The blossoms and young leaves of flowering currant come right near the top of my early spring not-to-be-missed delicious list.

Of the very many delicious things you can do with wild garlic, this is possibly my favourite. Its a simple preparation but you can jazz it up with some wild aromatics in the pickling solution.

As foraging grows more popular, some public bodies have moved to try to ban it in certain areas. But is this practical, legal, or even helpful in a world that already undervalues the natural world?

As part of a series of articles exploring attitudes to foraging in a world set on consuming itself, wild food teacher Mark Williams explores its potential role in the rewilding movement.

Foraging for commercial gain gets a lot of stick from foragers and non-foragers alike. Is it really a problem?