This Fermented Borscht soup is built around traditional Polish kvass, a ferment made with rye bread, beetroot and water. Winter is a great time to be fermenting, as it brings new energy to stored veg at a time of year when fresh food is scarce. It is based on a…
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The countryside is a treasure trove of natural remedies, with the UK having a rich history of herbal medicine dating back centuries. As we rediscover the power of nature’s pharmacy, it’s fascinating to explore the healing potential of plants growing right on our doorstep. Join me on an exciting journey…

Poplar field cap / Spring / Summer / Autumn / Edible The Poplar Field cap (Agrocybe cylindracea), also known as the Poplar Mushroom or Willow Mushroom, is an edible delight that thrives on decaying wood, particularly around poplar, willow, and other hardwood trees. With its smooth, tan-brown cap, creamy gills,…

Yellow Stags Horn fungus / Summer / Autumn / Inedible Get ready to be captivated by the beauty and wonder of the Yellow Stags Horn fungus! Picture bright orange or orange-yellow, greasy, antler-like branches that occasionally fork near the tips, giving this fascinating fungus its distinctive appearance. As we delve…

Shaggy Inkcap / Autumn / Edible Scientific name Coprinus comatus Family Agaricaceae Habitat Grassland, lawns, verges often in large numbers Description Magpie inkcaps are bell shaped white floccose mushrooms with a long white stem. Identifying features: Cap: White cap with white fibrils, starting off egg shaped, becoming long bell shaped. The…
Job description We’re looking for an individual to join the Totally Wild Team, We’re a unique group of foragers running events and harvesting the UK’s finest wild ingredients from seaweeds to wild mushrooms and everything in between. * The person selected will assist in the day-to-day administration roles here at…