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.
Its not often a forager enjoys being spotted “at work”. We aren’t doing anything wrong, but for myself, and several other foragers I know, we don’t like been seen when gathering, especially the more finite resources like fungi. Worse, infinitely worse, is bumping into somebody in a treasured foraging spot and realising, with a sense of horror, that they are also foraging. Its like going to the cellar and finding a stranger tucking into that sloe gin that’s just about ready. Or that dread feeling from childhood when you realise your best friend is playing with somebody else.
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
Every year, round about mid July, I start to get twitchy. My driving gets even more erratic, I start to walk with a stoop, and my pulse quickens whenever I catch a glimpse of mossy woodland. This is the onset of Influenza mycologica, or Fungi Fever…