Foraged foods are edible plants, fungi, and other naturally occurring foods gathered from the wild rather than cultivated as a crop. The category can include wild mushrooms, fiddleheads, ramps, wild berries, nettles, wild greens, and other seasonal edible plants.

Foraged foods are often highly seasonal and may have distinctive flavors and textures that are difficult to find in cultivated produce. Because identification is critical, wild foods should only be consumed when they have been positively identified by someone knowledgeable about the species.