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!!

A year-round flowering evergreen which is incredibly common in the UK. It is actually a member of the pea family. The peas and pods are considered toxic and one should only pick the open yellow flowers. Which taste of coconut if picked at the right times!

Wild garlic is a bulbous perennial with a pungent garlic smell that is abundantly available in woodland during spring. Arguably the plant that inspired foraging amongst chefs and people alike!