Water pepper is our native alternative to chilli. Packing a serious punch.

This non-native tree has beautifully scented flowers with a pea like flavour when eaten and jasmine essence when infused.

The best of foraged salad leaf? Full of essential goodness.

One of our favourite urban forages! The flowers appearing during spring have an absolutely stunning flavour.

An aromatic spring flower, our only native scented violet. Used for a long time in both culinary and cosmetic products.

This hugely popular British tree has a seemingly endless amount of uses. Most popular are its nuts!

These little guys shine bright in the winter months when most of the fungi kingdom is asleep. Fortunately for us foragers they’re edible both cooked and raw.

Another Roman entry in to the British countryside, cheers guys! Most commonly known for its nut. But there many more culinary applications for this tree…

An urban forage, with its well known fruit and lesser known coconut flavoured leaves. After being introduced to the leaf, it’s become a household favourite!

This beautiful aniseed flavour plant doesn’t need much introduction. Well loved, the world over. Unlike its cultivated varieties, which are grown for their bulb, wild fennel is all about leaf & seed. 

A gorgeous winter allium, much milder and sweeter than wild garlic. 3CL very much has its own place in gastronomy. And, being invasive, a sustainable eat!

‘Wild’ horseradish is a naturalised plant throughout temperate Europe, originating from Asia, many moons ago. 

One of the UK's most delicious native wild greens.

Abundant & exceptional tree. Providing sustenance with its leaves, flowers & fruits.

The first prunus species to flower in spring, the flowers taste of almonds. But later produce juicy edible fruits, which pair wonderfully with so many different dishes! 

In our opinion much nicer than Elderflower, with its almond/vanilla scent. It's massively abundant making it a guilt free forage. 

Scots pine is the only truly native pine in the UK. It thrives in heathland and is widely planted for timber. We mostly use it for its pollen and young pine cones for culinary uses.

Our absolute favourite in spring & early summer for collecting the new growth tips. They have a wonderful citrusy, tangerine & grapefruit flavour & smell.

A well known seasonal edible flower & berry very common throughout the UK.  

The young leaves are excellent for salads and the unopened flowers make delicious capers.

A choice spring & summer mushroom which resembles chicken in texture and taste.

A choice spring mushroom growing in fields and sometimes forests.

A shade loving edible brought over by the romans (thankyou!). A pest for many gardeners, I wonder how many know they can eat it?

Somewhere between onion and garlic. Much more delicious than shop bought varieties!

An aromatic spring flower that is a member of the olive family. The flowers are perfect for desserts, jams, jellies, syrups, flavoured vinegars and cordials. It lends itself really well to cream based recipes.

The leaves make a great pickle and the fruits are very tasty. It should be noted that this has no relation to what we commonly know as figs (ficus carica). An individual plant can span 50m across!

An invasive alien. It is tart, crunchy, and juicy. It's closest resemblance to taste is rhubarb. It be eaten raw or cooked and can be used in sweet or savory dishes.

Generally considered a weed, but once upon a time it was considered more valuable than grass in peoples gardens. And rightly so. They are a rich source of vitamins, minerals and antioxidants. All parts are edible, a foragers super food!

A foragers superfood! The young shoots make a great asparagus substitute. As noted by Robin Harford it has 90 times more vitamin A and 4 times more vitamin C than an orange!!