Foraging for smilax is a rewarding experience, especially for those who enjoy exploring the flavors nature offers. When I first started gathering smilax, I was fascinated by the variety of tastes the plant offers—from earthy and mildly sweet to surprisingly spicy—and each harvest feels like a little culinary adventure. One tip to remember is how to identify the edible portion. The tender tips break off easily from the vine with a snapping sound; this snap indicates that the stem is not too woody and perfect for eating. This is a helpful trick that prevents you from harvesting tough, fibrous parts that can be unpleasant to chew. Generally, I look for young shoots in early spring since that's when the tips are most tender. However, even later in the season, I have found tender shoots if I look carefully. Smilax grows on long, thorny vines, so it's important to wear gloves and long sleeves to protect yourself while gathering. I've found it grows abundantly throughout southeastern forests usually climbing over shrubs and small trees. After harvesting, I prepare smilax much like asparagus—either by steaming, sautéing, or adding it to stir-fries. Cooking helps bring out its mild sweetness and balances the occasional peppery bite. If you're new to foraging, always double-check identification before consuming wild plants. Smilax has a few look-alikes, but the snapping vine tip and the thorny vine characteristic can help confirm it. Plus, watching wildlife like deer feeding on it can be a fun sign that it's edible. Overall, smilax is a nutritious and sustainable wild green that's fun to forage and easy to incorporate into meals once you get familiar with it. I encourage others to embrace foraging as a way to connect with nature and add unique flavors to their diet—smilax is definitely one of my favorites to start with!