Foraging is not a fad; it’s a tradition rooted in respect for the land. Instead of scapegoating those who teach and practice it responsibly, let’s focus on education, stewardship, and evidence-based discussion. The countryside deserves better than clickbait headlines.
Sweet Chestnuts (Castanea sativa) Sweet chestnuts are autumn’s treat, look for spiky green cases on the woodland floor. Crack them open for glossy brown nuts, perfect for roasting or adding to seasonal dishes. They’re a bit fiddly, but totally worth it! Penny Buns (Boletus edulis) Penny Bun (Boletus edulis). The penny bun, aka porcini, is […]
Hazelnuts (Corylus avellana) First up is hazelnuts (Corylus avellana). So much sweeter and more than their shop-bought equivalent, not to mention free! Can you believe that at the time of writing they cost over £20 a kilo, but if you get there before the squirrels they’re absolutely free! You can eat them raw from the […]
Elderflower (Sambucus nigra) Elderflowers are in full bloom in June and are easy to spot with their creamy white, fragrant clusters. They’re fantastic for making cordials, syrups, and even elderflower fritters. Foraging tip: Only take a few heads from each tree to leave plenty for wildlife and later fruiting. Wild Strawberries (Fragaria vesca) These tiny, […]
This tastes a lot like honey, so is a brilliant substitute for vegans or anyone else avoiding honey. I prefer using the whole dandelion head. Not only is this quicker and easier, but I think the bitterness from the green parts of the dandelion adds to the complexity of the flavour of the finished honey. […]
First up is Alexanders (Smyrnium olusatrum). The stems are nice and chunky in May, hollow and grooved on the outside. They smell and taste like a floral version of celery and I’ll be eating them with salad cream and chopping them into stews. I found out recently that if you cut the stems into 5mm […]
Discover how military training principles can enhance your foraging skills. Learn battle-tested techniques for safe and accurate wild food identification.
First up is Ground Elder leaves (Aegopodium podagraria). Its primary common name comes from the fact that it grows low to the ground, and the leaves look a little like Elder tree leaves (although the two are not related). It has a strong “herby” smell, so I use it in salads, as a garnish for […]
First up is Hawthorn leaves (Crataegus monogyna). The leaves appear in early spring and have a distinctive, lobed shape. I’ll be eating the leaves raw in salads, and as a snack straight from the tree. My favourite use for them is to flash fry them in hot oil (10 seconds max) and sprinkle with sea […]