Wild Plants & Herbs
If you’re interested in learning how to find and identify wild plants that you can eat, you’ve come to the right place. Foraging for wild edible plants is a great way to connect with nature, learn about your local ecosystem, and discover new flavours.
Our wild plant guides below are designed to help you get started on your plant foraging journey. We’ll cover the basics of plant identification, including how to recognise common edible plants and distinguish them from similar-looking poisonous plants. We’ll also share tips on where and when to find wild edible plants, and how to harvest and prepare them for consumption.
But foraging for wild plants isn’t just about finding free food – it’s also about connecting with your environment and learning about the natural world around you. By foraging, you can gain a deeper appreciation for the biodiversity and ecology of your local area.
It can be great fun to go out foraging with friends or family, or by joining a local foraging group to meet like-minded people and learn from experienced foragers. If you want to find an expert forager near you, why not check the pages on our Foragers Directory.
Whether you’re a beginner or an experienced forager, our plant guides should help you take your wild edible plant foraging skills to the next level. Start exploring the delicious and nutritious world of wild edible plants today!
Stinging Nettle Beer
Stinging Nettle beer is quite a unique drink because it can be drank after just 7 days from the moment that you collected the nettles – most alcoholic drinks take months or years to ferment. Unlike many other wines and beers, nettle beer doesn’t need time to improve the flavour, it will probably taste best after just over a week.
Nettle beer tastes a little like ginger beer, and is a nice refreshing drink – especially when served cold with ice.
Wild Garlic Pesto Recipe
So Spring is well and truly here and for those of you who haven’t noticed, wild garlic is currently in abundance amongst woodlands and forests. You need to be quick though – its only around for about 6 weeks and its already been out for about 3, shooting up with its waxy green leaves and distinctive aroma.
Its a real shame that such a tasty and easily collected wild food is only here for such a short period of time, so for us we feel its best to make as many uses of it as possible whilst it is still here.
One other brilliant feature of the wild garlic that we weren’t already aware of is that it seems to keep very well in the fridge, in a sealed food-bag. We’ve collected quite a large handful and it kept fine in the fridge for at least 10 days (although I did manage to find a few snails that had also enjoyed their free holiday and all-you-can-eat buffet).