There are over 1500 members of the carrot/parsley – or more correctly – apiaceae – family worldwide, and around 100 varieties in the UK. Including well known delights such as fennel, coriander, dill, parsley, and celery, and also some notoriously toxic species like hemlock and hemlock water-dropwort, this family presents some major gastronomic – and catastrophic – opportunities for foragers
This is a super-common plant of wood edges 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…
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…
These little tendrils of joy delight me with their quiet insidious clamberings over the less subtle denizens of the hedgerow. Suck the flowers for a tiny, yet hugely rewarding sweet nectar hit, then chew to enjoy generous pea flavours. The delicate leaves and tendrils from the end of the stems make excellent garnishes, in the vein of “microherbs” so popular with chefs nowadays. Only these are nicer. And free.