We are surrounded by wild food all the time.
All we need to do is recognise it.
Explore this site for in-depth information on wild food and guided foraging walks
Fungi Foraging Walk, Galloway, SW Scotland
25 August 2018A guided forage exploring the fascinating world of wild fungi with Scotland's leading wild food educator. Enjoy a wild cook-in of our finds in the forest afterwards.
Fungi Foraging Walk, Keswick, Lake District
9 September 2018A guided forage exploring the fascinating world of wild fungi with Scotland's leading wild food educator. Enjoy a wild cook-in of our finds in the forest afterwards.
Seasonal Tips from Mark
Laver Seaweed - Edibility, Identification, DistributionLaver has no great flavour of its own, but imparts a rich, savoury, umami quality to anything it is added to. I have not found a single savoury dish that can't be improved by its addition and it is a cornerstone of my wild larder...
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...
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....
Greater cuckoo flower - Identification, distribution, edibilityAfter first encountering this unusual and delicious brassica in the Scottish highlands, I was delighted to stumble on it again in my favourite bit of Galloway swamp - 10 minutes from my house...
Know Your Onions: An Introduction to the Allium/Onion family for foragersAn introduction to several key members of the allium family for foragers - their identification, distribution, mindful harvesting, dangerous look-alikes, nutritional properties and cooking/preservation techniques.