To forage or not to forage?

That is the question I ask myself...

Foraging is in our genes, we are natural hunters and gatherers. Wild foraging is the act of harvesting natural edible plants and fungi. Yet as the world evolves (too quickly), the human race is playing with Mother Nature. By force feeding/growing plants by using chemicals and pesticides. Pushing nature to its limit, making nature almost unnatural.

Think about your weekly visit to the supermarket, you are in the fresh fruit and vegetable aisle where out of season produce has become “in season”. As humans we don’t acknowledge the true value of nature.

Foraging is a traditional, respectable way of survival. If harvested responsibly, the herbs, shoots, greens, berries, nuts, seeds, and roots are renewable resources that protect themselves from herbivores by regeneration.

My personal favourite produce to forage for is wild garlic. Wild garlic is a relative of the chive family that is also known as “allium ursinum”. Wild garlic is in season during the spring months. It grows in woodland areas surrounded by bluebells. It is identifiable by its strong garlic-like smell and long lush green leaves and has a similar appearance to Lily of the Valley as it bursts into bloom with white flowers at the end of the season. 

Wild garlic can be used in various ways; stir fry, soups, salads or used in pesto instead of basil. Here is a link to some tips and recipes ideas for foraging wild garlic: Click here!

Another ingredient that can be easily cultivated are elderflowers, the flowers can be used to create a refreshing cordial. The flowers burst into life mid-May and continue to flourish through to mid-June. (Future post to come on how to make home-made Elderflower cordial).

So why not escape into the wild and forage around?

NB: Be careful as some specimens may be poisonous so do some research beforehand. Also foraging courses are available and becoming very popular.