Foraging Pocket Guide: Food for all seasons from Britain’s woods, meadows and riversides

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White Vinegar: Soak the bristles in distilled white vinegar for at least two hours and then rinse and let the brush dry. Restaurants such as the Ethicurean in the Mendip hills, where ingredients such as hedgerow berries regularly get on the menu, have been pioneers. While not forcing information on people, they try to “have a small amount of a foraged item potentially on most dishes, with a view to sparking interest in our guests”, says Matthew Pennington, chef and co-owner. He says it’s about “encouraging people to get out there and start to have a look in nature themselves.” Mushroom knives are used to cut the mushrooms above the ground, which better preserves them and prevents tearing and other damage that may be caused by digging them out. As an added benefit, using a mushroom knife also prevents you from inadvertently damaging nearby plants. Bleach Solution: Soak the bristles in a pint of water with a teaspoon of bleach (roughly half a capful). Alternatively, you can use one cup of water and half a teaspoon of bleach. Let the bristles soak for 15 minutes, rinse, and then let the brush air dry. Microbiome are tiny organisms including bacteria and fungi which live in the human digestive system, help break down food, and strengthen immune defence. The idea is that natural unprocessed foods found in the wild support our microbiome, leading to a range of health benefits from weight loss to increased energy levels. The foragers’ microbiome is measured and monitored before, during and after the experiment. Here’s Mo Wilde chatting with one of the foragers, Rob Gould, for BBC Radio 4’s, The Food Programme.

Mushroom spore prints are used for a wide variety of purposes, though the primary one is as a diagnostic tool for field foraging. Besides this, they are also often used in artistic mediums. Gently move your brush over the mushroom so that the bristles can clean the cap and stem as necessary. The mushroom brush should remove dirt, spores, and other loosely attached debris. Mushroom brushes are designed with dense but soft bristles so that they don’t damage the mushroom.Additionally, you should keep practicality and your own comfort in mind. Your foraging bag should have handles or straps so that you can carry it comfortably for miles, if need be. Photo by Boarding1now Mushroom Foraging Knife Liz adds that you should ‘only collect plants that are in abundance and not protected, making sure you only harvest small amounts of a plant, not uprooting them and leaving plenty for the other animals that rely on them.’ To embark on a foraging journey in the UK, start by educating yourself about edible plants and mushrooms through books, online resources, and courses. Prioritize safety by learning to accurately identify species and cross-referencing multiple sources, while considering joining local foraging groups or guided walks for hands-on experience. Understand the seasonal availability of wild foods, and gather essential tools like a field guidebook, a knife or scissors for harvesting, a basket or bag, and a notepad for notes. Begin with easily identifiable plants and mushrooms, gradually expanding your knowledge and repertoire as you gain confidence in responsible foraging practices and connect more intimately with the natural landscapes.

At the start of the experiment this forager felt flat – low in energy, emotion or excitement, but after some weeks of wild food, fresh air and appreciation of nature, she doesn’t want the project to stop. For example, a pile of logs in the woods will be home to numerous animals. Hedgehogs make their homes in these places, and stag beetles lay their grubs in the wood, so you shouldn’t disturb these places when foraging. If you’re feeling funny about a plant, trust your gut. There are a lot of toxic plants out there and even foods that look friendly, like mushrooms and berries, can be extremely toxic if the wrong ones are foraged. Mushrooms with Pores: For soft mushrooms, use the method described above. For hard mushrooms, wrap them in a wet paper towel or washcloth overnight prior to placing the cap on paper (spore-bearing surface side down).For those planning to head out, now is a good time. “Everybody can sense the fizz in the ground,” says Pennington. “All the wild herbs are springing up.” Discover the edible seasonal delights of the UK’s countryside with this handy, practical field guide. From aromatic wild garlic in the spring, luscious bilberries in late summer, flavoursome blewit mushrooms in the depths of winter, and much more. The Wild Biome Project hasn’t finished yet, but it already seems that the foragers are feeling happier as well as healthier. They all report greater appreciation for the smell and taste of their food, and say foraging has given them increased self-worth, a natural treatment for depression and anxiety. Here’s one forager describing her feelings to BBC Radio 4’s, The Food Programme. It is important for a forager to know that some plants and fungi are deadly poisonous and that no risks should be taken with them.

Right, I asked what was the most popular foraged food in the UK, and you guessed it was seaweed, which was the wrong answer. Mushrooms are the most popular foraged food. OK, let's recap the vocabulary we've learned from this programme about foraging - looking for wild edible plants to eat.Of course, you can’t eat everything you find growing outside - some poisonous plants can make you very ill. But there’s something exciting about setting off on a culinary treasure hunt to find new edible plants for dinner. Without a magnifying glass, you may have to collect the mushroom just to examine it and confirm it’s a safe species. If it’s not, you’ve needlessly damaged the mushroom and may have placed yourself in a potentially harmful situation. How to Use a Magnifying Glass When Foraging for Mushrooms In this programme, we’ll be hearing about a new foraging project taking place across the UK, and, as usual, we'll be learning some useful new vocabulary as well. Liz Knight, a foraging instructor and author of Forage, suggests investing in a good foraging guide book, or going on one of the many walks hosted by foraging instructors to get an idea of how to recognise plants. Fun fact: it seems like ibotenic acid and muscimol have a chemical structure analogous to glutamic acid and glutamate, so it is said that they too are flavour enhancers. But I suppose neurotoxins aren't the safest spices to cook with?