In honour of our collaboration with boundary pushing Michelin starred chef Simon Rogan, the man known as the “King of Foraging”, here are our top 4 things to forage for.
Most people are aware of nettle soup or tea, but these pesky plants can also be used in the same ways as spinach and are a rich source of vitamin C.
To neutralise the sting when preparing nettles all you have to do is either blanch or boil before eating.
These can often be found in country and inner city hedgerows, such as along the banks of canals.
Pick these little autumnal gems for use in seasonal desserts, or eat them on their own when they’re at their darkest, succulent prime.
Throughout the spring and sum me you can find the opportunistic herb in abundance, everywhere from roads to wastelands, as it often springs up between cracks in concrete.
Make sure you only take the fronds, which go wonderfully in summer salads or with fish.
This delightful little green might look unassuming, but it has all the powerful potency of garlic. It can be found on the banks of roadsides, on marshes and in many other spots.
Wilt it as you would spinach or use it raw in a salad to give it an extra depth of flavour.
Only take what you can reasonably consume yourself, be sure to leave some for others and don’t take anything you can’t absolutely, positively identify. Also remember to check and wash everything before you eat it, not just to get rid of general pollutants (particularly if you’ve been foraging in a city) but also to avoid any unwanted creepy crawlies.
Now, go forth and forage!