Picking wild flowers, fruits, berries, mushrooms, herbs and other wild plants for culinary purposes is a very enjoyable leisure time activity. But it requires that you are absolutely sure you know about the plants you want to use. "Could be" or "looks like" is not enough. You must know exactly what you are picking, because many wild plants and plant parts are poisonous. So, if you are not sure, you should either leave the plant alone - or use a local flora or plant identification manual to find out. Pick your plants or plant parts early in the day or before the sun gets too hot. That's when they have the highest content of essential oils and other active constituents. According to many biodynamicists the phase of the moon also plays a role for when to pick. I don't know if this is true - but I know that some of the world's most recognized wine growers prune and harvest only around new moon. Get the most out of your plants To get the most out of your plants or plant parts, here are some general guidelines for when to pick: Roots - RhizomesBetween early autumn after the plants have died down and early spring before bloom. Leaves - StemsYoung but fully developed. Flowers - BlossomsFully developed buds or just opened. Fruits - BerriesFully ripe but not squishy. 
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