The Great Hunt: What's the best thing you've foraged?

Foraged cherries, no doubt and Mirabelles and blackberries and elderberries. Take care not to take from roadside with heavy traffic. The fumes will have gotten into the fruit.
Never seen courgettes, squashes or beans growing wild, but easy to grow and beans in particular can be left to dry off, then re-soaked and cooked, ideal stews etc.

During the last week in the Isle of Skye: caught mackerel, picked mussels, clams and huge scallops. The biggest, sweetest blackberries and 3 baskets of delicious chanterellles. Fed 5 of us well. Yum.:D

Elderflowers. All over the place and elderflower cordial is really expensive in the shops and a doddle to make yourself.

Wild Garlic - lovely delicate flavour in salads or a light soup
Elderberries - wine (with addition of runner beans), and elderberry and apple jelly
Sweet Chestnuts - with sprouts for Christmas and just to roast as they are.
Quince - two bushes in the cemetary - jelly goes well with meats, Cordial and membrillo (quince cheese) which is lovely with cheese.
Apples - lots around - crab apples make verjus (lemon juice substitute). Others I use for puree, crumbles, chutney etc.
Blackberries - make a very good wine plus jelly and jam. Blackberry vinegar is really nice, up north here we traditionally had it on Yorkshire Pudding but it's great as a sald dressing or even on ice-cream, it's very versatile.
Hazelnuts - lovely as they are with my breakfast cereal
Cherries - lots of trees in the local park. I just ate these raw. There weren't many this year though.
Sloes - sloe gin and sloe vodka then use the soaked fruit to make liquer flavour chocolates.
Damasenes - The man who planted these by the side of a field 50 years ago says that is what these trees are. I thought they were bullaces. Anyway bigger than sloes, smaller than damsons. Used instead of sloes for gin and vodka and have used for crumbles.
Hawthorn berries - Hugh Fearnly Whittingstall has a recipe for a sweet and sour sauce using these which is nice.
Rosehips - have used for wine but wasn't very nice. Now just use to make rosehip syrup and use it as a cordial.
Nettles - have used to make wine. Wasn't nice after 1 year. I'm hoping it will improve with a few more years.
Dandelions - makes a nice wine.
Vine prunings - if you know anyone who has a grapevine the prunings (leaves and tendrils) make an excellent wine.
Elderflowers to me smelt like cat's wee when I got them home so I didn't use them. Perhaps I'll try again next year. Was going to use them for cordial and wine.
Damsons - loads of these in our local park but even when very careful about which ones I picked, they were always wormy. I soak blackberries in water & any worms come out - doesn't happen with these damsons, they look okay but then you find a worm right in the centre near the shell so I'm not picking those again.
We have a walnut tree nearby but all the nuts disappeared overnight. I'm sure they weren't even ripe.
Still looking for a juniper bush, there must be one somewhere. We walked past the sweet chestnut tree by the river for about 7 years before realising what it was as it's away from the path.
Foraging is great but you need to have a plan of what you're going to do with the produce if you're taking any quantity.

We bought a house last year that had been empty for 2 years and neglected for some time before that. Having hacked back the weeds and grass in the garden we came across some currant bushes - black, red and white. We harvested as much of them as we could, simply because they were there, without knowing what to do with the fruit. It eventually got commingled and became a lovely Three Berry Jam.

It sort of felt like foraging as it was a surprise and the garden was 'new' to us.