Foraging may sound like a buzzword reserved for trendsetters and foodies, but in truth, it’s an age-old practice that’s as much about sustainability as it is about adventure. In South Africa, with its rich biodiversity and vast range of ecosystems, foraging offers a unique way to connect with nature, discover indigenous flavours, and slow down in a fast-paced world.
Whether you’re picking seaweed along the coast or gathering wild herbs in the fynbos, foraging is more than just free food—it’s about respecting the land and learning its rhythms.
First, know the rules: Forage responsibly
Before you head out, basket in hand, it’s essential to understand the legal and ethical side of foraging.
- Permission matters: Foraging is generally permitted on public land unless otherwise stated, but always check local bylaws. National parks and nature reserves usually prohibit removing plant material unless you have a permit.
- Don’t overharvest: Take only what you’ll use, and never pick the entire plant—this allows nature to regenerate and ensures the area remains fruitful for years to come.
- Know what’s protected: Some indigenous species, especially within the fynbos biome, are protected by law. Learn to identify these plants and leave them untouched.
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Where to forage in South Africa:
The Fynbos Kingdom (Western Cape)
The Cape Floral Kingdom is a forager’s dream, home to over 9,000 plant species, many of which are endemic. Popular wild edibles in this region include:
- Buchu: A fragrant herb with a long history of medicinal use. Its leaves add a citrusy lift to teas and tinctures.
- Wild rosemary (Eriocephalus africanus): Aromatic and pungent, this isn’t quite your typical rosemary, but it works beautifully in marinades.
- Num-num (Carissa macrocarpa): A coastal shrub that produces tart, cranberry-like fruit in late summer.
Many foragers explore areas near Betty’s Bay, the Cederberg, or even within Cape Town’s urban greenbelts (again, check regulations for harvesting).
Coastal edibles (Eastern & Western Cape)
The coastline offers its pantry of delights. Sea foraging can be incredibly rewarding, but it requires a bit of tidal knowledge and a shellfish permit.
- Sea lettuce and kelp: Found in rock pools, both are edible (when rinsed and cooked) and can be used in broths or dried into snacks.
- Mussels and limpets: These are often found clinging to rocks at low tide. A recreational permit from a local post office is a must.
Tip: Head out during spring low tide and always check the water quality and local red tide warnings before collecting anything.
Bushveld Bounty (Limpopo, North West, Mpumalanga)
Catherine Bower/Tourism Update
In more tropical or semi-arid regions, the bushveld yields hardy fruits, nuts and tubers.
- Marula (Sclerocarya birrea): Best known for the liqueur it inspires, the fruit of the marula tree is rich in vitamin C and can be eaten raw or fermented.
- Monkey oranges (Strychnos spp.): Sweet and slightly tangy, they’re a traditional favourite among rural communities.
- Wild asparagus and African potato (Hypoxis hemerocallidea): Edible roots with both culinary and medicinal use.
Traditional knowledge plays a big role in bushveld foraging. If possible, connect with local guides or community elders for a more insightful (and respectful) experience.
Mountain Finds (Drakensberg, KwaZulu-Natal)
Alla Kemelmakher/Unsplash
Mountain regions offer a range of wild herbs and mushrooms, especially in damp seasons.
- Morel mushrooms: A delicacy with a nutty flavour, they grow in disturbed ground after the rains—just be sure of your identification.
- Wild garlic (Tulbaghia violacea): Its purple flowers and oniony leaves are both edible and excellent in savoury dishes.
- Sorrel and wild mint: These can be found in moist, shaded areas and make refreshing additions to salads or teas.
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A taste for the seasons: When to forage what
Not everything is available all year round, and that’s part of what makes foraging so rewarding. Here’s a quick seasonal guide to help you time your trips with nature’s harvest calendar.
Autumn (March – May)
- Mushrooms (especially after rainfall)
- Marula fruit in northern regions
- Cape gooseberries and wild garlic
Winter (June – August)
- Buchu and wild rosemary (fragrant herbs that thrive in the cold)
- Seaweed like kelp and sea lettuce after winter storms
- Sour fig fruit and wild mint
Spring (September – November)
- Edible flowers (like nasturtium and pelargonium)
- Wild asparagus and rock samphire
- Sorrel and chickweed greens
Summer (December – February)
- Monkey oranges and prickly pear
- Wild figs and marula fruit
- Cape gooseberries at their peak
Marie Viljoen/Gardenista
What to pack for a foraging adventure
- A field guide or plant ID app (like Seek or iNaturalist)
- Basket or breathable cloth bag (plastic makes things sweat)
- A pocket knife or scissors for snipping herbs cleanly
- Use a notebook to record what you found and where
- Reusable container for mushrooms, shellfish or berries
Safety tip: When in doubt, leave it out. Many plants and fungi have toxic lookalikes. It’s always better to be cautious than sorry.
Resources and communities
- Books: Veld Food by Loubie Rusch, Field Guide to Wild Foods of South Africa by Bridget Hilton-Barber and Nicky Balfour D’Urban.
- Workshops: Join guided foraging walks hosted by groups like Veld and Sea or Wild Food Walks in Cape Town.
- Online groups: South African foraging communities on Facebook are a goldmine of info and local knowledge sharing.
Foraging isn’t just about finding wild food—it’s about seeing the world differently. The bush becomes more than a backdrop. It turns into a living pantry, a classroom, and sometimes even a pharmacy.
So the next time you’re on a hike, keep your eyes open. The veld has more to offer than just pretty views—just remember to tread lightly, pick wisely, and leave no trace.
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