Eating wild food restores the vital connection between humans and nature
Explore this site for in-depth information on wild food and guided foraging walks
Summer Coastal, Hedgerow and Woodland Foraging Walk, Dumfries
22 June 2019A guided foray exploring delicious and healthy wild foods of Galloway's merse (tidal salt marsh), summer hedgerows and forest, with a wild cook-in of our finds afterwards. Run in association with (and subsidised by) Scottish Natural Heritage
Summer Coastal Foraging Walk 2, Galloway
29 June 2019Guided spring coastal foraging walk exploring the seaweeds, coastal succulent plants and maritime herbs of Garlieston Bay, SW Scotland.
Seasonal Tips from Mark
Dryad's Saddle - Edibility, Identification, DistributionA very common and beautiful early season bracket fungi. Quite distinctive, with feather-like scales on top and water melon scented pores below...
Chicken of the Woods - Edibility, Identification, DistributionAn easily identified bracket fungi that makes good eating when young and tender
Sweet Cicely - Edibility, Identification, DistributionSweet cicely offers many sensual pleasures to the forager. There is an ampleness and generosity in her growth that is pleasing to the eye - seldom taller than a metre or so, but always appearing substantial without being solid. Despite being a member of the often scary carrot family, this gorgeous plant is one I recommend to novice foragers.
Sea Aster - Identification, Edibility, DistributionSea aster is one of many gastronomic delights you can gather easily and sustainably on the salty water margin. It hangs out with other stars of the wild food world like Marsh samphire, sea purslane, sea arrowgrass, sea plantain, annual sea blight, scurvy grass and orache and i'm pretty envious of the sheep that get to graze these delicacies.
Elderflower Champagne RecipeIf there is a tastier, more refreshing, easier to make summer drink than this, please let me know!
Orache - Identification, Edibility, DistributionOrache doesn't always get good reviews in foraging guidebooks, but I rate the varieties I encounter very highly - both as a salad leaf when young, and as a spinach substitute when mature. The tender young leaves, to my palate, are wonderfully sweet with nutty overtones and a hint of salt...