Redcurrant / Summer / Edible Redcurrant is an easy to identify member of the Gooseberry family with edible fruits. Common Names Redcurrant, Red currant Botanical Name Ribes rubrum Scientific Classification Kingdom – Plantae Order – Saxifragales Family – Grossulariaceae Physical Characteristics for Redcurrant Leaves The leaves are palmate, with 3-5…
Journal

Spindle / Summer / Autumn / Toxic Spindle is a fairly common shrub or small tree, one of the indictors of an ancient woodland but consumption can lead to death. Common Names Spindle, European spindle, Common spindle Botanical Name Euonymus europaeus Scientific Classification Kingdom – Plantae Order – Celastrales Family…

Deadly Nightshade / Spring / Summer / Autumn / Toxic Deadly Nightshade – As the name suggests it can be deadly poisonous, it’s a member of the same family as tomatoes, potatoes and aubergines and it’s fairly common in the UK. Common Names Deadly Nightshade, Belladonna Botanical Name Atropa belladonna…

Guelder Rose / Summer / Autumn / Edible Common Names Cramp bark tree, Crampbush Botantical Name Viburnum opulus Scientific Classification Kingdom – Plantae Order –Dipsacales Family – Adoxaceae Physical Characteristics of Guelder Rose A woody perennial shrub that can grow to 4m in height. Leaves The leaves, 5–10cm long, grow…

Pheasant berry / Spring / Summer / Autumn / Edible A non-native member of the Honeysuckle family, it’s originally from China and the Himalaya’s and was introduced to the UK by the Victorians. The berries have a strong toffee like flavour. It’s a deciduous shrub-like plant. Common Names Pheasant berry,…

Dyers Mazegill / Summer/ Autumn / Inedible Prepare to enter the realm of nature’s artistic marvels as we delve into the world of the Dyers Mazegill (Phaeolus schweinitzii), an inedible mushroom that captivates with its intricate beauty. Join us on a journey of discovery as we explore the fascinating characteristics…

foraging and herbal medicine go hand in glove. Herbal remedies are easily produced at home because they involve extracting and/or preserving plant material using age-old processes like macerating in vinegar, oil or alcohol, preserved by drying or using a potent source of sugar or salt, or fermenting into a condiment…