Are foraging spots protected or off-limits?

Yes, guides ensure all foraging is conducted sustainably and within protected areas.

Can I keep what I find?

Participants are encouraged to sample but not take large quantities, respecting local regulations.

Is prior experience necessary?

No, this is suitable for beginners and experienced foragers alike.

What if I have allergies?

Inform your guide beforehand; they can advise on safe plants to identify and avoid.

Are edible mushrooms safe to forage?

Only experienced guides help identify fungi safely; never eat wild mushrooms unless positively identified.

What should I do if I get lost?

Guides carry communication devices and are trained to handle safety situations.

Wild Edible Foraging with Swallow Tail Adventures in BC | Walking Tour | Hiking

BC's lush coastal forests burst with flavors in spring and summer, offering a treasure trove of edible plants for those willing to seek them out. Swallow Tail Adventures guides curious and adventurous food lovers on a 2-hour walk through this vibrant wilderness, revealing the secrets of fiddleheads, licorice fern, and oyster mushrooms. This is not just a foraging class—it's a chance to connect with nature’s seasonal offerings while learning sustainable harvesting techniques. The region’s diverse coastal ecosystems support a variety of wild edibles, and expert guides help participants identify safe, flavorful plants amid the terrain’s mossy floors and fern-carpeted slopes. The experience enhances your appreciation for BC’s local flora and history, as many of these plants have been integral to Indigenous diets for centuries. Participants end their journey with a handful of forest snacks, recipes, and a PDF guide to expand their foraging skills at home. Located near Vancouver, BC, this trip is perfect for outdoor enthusiasts eager to deepen their connection with nature’s edible bounty. Swallow Tail Adventures’ approachable yet professional approach makes it accessible for complete beginners and seasoned foragers alike. The region’s rich biodiversity and commitment to sustainable practices make this activity a stand-out for eco-conscious travelers. Whether you're seeking a new culinary pursuit or a mindful outdoor experience, this class offers a refreshing way to taste BC’s wild side. It’s an adventure that combines education, flavor, and eco-awareness—all in the heart of coastal wilderness.

About Swallow Tail Adventures

Swallow Tail Adventures is a Mayne Island, British Columbia–based experiential food and foraging company that offers guided walks, hands-on harvesting, and intimate supper-club dinners. Founded to showcase coastal BC’s edible landscapes, the company curates seasonal experiences that connect participants with wild foods, sustainable harvesting practices, and local chefs.

Offerings include multi-course pop-up dinners, mushroom and seaweed foraging walks, a spring and summer foraging class, and chef-led tasting events. Signature experiences listed publicly are Carnivoria in the Garden, Spring + Summer Foraging Class, Wild Mushroom Trip Whistler, Seaweed Harvesting 101, Wild Mushroom Dinner, Wild Mushroom Education Field Trip, Chef Jefferson Alvarez's Dinner, and Sea Foraging Experience. Events occur on Mayne Island and nearby Gulf Islands, with select trips on Whistler and Galiano Island where noted.

Guides and chefs on Swallow Tail Adventures focus on identification, ethical harvesting, preservation techniques, and simple cooking methods. Many experiences include tastings, PDF plant guides, or discussions led by foraging chefs and myco-guides. Participants are encouraged to bring beverages for supper-club events.

Swallow Tail Adventures has been featured on The Adventure Collective, and the company emphasizes small-group, educational, and culinary-focused outings. Prospective guests can expect outdoor walks of varying lengths, seasonal menus based on local harvests, and instruction aimed at safe, sustainable enjoyment of BC’s coastal and forest ecosystems.

Many experiences include take-home PDF guides, hands-on cooking demonstrations, and guided tastings; bookings are typically small-group and scheduled seasonally to match local harvest windows and ecological best practices. Participants receive practical safety and storage tips for foraging success.