What to forage for at this time of year

In May and June, Britain’s countryside is bursting with flavours. There are plants to be foraged everywhere. Wild garlic and mint are some better known plants, but there are plenty more flavours to look out for. “Lady’s smock, one of the many bitter-cresses, has a really hot horseradish taste with quite a bite to it,” says Charlotte. “Wood sorrel has lovely tender leaves with a lemony taste.” Even stinging nettles are good for flavouring chocolates. “It’s a bit like spinach, but it’s greener tasting and more earthy.” Larch is aromatic and has a citrus flavour, while wild sorrel is lemony, sour and again a bit like spinach. Gorse flower provides coconut and honey flavours, while sloe and cherry blossom have varying strengths of bitter almond. As well as the above, elderflower, Scots pine, sloe and common hogweed shoots are also harvested as ingredients at this time of year. Charlotte knows her plants well and can forage safely. Anyone attempting to forage must take great care to ensure they do not pick anything that could make them ill.