Eating wild food restores the vital connection between humans and nature
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Spring Forest & Hedgerow Foraging Walk, Galloway, SW Scotland
7 March 2020A guided foray exploring the delicious, healthy and surprising array of edible plants, fungi and sap available in early Spring, with a wild cook-in of our finds in the forest afterwards.
Spring Forest & Hedgerow Foraging Walk 2, Galloway, SW Scotland
14 March 2020A guided foray exploring the delicious, healthy and surprising array of edible plants, fungi and sap available in early Spring, with a wild cook-in of our finds in the forest afterwards.
Seasonal Tips from Mark
Foraging in the Modern World : Eating NatureAs foraging grows ever more popular some voices question its impact. In this series of articles, foraging teacher Mark Williams of Galloway Wild Foods explores how foraging and wild food fit into a society set on consuming itself.
Velvet Shank Mushrooms - Edibility, Identification, DistributionIn bleak midwinter, when mycophogists start to look hungry and haunted by the paucity of pickings, velvet shank (flamunilla velutipes) can put a glint back in their eye. It grows between November and March, when, in Scotland, there are very few other mushrooms about.
Scarlet elf cup - Identification, edibility, distributionThese spectacular little fungi fall into the category of almost too pretty to pick. I find lots in a snowdrop-filled wood by the sea and the contrast of the red elf cups, white flowers and vibrant green moss makes it a very special place in February....
Pink Purslane - Identification, Distribution, EdibilityThis is a delightful, easy-to-come-by plant that can be cooked like spinach, added to stir-fries etc, but is at its best raw. I love to employ its earthy flavour in winter salads with pickled fish, beetroot and elderberry vinegar, though it works well as a mild "bulker" with sharper-tasting leaves in spring...
Wood Avens - Edibility, Identification, DistributionThis is a super-common plant of wood edges (and often deeper in the forest where light penetrates) and hedgerows, with a long history of medicinal use. The leaves can be used as a pot-herb in spring and summer but their flavour is unremarkable. The part that commands my attention is the root, which has a distinct flavour of cloves