An introduction to several key members of the allium family for foragers – their identification, distribution, mindful harvesting, dangerous look-alikes, nutritional properties and cooking/preservation techniques.

Here is a quick video on how to put together my favourite wild winter snack from half a dozen wild ingredients that grow right next to one another…

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.

This article presents a structure around which novice and intermediate fungi foragers may advance their understanding of fungi lifecycle, learn to recognise important mushroom families, develop mindful foraging techniques, and feel safe in the process.

I get a little troubled by the excess of sous vide cooking in modern gastronomy. Do we really want so much of our food to be swaddled in plastic? Why not instead use the natural seasoning, umami-giving, nutrient-rich and moisture retaining properties of seaweeds?