Category: wild food

The smell of mint induces a feeling of nostalgia in me that no other plant can match. One of the few jobs I was trusted not to mess up as a small child was to go out into the back garden to gather a few springs of mint for the Sunday roast. It must have…

As suggested by the name this cabbage-relative has two flavours for the price of one, though the garlic comes across rather more strongly to my mind. The leaves are actually tasteless until they are crushed or, if you will, ‘tasted’. The chemical reactions producing the strong flavours only take place (as a defence mechanism) once…

  Otherwise known as Lady’s Smock this is one of our most attractive spring flowers, brightening up damp pastures and roadside verges across the country with its subtle pink flower-heads. It usually starts to appear around mid-April, about the same time as the first Cuckoos arrive back from Africa – hence the name. It also…

  There are two similar species of Golden Saxifrage known as ‘opposite-leaved’ and ‘alternate-leaved’, the names helpfully highlighting their main distinguishing feature. This one is opposite-leaved and it is very common locally, forming a low, dense carpet in patches of woodland with heavy, waterlogged soils. It acts as a handy warning that you risk a…

Many common garden ‘weeds’ are technically edible but hard to get excited about. The Dandelion is perhaps the most abundant and is no doubt very good for you but the leaves are undeniably bland. Common Sorrel, another widespread grassland plant prone to appearing on unkempt lawns, at least has a bit of bite to it….