On September 16 from 9-1:30 p.m., Fred Bess leads "Foraging for, and Preserving Edible Native Plants and Their Fruits," part of the Certificate in Native Plant Studies series at the Birmingham Botanical Gardens. Participants will learn which leafy greens, seeds, nuts, tubers and fruits make good eating and which ones to avoid. Time will be spent in The Gardens to see some of these plants and to learn how and where they grow. Class participants will engage in making a variety of imaginative jams or jellies and other creations to take home.

To reserve your seat online, visit bbgardens.org.

Bess recently spoke with Kaul Wildflower Garden Curator John Manion about what to expect from the class.

Why do you think foraging for wild foods has become so popular in the last several years?

Grocery store produce is often so common and mundane that foraging can add a new spark, or brighten a menu. Like me, many people enjoy the challenge of finding interesting native (or even invasive) species that are edible. There's something fun about wandering in the woods and popping a few berries in your mouth and watching your friends' horrified looks. I have a bit of a wicked sense of humor.

I'm sometimes concerned about safety misinformation being disseminated about plants touted as being edible or medicinal. Is this a valid concern?

It is a valid concern. Never, ever eat or taste anything you are not 100% positive about! If you're foraging in a lawn area, make sure that it has not been treated with chemicals. Do your homework before foraging for wild edibles. I often hunt mushrooms, but there are only a couple I can, without a doubt, identify. Those are the only ones I forage and cook with. This goes for fruits and greens as well. Know what you are picking before you pick and eat. Some plants that are said to be toxic, such as mayapples; the foliage and unripe fruit of this plant are toxic, however their fruit, once ripe are delicious and make wonderful pies and preserves. Know before you go!

What are a few of your favorite plants to forage for food?

Bittercress and Shepherd's purse are two common lawn weeds I love to gather and add to salads. Dandelion flowers make wonderful jelly and wine. Japanese knotweed, a horrible invasive in some areas, has stems that can be used as a rhubarb substitute. Among our native plants, sumac fruits make a wonderful "hillbilly lemonade" that is high in vitamin C. If you can beat the birds to them, the fruits of serviceberry make my all-time favorite jam. Pawpaws are another native favorite. I could go on and on.

Will we spend some time outside identifying some edible foods?

No one will want to listen to me talk for a four-hour class. After a short presentation about edibles in the wild and in the landscape, we will have a hands on jam and jelly-making session. We will then adjourn to The Gardens to look at, and perhaps even taste some wild native plants.

What initially got you interested in foraging wild plants?

Since I learned to cook, I've always been frugal in the kitchen. Nothing goes to waste! Vegetable peelings go into soup stock; even bones from the chicken wings we had watching the game last night make wonderfully tasty soup stock. Foraging is just a natural extension of that habit. If I can substitute a handful of foraged greens for that $3 bunch of spinach, why not? I know my wild plants and if something is edible, or even better, tasty, it makes sense to gather wild plants. I have rarely met an edible plant I didn't enjoy, wild or otherwise.

What will the hands-on portion of your class consist of?

While I have always preferred the purest taste of wild jams and jellies just as they are, it is fun to experiment. Though I've not yet to put together exactly what would be appropriate given the season, I think some "hillbilly jelly" (sumac) would be good. Sour cherry bourbon jelly would also be interesting fare. I will have to see what the season and nature provides, but I can assure you we will make some interesting and exotic jams and jellies.