See the Events page and main Food page for more details of our Wild Food Foraging Forays.
Disclaimer
We ask that each person on the walks takes responsibility for their own safety (parents take responsibility for their children). Walk only where you feel it is safe for you to walk and gather only what you feel it is safe for you to eat.
Guidelines for picking
We want to encourage mindful foraging – having respect for the earth, for the plants and nature, and for ourselves.
- Pick only from plants that you are certain that you can accurately identify.
- Take only as much as you need.
- Take small quantities from several plants.
- Use scissors or a sharp knife so as not to damage the plant.
- Never strip a plant of leaves, berries or whatever part you are picking.
- Remember; food feet not food miles.
Recipes
Chickweed Salad
Serves 2
1 large bunch chickweed
3 tablespoons French dressing
3 teaspoons chopped chervil
2 crisp apples, chopped into cubes
Wash the chickweed and mix with the apples. Add the chervil to the French dressing and blend. Pour the dressing over the salad and toss lightly.
Hawthorn and Beetroot Salad
Serves 2
½ pint hawthorn buds or young leaves
2 cooked beetroots, diced
French dressing
Wash the hawthorn and combine with the diced beetroot. Add the French dressing and mix well.
Young hawthorn leaves, picked between April and May have a pleasantly nutty taste. They also go well when mixed with a potato salad.
Wild garlic or Ramsoms
The fresh young leaves can be used in salads or added to soups and stews as flavouring.
Books
Food for Free by Richard Mabey ,1972
Wild Food by Roger Phillips. 1983
