Foraging

Foraging is a great way to get outside and learn about nature in a fun and interactive way. Best of all, it's completely free. Here are some ideas for foraging and recipes for foraged foods which anyone can use. There is guidance below on how to identify the plants in question, but always do additional research and never eat anything unless you are 100% certain of its identity.

Sloes

Sloes are the berries of the Blackthorn (Prunus spinosa) shrub. Blackthorn is a GB native shrub and is fantastic for wildlife. It can be found in most hedgerows. Look for the small blue berries and long sharp thorns.

In spring it has beautiful white, nectar rich flowers which are a good food source for pollinators.

The foliage is a primary food source for over 100 species of moth and butterfly, including the Brown Hairstreak and Black Hairstreak butterflies.

Throughout the year, its dense thorny growth provides shelter for small birds and mammals and in late autumn and winter, the berries are a good food source for those same animals.

Sloe gin

Sloe gin is a traditional drink which people have made for centuries using very simple ingredients. It can be enjoyed on its own, over ice, or with tonic. You can use alcoholic gin or non-alcoholic gin - either work well.

Ingredients

  • 500 g ripe sloes
  • 250 g granulated sugar
  • 700 ml gin

Instructions

  1. Wash the sloes and remove any stalks or damaged berries.
  2. Prick each sloe several times with a clean pin, or freeze overnight and thaw before using.
  3. Put the sloes and sugar into a clean, sterilised glass jar or wide-necked bottle.
  4. Pour in the gin, ensuring the sloes are submerged, then seal securely.
  5. Store in a cool, dark cupboard for 2–3 months, gently shaking every few days at first to dissolve the sugar.
  6. Taste occasionally and leave longer if desired for a deeper flavour.
  7. Strain through a fine sieve or clean muslin into a clean bottle.
  8. Seal, label and store in a cool, dark place.

Tips

  • Pick ripe, dark blue-purple sloes, usually between September and November in the UK.
  • For a drier sloe gin, reduce the sugar to 150–200 g.
  • Allowing the finished gin to rest for a few extra months can mellow the flavour.

Wild Garlic

Wild garlic is one of my favourite things to forage for in spring. Its smell always reminds me of going on country walks with my family when I was a child.

It also provides good forage for spring pollinators and its presence often indicates that you are in an area of undisturbed woodland.

It is best foraged in early spring before the white flowers appear. You should be foraging the leaves. Once the flowers have appeared the leaves can be tough and become more bitter. The leaves have a sweet garlic flavour.

Wild garlic pesto

Before starting

  • Best found in damp shady woodlands
  • Pick in March and April
  • Harvest leaves before flowers appear
  • Never pick all the leaves from a single plant
  • Never take the bulb out the ground
  • Only harvest leaves from a small number of plants in any patch
  • Harvest from areas away from roads and preferably higher up away from where dogs and other animals may have soiled

Appearance: The plant features smooth, broad, pointed, and bright green leaves with a single central vein.

The Smell Test: This is your primary safety check. Crush a leaf between your fingers; it must emit a strong, unmistakable garlic or onion scent.

Toxic Look-alikes: Wild garlic grows in similar environments to poisonous plants like Lily of the Valley, Autumn Crocus, and Lords and Ladies. These look-alikes do not smell of garlic. Never consume a plant unless you are 100% certain of its identity.

Ingredients

  • 100g fresh wild garlic leaves (washed and thoroughly dried)
  • 50g pine nuts (walnuts, hazelnuts, or sunflower seeds also work well)
  • 50g Parmesan cheese, finely grated (or a vegetarian alternative)
  • 150ml high-quality extra virgin olive oil (plus a little extra for sealing)
  • 1 tbsp fresh lemon juice
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Toast the Nuts: Place the pine nuts in a dry frying pan over medium heat. Toast for 2–3 minutes, shaking the pan frequently, until golden. Let them cool.
  2. Process the Base: Place the clean, dry wild garlic leaves, toasted nuts, and grated Parmesan into a food processor. Pulse a few times until roughly chopped.
  3. Emulsify the Oil: With the food processor running on a low speed, slowly stream in the olive oil until the mixture reaches your desired consistency.
  4. Season: Stir in the lemon juice. Taste the pesto and add salt and pepper as needed. (The Parmesan is salty, so taste before adding extra salt).
  5. Store: Transfer the pesto to a sterilized glass jar. Pour a thin layer of olive oil over the top of the pesto to seal it from the air, which preserves the bright green color and extends its shelf life. Store in the refrigerator for up to two weeks.