paracicaba sprouting broccoli, purple choi sum flowering brassica/ kosaitai, yu choy, tsoi sum, nasturtium, pak choy (2 varieties), Plantago, amaranth (grain and leaves)
Herbs: African blue basil, Cuban oregano, holy basil (2 types), garlic chive, bunching/ green onion, mint (multiple types), rosemary, lemon grass, Italian basil, Thai basil, papalo, ginger, turmeric, green tea, cilantro, garlic greens, dill, fennel, thyme, oregano, tarragon, curry leaf tree, chamomile, garlic, lemon bee balm, parsley, Costa Rican bush mint, yerba buena, lemon balm, sage, dill seeds, coriander, mustard seeds, lavender
Foods that I foraged in Florida:
rain water
sea salt and ocean water
orange (mandarine, tangerine, wild orange)
fish (mullet, striped mojarra, shad, crappie, sheepshead, sand perch, largemouth bass, sail catfish, bowfin, sea trout, redfish, crevasse jack, fish eggs)
bamboo leaf (for tea)*
apple (foraged in Wisconsin)
reishi mushroom
seaweed (multiple varieties)
wax myrtle (leaves)
pine needles (for tea)
cattail (shoots)
perennial peanut (flowers)
monkey orange
Barbados gooseberry
white sapote (two types)
chanterelle (two types)
java plum
camphor (leaves, seedling roots)
dragon fruit
sea grapes
bacteria (many different species)
yeast (many different species)
insects (I certainly ate some insects in the large volume of greens I ate. I’m sure I ate ants, aphids and other small insects.)
Foods that I foraged on Great Lakes region trip (07/13/19 – 10/04/19)
fruits- apple, crab apple, plum, pear, blueberry, huckleberry, serviceberry, raspberry, blackberry, mulberry, wild strawberry, tart cherry, sand cherry, pin cherry, chokecherry, wintergreen berry, grape, Aronia (chokeberry), false solomon’s seal, hackberry, mountain ash, American nightshade
mushrooms- chanterelle, cinnabar chanterelle, lobster, hedgehog, bolete, oyster, combs tooth, pheasant’s tail, chicken of the woods, hen of the woods, honey mushroom, puffball (3 species), shaggy mane, porcini, stinkhorn, Suillius
greens- dandelion, amaranth, wood nettle, wild mustard, plantago, wood sorrel, sheep’s sorrel, heal all, lady’s thumb, ox eye daisy, clover, creeping Charlie, hawkweed, wood violet, lambs quarter, purslane, mint, honewort, sow thistle, cow parsnip, sochan, curly dock, Virginia waterleaf, hairy wood mint, winter cress, water cress, garlic mustard, stinging nettle
fish- lake trout, largemouth bass, smallmouth bass, Northern pike, walleye, rock bass, bullhead, sucker, rainbow trout, perch, whitefish
wintergreen (berry and greens)
balsam sap and leaves
spruce leaves
deer meat (venison), fat and bone broth (found deer on roadside, hit by car)
rose hip
hickory nut
wild garlic
Echinacea (purple cone flower)
cat nip
bee balm
wild parsnip
wild carrot
lotus nut
wild rice
acorn grubs

To learn more about this project and watch videos documenting the year visit: The Food Freedom Homepage.

To read the guidelines behind this project visit: The Guidelines Behind Growing and Foraging 100% of my Food for a Year.

To read about the purpose of this project read: Why I’m Growing and Foraging 100% of my Food for a Year.

To read a log of what I ate each day visit: Growing and Foraging 100% of my Food – Daily Food Journal.

To see photos of my meals and foods visit: Growing and Foraging 100% of My Food – Documented in Photos.

Food Freedom, the book, will be released by New Society Publishers in December 2020. Sign up here to be notified when the book is released and for a 20% discount. 100% of my proceeds from this book are donated to nonprofits working to create a more sustainable and just food system.

Cover photo by Sierra Ford Photography