It can feel like finding the mythical pot of gold at the end of a rainbow when you come across a cluster of these beautiful mushrooms on a shady woodland floor. They are the most widely commercially harvested wild fungi in Scotland, loving our damp, mild climate and extensive birch and beech woodlands and are highly esteemed by chefs.
A few thoughts on how to combine pungent, bitter, sour, mild and aromatic spring and summer plants into a satisfying and tasty salad
Watercress is a delicious peppery salad vegetable, but unfortunately it is prone to infestation by the cyst stage of a parasite (fasciola hepatica) when growing in land containing livestock…
Cow parsley is the predominant roadside plant from March through to June, when its delicate, nodding white flowers adorn nearly every rural roadside in the country – hence the old name of Queen Anne’s Lace.
Elderflowers are one of natures finest edible treasures and for me, the signature wild food of early summer. In autumn elder berries offer quite different, but equally rich delights for hedgerow preservers.