Take a deep dive into the subtleties, science and ethics of harvesting chanterelle mushrooms
An abundant and easily recognisable edible wild plant providing several different sources of food and drink from April to September.
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This wild spiced cake is so delicious that I serve it on all of my foraging walks…
This is a super-common plant of wood edges (and often deeper in the forest where light penetrates) and hedgerows, with a long history of medicinal use. The leaves can be used as a pot-herb in spring and summer but their flavour is unremarkable. The part that commands my attention is the root, which has a distinct flavour of cloves