Summer Foraging — connect to Nature and eat for free

Ever wondered which wild foods are edible? Wild vegetables are the ancestors of our shop-bought varieties and are packed with more flavour and goodness. They have survived centuries of changes in climate, withstanding conditions that their domesticated relatives could not tolerate. Often, they are so resilient, gardeners have trouble ridding their gardens of them, however this makes them a tough and reliable food source year in and year out and a go-to if there is ever a food scarcity.

This list consists of hardy perennials that grow abundantly all over the UK. When foraging, only take what you need from areas where there is a plentiful supply (away from curb sides where car fumes or pesticides will have polluted) and remember to always give back a little — perhaps a prayer of gratitude, some water, or whatever your heart tells you. Wild plants are protected under the Wildlife and Countryside Act 1981. Therefore do not dig up or remove a plant from its natural habitat unless you have permission from the landowner. If you are taking flower petals, be sure to collect only those that have finished their reproduction cycle and the petals are ready to drop.

Dog Rose / Wild Rose

This is a very common climbing wild rose that is widespread throughout the UK found in hedges, gardens, wastelands and scrublands. It is a five petaled, beautifully fragrant flower that blooms from June to July. The petals can be used to enhance the flavour of jams and jellies such as crab apple or rhubarb. Or they could be crystallized, added to honey or vinegar (and left to steep for some time), or sprinkled in salads. Pick the petals at the end of July from flowers that have already lost one or two petals, otherwise you will be damaging the plant’s lifeline.

From August to November, the hips can be harvested and made into syrups and cordials that are renowned for their high vitamin C content, 20 times above that of oranges. During WW2, when access to citrus fruits was cut off, children were paid to collect these rosehips that were then made into syrups. Rosehips have a prickly inner seed that is an irritant, therefore once prepared, the hips must be filtered carefully through a fine muslin cloth. The syrup can be diluted to make a drink or added to deserts or ice-cream.

Elderberries

This fast growing, tall shrub is found in hedges, wastelands and woods. Both its flowers and fruits have many medical and culinary properties. The flowers, creamy white clouds of fragrant tiny blooms, make a delicious cordial or syrup. If you missed the spring abundance and didn’t get to make any cordial, don’t worry: between August and October, you can collect the clusters of dark burgundy/black fruit. These are ripe for picking once their fruit have started hanging downwards. Cut the bunch at the stem and use a fork to separate the berries from the stalks. They can be added in equal proportions to blackberries when making jellies, jams or pies. Since they are packed with vitamin C and antioxidants they make a good cough syrup when preserved in honey. Simply pack the berries into a jar and add honey until they are completely covered. Turn the jar over from time to time to make sure they are always well covered and in a few weeks it will be ready.

Fat Hen

This common weed was once a reliable staple vegetable of early man; remains of the plant have been discovered in late stone age settlements. Its fatty seeds and abundant leaves make it a nutritious and valuable food source that has adapted to withstand all sorts of weathers and changes in climate. It can be found in many urban areas growing on both cultivated and waste grounds. It is a relative of spinach, but lost favour to its domestic cousin once it became commercially grown. It is higher in iron and protein than cabbage or spinach and contains higher levels of calcium and vitamin B1 than raw cabbage (source: Food For Free. Collins Gem). Look for diamond shaped greyish-green bushy leaves and pale green bunches of tiny flowers that bloom between June to October. It has a pleasant tangy flavour similar to spinach.

Blackberries

Blackberries, also known as brambles, are perhaps the UK’s most well-known wild berry, evoking childhood memories of late summer family outings, blackberry and apple crumbles and hot blackberry cordials. They can be found in woodlands, hedges, wasteland and unruly urban gardens. The berries hang like grapes from a long stem that initially grows upwards and then turns to hang down. The berries at the very end of the stalk are the largest, sweetest and juiciest and can be eaten raw. For jams and jellies, pick the berries further up the stalk, that ripen a few weeks later. Finally, the last berries near the top of the bunch that ripen in October are only really useful for cooking with other fruit. These can be frozen and used throughout the year with other ingredients. There are around 400 micro species of blackberry each with a different flavour and nutritional content. When you find a good bush, be sure to remember its location for next year.

Wild strawberries

Wild strawberries are small, yet packed with an intensely concentrated and far superior flavour than their larger cultivated cousins. They can be found in open woodlands, bracken edges, shady gardens and grassy banks. Their fruits grow hidden away under the leaves so you need to look carefully for them. Best eaten raw straight off the plant or can be collected over time and frozen in small batches. Once you have enough, you can make a coulis or sweet sauce to top vanilla ice-cream or something else plain enough to highlight their flavour. If you find a good patch, try giving them some well-rotted organic manure. You will definitely see a difference in the size of both leaves and berries the following year.

Rowan Berries

Rowan trees, also known as Mountain Ash, are commonly seen in both urban areas and the wild. They grow best in acid, moist soil are grow well in the North and West of Britain. They have beautiful bright orange berries between August to November which can be used to make an unusual and vibrant jelly with a sharp ‘astringent’ marmalade flavour. Traditionally eaten with game or lamb, Rowan Berry jelly tastes equally good with strong cheeses such as stilton or goat. Crab apple trees often grow near Wild Rowan and can be added to the jelly to increase its pectin content and therefore help it set.

Greater Plantain

This common but edible weed (also known as Groblad — meaning ‘healing leaves’) can be found growing in poor or disturbed soil, cracks in pavement, waste ground, lawns and fields, and originated in Northern Europe. The young leaves are the tastiest and can be eaten raw and in salads. Older or larger leaves need to be blanched first to take away the toughness and then can be sautéed with butter, seasoning and garlic or added to stir-fries. Greater Plantain has been traditionally used as a herbal treatment for inflammation and the healing of minor wounds. Look for oval broad leaves with tiny flowers running up long stems in the centre of the plant. The leaves have several prominent veins running parallel to one along the leaves.

Sea Beet

Sea Beet, also known as Wild or Sea Spinach is a little-known delicacy that grows along European coastlines. It can be found in sea walls, dunes and cliffs and coastal paths. Its small green flowers on long leafy stalks appear between June and September and because it is a perennial it can be found thriving all year round. The leaves make a tasty alternative to cultivated spinach or chard and are best harvested between April and October. The smaller young leaves can be eaten raw in salads and the larger ones blanched until deep dark green in colour and then sautéed with olive oil or butter and garlic or added to flans or quiches. The flavour is stronger and tangier than spinach and the leaves succulent and fleshy.

Some wild plants are specially protected by law. A list of these can be found on Schedule 8 of the Wildlife and Countryside Act (1981).

Sources:

Collins Gem Food for Free by Richard Mabey. HarperCollins Publishers.

Essential Foraging Guide — Wild Food Month by Month — Woodland Trust

Wildlife and Countryside Act 1981 (legislation.gov.uk)

I hope you found this blog as interesting and useful as I did while writing it. Om namah Shivaya — and happy foraging!

Chloe and GreenFriends UK

GreenFriends is an international environmental initiative of Embracing the World. It aims to help re-establish the lost harmony between people and Nature.