Unearthing Hong Kong’s Hidden Edibles: A Journey into Local & Seasonal Foraging

What if the next superfood isn’t imported, but sprouting quietly by your hiking trail?

Connecting with nature and seasons at Future Green’s “Celebrate Local & Seasonal” Members Monthly Meetup.

Future Green’s members gathered for a unique “Celebrate Local & Seasonal” Members Monthly Meetup, venturing beyond traditional sustainability conversations into foraging in Hong Kong. Instead of statistics and supply chains, they were treated to stories of leaves, roots, flowers, and fruits—often trampled underfoot or mistaken for weeds. The storyteller? None other than Wanda Huang, Hong Kong’s beloved forager and advocate for wild, local edibles.

Rediscovering the Taste of Place

Wanda’s session invited us to taste Hong Kong differently—to see food not just in markets but in nature. In a city that imports over 90% of its food, foraging may seem like a nostalgic pastime or a fringe movement. But Wanda reframed it as a timely, relevant, and deeply sustainable practice that reconnects us with our environment, culture, and health.

Drawing from her upbringing with a Traditional Chinese Medicinal  father and her cross-cultural exchanges with Indigenous foragers in Canada, Wanda weaves together the wisdom of past generations with modern ecological awareness. Since settling in Hong Kong 14 years ago, she has scoured the hills of Lantau, Tai O, and the New Territories, not just to forage, but to listen—to the land and the people who still remember what it can offer.

Unearthing Hong Kong’s hidden edible treasures with foraging expert Wanda Huang.

From Wild to Wonderful: Hong Kong’s Edible Treasures

Throughout the session, Wanda showcased a vibrant palette of wild edibles, each with its own taste story and culinary potential:

• Burr Marigold (Bidens aster): With buttery leaves and a wide range across Hong Kong, this plant is a delightful base for cooked greens.

• Pink Woodsorrel: An apple-scented root in autumn and a lemony salad leaf in spring—a perfect illustration of seasonal shifts.

• Mountain Pepper (Prickly Ash): Hong Kong’s answer to Sichuan pepper, this spice electrifies the palate with salty, numbing, and sweet notes.

• Chinese Box Orange: Its leaves, when fermented, infuse alcohol with an aromatic blend of citrus and berries—ideal for cocktails or condiments.

• Ginger Lily: The flower and stems deliver sweet and floral notes, a local substitute for traditional ginger with a twist.

• Wild Licorice: A “weed” with a surprise—its tender leaves taste exactly like licorice, and it’s already being blended into lamb dishes.

These are not niche ingredients. They are part of a lost knowledge system, growing freely in our forests and farmlands. They offer culinary diversity, deepen cultural identity, and provide a resilient source of nutrients—all without carbon-heavy logistics.

Foraging as Sustainable Resistance

Wanda didn’t just focus on what we can eat, but how we can harvest responsibly. She emphasised safety, sharing that Hong Kong has few dangerously toxic plants and encouraged beginners to always forage with guidance.

Importantly, she dispelled the myth that foraging is inherently harmful. When done for personal consumption, it respects ecosystems. Wild plants are often more resilient than cultivated ones, and foraging them helps spread their seeds, ensuring regeneration.

A partnership blooming: Wanda Huang’s foraging wisdom meets Yi O Farm’s sustainable land.

Wanda’s collaboration with Yi O Farm on Lantau Island, where much of the land remains uncultivated and open for foraging, is a beacon of what local food systems can look like—cooperative, regenerative, and deeply rooted in place.

Climate Change on the Forest Floor

The effects of climate change ripple through wild ecosystems too. Wanda pointed to the Ivy tree, a key winter food for bees, which is flowering less due to unpredictable weather. A delay in rice planting—caused by heat stress and drought—further illustrates the cascading impact of disrupted seasons.

This makes foraging not just a return to nature, but a frontline observation post for climate resilience.

Exploring the changing landscape of Hong Kong, from vibrant farms to quiet, wild spaces.

An Invitation to Reconnect

As autumn approaches—it’s the perfect time to step outside and rediscover Hong Kong’s edible heritage.

At Future Green, we encourage our community to explore local plants, join foraging walks, and bring more seasonal ingredients into their meals. It’s a meaningful way to deepen your connection to a place and celebrate what nature offers right in our backyard.

If foraging is the act of discovering hidden treasures, then Wanda is a mapmaker. And in her map, every leaf, root, and petal tells a story—of resilience, flavour, and belonging.

Curious About Wild Foods? Join Our Foraging Tour with Wanda!

We’re planning a Foraging Tour with Wanda, our expert forager who wowed everyone at our last Future Green Meetup! It’s not just a walk — it’s a learning experience where you’ll discover how to identify wild edibles, connect with nature, and explore sustainable living.

Plus! Interested in exploring our other tools, expert support, and training opportunities?

Join our Waitlist!

 

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FAQ: Foraging in Hong Kong with Wanda Huang

Q: What is Wanda Huang’s background and how did she get into foraging?
A: Wanda learned foraging from her traditional Chinese medicine practitioner father and later traded wild edibles with Indigenous communities in Canada. In Hong Kong, she continued exploring local traditions and wild plants.

Q: Is Hong Kong a good place to forage?
A: Yes. Hong Kong has rich biodiversity and varied microclimates—woodlands, coastlines, mangroves—making it ideal for foraging in close range.

Q: Is foraging legal in Hong Kong?
A: Yes, foraging for personal use is allowed, especially near villages. Commercial use is restricted unless on private land like Yi O Farm.

Q: Are there toxic plants in Hong Kong?
A: There are around 10 mildly toxic plants, but severe harm is rare. Forage with an expert to stay safe.

Q: What wild edibles can be found in Hong Kong?
A: Examples include:

• Burr Marigold: Cooked greens

• Pink Woodsorrel: Apple-like root for salads

• Mountain Pepper: Flavorful spice

• Chinese Box Orange: Fermented leaf drinks

• Wild Licorice: Savory paste/sauce

• Ginger Lily: Aromatic flower and stem

• Lingnan Mangosteen: Used in jams/kombucha

• Wampee: Medicinal fruit and leaves

• Job’s Tear: Nutty wild grain

Q: When is the best time to forage in Hong Kong?
A: Autumn (Sept–Oct) for seeds and tubers; spring for young greens. Avoid peak summer (June–Aug) due to heat and unripe plants.