In this exhaustive beginner’s guide, we will embark on a deep dive into the art of foraging, unravelling the mysteries of finding delectable mushrooms, identifying a myriad of edible plants, exploring the enchanting world of flowers, all while savouring the tranquillity of the Lakes. So, fasten your walking boots, grab your trusty basket, and prepare to immerse yourself in a mesmerising journey of wild wonders and gastronomic delights!

Written by @Goarmy

The Basics of Foraging & What Kit you Might Need for Foraging in the Lake District

Before you venture into the wilderness on your foraging escapade, it’s imperative to acquaint yourself with the essential tools of the trade. Foraging, an age-old practice rooted in our ancestors’ wisdom, involves the meticulous search for wild food, and in the Lake District, the opportunities are boundless.

To set the stage for your foraging odyssey, arm yourself with a reliable field guide, a durable basket to cradle your finds, and a sharp knife for precise cuts. Additionally, attire yourself appropriately for the outdoor terrain.

A good pair of military boots will ensure your feet stay dry and free from aches and pains on a long walk. A good quality military jacket and goretex trousers will ensure that you are kept warm and dry throughout your foraging journey. Armed with these essentials, you are well-equipped to navigate the untamed beauty that awaits.

Mushroom Foraging in the Lake District

Mushroom foraging, a pursuit that has fascinated nature enthusiasts for generations, unveils an exhilarating adventure in the Lake District. The woodlands and meadows of this region are veritable treasure troves, harbouring a plethora of wild mushrooms, ranging from the delectable chanterelles to the elusive porcini. Some of the edible mushroom species you might encounter when Foraging in the Lake District include (Click the titles to go to an in-depth ID guide on each):

1. Chanterelles (Cantharellus cibarius): Chanterelles are prized for their delicate, apricot-like flavour and golden-yellow colour. They can often be found in wooded areas, particularly under oak trees.

2. Porcini (Boletus edulis): Porcini mushrooms are large, brown-capped mushrooms with a nutty, earthy flavour. They are commonly found in both deciduous and coniferous forests.

3. Cep (Boletus pinophilus): Ceps, also known as penny buns, are similar to porcini mushrooms and share their rich, nutty taste. They grow under various trees, including pine and oak.

4. Winter Chanterelle (Craterellus tubaeformis): Also known as yellowfoot, these mushrooms have a funnel-shaped cap and a delicious, fruity flavour. They often grow in mossy woodlands, especially during late autumn and winter.

5. Hedgehog Mushroom (Hydnum repandum): Hedgehog mushrooms are easily identifiable by their spiky underside instead of gills. They have a sweet, nutty taste and are usually found near trees, especially beech and oak.

6. Saffron Milk Cap (Lactarius deliciosus): These mushrooms are characterized by their bright orange cap and orange milk that oozes when cut. They have a mild, pleasant taste and are commonly found in pine forests.

7. Field Mushroom (Agaricus campestris): Field mushrooms are the common white mushrooms found in grassy fields and meadows. They have a mild flavour and are often used in various culinary dishes.

8. Wood Blewit (Lepista nuda): Wood blewits have a violet to lilac cap and gills. They have a mild, anise-like flavour and are typically found in mixed woodlands, especially in autumn.

When foraging for mushrooms, it’s essential to be absolutely certain of the mushroom’s identification, as some wild mushrooms can be toxic or deadly. It’s advisable to consult experienced foragers, field guides, or mycologists to ensure accurate identification and safe foraging practices. Additionally, joining guided foraging tours with knowledgeable experts can enhance your learning and provide a safer foraging experience.

Deadly and Toxic Mushrooms UK

Identifying Edible Plants when Foraging in the Lake District

The Lake District boasts a diverse tapestry of edible plants, transforming the natural landscape into nature’s very own supermarket. From the humble nettle and dandelion to the aromatic wild garlic and zesty sorrel, these edible wonders offer a plethora of flavours and nutrients.

To successfully forage for these botanical treasures, it is imperative to hone the art of plant identification. Armed with your trusty field guide, venture into meadows, hedgerows, and riverbanks during the plants’ growing season, typically spanning spring and summer. By mastering the skill of identifying edible plants, you unlock the gateway to a world of culinary possibilities, bringing nature’s goodness straight to your table.

Edible Flowers and Weeds

Edible flowers, with their vibrant hues and delicate flavours, introduce an element of elegance and sophistication to culinary creations.

In the Lake District, a myriad of edible blooms beckon your discovery, from the velvety violets and fragrant elderflowers to the fiery nasturtiums. Furthermore, seemingly ordinary weeds, such as chickweed and daisies, not only grace our landscapes but also offer exceptional nutritional value. Incorporating these edible flowers and weeds into your recipes elevates your dishes, transforming them into edible works of art.

Whether adorning salads, desserts, or even steeping in homemade teas, these natural embellishments render your foraged meals a sensory delight, enhancing both visual allure and taste.

Foraging Etiquette and Sustainability when Out Foraging in the Lake District

Foraging, while a fulfilling pursuit, comes with a set of responsibilities that every forager must uphold. It is imperative to practise ethical foraging, ensuring that your endeavours do not disrupt the delicate balance of nature. Forage only in areas where it is both legal and ethical, respecting the guidelines and regulations in place for conservation purposes. As you harvest the bounties of nature, exercise restraint and mindfulness, taking only what you need while leaving the rest for the ecosystem and future generations of foragers.

By embracing responsible foraging practices, you actively contribute to the preservation of the Lake District’s natural splendour, ensuring that its resources endure for generations to come.

Sustainability Manifesto

Embarking on a foraging expedition in the Lake District transcends the mere pursuit of sustenance; it embodies a celebration of nature’s generosity and establishes a profound connection with the natural world. Through exploration and discovery, you not only enrich your culinary repertoire but also foster a deep appreciation for the gifts of the earth. Foraging becomes a testament to our ancestral relationship with the land, a reminder of the innate connection between humans and nature. So, whether you are a culinary aficionado, a nature enthusiast, or simply an individual seeking a distinctive adventure, seize your basket, step into the wilderness, and allow the mesmerising world of foraging in the Lake District to unfurl before you.

Thanks for the @Goarmy for writing up this fantastic article on survival secrets & Foraging in the Lake District

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If you’re someone who loves the great outdoors, exploring new places, and discovering new things, then you’re in for a treat. Foraging is a fun and fulfilling activity that has been enjoyed by humans for thousands of years. It involves searching for and gathering wild, edible plants, berries, and nuts from their natural habitats.

Foraging in fields can be an especially rewarding experience, as there is an abundance of plant life to discover and explore. You might be surprised at the variety of edible plants that can be found in fields, including dandelion greens, wild berries, mushrooms, and even some herbs. The best part is that foraging is not only a fun adventure, but it can also be a great way to save money and enjoy fresh, natural foods.

In today’s world, where many people are looking for ways to live a more sustainable and self-sufficient lifestyle, foraging can be a wonderful way to connect with nature and learn more about the environment around us. Whether you’re a seasoned forager or just getting started, there’s always something new to discover in the great outdoors. So, let’s head out to the fields and see what we can find!

What can we find when Foraging in Fields

Clover/Edible/Spring/Summer/Autumn

Red Clover                                                           White Clover                                                         Zigzag Clover

There are three different species of what most people would term Clover that are prolific and native to our fields and meadows.  Red Clover (Trifolium pratense), White Clover (Trifolium repens) and Zigzag Clover (Trifolium medium).

These three plants are easy to identify.  The Latin for their genus gives a big clue, Trifolium translating as “three leaves”.  All members of this genus have three leaves attached to the top of a stalk.

Red and Zigzag Clover are upright and sightly straggling, with Red Clover being a bit taller, Zig Zag is usually about 50cm in height, Red is about 60cm.  Red and Zigzag both have red to pink flowers and both are pubescent, although Red Clover is hairier.  The easiest way to tell the difference between these two is to look at the leaves.  Zigzag Clover has much narrower leaves than Red Clover, 10-15mm.  The leaves of Red Clover are more obviously rounded, with an inverted white V-shape, 10-30mm.

Zigzag Clover Leaves                                         Red Clover Leaves

White Clover has, as the name alludes to, white flowers and is a creeping perennial with rooting nodes, preferring to stay close to the ground.  Like Red Clover, White Clover has the same inverted V-shaped mark on it’s leaves, which are 10-25mm and looks very similar to the leaves of Red Clover when they are both immature.  The easiest way to distinguish between the two is to check if the leaves are slightly hairy.  If they are, then you are looking at Red Clover not White Clover.

White Clover Leaves

The leaves and flowers of all three of these Trifolium spp. Are edible and make a nice addition to salads.  You can also make blossom jam with them and tea.

Red Clover is often used in herbal tea blends for treating the symptoms of the menopause, as it contains phytoestrogens. It is also prescribed for lowering cholesterol and to treat osteoporosis.

White Clover was traditionally taken to purify and cleanse the blood.

All three species are nutrient dense, with high mineral content and are alterative, helping restore strength after periods of illness.

It’s not advisable to consume Red Clover if pregnant of breastfeeding.

Ribwort Plantain/Edible/Spring/Summer/Autumn

The Latin name for this plant is Plantago lanceolata.  Plantago translates to “sole of the foot” which refers to the fact that the leaves are often found growing very close to the ground.  Lanceolata translates to “spear” or “lance” and refers to the shape of the leaves which are long and thin with a pointed tip.

The leaves grow in a basal rosette, have ribbed veins running along the length of the leaf and are long and thin (narrowly ovate) 10-15cm long.

The flower inflorescence is on a single stalk that is deeply furrowed, growing from the centre of the leaf rosette, 10-15 cm high.  The flowers are 4mm and the calyx is green brownish, with 4 bent back lobes with brown midribs and long white stamens.

Each flower head can produce up to 200 seeds.

The leaves, flowers and seeds are edible and can be eaten raw or cooked, although the leaves are probably best cooked unless very young, due to those fibrous veins running through them.

The seeds can be ground to a powder and added to flours when baking or just thrown into bakes to add a pleasing crunchy texture to crackers etc.

Both the flowers and leaves taste quite mushroomy and can be boiled to make a mushroom flavoured stock.

This plant has a long history of medicinal uses.  It is full of mucilage which is excellent for soothing inflamed mucous membranes and easing chesty coughs.  It also contains antihistamine which means it’s effective for treating hay fever and externally for rubbing on Nettle stings and insect bites.

Common Vetch/Spring/Summer/Autumn

The Latin name for Common Vetch is Vicia sativa.  Vicia translates as to curve or bend and refers to the way Common Vetch climbs up and around other plants. Sativa translates as cultivated and possibly refers to the use of Common Vetch as feed for cattle in the past.

If you have ever grown or bought pea shoots then you’ll recognise Vetch if you see it growing along the edges of fields and meadows as the leaves look very similar.

The leaves are compound and are made up of 4-8 small thin leaflets.  The leaflets are oval, with a central rib that makes them look as if they are slightly folded.  They grow in opposite pairs along the stem.  At the end of the stem there is a flexible tendril.

The pink to purple, pea-shaped flowers, are around 10-18mm long and appear on their own or as pairs.  The upper petal is often a darker purple with paler coloured wings.  It has quite a long flowering period, right through spring and summer.

The flowers turn into pea like pods and look like miniature mange tout.  They are up to 6cm long and are green and hairy when young, turning almost black as they mature.  Inside are up to 12 peas that are green when young, darkening with age.

The leaves and flowers can be eaten raw or cooked.  They taste just like fresh peas and are great added to salads.

There are several types of Vetch in the British Isles and some are toxic if eaten in large quantities.  They all look quite similar, especially the purple ones.  Check your identification carefully before deciding to pick them.

Yarrow/Edible/Spring/Summer/Autumn/Winter

The Latin name for Yarrow is Achillea millefolium, named after the Greek warrior Achilles.  It is rumoured that he used this plant to heal his injured soldiers.  Millefolium means million leaves and refers to the very many feathery leaves on the plant.

Once you know what you’re looking out for, you’ll easily identify this plant with it’s feathery, almost Fern like leaves and pinky white flower heads.

The leaves alternate along the stem and are evenly distributed.  The leaves at the base and middle of the stem are larger than the leaves at the top.  They are pubescent, which means hairy and are from 5 to 20cm long.  They are arranged spirally on the stem.

Yarrow has showy flower heads, composed of many tiny tightly packed pinky white flowers, clustered together to resemble umbrellas, rising above it’s ferny foliage.

The leaves can be eaten raw or cooked.  They are good in a salad, especially when young.  They can be added to soups and stews and have been used as a substitute for hops in the past.  The leaves and flowers are very aromatic and make a delicious tea.  An aromatic syrup can be made using both the flowers and leaves that can be used to drizzle in cocktails, over ice cream or desserts and splashed in to ice cold sparkling water along with other herbs for a refreshing summer drink.

There are several other brightly coloured cultivated varieties of Yarrow.  It’s not clear if these are also edible so perhaps best to steer clear.

Yarrow has a very long history of medicinal uses.  It’s a well known plant for stopping bleeding, hence it’s association with Achilles and his wounded warriors.  Traditionally the upper parts of the plant were dried and ground to a powder which was carried and applied directly to wounds when out in the field.  Yarrow is also anti bacterial so will help fight off any wound infection.

Yarrow is also famous for helping to break a fever and was a popular ingredient in cold and flu tea blends.

A word of caution.  Yarrow should be avoided if pregnant or breast feeding and if you are taking blood thinners.

Chickweed/Edible/Spring/Summer/Autumn/Winter

The Latin for Chickweed is Stellaria media, so called because of it’s star shaped flowers, (Stellaria coming from “stella’ or star).  Media refers to the flower size, meaning ‘between’, ‘intermediate’ or ‘mid sized’.

Chickweed is a sprawling low growing plant.  It forms dense mats of long trailing stems with thin loosely attached roots, making it very easy to remove from the soil.

The leaves are in pairs and distributed about 2cm apart along the stems, more clustered around the flower heads at the end of the stems.  Between each pair of leaves, a fine spine of hair runs along the stem, starting at an alternate point on the section of stem up to the next pair of leaves.

The flowers are white and look like little stars, with 5 petals that have deep divisions in them, giving the appearance of 10 petals.

Chickweed has a high iron content so is an excellent plant to include in your diet if you are suffering from an iron deficiency.  It is also used medicinally for skin disorders, respiratory disorders, painful periods and arthritic pain.

Docks/Edible/Spring/Summer/Autumn/Winter

Broad Leaved Dock                                                 Curly Dock

There are two main species found in the UK, Broad-leaved Dock (Rumex obtusifolius) and Curled Dock (Rumex crispus) both have a similar taste and can be used in the same way.

The Rumex part of the name possibly comes from both species being used to aid digestion.  Obtusifolius refers to the bitter flavour and crispus to the shape of the leaves.

Most people associate Docks with alleviating Nettle stings but they are edible too.

The leaves grow from a central rosette, they are oblong to spear-shaped, smooth and have rounded bases. Deep green in colour, lower and more mature leaves often develop a reddish tinge. As the name suggests Curled Dock has wavy, curled edges to its leaves. Up to 30cm long.

Broad Leaved Dock                                                 Curly Dock

The flowers grow at the top of a tough, reddish stem. They consist of large clusters of racemes that contains small greenish flowers that change to red as they mature. The flower spikes often persist over winter.

The seeds are papery and dry, when mature they are reddish-brown in colour.

All parts of the Docks are edible and they have been used as food or medicine for centuries. The leaves and shoots have a sharp, lemony flavour similar to Sorrel. They can be used raw in salads or cooked as a leafy green as a spinach alternative. The dried and powdered leaves make a nice seasoning for fish and seafood.  The stems are nice to nibble on a walk or they can be chopped, stewed and used as a rhubarb alternative.  The seeds can be boiled as a porridge style dish or dried and ground, they can be used as a gluten-free flour.  The fresh leaves were used to wrap and preserve butter.  After the plant has flowered the leaves and too tough and bitter to use.

Docks are very nutritious. Curly Dock, for example, contains more vitamin C than oranges and more vitamin A than carrots. It also contains vitamins B1 and B2, and iron.

Broad Leaved Dock has been used as a treatment for nettles stings for centuries.  Most people reach for the leaves to treat a Nettle sting but it’s actually the base of the leaf stems that are most effective, or more accurately, the paper like casing that new leaves emerge from.  Cocooned in this casing the new leaves are held in a clear gel like substance that is often referred to as the UK version of Aloe Vera.  This gel will give almost instant relief from Nettle stings and insect bites.

In traditional herbal medicine, they are used as a remedy for staunching bleeding or for purifying the blood.  The juice from the leaves can be applied as a compress to heal bruises.

The seeds have been used to treat coughs, colds and bronchitis, and the roots are used as a remedy for jaundice, liver problems, skin ailments, boils, rheumatism, constipation and diarrhoea.

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Clovers / Edible / Spring / Summer

Common Name:

Clover

Latin Name:

trefoil spp

Season:

March – August (Spring/Summer)

Could be Confused with:

Could be confused with Wood Sorrel or other Clovers, i.e. white confused for red clover when not in flower, the only thing to be mainly wary of that grows in a similar habitat is Birds Foot Trefoil – it has a yellow flower that is completely different but before it goes to flower there’s potential to confuse them. Birds Foot trefoil has a bird foot shaped leaf which clover doesn’t have.

Range and Distribution:

All over the UK and Northern Europe

Habitat you find it:

Grassy area, farmers fields, playing fields, disturbed ground

Physical Characteristics:

Flowers:

Each flower head is about 2-3 centimetres across, growing like a pom made up of lots of smaller flowers growing from the very centre. The individual flowers are tubular in shape and has 5 narrow petals that can range from pink to red and white.

Leaves:

The leaflets are oval or ovate and tend to be broader in the middle. Each leaf splits into three (hence the trefoil) and often look like three sets of hearts or butterfly wings connecting at one central point. (although if you’re incredibly lucky you may find one with four sets of leaves. Often there’s a light marking across each leaf that looks like a pale eyebrow. There are usually 1-3 leaflets immediately beneath each flower head.

Height

Depending on conditions, red clover plants can grow up to 80 centimetres in height but is often found much closer to ground level (this is often dependent on whether the grassed area is regularly mown or not.
Edible Parts: Leaves and Flowers although the flowers are the best bit

Edible Uses of Clover:

Clover is best used as a salad ingredient and the flowers bring a fantastic colour to any dish both sweet and savoury.

Herbal Uses of Clover:

In the past clover has been used to treat: Red clover is used for cancer prevention, indigestion, high cholesterol, whooping cough, cough, asthma, bronchitis, and sexually transmitted diseases (STDs). Some women use red clover for symptoms of menopause such as hot flashes; for breast pain or tenderness (mastalgia); and for premenstrual syndrome (PMS).

Extra Points, tips and fun facts:

If you can get to the flowers before the bees they have a slightly sweet flavour.
The four-leaf clover is said to represent good luck and good fortune, some link it to being in favour with the gods. The three-leaf is also seen as being lucky with its references and links to the holy trinity.

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