In the fields, hedgerows and roadsides around Fairfields and Whitehouse, you can safely find plants that have been used traditionally for herbal remedies and food for centuries.
Whether it’s the coconut and almond flavour of gorse flowers or succulent blackberries, we have put together a guide for you, followed by links of where you can find out more.
It’s important to be aware of the law and forage safely and sustainably. The Woodland Trust has put together a guide. In summary, seek permission, educate yourself; only take what you need and avoid damage.
Here we have focused on gathering information about species that are plentiful, harmless and easy to find.
With early spring comes such edible delights as Wild Garlic, Sweet Violets, Dandelions, Chickweed and Horse Parsley.
Chickweed has a watercress-like flavour and can be used in salads. It’s packed full of vitamins (C, A, B, fatty acids and minerals) and is said to have cleansing and anti-inflammatory properties. It occasionally causes an allergic reaction, so try a little to start with if you are unsure. The website Anchor Outdoors has three great recipes for chickweed which include Kenyan Coconut Chutney and pesto for grilled meat and fish.
Wild garlic often grows along shady hedgerows or on the damp woodland floor. The flowers and leaves are delicious. They have a subtler flavour than the garlic you’d buy at the supermarket and can be used in pesto and to infuse olive oil. The leaves can be added to soups and salads. The BBC’s Good Food website lists 11 wild garlic recipes.
Mallow stems, leaves and flowers are edible and will be ready for picking by April and May. The leaves and stems have a texture similar to okra and can be used to make rich soups, such as the Arabic Molokhia soup. In Greek and Turkish cuisine, they are used to make dolma/dolmades. The leaves have traditionally been used to treat constipation, dry throats and chesty coughs. The pretty purple flowers are also edible and can be used as cake or salad decorations.
Elderflower is abundant in summer and the delicate sprays of white flowers can be picked and used to make a refreshing cordial.
Linden trees often line parks and roads, they have white-yellow flowers which hang low, making it easy to harvest. These flowers have been used for centuries as a treatment for anxiety, insomnia and digestive problems. It can be used in tea as a calming bedtime drink. Young leaves can be used in salads and the fruits can be dried and used in cakes and breads.
Wild mustard is used for its seeds. As with shop-bought seeds, these can be toasted or ground. You can also use the leaves of this tall yellow plant for cooking, here is a wild mustard pesto recipe.
Dandelions have been traditionally used in herbal medicines as well as food. The entire plant is edible. They are a rich source of vitamins and minerals. The Guardian has a dandelion risotto to try.
Primroses grow in sunny spots. The leaves, stems and flowers can be eaten and have been traditionally used for its healing oil, vitamins and minerals. They are known to aid the function of the immune system. You can even crystalise the flowers and use them as cake decorations.
Autumn is a bountiful season for foraging. Blackberries and apples are some of the commonest foraged fruits. Add to that plums and cherries. Eaten fresh or used for jams, puddings and cordials, these fruits are a great introduction to foraging.
More unusual Autumn fruits include:
Autumn is also nut season.
Sweet chestnuts were introduced to the UK by the Roman’s, who loved cooking with them. Chestnuts are very versatile and can be roasted, boiled or microwaved and can be used in either sweet or savoury dishes. To cook them, you must score a cross in them otherwise they will explode! The BBC Good Food website has lots of sweet and savoury recipes for using chestnuts including risottos, pasta, torte, roulade and parfait!
Hazelnuts are found in woods, hedgerows and scrublands, ripe for picking when the leaves turn yellow. Roasting intensifies the flavour and they can be used in stuffing, as toppings and in pesto. Try a vegan Nutella recipe or sausage, bacon and hazelnut salad recipe and others on the Guardian’s website.
Acorns are abundant in Autumn and are a rare source of starch for a forager. They are a more complex nut to cook with, but worth persevering. The Honest Food website gives detailed information about how to use acorns and has recipes for acorn flour, cake, soup and flatbreads.
During the Winter months, at the tail end of the autumn and then the beginning of the Spring, it is still possible to find edibles.
Nettles will be aplenty in winter and are a great substitute for spinach. They can be used in comforting curries, pasta sauces, tea or just as a side dish. Don’t forget to use gloves to gather them though! See this recipe for nettle and lentil curry.
Garlic mustard is a herb and often found by the side of the road. It is first seen around February and has a strong flavour and smell. It can be added to stocks, stews and salads. It’s also been traditionally used as an antiseptic and to help clear colds. The Eatweeds website has some recipes for pasta sauces.
Gorse flowers can be picked and used in curry; dried and used as teas or used to make a refreshing cordial.
Sorrell grows in meadows, has a lemony flavour and can be used sparingly in salads and soups.
Hairy bittercress is tastier than the name implies. It is a common annual herb that is seen as a weed to most gardeners. It has a hot peppery cress taste which can be made into soup, used in salads, or just used as a garnish. Here is a recipe for harissa.
Wood ear mushrooms are often used in Chinese cooking, either in a powdered form or used to thicken stews or in stir-fries. This article tells you how to prepare the mushrooms.
There is so much information online about foraging and foraging recipes, the following are just a few starting points.
