Steamboat Springs is known for champagne powder, mineral springs and the occasional moose on the loose. But did you know there’s a buffet growing right under our boots? The Yampa Valley is brimming with wild edible plants ready to tickle your taste buds and sass up your next snack break.

Ever stared at a weed and wondered, “Can I eat that?” With a bit of plant savvy and a dash of caution, the answer might be yes. Our local landscape offers more than scenery, it offers delicious, nutritious and occasionally fuzzy snacks.

So, swap that granola bar for a sense of adventure, and meet some of the tastiest locals around:

1. Dandelion (Taraxacum officinale)

Before you curse them out of your lawn, know this: dandelions are basically the Swiss Army knife of plants. Leaves? Eat them raw or sautéed. Flowers? Turn them into fritters, jelly, wine or tea. Roots? Roast for a coffee alternative (or at least a conversation starter). Just make sure they haven’t been sprayed. Pesticide salad is never in season.

2. Wild Raspberries and Thimbleberries (Rubus deliciosus & Rubus parviflorus)

Juicy, tart, and tucked away like secret fishing holes, these summer berries are trail gold. Eat fresh, toss in pancakes, or pretend you’re a bear prepping for hibernation.

3. Yampa Root (Perideridia gairdneri)

More than just a plant, Yampa is the cultural and ecological heart of the valley. This wild carrot-like root was a key food for Indigenous peoples, especially the Ute, who ate it raw, roasted, or dried. Its legacy is so strong, it gave the Yampa River and our valley its name. A living legacy underfoot, how neat is that?

4. Serviceberries (Amelanchier alnifolia)

Call them Sarvisberries, Juneberries, Saskatoons or just plain delicious, these native shrubs produce sweet, blueberry-like fruit. Great for pies, jam or straight-from-the-bush munching while you channel your inner mountain homesteader.

How to Forage Responsibly:

• Know Before You Munch: Use a guidebook or tag along with someone who won’t accidentally feed you poison hemlock
• Leave Some for the Bears: Take 10% or less. Share with wildlife and your neighbors.
• Avoid Roadside Snacks: Exhaust and chemicals don’t make great seasoning.
• Respect the Land: Ask permission before foraging on private property and follow public land regulations.
• Leave No Trace: No digging up roots. No trampling wildflowers. Leave it better than you found it. Be the hero the forest deserves.

So next time you’re out hiking and thinking, “I’m hungry,” remember nature might have packed a snack if you know where to look, harvest responsibly, and have a good sense of humor about the possibility of a little dirt in your teeth.

Happy foraging! May your baskets be full, your ID skills sharp and your dandelion pesto gloriously zippy.

For questions regarding local wild plants or any other gardening issues, contact the  Routt County CSU Master Gardeners at (970) 879-0825 or rcextension@co.routt.co.us

Sarah Storm is a CSU Apprentice Master Gardener as well as a forager, foodie and field guide fanatic.