A Walk On The Wild Side

Wild food may seem out of place in the modern world, but nothing could be more natural and rewarding than going out into the countryside and foraging for a free meal. Wild food taken directly from the source is more nutritious than anything you can purchase in the shops.

As the ice of winter melts away and we move into spring, you will notice lots of fresh green shoots from a variety of wild plants poking through the moist ground. Some of this fresh growth will be edible ‘wild greens’ which make a good addition to the diet. A favourite of mine that can be found throughout most of the year is wild sorrel Rumex acetosa, a small unassuming plant with green arrow shaped leaves that can often be found among grass. All sorrels found in Britain have a sharp lemon-like taste that is quite refreshing! Large amounts of sorrel should not be consumed, but this also applies to some similar foods that can be purchased in supermarkets like onions - as always moderation is the key.

Another hedgerow edible is common hogweed which is palatable in its young stage before it becomes too fibrous and tough. The young shoots are definitely best. Don’t confuse with the giant hogweed which looks very similar when young.

Later in the year, around late April/early May you might notice a very dainty plant growing in ancient woodlands among bluebells known as the ‘pignut’ or ‘earth nut’ Conopodium majus. These tiny plants also have edible leaves, a little known fact. It is, however noted for its edible tuber (root), the part known as the nut. These have a very pleasant peppery taste somewhat like a cross between carrot and a water chestnut. Pignuts were a popular wild treat for children in wartime Britain, often grubbed up with the use of a stick or a flint.

Trees are also another provider of wild food, and I don’t just mean the fruits. During spring the leaves of the common beech Fagus sylvatica are thin, soft, pliable and edible.  They will toughen up with age so it’s best to pick them shortly after they awaken from their winter rest.

Before foraging for any wild food it is crucial that you identify it with absolute certainty as some native species of trees, plants and fungi are poisonous and a small minority are potentially fatal. Caution is natural, but don’t let it distract you. Start off with a few simple to identify plants or trees and then progress slowly as your interest grows. Common sense plays a large part in wild food. If in doubt, leave it out, always collect from clean areas, of course always obtain permission from the land owner and never pick anything that cannot be found growing in abundance, especially rare plants. 

Kris miners runs short courses in wild food, wildlife ID & bushcraft, more details of which can be found at www.greenmanbushcraft.co.uk or email Kris at enquiries@greenmanbushcraft.co.uk to discuss a course tailored to your needs or to ask any questions.