Over the past couple of years I’ve heard, on and off, different tales about fern edibility. Some saying they’re all highly carcinogenic and others saying they’re delightful and highly sought after species for restaurants. I wanted to spend a little time researching this and thought I’d write my findings up…
Category: spring
In this article, we’re diving into the world of foraging for free Tea & Coffee Ingredients. It’s not just a savvy move to combat the cost of living, but these wild brews, from forager tea to herbal teas, offer delightful tastes and health benefits. With the ever-increasing cost of living,…
Water Pepper / Spring / Summer / Autumn / Edible Water Pepper is a plant of the Knotweed or Polygonaceae family, that was previously cultivated as a pepper alternative. It doesn’t strike you as anything special to look at as it’s just growing in the water, but when you grab…
Field Bindweed / Spring / Summer / Autumn / Winter / Toxic Field bindweed is a persistent and troublesome perennial weed, much hated by gardeners. Its is a toxic plant in the Morning Glory family, it’s generally 20–100 cm tall and it trails or climbs up other plants. Common Names…
Red Campion / Spring / Summer / Autumn / Winter / Edible Red Campion is a common, native wildflower. It is a biennial or short-lived perennial plant that produces beautiful, bright pink flowers, which bloom in spring and early summer. Common Names Robin hood, Robin-run-in-the-hedge, Adder’s flower Botanical Name Silene…
Elm / Spring / Summer / Autumn / Winter / Edible There are many species of Elm such as the English Elm (Ulmus procera), Wych Elm (Ulmus glabra) and Field Elm (Ulmus minor). All were sadly affected by the fungal Dutch elm disease which came to the UK in the…
Henbane / Spring / Summer / Autumn / Toxic Henbane is a poisonous plant in the nightshade family (Solanaceae) it is native to temperate Europe, and naturalised in Great Britain and Ireland. It’s a shrubby biennial that grows up to 1m tall. The whole plant is very hairy, very sticky…
Spanakopita is a very traditional Greek dish with a wild twist with our Wild Spanakopita. For mine, I’ve used nettle, dandelion, bistort, and common sorrel, but really anything green and good can be used. You could even make a coastal version with wild seaweeds, sea purslane, sea spinach and more….…
Come along on a delightful springtime foraging adventure in South West England! Get ready to explore the bountiful landscapes, uncover hidden treasures, and embark on a culinary journey like no other. In this article, we will delve into the world of foraging, discovering where to find these natural wonders, key…
Forsythia / Spring / Summer / Edible / Toxic Forsythia is a beautiful plant that produces a beautiful vibrant yellow flower which is the only part I would advise for eating, it adds a vibrant pop of colour to salads and on top of dishes that you want to…