A wee slip up with a deadly plant got me thinking… How scared should we be of poisoning ourselves with wild plants and fungi? And are we more likely to kill ourselves with things we buy in the shops…?

A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.

Sea aster is one of many abundant gastronomic delights you can gather easily and sustainably on coastal salt marshes.

Few wild foods are as abundant or easily recognised as the 3 main ingredients in these savoury spring mini-puddings…

Habitat destruction through unsustainable farming practices, pollution and urbanisation is infinitely more destructive than an army of foragers could ever be. So why are there so many scare stories in the media?