A guest blog from award winning author Sarah Thomas on foraging in SW Scotland during the Corona Virus epidemic
The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.
Nettle soup is a forager’s classic. Rich, delicious and deeply nutritious. This recipe is wonderfully simple, but I suggest some extra wild options that make it even better.
The blossoms and young leaves of flowering currant come right near the top of my early spring not-to-be-missed delicious list.
Some ideas on how to responsibly connect with wild plants during the Corona Virus lockdown, including helpful weeds you can find in gardens or any green space.