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Nine of the most expensive straight-from-nature ingredients

Find the restaurants that serve up a feast fit for a forager.

February 2, 2011

Porcini mushrooms; Momofuku Ssäm Bar, New York City; chef David Chang (Top left)

Origin: Colorado, Oregon, Washington, and California / Season: Spring-fall / Cost per pound: $20-$35

Wild Blue Spruce Tips; Charlie Trotter's, Chicago; chef Charlie Trotter (Top right)

Origin: Throughout the United States / Season: Summer-early fall / Cost per pound: $20-$30

Queen Anne's Lace (Wild Carrot); Blackberry Farm, Wallard, Tennessee; chef Joseph Lenn (Bottom left)

Origin: Pacific Northwest / Season: Spring-early summer / Cost per pound: $25

Australian Finger Limes; Boka, Chicago; chef Giuseppe Tentori (Bottom right)

Origin: Until recently, finger limes could be found only in the rainforests of Australia and New Zealand, but in the past year several small farms in Southern California have successfully cultivated them. / Season: Intermittently throughout the year / Cost per pound: $55

Read More:

Where the Wild Foods Are: A Master Class in the Art of Foraging

Clockwise from top left: Corbis Images, Getty Images, Courtesy of Beall and Thomas Photography, and Getty Images
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