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
This is the most striking and delicious of all our UK berries in my opinion – once you get over their nose-scrunching acidity! They are exceptionally good for you, being rammed with antioxidants and vitamin C. They are mostly found coastally, but are starting to be introduced – or introducing themselves – to more inland locations…
Orange birch boletes far exceed their more common brethren, the brown birch bolete (leccinum scabrum), in texture and flavour. Both are common only under birch trees. Info also on orange oak and orange aspen boletes
This common “weed” is actually a delight to eat. It has a mild, fresh, “grassy” flavour with no bitterness, making it an excellent bulker in wild salads – where mild flavours are needed to balance more pungent flavours. It cooks down well – like spinach, but try to harvest only the lush, leafy tops or it can tend towards stringyness…
The brittlegill (russula) family of mushrooms are notoriously hard to tell apart. Novices should not be put off however, as there are no terrifyingly toxic brittle gills, and the charcoal burner is common, easily identified and tasty. A great beginner’s brittle gill!