Spanakopita is a very traditional Greek dish with a wild twist with our Wild Spanakopita.

For mine, I’ve used nettle, dandelion, bistort, and common sorrel, but really anything green and good can be used. You could even make a coastal version with wild seaweeds, sea purslane, sea spinach and more….

I’ve also made my own vegan feta for this one, but shop-bought would be fine too.

What is Spanakopita?

Spanakopita is a Greek spinach and cheese pie that has been enjoyed since ancient times. It is typically made with layers of crispy phyllo dough and filled with a mixture of spinach and feta cheese, along with fresh herbs and aromatics. Spanakopita can be served as an appetizer or as a main course, and it is often found in coffee shops, bakeries, and restaurants in Greece. It is important to properly handle and thaw the phyllo dough, and each layer should be brushed with olive oil to achieve the desired texture. Spanakopita can also be made in advance and refrigerated before baking.

Ingredients for our Wild Spanakopita Pie

• 200g fresh greens
• 1 jar of sun-dried tomatoes
• 100g feta or vegan alternative
• 1 packet of pre-made filo pastry.

Ingredients for Vegan Feta

• 80g blanched unsalted almonds
• 190ml cold water
• 1 1/2 tbsp Agar
• 1 tsp salt
• ¼ tsp citric acid
• 1 tbsp nutritional yeast

Method to make the Feta.

In a small bowl pour boiling water over the almonds, cover and leave for a minimum of 8 hrs.

Drain the almonds, place them in a blender and add all of the other ingredients.

Process at the highest setting  until you have a smooth, creamy consistency.

Pour the  mixture into a saucepan and slowly heat, stirring continuously until it reaches 60’C. At this point the agar will be activated and should start to thicken the mixture. 

When thick, pour into a small tray and allow to cool, once cool, refrigerate and leave for a couple of hours to firm up.

The feta will be ready after around 2 hours and will keep for up to 2 days in an airtight container.

Method for the Wild Spanakopita Pie:

1. Roughly chop the greens and add to a large saucepan with a couple of spoons of water. Cook gently until soft and wilted, then drain, squeezing out any excess water. Allow to cool and then roughly chop again and add the chopped tomatoes and feta.
2. Carefully unfold the filo pastry and keep covered with a damp tea towel until needed.
3. Take one sheet of filo brush liberally with the oil from the tomatoes and place oil side down in a flan case or cake tin, allowing some of the pastry to hang over the sides.
4. Brush another sheet of filo with oil and place in the dish again allowing it to hang over the sides, repeat until you have a base around 5 sheets thick.
5. Spoon over the filling and pull the filo over to create a pie, some extra sheets can be scrunched up and added to the centre.
6. Brush well with oil, sprinkle over some sesame or nigella seeds if you have any and bake at 180’C for around 30 minutes.
7. Allow to cool slightly then remove from tin and slice into wedges, serve warm with a salad or enjoy cold with a glass of Retsina.

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In this article, we will delve into the world of foraging, discovering where to find these natural wonders, key identification features, and the endless possibilities of what you can create with them.

So, grab your basket and let’s dive into the fascinating world of foraging in South West England!

Why Foraging is a Thriving Trend

Foraging has experienced a revival in recent years, capturing the attention of both seasoned chefs and nature enthusiasts alike. The desire to source sustainable, local food and connect with nature has propelled foraging into the spotlight. As Martin Bailey, the expert forager behind Go Foraging in Bristol, explains, “It’s an integral part of being human, harkening back to our hunter-gatherer days when foraging was vital for our survival.”

The lockdown during the spring of 2020 further fueled the interest in foraging, as people sought solace in the great outdoors and sought to engage with nature in meaningful ways.

A Closer Look at the South West England’s Abundant Offerings

The South West England is a treasure trove for foragers, boasting diverse ecosystems that harbor a myriad of edible delights. From ancient woodlands to hedgerows, these landscapes are teeming with edible plants waiting to be discovered. Helen Keating, content manager at the Woodland Trust, suggests exploring woodland and hedgerow habitats, where you’re likely to encounter an array of edible plants such as hawthorn leaves, nettles, garlic mustard, wild garlic, blackberries, elder, and sloes, depending on the season.

Woodlands:

The enchanting woodlands of the South West England offer a forager’s paradise. As you wander through these ancient groves, keep an eye out for delicious finds such as wild garlic, also known as ramsons. With its distinctive scent and delectable leaves and flowers, it adds a delightful twist to salads, soups, and sauces.

The leaves of hawthorn trees also make a tasty addition to green salads, sandwiches, and potato salads. Their pleasant nutty taste is a delightful surprise.

Hedgerows:

The South West England’s hedgerows are a completely teeming with edible delights. Here, you’ll discover an abundance of delectable treats, including nettles, blackberries (candied stems in spring), and elderflowers. Nettles, often regarded as a pesky weed, are packed with nutrients and can be transformed into delicious dishes. Their leaves, rich in iron, vitamins A and D, and minerals, are perfect for making nettle tea, soup, or even beer. Blackberries, with their juicy sweetness, are perfect for pies, jams, or enjoyed fresh off the bramble. Elderflowers, with their delicate fragrance, are ideal for infusing drinks, making cordials, or even indulging in homemade elderflower fritters.

Coastal Delights:

The South West has an abundance stunning coastline, offering a whole new world of foraging opportunities.

Sea buckthorn, with its vibrant orange berries, is a coastal gem with a tangy, citrusy flavor.

Marsh samphire, also known as sea asparagus, adds a salty crunch to salads and makes a delightful side dish when steamed or stir-fried.

Along the coast, you may also stumble upon laver, a dark-colored seaweed used to make the traditional Welsh dish called “Laverbread.”

Where to Forage in the South West England

Foraging may conjure images of idyllic woodland walks, but fear not if you don’t have access to remote forests. You can start right in your own backyard! We suggest exploring your garden if you have one, picking three or four plants to delve into. Reliable sources can guide you on what to pick, what each part does, and how to use them in your culinary creations.

If you don’t have a garden, head to your local park, starting close to home before venturing further afield. Your local park may surprise you with an abundance of forageable treasures. Rensten recalls finding 180 different plant species in his local north London park alone. So grab your gathering basket and embark on an exciting foraging expedition right in your neighborhood.

Once you’ve familiarized yourself with what’s available nearby, it’s time to explore the wider South West England region.

From the woodlands of Devon and Cornwall to the coastal cliffs of Dorset and Somerset, there’s a vast playground awaiting your foraging endeavors.

The Legalities of Foraging

Before setting off on your foraging adventure, it’s important to understand the legalities surrounding this ancient practice. In general, foraging is permitted in most public spaces, including parks, beaches, nature reserves, woodlands, and hedgerows. However, there’s a crucial rule to keep in mind: it’s illegal to uproot or remove a plant without permission from the landowner or occupier. This includes algae, lichens, and fungi.

Additionally, certain species are specially protected, so it’s essential to familiarize yourself with the local regulations. The Association of Foragers provides a list of protected species for reference. When in doubt, it’s always best to speak to the landowner before embarking on your foraging expedition.

It’s also crucial to forage responsibly, ensuring you do not deplete habitats or harm the ecosystem. Gather smaller quantities from different patches, ensuring the plant population remains healthy and thriving. Remember, we are part of the local ecosystem and have a responsibility to preserve and respect it.

Is foraging legal in the UK?

Foraging is A Year-Round Adventure

One of the joys of foraging is its year-round appeal.

Each season brings its own unique offerings, allowing you to immerse yourself in the ever-changing natural world.

In the UK’s changeable weather, seasons don’t fit neatly into categories, there’s often a lot of crossover. For example, nettle leaves are best picked in the first few weeks of spring, but they can be harvested again until early summer if they’ve been cut back.

Observing the seasons and noting the changes in plants adds an exciting element to your foraging journey. The more you visit a particular spot throughout the year, the more you’ll learn and discover. Witnessing the transformation of a plant from its first tender shoots in spring to its mature fruits or seeds in summer or autumn is a truly captivating experience.

In addition to seasonal variations, certain plants are endemic to specific environments, adding to the thrill of exploration. With some of my favourites being sea buckthorn along the coast, bilberries on heathland and moorland, cobnuts in Kent, and laver along the West Coast of Britain. Each locality has its own unique treasures waiting to be discovered and savored.

One of our Springtime Favourites: Wild Garlic Pesto

Now that you’ve explored the wonders of foraging in South West England, it’s time to bring your harvest to life in the kitchen.

Let’s celebrate the arrival of spring with a vibrant and flavorful recipe: Wild Garlic Pesto.

Ingredients:

• 100g wild garlic leaves
• 50g pine nuts
• 50g Parmesan cheese, grated
• 150ml extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Method:

1. Wash the wild garlic leaves thoroughly and pat them dry.
2. Toast the pine nuts in a dry pan until golden brown, then set aside to cool.
3. In a food processor, combine the wild garlic leaves, toasted pine nuts, grated Parmesan cheese, and a squeeze of lemon juice.
4. Slowly drizzle in the olive oil while the food processor is running until the mixture reaches a smooth, creamy consistency.
5. Season with salt and pepper to taste.
6. Transfer the pesto to a jar and store in the refrigerator for up to one week.

This vibrant and aromatic wild garlic pesto is a versatile delight.

Serve it with pasta, spread it on crusty bread, or use it as a sauce for grilled vegetables or roasted meats.

Foraging is not just a solitary pursuit; it’s a chance to connect with like-minded individuals and be part of a vibrant community. The shared passion for nature, sustainability, and culinary exploration brings people together. Engage with local foraging groups, attend workshops, and participate in expert-led walks to expand your knowledge and forge meaningful connections.

As you embark on your foraging adventures in the South West England, remember to approach nature with an inquisitive mind and a deep respect for the environment. Let the wonders of the natural world captivate you, and revel in the joy of discovering and creating using the gifts of the land.

Happy foraging!

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In this article, I will delve into the world of foraging for roots, exploring the benefits, legal considerations, tools and equipment, types of plants with edible tubers, how to identify them, cooking and preparation methods, delicious recipes, sustainable foraging practices, and the health benefits of consuming these nutritious gems.

What are Edible Tubers?

Edible tubers are the underground storage organs of certain plants. They serve as a source of energy and nutrients for the plant, allowing it to survive adverse conditions such as drought or cold weather. These tubers come in various shapes, sizes, and flavors, making them a diverse and exciting addition to one’s culinary repertoire. Common examples of edible tubers include potatoes, sweet potatoes, yams, and Jerusalem artichokes, but there are countless other lesser-known varieties waiting to be discovered out in the wild!

Benefits of Foraging for Roots

Foraging for roots offers a multitude of benefits for us foragers.

Firstly, it allows for a deeper connection with nature, fostering a sense of appreciation for the abundance that surrounds us. By engaging in this ancient activity, we can gain a greater understanding of our natural surroundings and develop a more sustainable approach to our food consumption.

Furthermore, foraged roots are often more nutritious and flavorful than their cultivated counterparts. These wild tubers tend to have a higher concentration of vitamins, minerals, and antioxidants due to their natural growth patterns and diverse soil conditions. Incorporating wild roots into our diets can enhance our overall health and well-being.

On top of all this, they can be quicky pesky things to get out of the ground, if picking a lot I tend to get a serious sweat on and can definitely skip the gym that evening.

The Law Around Foraging for Roots

Before embarking on a foraging adventure, it is important to familiarise ourselves with the legal aspects surrounding this activity. While foraging for personal consumption is generally permitted in many areas, it is crucial to respect private property rights, protected lands, and any local regulations that may be in place. Some areas may require permits or have restrictions on certain species to preserve biodiversity.

Always seek permission and obtain the necessary permits when foraging on private or protected lands.

The Wildlife and Countryside Act (1981) exists to protect all wild plants. It’s important when we head out to forage, we are doing so responsibly and sustainably whilst remaining the right side of the law. 

It is illegal to dig up or remove a plant from the land on which it is growing without permission from the landowner or occupier.

Perhaps not the best news, however there are ways we can seek permission and trading off your delicious home-made wares are a great way to barter with the local farmer! Foraging respectfully and sustainably should always be top of your list. Don’t be scared to chat to your neighbours if there’s some tasty roots to be found that you’ve spied over the fence. Seek permission and when collecting ensure you’re harvesting from an area where there is abundance and only taking what you need (so the plant can reproduce and provide more food for next year!).

It’s also key to try and keep the aerial parts of the plant intact. This is to ensure your I.D is 100% as identifying just the root or tuber is a tricky business.

Is foraging legal in the UK?

Learn more about the Wildlife & Countryside Act

Tools and Equipment for Foraging for Roots

Foraging for roots requires minimal equipment, but a few essential tools can greatly enhance the experience.

• A sturdy pair of gloves will protect your hands from thorns, prickles, or any potential irritants.
• A small digging tool, such as a hand trowel or a hori-hori knife, will aid in gently unearthing the tubers without damaging them.
• Sometimes a pitch fork to loosen the ground around the root before digging
• Sometimes a spade if you’re going after the bigger roots like those of Burdock.
• A basket or a foraging bag is ideal for collecting and transporting your finds.
• Additionally, a field guide or a reliable foraging app can assist in identifying plants and distinguishing edible tubers from their non-edible counterparts.

What can we Actually Pick when out Foraging for Roots

The world of edible tubers is vast and diverse. While potatoes and sweet potatoes are widely known and cultivated, there are numerous other plants with delicious and nutritious tubers waiting to be discovered. The Jerusalem artichoke, also known as sunchoke, is a perennial sunflower species with knobby tubers that have a nutty and slightly sweet flavor. Cassava, a staple crop in many tropical regions, boasts starchy tubers that can be used in a variety of culinary applications. Burdock, a common weed in many parts of the world, offers slender and tasty tubers that can be cooked or pickled. These are just a few examples, and the world of edible tubers is a treasure trove out there, however lets take a closer look at our wild and foragable roots for picking.

Dandelion – Taraxacum Officinale

Often considered a weed, the humble dandelion has an amazing gnarly taproot beneath the earth which can reach around 30cm long. Notoriously difficult to dig out, it can take patience to harvest these roots but definitely worth the effort. Dandelions grow in abundance and you will probably find these in your garden – hurrah!

The best time of year to harvest the root is late September as the taproot will be at its biggest. All parts of the dandelion are very bitter which means they are great for our liver health and digestion. This is no exception for the root and it’s most commonly roasted and ground to make a surprisingly tasty coffee substitute. You can also simply roast the root as you would a parsnip – delicious. 

Dandelion I.D Guide

Dandelion Root Coffee Recipe

Dandelion Root Coffee Cake Recipe

Dandelion Root Peshwari Naan Recipe

Wood Avens – Geum urbanum

There’s nothing more satisfying than a foraged spice rack. Wood avens, AKA Herb Bennet is a prolific plant that you’ll find in shaded hedgerows, woodlands, and gardens. It’s fine, twisted roots and rhizomes contain eugenol – the same compound in cloves. Break and sniff the roots and you’ll be surprised. Dry and ground them and this will be intensified and can be used in the same way as cloves.

A wonderful ingredient for broths, baking, infusions, and experiments in the kitchen you won’t have to travel far to find this inconspicuous plant. 

Wood Avens I.D Guide

Wood Avens Syrup Recipe

Garlic Mustard – Alliaria petiolata

This wonderful member of the brassica family is also known as jack-by-the-hedge, which gives a clue on where you may find it. A very common hedgerow plant with spicy and garlicky notes and an impressive taproot to boot! The root is long and gnarled so will need a good scrub. People compare it to horseradish or wasabi, but I tend to find it has a more complex flavour albeit still very strong and spicy. The roots tend to become very woody after flowering so probably best to harvest in the spring/early summer time. 

Garlic Mustard I.D Guide

Burdock – Arctium lappa

The roots from burdock can be impressively long – sometimes reaching over a meter! These longer roots are far too woody to cook with unfortunately, so stick to the younger roots which can also be eaten raw. For slightly bigger tubers it’s best to cook them. Burdock is a biennial, meaning it has a 2-year growth cycle. The roots should be harvested in the autumn of the first year or spring/summer during the second year of growth before it flowers and renders the roots too tough and inedible.

They can be quite pesky to dig up so ensuring you have the landowner’s permission the easiest way is to dig a trench around the root. Burdock makes great food and medicine.

Known to be good for the liver and immune system – it’s worth grabbing that shovel as you will be rewarded with lots of tasty roots. High in starches with slow-release energy, the roots have a nutty and earthy flavour and is great simply roasted or made into stews and soups. 

Burdock I.D Guide

Burdock Root and Butternut Squash Soup Recipe

Cooking and Preparing Edible Tubers

Once you have successfully foraged a bountiful supply of edible tubers, the next step is to transform them into delicious meals. The culinary possibilities are endless. You can roast them, boil them, mash them, fry them, or incorporate them into soups, stews, and casseroles. Each tuber has its own unique flavor profile and texture, offering a delightful range of culinary experiences.

Experiment with different cooking methods and flavor combinations to truly unlock the potential of these natural treasures.

Recipes Using Foraged Edible Tubers

1. Roasted Root Medley: Preheat the oven to 400°F (200°C). Chop a selection of foraged tubers, such as potatoes, Jerusalem artichokes, and burdock, into bite-sized pieces. Toss them in olive oil, sprinkle with salt, pepper, and your favorite herbs and spices. Roast for 30-40 minutes, or until the tubers are tender and golden brown.
2. Sweet Potato and Cassava Fries: Peel and cut sweet potatoes, garlic mustard roots and cassava into thin strips. Toss them in a mixture of olive oil, smoked paprika, garlic powder, and salt. Spread them evenly on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through. Serve with your favorite dipping sauce.

Sustainable Foraging Practices

Foraging for roots should always be done in a sustainable manner to ensure the preservation and regeneration of plant populations. Here are some guidelines to follow:

1. Respect the Environment when foraging for roots: Only take what you need and leave the rest for wildlife and future foragers. Avoid damaging plants or their surrounding habitats while harvesting.
2. Diversify Your Finds: Do not overly rely on a single species. Harvest a variety of tubers to reduce the impact on any particular plant population.
3. Replant and Regenerate: Consider replanting tubers or spreading their seeds in suitable areas to aid in the regeneration and propagation of these plants.
4. Stay Informed: Stay updated on local regulations, endangered species, and conservation efforts. Support initiatives that promote sustainable foraging practices.

Health Benefits of Consuming & Foraging for Roots

In addition to their delectable flavors, edible tubers offer an array of health benefits. They are often rich in dietary fiber, promoting healthy digestion and preventing constipation. Tubers are a good source of complex carbohydrates, providing sustained energy levels throughout the day. They also contain essential vitamins and minerals, such as vitamin C, potassium, and magnesium, which contribute to overall well-being. Furthermore, the natural antioxidants found in tubers can help combat oxidative stress and reduce the risk of chronic diseases. Incorporating these nutrient-dense root vegetables into your diet can contribute to a healthier and more vibrant life.

In conclusion, foraging for roots and discovering the hidden treasures of edible tubers is a captivating and rewarding experience. From the thrill of the hunt to the satisfaction of preparing a delicious meal, foraging allows us to connect with nature, nourish our bodies, and expand our culinary horizons. By practicing sustainable foraging and respecting the environment, we can continue to unlock the health and flavor that nature has to offer. So grab your gloves, tools, and field guide, and embark on a foraging adventure that will not only tantalize your taste buds but also deepen your appreciation for the wonders of the natural world.

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You should always consult a qualified herbalist or homeopath for advice on the use of plants for any medical condition.  But Hippocrates, the Father of Modern Medicine, put it nicely when he said:

Let food be your medicine and let medicine be your food.

I take that to mean that by eating healthy food on a regular basis you are keeping your body in the best condition to fight off illness and infirmity. Or in other words, prevention is better than cure.

Back in the day, when we were hunter-gatherers, we would have eaten a huge variety of different plants as we followed the changing abundance of herbs, seafood, mushrooms and berries through different habitats with the turning of the seasons.  Since the agrarian revolution, our ever-increasing dependence on farmed foods and, more recently, our busy lifestyles and ease of access to pre-packaged food, has led to our dependence on a greatly reduced variety of foods.  We are seeing increases in chronic conditions like obesity and type II diabetes.  These health conditions have been linked to reduced diversity of microbiota in our gut microbiome.  Research has shown that people with a higher diversity of microbiota in their gut microbiome live longer and experience a better quality of life, in terms of their health.

The best way to increase the diversity of our gut microbiota is to increase the diversity of the food we eat.  Of course we could increase that diversity by being more imaginative with our shopping list and more creative with the food we prepare, but why not increase that variety by adding some wild foods to your diet?  Wild foods have a naturally high concentration of plant chemicals built into their structure – that is what enables them to survive pests and diseases and compete with other species.  Those plant chemicals are what we call vitamins, minerals, proteins, fatty acids, and so on.  There are so many wild plants with amazing health benefits but here are five to consider.

The Health Benefits of Foraging these Five Wild Species

Hawthorn, Crataegus monogyna

A small tree, often managed as a hedge, which blossoms in May, adorning field margins and roadsides with masses of white (occasionally pink), five-petalled flowers.

The whole tree contains flavonoid antioxidants that are extremely beneficial to the heart and blood circulatory system, protecting the blood vessels and arteries, moderating blood pressure – whether it be too high or too low, and lowering cholesterol.

Young leaves can be added to a salad – they don’t add much flavour but are worth adding just for their health benefits. Or you can flash fry the young leaves and sprinkle them with salt for a tasty snack.  Fresh flowers can be added to salads as well, giving a mild almond flavour.  That almond flavour can also be infused into water for a tea, or to make syrup by adding sugar to the infusion and simmering to reduce it to the desired thickness.  Don’t worry too much about the association between almond flavours and cyanide – you’d have to eat a whole tree’s worth of flowers before it would affect you.  So, please don’t eat a whole tree’s worth of flowers!

In September the berries (haws), with their apple-like flavour, are good for chutneys, ketchup, fruit leather or for adding to jams to help them to set, due to their high concentration of pectin.  Haws are high in Vitamin C and several B vitamins.

The leaves, the buds, the flowers and the haws are all good, so combined together have excellent health benefits. For example, add leaves, flowers and buds to a bottle of gin in the Spring, with some sugar.  In the Autumn add some haws to the mix.  By the following spring, you’ll have a tasty tonic for the heart.  Or try this delicious Hawthorn Bakewell Tart

Click here to see our Full Hawthorn Foraging Guide

Nettles, Urtica Dioica

A concentrated source of vitamins A, B, C, and K, all the major minerals, fatty acids, and all the amino acids we need; Nettles are one of the most nutritious plants on the planet.  They have two growth spurts – one in Spring and one in Autumn and these are the best times to harvest nettles for culinary purposes.  The leaves can be cooked and used like spinach, as a vegetable in their own right or in soups, casseroles or quiches, or use nettles to make a healthy pasta or bread to enjoy with nettle pesto, washed down with nettle cordial, wine or beer.

As they come into flower, nettles accumulate crystals of calcium carbonate in their leaves which gives them an unpleasant gritty texture and can cause pain in the kidneys.

In their Latin name, Urtica Dioica, the Dioica part means two houses.  This refers to the fact that there are male and female plants and they are often segregated into blocks of male or female stands. The male and female flowers are difficult to tell apart without a hand lens, but it is easy to recognise the female plants when they come into seed.

The seeds weigh the flowers down, so they hang in drupes from the leaf axils.  Seeds are high in protein and stimulating.  A drink made with nettle seeds is like drinking a triple expresso coffee and the histamine and choline help to boost your mood.  It’s best to use the seeds to make a smoothy as, if you try to make a tea the seeds just float on the surface.  The flowers and seeds do have hairs so they can sting you a bit but blending them should take care of that.  However, it’s recommended you don’t have more than 25g of nettle seeds in a day or you won’t be able to sleep!

Click here to see our Full Nettle Foraging Guide

Learn more about the medicinal uses of nettle seeds here

Dandelion, Taraxicum officinalis

Rich in Vitamins A, B, C and K, antioxidants, and minerals including potassium, iron, calcium, magnesium, zinc, phosphorus, and beta-carotene. The Taraxacum part of their Latin name refers to their anti-inflammatory properties.  Taraxacum officinalis further endorses this property as ‘officinalis’ indicates that they were kept in the Officine of monasteries, where all the best foods and medicines were stored.

Dandelions are widely known for their diuretic properties – hence, for example, the French name for the flower, Pissenlit (wet the bed!).  As a mild diuretic, they support kidney function in filtering out toxins and reducing water retention, while replacing minerals lost through the expulsion of fluids such as potassium and other electrolytes. Potassium is important in maintaining the balance of fluids in the body as well as maintaining the correct functioning of the heart.

The roots and leaves can be used to make tea and beer.  The roots can also be toasted to make a mild coffee substitute.  Leaves can be eaten raw in salads or wilted to go with cooked root vegetables or stews and casseroles. Unopened flower buds can be made into capers.  Dandelion flowers have a soft honey flavour to counterbalance the slight bitterness of the leaves or to make into vegan honey.  The milky latex in the hollow stem can be used topically on skin conditions such as warts.

Click here to see our full Dandelion Foraging Guide

Seaweeds

Seaweeds are the most highly mineralised vegetables on earth, accumulating and concentrating minerals directly from the sea; they contain high levels of vitamins, particularly A and C, and have an excellent protein and amino acid profile. Their high iodine content makes them beneficial to the thyroid gland and they are high in soluble fibre which is good for digestion.  Most seaweeds have the ability to satiate the appetite, so act as an excellent diet food.  One exception to this is the kelps which have the opposite effect.  Kelps contain glutamic acids, from which monosodium glutamate (MSG) is derived. MSG has appetite-enhancing properties, so they make you feel hungry even after you have eaten.

Different seaweeds are found in different coastal regions and different zones of the tidal reach. It is well worth visiting your local stretch of coast to see which seaweeds are to be found as they all have tremendous health benefits. Please see my blog on Foraging for Seaweed for an overview and visit our Foraging Seaweeds Guide to access identification guides for different seaweed species.

Sea Buckthorn, Hippophae rhamnoides

The medicinal and nutritional benefits of Sea Buckthorn are referred to in an eighteenth-century Tibetan medical text.  The author of the text, Sibu Yidian, devotes thirty chapters to this plant regarding its health benefits and its value in balancing Yin and Yang energies.

The vitamin C content of Sea Buckthorn can be up to ten times higher than other citrus fruits. It also contains minerals including magnesium, iron, potassium, and calcium as well as vitamins A, E, and B-complex vitamins, including vitamin B12; an important nutrient for people who have removed meat from their diet. With a fat content of 7% and lots of healthy fat-soluble vitamins, the fruit allows your body to process the nutrients directly.

Sea Buckthorn also contains quercetin, which is a powerful anti-inflammatory flavonoid.  It’s high antioxidant content and intense pigmentation makes Sea Buckthorn valuable in convalescence.  Capsules containing Sea Buckthorn juice are often given for skin issues and low energy. The seeds, flowers, bark, and leaves are used in decoctions to aid many ailments from treating acne and bedsores, to blood pressure.

The berries can be made into jams or jellies for serving with savoury dishes or cheese, or can be made into juice, caramel or sorbet.

Sea Buckthorn Caramel

240g Sea Buckthorn  berries

240g Caster sugar

350ml water

Bring the berries and sugar to the boil until they form a light caramel  Add the water, boil again, then mix in a blender and pass through a fine sieve.

Sea Buckthorn Sorbet

1 litre Sea Buckthorn berry juice

800g caster sugar

2 vanilla pods, seeds only

100g glucose, warmed

4 leaf gelatine (soaked and metled with a drop of Sea Buckthorn berry juice

Mix all ingredients together until dissolved then pass through a fine sieve.  Churn in an ice cream machine.

In Conclusion on The Health Benefits of Foraging

In addition to providing unusual, tasty and colourful additions to your meals, and an abundance of nutritious ingredients, there is great satisfaction in eating something you found while out enjoying the fresh air and local scenery, whether that be a park, a beach, a woodland, meadow or hedgerow.  There are so many edible wild plants to choose from.  The more we make use of them, the more we appreciate them and recognise their importance in nature as well as their nutritional benefits.  Its a great way to reconnect to and remember our own place in the natural world.

Happy Foraging!

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Well that’s some of our favourite things to forage through spring although there are plenty of others

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How about some recipes for the 10 things to forage in spring…

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Wild garlic pesto

Ingredients:

• 1 cup wild garlic leaves
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup toasted pine nuts
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Wash the wild garlic leaves and remove any tough stems.
2. In a food processor, combine the wild garlic leaves, parmesan cheese, and toasted pine nuts.
3. With the motor running, slowly pour in the olive oil until a smooth pesto forms.
4. Season with salt and pepper to taste

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Stinging nettle soup

Ingredients:

• 2 cups stinging nettle leaves, washed and chopped
• 1 onion, diced
• 2 potatoes, peeled and diced
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion until softened.
2. Add the diced potatoes and stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Add the chopped stinging nettle leaves and simmer for 10 minutes or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Blend the soup until smooth and serve hot

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Chickweed salad

Ingredients:

• 4 cups chickweed leaves, washed and dried
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickweed leaves, sliced red onion, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

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Dandelion and bacon salad

Ingredients:

• 4 cups dandelion leaves, washed and dried
• 4 slices of bacon, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook the diced bacon until crispy.
2. In a large bowl, combine the dandelion leaves, cooked bacon, sliced red onion, and crumbled blue cheese.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Serve immediately.

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Wild strawberry sorbet

Ingredients:

• 2 cups wild strawberries, hulled
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions:

1. In a small saucepan, combine the sugar and water and bring to a boil.
2. Reduce heat and simmer until the sugar has dissolved.
3. In a blender, puree the wild strawberries, lemon juice, and sugar syrup.
4. Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
5. Scoop the sorbet into glasses and serve.

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Christmas is over, you’ve already broken your new year’s resolution and the weather’s foul but believe it or not there’s still plenty to be foraging in January. Make the most of those brief breaks in the rain and burn off some of that Christmas dinner.

So what can you forage in January? Here are our top five picks for the month.

Lets take a look at what we can be Foraging in January

You can click on the species below to be taken to our full identification guides;

Oyster Mushrooms 

A mushroom that’s common and can be found all year around. It is dead easy to ID and usually grows in large, overlapping clusters. You’ll find them growing on dead or decaying broadleaf trees and stumps and they are a great meat substitute.

Three-cornered leek

One of the first plants to emerge and to look out for, it’s a non-native invasive species that can be used as a substitute for spring onions. The leaves have 3 sides hence the common name and it is normally found in damp environments at the sides of ponds and rivers.

Dandelion root

Winter is the best time to harvest the roots of Dandelion, the plant uses the root to store carbohydrates over winter. As long as the ground isn’t frozen solid they are pretty easy to remove but remember to seek the landowners permission beforehand.

Spruce needles

Yes you can eat your Christmas tree but the flavour comes from volatile oils that have most likely evaporated by now so go out into the wild and harvest some fresh ones. Conifers are an underused resource that are available all year round and safe once you can identify a Yew tree.

Bittercress

A tiny plant that packs a punch, you’ll find them everywhere including your back garden. Use it as you would rocket or watercress for a spicy, mustardy kick.

Recipe of the month for our Foraging in January Finds….

Dandelion Root Roasted Coffee

Great for detoxifying your body after Christmas excesses, it’s simple, caffeine free, and tastes great. Once the roots are baked and powdered you could also use them to make our Dandelion root cheesecake or panna cotta.

Ingredients:

• Dandelion Roots

Method:

1. Dig your dandelion roots, trhe easiest way to do so is to loosen the soil around the dandelion with a pitchfork before then digging out the root – if you don’t there’s a good chance the root will snap.
2. Wash the roots, removing any dirt and mud
3. Chop roughly into about 1cm cubes
4. Place on a baking tray and put in a pre-heated oven to 180C for 45 minutes
5. The key to doing this right is to leave the oven door open for the first 15 minutes
6. Grind in a pestle and mortar or coffee grinder and store in an airtight jar

To make the coffee

Ingredients:

• Ground and Roasted dandelion Roots – 1 tsp per person
• Boiling Water – 250ml per person
• Full Fat milk – to serve
• Birch sap syrup – to taste (or honey)

Method:

• In a coffee plunger place your roasted dandelion roots
• Top up with boiling water and leave to infuse for 8 minutes
• Serve with full fat milk and birch sap syrup to taste. 

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Dandelions are often considered pesky weeds, but they are so much more than that. Every part of the dandelion plant can be utilized, from its vibrant yellow flowers to its nutritious leaves and, of course in this instance its roots. These resilient plants are packed with vitamins and minerals, making them a valuable addition to any diet. So, instead of cursing their presence in your garden, embrace the abundance of dandelions and explore the endless possibilities they offer.

The Benefits of Dandelion Root Coffee

Dandelion root coffee is a fantastic alternative to traditional coffee, especially for those looking to reduce their caffeine intake or exploring new flavors. Besides being caffeine-free, dandelion root coffee boasts a variety of health benefits. It’s said to aid digestion, support liver health, and is rich in antioxidants. Additionally, dandelion root coffee has a similar taste profile to regular coffee, with earthy and slightly bitter notes. So, if you’re ready to embark on a new coffee adventure, dandelion root coffee could be a perfect choice.

Digging your Dandelion Roots

• Choose a suitable location: Look for dandelions in pesticide-free areas such as meadows, parks, or your own backyard.
• Identify the plant: Dandelions have distinct yellow flowers and toothed leaves. Once you spot them, trace the stem down to the root.
• Dig carefully: Using a garden fork or trowel, dig around the base of the plant, making sure to loosen the soil. Gently pull the root out, taking care not to damage it.
• Collect the roots: Shake off excess soil and place the dandelion roots in a basket or bag. Remember to only take what you need, leaving some behind for future growth.
• Only dig up dandelion roots from places where you have permission (there’s actually a law stopping us from digging up any plants from places we don’t have permission)

By following these simple steps, you can gather an ample supply of dandelion roots for your coffee-making adventures.

I actually find the best places to big up dandelion roots are on allotments, turn up to your local allotment and offer to dig them up and people tend to fall over backwards to have you ‘weed’ their allotments. Even better the soft soil on allotments makes digging these up even easier.

You can find our full dandelion foraging guide here:

How to Prepare Dandelion Roots for Dandelion Espresso Martini

Before you can transform dandelion roots into a delicious cup of coffee, they need to be properly cleaned and prepared. Here’s how you can do it:

• Rinse: Start by rinsing the dandelion roots under cold water to remove any dirt or debris.
• Scrub: Using a vegetable brush, gently scrub the roots to ensure they are thoroughly clean.
• Trim and discard: Trim off any damaged or heavily browning areas and discard them. Focus on the main roots, as these are the ones you will be using for your coffee.
• Dry: Once cleaned, pat the dandelion roots dry with a clean towel.

Now that your dandelion roots are clean and ready, it’s time to roast them before we make a brew.

Roasting your Dandelion Roots

• Roast the roots: Preheat your oven to 125°. Spread the cleaned & chopped dandelion roots on a baking sheet and roast them for about 45 minutes or until they turn dark brown. Chop the roots into 1cm pieces. Make sure the roots don’t overlap each other, they need to be well spaced out.
• The key to making this work well is to leace the oven door open for the first 15 minutes to dry them out a little.
• Grind the roots: Once roasted, allow the dandelion roots to cool completely. Then, grind them using a coffee grinder or a mortar and pestle until you have a coarse powder.
• Brew: Add 1 tablespoon of ground dandelion root coffee per person, approx 200ml of boiling water in your French press & Brew it as you would regular coffee.
• Pour the brewed dandelion root coffee into a mug and savor the unique flavors. You can add your preferred sweeteners or milk alternatives to enhance the taste.

Find out more about this recipe here:

Now for our Dandelion Espresso Martini

If you’re looking to add a touch of sophistication and excitement to your dandelion root coffee, an espresso martini is the perfect choice. This delectable cocktail combines the richness of dandelion root coffee with the smoothness of vodka and the sweetness of coffee liqueur. Here’s how you can make a dandelion root coffee espresso martini:

Ingredients:

• 2 shots of dandelion root coffee
• 2 shots of vodka, 
• 1 shot of coffee liqueur, 
• 1 shot of sugar syrup, 
• Ice cubes

Method:

• In a cocktail shaker: Add the dandelion root coffee, vodka, coffee liqueur, and syrup. 
• Add ice to the shaker.
• Shake vigorously for about 30 seconds to combine the flavors and chill the drink.
• Strain and serve: Strain the dandelion espresso martini cocktail into a martini glass

Cheers and enjoy: Raise your glass, take a sip, and revel in the delightful combination of flavors. The smoothness of the vodka and the richness of the dandelion root coffee create a truly extraordinary experience.

Other Cocktail Variations Using Dandelion Root Coffee

While the dandelion root coffee espresso martini is undoubtedly a delightful choice, there are several other cocktail variations you can explore using dandelion root coffee. Here are a few ideas to inspire your mixology adventures:

• Dandelion Mocha Martini: Add a shot of chocolate liqueur to your dandelion root coffee espresso martini for a decadent twist.
• Dandelion Vanilla Latte Martini: Infuse your dandelion root coffee espresso martini with the smoothness of vanilla by adding a shot of vanilla vodka.
• Dandelion Irish Coffee Martini: Combine dandelion root coffee, Irish whiskey, and a dollop of whipped cream for a delightful Irish-inspired cocktail.

Please experiment with different ingredients and create your own signature dandelion root coffee cocktails. The possibilities are endless!

So, the next time you come across a field of dandelions, don’t disregard them as weeds. Grab your basket, and embark on a foraging adventure. Discover the magic hidden beneath the earth’s surface and let it inspire your coffee-making skills.

Click here to see our other dandelion recipes

Physical Characteristics of Dandelions

The dandelion is an extremely effective perennial, having the ability to grow from seed and root segment. A single plant can produce up to 5,000 seeds, which have the ability to travel in the wind over 200 metres from their origin. They also do not need to be pollinated to reproduce. Dandelions grow above a sturdy taproot that can grow over 30cm down, forming a basal rosette of deeply lobed leaves.

Leaves

The leaves can grow from 5-50cms long and 2-10cms wide, the leaf can vary slightly from one to another but all leaves are typically oblong or obovate in shape becoming more narrow towards the base of the plant. The leaf edge ranges from being shallow to deeply lobed but they are allays lobed in some way, giving them the appearance of lions’ teeth.

Flowers & Stem

A single flower head grows from a single, hollow leafless stem that can grow up to 50cms and on breaking exudes a white latex. The yellow flowers grow from a single centre and resemble an opened traditional Japanese umbrella.

Seeds

This umbrella eventually becomes a white puffball of seeds, which can easily be carried for dispersal by the wind.

Edible Use

Root: If collected late autumn this can be roasted for coffee substitute or syrup. Tender roots are suitable for grating and lacto fermenting, or roasted or boiled with Marmite (vegemite).
Stem: use as a straw for drinking chilled dandelion flower tea, cordial or wine.

Leaves: fresh and early growth in spring can be used in salads, pasta dough, as a vegetable, for tisane, juicing, lacto-fermenting, pesto, a bitter for cocktails and beer making.

Flower: for tea, cordial, salads, wine, marmalade, and tempura.

Closed flower bud: (before going in to seed) as a vegetable.

Fruit/seeds: for sprouting micro dandelions used in salads.

Herbal Use

Dandelion is mainly used as a liver tonic and diuretic. The white juice exuding from the stem is said to cure warts. Dandelion was, historically, known for treating a large array of ailments due to the large number of active compounds present within the whole plant.

Miscellaneous

In order to decrease some of the bitterness sometimes present in the leaf, you can rip the two leaf edges away from the centre, removing the majority of the white liquid causing the bitter taste. If you place a pot with a small hole in it over a young dandelion it will grow a large pale leaf which will be a lot less bitter, more tender and delicate as a salad, restaurants actually buy this stuff, it’s like forcing rhubarb.

Tips and Observations

Dandelions that grow in the shade tend to have the largest and best edible leaves, whereas dandelions growing in full sun produce the most amazing flowers. Just before picking the dandelions, give the flower a sharp flick to knock away any potential bugs that may be resting in there.

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Ingredients:

• 1 Tin Mixed wild beans, drained (usually around 200g)
• 1/4 green cabbage, finely sliced
• 1/2 shallot onion, finely sliced
• Wild Salad ingredients (dandelion, vetch, sea purslane, Ground Ivy, the list goes on that will work here.)
• Vinaigrette

Method & Ingredients for Vinaigrette

I like to use a wild infused vinegar here but you can use the regular too (for my wild infused I put berries, plums or other fruit in apple vider vinegar and leave to infuse over a month – it will last forever so you can make a bunch with left over fruits from a glut.

1. 100ml vinegar (apple cider if not wild)
2. 1tbsp honey
3. 50ml water
4. 100ml oil, rapeseed or olive
5. pour it all in to a bottle and shake really well and you’re done!

Method for our Wild Bean Salad:

1. Add all of your ingredients to a bowl and mix dry
2. Then pour over your vinaigrette & mix well again
3. Season well and mix for one last time
4. Top with some more delicate wild ingredients & edible flowers if you have some and you’re done

Find more Wild Recipes right here

References

Find more Vinaigrettes here

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When we begin to start foraging we find one or two exciting wild ingredients and try every recipe we can think of with those ingredients. After that we work through the year to try and add 1 or 2 new ingredients per month, and once we build up a really nice catalogue of wild ingredients the possibilities becoming ever growing. Lacto fermentation is just one great example of that, everything that’s edible, in essence can be lacto fermented with varying results, quite often you have to just give it a go to see whether you like it or not. This means lots of jars bubbling away – you’ll be looking like a mad scientist in no time!

What is Lacto Fermentation?

Lacto fermentation is the process of fermenting, typically vegetables, in an anaerobic & salted environment.

I’ve popped a lovely link in the reference section at the bottom to get some serious detail about Lacto fermentation.

This simply means not allowing air to touch the vegetables and keeping the vegetables within a salted liquid.

The salted liquid can either be the liquid that comes out of the vegetables themselves or can come from brine or a mixture of salt and water that you pour over the vegetables themselves.

Salt:

For Lacto fermentation we use either sea salt or rock salt, I often use coarse salt if I’m trying to break something down – like the wild garlic leaf and fine with a crunch vegetable I want to hold its shape like thistle hearts or burdock roots.

The volume of salt is typically somewhere between 1 – 10%, 1% to 10% is quite a big difference and it depends on what you’re trying to achieve.

1% salt will ferment really quickly and is good if you want to:

• eat the whole lot quicker,
• the lower level of salt is good for sauces as it won’t keep your veg crispy either.

10% – you can keep going with the salt but it becomes uneatable after 10% – I usually use higher salt percentages when:

• I want to keep vegetables more crunchy – like burdock roots
• The vegetables I’m using have a tendency for going off
• I’m trying to store them for a long time (maybe the next season is a long way away – like wild garlic)
• I want to promote a slow fermentation
• I’m planning to use the finished result for more of a stock instead of eating it straight out of the jar.

Water

Try to use spring water where you can but tap water will work also (if it’s high in chlorine leave it to stand in an open bowl for at least 1 hour before using it – to allow the chlorine to evaporate)

What’s Lacto bactillia?

There’s a much more complex process than the one I’m just about to describe with many different things going on but I’m going to keep it simple here.

The salt stops the bad bacteria from developing and allows the good bacteria or the bacteria we’re after, to grow and develop.

This good bacteria outcompete the bad and is allowed to grow, helping to preserve the item and giving us some gut-boosting properties too,

A Basic Recipe for Lacto Fermnting Wild Ingredients:

You can, of course, play around with this recipe – I actually advise you do Some things may benefit from a little more or a little less salt, or from being fermented for 1 day or for 2 weeks. Fermentation is a big journey for us to join and play around in.

Ingredients:

We’re using around 4-5% salt for this one as it’s the middle ground for salt content on lacto fermentation, certain items you want to keep and store for longer will benefit from a higher amount of salt – up to 8%.

• 500g Wild Garlic
• 30g Sea Salt

Method:

1. Chop the Wild Ingredients u (or blitz in a blender until smooth) – It depends if you want chunky crunchy pickles or a pickle style paste to add to stock etc
2. Pop the Wild Ingredients in a bowl and stir through the salt
3. Pop the whole lot in a jar or a number of jars and cover the top with a bit of cloth – leave it at room temp for about 5 days
4. After 5 days pop it in the fridge and enjoy as a side to food

That’s it we have a basic lacto ferment on the go – it’s time to play and explore.

Find more Wild Garlic Recipes here

References:

Here’s a great write up about everything lacto fermentation

The post Lacto Fermnting Wild Ingredients appeared first on .

You can serve it as a side dish itself, or add a little more soy and oil to it to utilise it as a dipping sauce, or – like I often find myself doing too often – just spread an outrageous amount on top of prawn crackers and devour with some crisp beers.

Ingredients:

• 200g Black Olives – pitted and drained
• 100ml Rapeseed Oil
• 1tsp sesame seed oil
• 2tbsp Soy Sauce
• 100g Wild Garlic Kimchi
• a pinch korean chilli flakes or chilli oil (add this to your liking)
• 1/2 red onion – finely diced

Method:

1. Pop all of the none wet ingredients (everything apart from the oils & soy sauce) in a food processor and whiz until it’s chopped but still a little crunchy.
2. Remove and pour over the wet ingredients (the oils & soy sauce) and stir them together thoroughly.
3. Season with a little pepper and add chilli flakes or oil to your liking.

It’s as simple as that

If you want to make the kimchi:

So the above has been made with some Wild Garlic kimchi we collaborated on with Kimchi & Radish in London, but here’s a quick guide to make your own wild kimchi which can be used in this and other recipes:

This Recipe is from BBC goodfood and can be found here:

So what is kimchi?

Kimchi, a staple of korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi’s appeal is broad and deep. Made from vegetables, garlic, ginger, and fish sauce. ( vegan kimchi made without fish sauce) Kimchi has a bold flavour – chilli- hot – with plenty of saltiness and a distinct acidity and a thoroughly umami flavour. That special somewhat bittersweet experience of fermentation. Just as with truffles, kimchi is divisive,you are either not that keen – or you simply can’t not stop eating it.

Kimchi is full of probiotics, vitamins and minerals, that promote immune system function. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion. Not only that, it tastes amazing too and are a great addition to a healthy and balanced diet

Our mission is to offer a high quality, artisan range of KIMCHI using fresh natural produce that is sourced locally, wherever possible. Everything that we craft is created in time-honoured, traditional methods, free from artificial preservatives and additives.

The Kimchi we produce is lovingly hand made by our Head Chef – using gochugaru (Korean chili flakes) with fresh ingredients, it is fermented in small batches and hand packed in to jars.

It’s Raw, Unpasteurised, Alive and continues to ferment all the way up to the last delicious mouthful

Words above from: Kimchi Radish London – https://kimchiradish.com/

They make a fantastic Wild Garlic Kimchi which I’m a little too obsessed with

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