I am regularly challenged about the potential negative impact on nature of foraging for wild plants, fungi and seaweeds. I’m glad of this, because it means people care. But while these concerns are well intended, they are often based on a fundamental misunderstanding of what foraging is.
As 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.
An 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.
Here is a quick video on how to put together my favourite wild winter snack from half a dozen wild ingredients that grow right next to one another…
By 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.