Here are some basic rules to ensure your safety when gathering and using wild foods:
• Make sure you correctly identify the plant, fungus or seaweed you are gathering.
• Do not gather any sort of produce from areas that may have been sprayed with insecticide or weedkiller.
• Avoid, too, the verges of heavily used roads, where the plant may have been contaminated by car exhausts. There are plenty of environments that are likely to be comparatively free of all types of contamination: commons, woods, the hedges along footpaths, etc. Even in a small garden you are likely to be able to find something like twenty of the species described in this book.
© David Hosking/FLPA
• Wherever possible use a flat open basket to gather your produce, to avoid squashing. If you are caught without a basket, and do not mind being folksy, pin together some dock or burdock leaves with thorns.
• When you have got the crop home, wash it well and sort out any old or decayed parts.
• To be doubly sure, it is as well to try fairly small portions of new foods the first time you eat them, just to ensure that you are not sensitive to them.
Having considered your own survival, consider the plant’s:
• Never strip a plant of leaves, berries, or whatever part you are picking. Take small quantities from each specimen, so that its appearance and health are not affected. It helps to use a knife or scissors (except with fungi).
• Never take the flowers or seeds of annual plants; they rely on them for survival.
• Do not take more than you need for your own needs.
• Be careful not to damage other vegetation or surrounding habitat when gathering wild food.
• Adhere at all times to the Code of Conduct for the conservation and enjoyment of wild plants, published by the Botanical Society of the British Isles (www.bsbi.org.uk/Code.htm).
What the law says
The law concerning foraging is comparatively straightforward, at least on the surface.
• You are allowed to gather and take away the four Fs – foliage, flowers, fruit, fungi – of clearly WILD plants, e.g. blackberries and elderflowers, even on private land, though other laws regarding trespass and criminal damage may restrict you. You are not entitled to harvest anything from CULTIVATED crop-plants, e.g orchard trees or field-peas.
• But under the Wildlife and Countryside Act and the Theft Act you may not SELL wild produce gathered in this way.
• Nor may you UPROOT any wild plant without the permission of the owner of the land on which it is growing.
• A few very RARE plants (none of those mentioned in this book) are protected by law from any kind of picking.
• On various areas of land otherwise open to the public – certain forests, commons, parks, and the new Open Access areas declared under the Countryside and Rights of Way Act, 2000 (CROW) – there are BY-LAWS prohibiting any kind of picking. These are usually spelt out on notice boards.
But there are cases which don’t fall into these clear extremes, about which the law is hazy. For example, nuts from a walnut tree overhanging a pavement are clearly the owner’s whilst they are on the tree. But how about those that have fallen onto the public right of way? And how, on a road embankment, can a planted apple-tree be distinguished from a self-sown wilding? In all such matters, and others where the law is ambiguous, use your common sense, and don’t be perpetually looking over your shoulder.
Edible plants
Roots
Roots are probably the least practical of all wild vegetables. Firstly, few species form thick, fleshy roots in the wild, and the coarse, wiry roots of – for instance – horse-radish and wild parsnip are really only suitable for flavouring. Second, under the Wildlife and Countryside Act it is illegal to dig up wild plants by the root, except on your own land, or with the permission of the landowner.
The few species that are subsequently recommended as roots are all very common and likely to crop up as garden weeds. Where palatable roots of a practical size and texture can be found, however, they are quite versatile, and may be used in the preparation of broths (herb-bennet), vegetable dishes (large-flowered evening-primrose), salads (oxeye daisy), or even drinks (chicory, dandelion).
Green vegetables
The main problem with wild leaf vegetables is their size. Not many wild plants have the big, floppy leaves for which cultivated greens have been bred, and as a result picking enough for a serving can be a long and irksome task. For this reason the optimum picking time for most leaf vegetables is probably their middle-age, when the flowers are out and the plant is easy to recognise, and the leaves have reached maximum size without beginning to wither.
Green vegetables can be roughly divided into three types: salads, cooked greens, and stems. For general recipes see dandelion for salads, sea beet or fat-hen for greens, and alexanders for stems.
All green vegetables can also be made into soup (see sorrel), blended into green sauces, or made into a pottage or ‘mess of greens’ by cooking a number of species together.
Herbs
A herb is generally defined as a leafy plant used not as a food in its own right but as a flavouring for other foods, and most herbs tend to be milder in the wild state than under domestication; being valued principally for their flavouring qualities, it is these which domestication has attempted to intensify, not delicacy, size, succulence or any of the other qualities that are sought after in staple vegetables. You will find, consequently, that with wild herbs you will need to double up the quantities you normally use of the cultivated variety.
The best time to pick a herb, especially for the purposes of drying, is just as it is coming into flower. This is the stage at which the plant’s nutrients and aromatic oils are still mainly concentrated in the leaves, yet it will have a few blossoms to assist with the identification. Gather your herbs in dry weather and preferably early in the morning before they have been exposed to too much sun. Wet herbs will tend to develop mildew during drying, and specimens picked after long exposure to strong sunshine will inevitably have lost some of their natural oils by evaporation.
Cut whole stalks of the herb with a knife or scissors to avoid damaging the parent plant. If you are going to use the herbs fresh, strip the leaves and flowers off the stalks as soon as you get them home. If you are going to dry them, leave the stalks intact as you have picked them. To maintain their colour and flavour they must be dried as quickly as possible but without too intense a heat. They therefore need a combination of gentle warmth and good ventilation. A kitchen or well-ventilated airing cupboard is ideal. The stalks can be hung up in loose bunches, or spread thinly on a sheet of paper and placed on the rack above the stove. Ideally, they should also be covered by muslin, to keep out flies and insects and, in the case of hanging bundles, to catch any leaves that start to crumble and fall as they dry. All herbs can be used to flavour vinegar, olive oil or drinks, as with thyme in aquavit.
Spices
Spices