“Is foraging environmentally friendly?”
Ellen Tout runs through the golden rules about collecting wild food – a sustainable and gratifying pastime when practised in harmony with nature
NATURE IS WAKING UP and the first signs of edible wild plants – nettles, wild garlic and dandelion – are a delight for foragers like me. Giving another purpose to your walk, foraging is not just about gathering food, it is also a way to slow down, mindfully explore hedgerows, the coast and woodland, and notice the abundance of ingredients available throughout the seasons. However, it is important to forage responsibly and with nature in mind.
Even if you are simply picking a few blackberries, remember the basic rule of foraging: never take more than one third of the plant. This ensures that enough remains for birds, animals and insects, and allows the plant to thrive. Most importantly, always be certain you have correctly identified the plant before eating it.
While it may be tempting to fill your pockets when you discover a tree brimming with plums or a field full of edible mushrooms, remember not to collect more than you will use. Pickling, drying, making chutneys and freezing are all ways to preserve your harvest for the colder months. The Woodland Trust’s website is a useful resource, with responsible foraging guidelines as well as recipes and tips. It recommends that you only forage where the crop is in abundance, and solely for personal use. You must not pick anything rare or protected, such as sea kale, and never uproot a plant. Remember to always check you have permission to forage the land, especially if it is private or is a habitat that is significant for conservation reasons. If you are unsure, seek permission and use common sense.
Practised thoughtfully, foraging is a pleasurable and rewarding experience. The more you learn, the more you spot wild food to supplement your diet. Wonderful beginner’s recipes include wild garlic pesto, blackberry, apple and pear crumble, nettle soup, sloe gin, wild plum chutney and roasted sweet chestnuts. Two of my favourite wild plants are tasty alexanders and versatile garlic mustard.
Show thanks for your harvest by giving back to nature – planting flowers for bees, offering seeds for birds and creating wildlife homes, such as a pond for frogs or a hedgehog hut.
For eco advice, email ellen.tout@psychologies.co.uk and go to psychologies.co.uk/real-eco; woodlandtrust.org.uk Ellen’s book ‘The Complete Book Of Vegan Compleating’ Go-to wild guide ‘Forage: Wild Plants To Gather And Eat’ by Liz Knight (Laurence King, £19.99)
(Nourish, £14.56) is available for pre-order on Amazon. Follow @Ellen_tout and @compleatly_vegan