A temperate rain forest abounds in the humid and shady conditions that provide the perfect growing conditions for many species of mushrooms and other edible fungi. Many types of fungi have similar appearance, however, making it difficult and dangerous for a layperson to tell the difference between the poisonous and edible varieties. Therefore, the best recommendation is to avoid eating any unknown wild mushrooms until they have been positively identified as safe with a field guide; or better yet, a qualified expert in mushroom identification.
Blackberries, salmonberries and thimbleberries also love the shady atmosphere of the temperate rain forest. The orange salmonberry is in the same family as the blackberry and raspberry and its early spring shoots are tasty and sweet. The red thimbleberries resemble raspberries and their sweetness makes delicious jams, pies or additions to salads.
The abundant precipitation in the temperate rain forest connects the watershed to an intricate network of streams, rivers and wetlands winding through the towering trees on their way to the ocean. The plentiful supply of both fresh and saltwater teems with chinook, coho, chum, pink and sockeye salmon; steelhead, rainbow, bull and cutthroat trout; lampreys, sturgeon and numerous other fish species.
The temperate rain forest's understory is home to edible greens such as wood sorrel and stinging nettle, while cattails grow in the watery estuaries. Wood sorrel resembles clover and is packed with vitamin C. Herbal medicine practitioners use it to treat fevers, urinary infections, canker sores, nausea and sore throats. It can be used as seasoning, in salads and teas and served with fish or wild game. While you want to avoid the prickly stems, young stinging nettle leaves are rich in iron, vitamin B and protein. Stinging nettle tea is an herbal allergy medicine as well. In spring, you can boil cattail shoots and eat them as you would vegetables in soups, stir fry, rice, pasta or salads.