“Foraging” certainly implies a degree of searching, and some wild plants can take a good bit of finding. But it is much more efficient and rewarding to learn to recognise resources that are hidden in plain sight close to home.
By opening our eyes and imaginations to the full extent of our wild larder, its perfectly possible to make any spice-led dish from around the world using fungi, seaweeds and the seeds, leaves, flowers and roots of common wild plants.
Some thoughts on territory, secrecy and sharing among foragers
I regularly get asked – in person, on Twitter, by email or on the comments sections on this site – where to find particular wild foods. If you have asked such a question, I may well have directed you here. If you were expecting a big map of where the ceps, oysters, sea kale or […]
Finding wild food can be a tricky business. It doesn’t matter how experienced you are, how adept your identification skills are or how in touch you are with your ‘inner forager’: if you get too confident or take them for granted, they will scorn you. I ‘relearned’ this valuable lesson for about the 1000th time a few weekends ago