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.
Some general thoughts on cooking with wild ingredients, and a list of featured recipes
Most people can easily recognise mussels, but not many harvest and eat them from the wild. This is largely due to fears over pollution and poisoning. While it is true that all filter feeders should be treated with caution, a little care and effort will minimise the risk and allow you to enjoy this superb wild food.
Catching and eating razor clams, or spoot clams as we call them in Scotland is pretty much the most fun you can have with your clothes on. Here is the lowdown on where, when and how to catch them – and what to do with them when you do…