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What is foraging and what do foragers eat
Foraging is the act of searching, identifying and collecting food resources in the wild, including a wide range of uncultivated plants, mushrooms, herbs, and fruits that grow … See more
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Hawthorn: Foraging for culinary and medicinal use
WebHawthorn is a deciduous shrub or small tree growing up to 6 m. It typically has a structure consisting of tangled masses of thorny branches. The leaves, resembling parsley, are lobed into three segments. The flowers emit an almond-like fragrance and are small, white, with five petals. The fruit, which is red in colour and small in size
Daisy, Common: Foraging for culinary and medicinal use
WebDaisy is a low evergreen perennial herb. The leaves are arranged in a basal rosette and are very small, dark green in colour and spoon-shaped, featuring tiny hairs. The flower heads are terminal, coming from a thin leafless stem and are composed of white ray florets (often tinged pink) and yellow disc florets in the centre.
Nettle: Foraging for culinary and medicinal use
WebHow to identify Stinging Nettle. Stinging Nettle is an upright herbaceous perennial that can grow up to 1 meter in height. Its leaves are triangular with serrated edges and are dull green in colour, growing in pairs on opposite sides of the stalk. The plant produces discrete, catkin-like flowers that have no petals and are green in colour.
Jelly ear fungus: Foraging for culinary and medicinal use
WebThe name of this rubbery little mushroom, originally known as Judas’ Ear, is a Christian reference to Judas Iscariot, who supposedly (and unlikely) hanged himself from an Elder tree. The original name was corrupted to Jew’s Ear and so became Jelly Ear eventually. The fungus is found all year round and it’s conveniently available to the
Dandelion, Foraging for culinary and medicinal use
WebFor centuries, dandelion has been collected for its medicinal properties and is widely regarded as a valuable diuretic, as evidenced by its common name ‘piss-a-bed’. In addition to its medicinal properties, dandelion is also a nutrient-rich plant. Raw leaves are an excellent source of vitamins A and C, as well as calcium, fiber, manganese
Gorse: Foraging for culinary and medicinal use
WebThe bright yellow blossoms of gorse are one of the few flowers available in the winter menu.They have a very mild coconut and almond aroma but can taste a bit bitter. The flower buds can be pickled in vinegar and used like capers. The flowers can be infused in liqueurs, only for a very short period of time, in order to avoid extreme bitterness.
Rowan: Foraging for culinary and medicinal use
WebRowan is a small deciduous tree growing to 15 m. The bark is smooth, shiny and silvery grey in colour.The leaves are serrated, composed of five to eight pairs of stretched oval leaflets with one terminal leaf (ocasionally two). The flowers are small, have five petals, are creamy white in colour and arranged in dense clusters.
Silverweed: Foraging for culinary and medicinal use
WebHow to identify Silverweed. Silverweed is a perennial creeping, trailing plant growing up to 30cm in height. The leaves are compound, with many oblong, serrated leaflets. They are wooly and silvery-green in colour. The flower is yellow, have five petals and grows on a leafless stalk between June and September.
Forsythia: Foraging for culinary and medicinal use
WebThis genus is named after William Forsyth, a British royal gardener and founding member of the RHS, who brought the plant from China to England centuries ago. Cultivated as a low-maintenance ornamental bush, Forsythia is an extremely popular ornamental shrub in parks and gardens all over the UK and Ireland and is seldom found out of cultivated
Sloes (Blackthorn): Foraging for culinary and medicinal use
WebBlackthorn is a small tree or shrub growing up to 4 m, with thorny thin branches. The bark is blackish The leaves are oval shaped, wrinkled with serrated margin. The flowers bloom in March to April, shortly before the leaves in early spring and are white, with five petals. The fruit ripen in early autumn and is dark-purple in colour, with a
Hairy Bittercress: Foraging for culinary and medicinal use
WebHairy Bittercress is a petite, annual plant, reaching up to 30cm in height. Its compound leaves, adorned with small hairs, form a basal rosette around a central point. The slender, smooth stem supports tiny white flowers, each less than 1cm in diameter. The flowers form clusters at the top of the stem and have four petals arranged in a cross shape.
Goosegrass: Foraging for culinary and medicinal use
WebMedicinal properties of Goosegrass. Goosegrass is depurative, diuretic and astringent. Take 1 cup of tea made of fresh leaves three times a day to help tackle urinary problems and alleviate the pain of cystitis. It’s also a febrifuge that helps to bring down a high temperature and reduce fever. Apply externally to ease ulcers and wounds or
Pineapple Weed: Foraging for culinary and medicinal use
WebMedicinal properties of Pineapple Weed. Pineapple Weed offers many of the same benefits as Chamomile. For instance, it improves digestion, reduces stress, and has been used to treat sores and fevers. In addition to its medicinal properties, this plant is known for its effectiveness as an insect repellent.
Wild cherry: Foraging for culinary and medicinal use
WebWild Cherry is a deciduous tree. The tree has a straight trunk and branches that grow in rings up along the trunk. The bark is brown to grey and have ‘cuts’ around the trunk called lenticels. The leaves have elongated oval shape with serrated edges and bright green in colour, which is lighter underneath. The flowers are either white or pink
Wild garlic: Foraging for culinary and medicinal use
WebWild garlic leaves can be used in omelettes, soups, and stir-fries — though wild garlic pesto is particularly popular among British foragers. Lacto-fermentation is a method to preserve the leaves, which can enhance their flavor and nutritional value. The flower buds of wild garlic can also be harvested and pickled, similar to capers.
Wood sorrel: Foraging for culinary and medicinal use
WebWood Sorrel is a low-growing perennial. The leaves are trifoliate with heart shaped leaflets, which ‘wilt’ or close at night or if conditions are harsh. The plant has tendency to form vast green carpets under the forest floor. The flowers are white with tiny purple veins and have five petals. The seeds grow in a small green pod.
Scarlet Elf Cup: Foraging for culinary and medicinal use
WebScarlet Elf Cup grow in dead wood amongst the leaf litter. The fruiting body takes appearance of irregularly shaped cups with a smooth, bright red inner surface and a whitish felted outer surface. The edges of the young specimens are often slightly incurved while mature ones may develop split edges. The stem is very short and thin, barely
Flowering currant: Foraging for culinary and medicinal use
WebFlowering currant is a deciduous shrub. Leaves are green and palmately lobed, alternately arranged on stems. The flower heads bloom at the same times as the leaves appear and consist of drooping racemes with clusters of dark pink aromatic flowers. The pea-size berries are dark purple in colour witha grey cast to their skin.
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