3 Things You Can Forage For In January

First up is ground ivy (Glechoma hederacea). It persists through the winter and is easily recognisable with its kidney shaped, scalloped edged leaves, and mint-meaty smell. I’ll be using it in stocks, gravies and sauces, as well as to flavour creams in desserts!

You can find a video recording of the Wednesday Weed Waffle zoom call, an audio recording, and an accompanying ebook here: https://courses.foundfood.com/ground_ivy

Hairy bittercress (Cardamine hirsuta) which is neither noticeably hairy, nor bitter, but does taste exactly like cress! Lovely in sandwiches, salads, and of course the classic egg salad.

Judas’ ears fungus (Auricularia auricula-judae) also known as wood ears and jelly ears, and formerly known as Jew’s ears. These mushrooms really stand out at this time of year with their dark skin colour and ear shaped growths. They’re pretty versatile, you can powder them and use as a thickener, or dehydrate them then rehydrate in your favourite syrup or liqueur and dip in chocolate.