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
Spring Forest & Hedgerow Foraging Walk, Galloway, SW Scotland
10 March 2019A guided foray exploring the delicious, healthy and surprising array of edible plants and fungi available in early Spring, with a wild cook-in of our finds in the forest afterwards.
Spring Forest & Hedgerow Foraging Walk, Glasgow
30 March 2019A guided foray exploring the delicious, healthy and surprising array of edible plants and fungi available in early Spring, with a wild cook-in of our finds in the forest afterwards. Mugdock Country Park Visitor Centre, G62 8EL
Seasonal Tips from Mark
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...
Clouded agaric - identification, distribution, edibilityA very common, large mushroom of late autumn, the clouded agaric is on of those awkward fungi that not everyone "gets on with". Never the less, it is well worth acquainting yourself with it as most late autumn forays will come across it.
Winter Chanterelle - Edibility, identification, distribution.Winter chanterelles are a common, easy to identify and delicious mushrooms that can be picked in large numbers right through November and well into December. Here I look at 4 species that often get referred to as winter chanterelles: yellowlegs, golden chanterelle, ashen chanterelle and winter chanterelle
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