Wild Harvest: A Guide to Edible Plants and Mushrooms You Can Forage in Hong Kong

Foraging is having a quiet revival in Hong Kong. From the misty hills of Sai Kung to the shaded gullies of Lantau Island, wild herbs and edible greens have long been part of the city’s culinary and cultural fabric. But before you head out with basket and shears, it’s vital to understand the rules, risks, and rewards of gathering food from the wild.

The Legal and Ecological Landscape

Most of Hong Kong’s countryside is protected land. The Agriculture, Fisheries and Conservation Department (AFCD) prohibits the picking, cutting, or damaging of plants and fungi in country parks without explicit permission. Many species are rare, protected, or form essential parts of the local ecosystem.

Even in non-protected areas, foragers must tread lightly. Take only what you need and never uproot an entire plant. Leave enough behind for regeneration and wildlife. Avoid roadside verges or polluted urban patches, where the soil may contain heavy metals, pesticides, or other contaminants.

The Golden Rules of Safe Foraging

Know what you’re picking. Use multiple sources — local field guides, identification apps, and expert advice — to confirm any plant before eating it.
Forage in clean areas. Stay clear of roadsides, industrial zones, or land treated with herbicides.
Harvest sustainably. Take no more than a third of any stand of plants.
Respect boundaries. Never trespass on private property, and be aware of protected park regulations.
When in doubt, don’t eat it. Identification mistakes can be serious or even fatal, especially with wild mushrooms.

Edible Wild Plants of Hong Kong

While mushroom foraging in Hong Kong carries significant risk, there are many edible plants that are easier to identify and safer to gather. Below are some of the most commonly found wild edibles.

Common Purslane (Portulaca oleracea)

A succulent ground-hugging plant with fleshy, reddish stems and spoon-shaped green leaves. Purslane thrives in disturbed soils and sunny open spaces. Its leaves have a refreshing, lemony tang and can be eaten raw in salads or lightly stir-fried. Purslane is high in omega-3 fatty acids and vitamin C, making it one of nature’s nutritional powerhouses.

Common Mallow (Malva neglecta)

This familiar wild green sports round, softly lobed leaves and delicate pink-mauve flowers. Mallow often appears in grassy areas and trail edges. The young leaves are mild and slightly mucilaginous when cooked, adding a silky texture to soups and stews. Both leaves and flowers are edible, and the immature seed pods — known as “cheeses” — can be eaten raw.

Lemon Balm (Melissa officinalis)

A fragrant member of the mint family, lemon balm releases a fresh, citrus scent when crushed. It grows in semi-shaded areas, particularly near old farms and woodland edges. The leaves make a soothing herbal tea or can be chopped into salads and desserts for a light lemon note.

Coastal Greens and Wild Fruits

In tidal areas and near the shorelines of the New Territories, coastal herbs and seaweeds appear seasonally. These can include salt-tolerant greens similar to samphire, and edible seaweed varieties used traditionally in soups and salads. In the hills, you may encounter wild longan or lychee trees — reminders of old village orchards — though many are now within protected zones, so collecting fruit should be done sparingly and respectfully.

Mushrooms: Proceed with Extreme Caution

Hong Kong’s humid subtropical climate produces an incredible diversity of fungi, with over two thousand species recorded. Unfortunately, only a small fraction are confirmed to be safe for consumption, and even experienced foragers struggle to distinguish edible types from their poisonous doubles.

The Centre for Food Safety has repeatedly warned against eating wild mushrooms due to frequent cases of poisoning — sometimes severe, occasionally fatal. Cooking, drying, or freezing does not neutralize mushroom toxins. For this reason, wild mushroom foraging in Hong Kong is best left to trained mycologists or practiced local experts.

A few species, such as snow fungus (Tremella fuciformis) and wood ear (Auricularia auricula), are used in Chinese cooking and can sometimes be found growing naturally on dead wood. However, even these common fungi should never be collected without verified identification, as similar-looking toxic species also occur in local forests.

Where and When to Forage

The most rewarding foraging grounds tend to be in the New Territories — particularly around Sai Kung, Lantau Island, and the less-developed valleys of Tai Po or Sheung Shui. Former agricultural terraces and abandoned orchards often harbor edible wild greens, while coastal flats can reveal edible sea plants at low tide.

Spring to early summer brings a flush of tender greens and herbs, while late summer to autumn is prime time for fruit and (for experts) fungi. In winter, growth slows, but hardy perennials such as mallow and lemon balm may still appear in sheltered spots.

Always carry plenty of water, a small knife or scissors, and a basket or breathable bag. Avoid using plastic, which can crush delicate plants. Take photographs and notes to help confirm your finds later, and document your discoveries to build a personal foraging record.

Preparing Your Wild Harvest

Once home, clean your finds thoroughly. Soak leaves in cool water to remove dirt and insects. For greens, blanching or light sautéing can soften tougher fibers and improve digestibility. Start with small portions — even edible plants can cause allergic reactions in sensitive individuals.

If you ever decide to consume a verified mushroom, cook it completely and never mix species in one dish. Keep a small sample of the raw mushroom separate; in the rare event of illness, this helps medical staff identify the culprit.

The Joy of Wild Food

Foraging connects people to the rhythms of the land. In Hong Kong’s dense urban environment, gathering food from the wild can be an act of mindfulness as much as sustenance. It teaches respect for the territory’s biodiversity and encourages a slower, more observant way of moving through nature.

But wild food is not simply there for the taking. It is part of a living ecosystem that sustains birds, insects, and the forest itself. Sustainable foraging means taking only a little — and leaving the rest to thrive.

Final Thoughts

Hong Kong’s hillsides, coastlines, and forests conceal a surprising wealth of edible plants, from the succulent leaves of purslane to the aromatic sprigs of lemon balm. Yet the line between delicious and dangerous is thin, particularly when it comes to mushrooms.

If you’re new to foraging, begin with common, unmistakable plants and join guided foraging walks to learn from local experts. Approach the wild table with respect, restraint, and curiosity — and you’ll find that even in one of the world’s busiest cities, nature’s pantry is never far away.