We are surrounded by wild food all the time.
All we need to do is recognise it.
Explore this site for lots of in-depth information on foraging and wild food.
Seasonal Tips from Mark
Wild Spices of the UKBy 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.
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....
Hairy Bittercress - Identification, edibility and distributionThese delicate and beautiful little "weeds" (gardeners loathe them) are a very tasty addition to any salad, though they lose their charm when cooked. They have overtones of rocket and watercress and come in lovely little garnish sized rosettes...
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.