Wellingtonian Rob Jones can pinpoint his first foraging experiment. He was driving and listening to an expert talking on National Radio about onion weed being edible. Right at the time he was passing a roadside bank covered in them. ‘‘I just jumped out and grabbed some.’’ As someone who has always been interested in cooking, and willing to experiment with flavours, onion weed has now become one of his regular foraged ingredients. He says they taste just like spring onions. Another favourite is the leaves and orange flowers of nasturtium. The big lilly-like leaves are good for use as a wrap for fillings, especially salmon, and their distinctive peppery taste, ‘‘something like rocket’’, is great for pesto and pasta flavouring. (Rob’s pesto recipe: put 3 cups nasturtium leaves, half cup of olive oil, nuts – he prefers walnuts – and a bit of lemon juice in a blender). Beach spinach is also tasty – tougher than the stuff you buy in shops, ‘‘but it works well if you wilt it first and it’s got a bit more bite’’. Rob likes the environmental/ no-waste angle to foraging – and the savings on the supermarket bill don’t hurt either.