As it was, the rain was light enough to not be a bother, except for the note keepers among us. The notebooks were brought out for minimal note-making, and laced away again in between scribbles. In retrospect this a good thing because it forced one (me) to engage more with the plants, our companions, and the surroundings - I might not have heard the woodpecker if I had been worrying too much about how to spell borage, for example.
I was a late of course. Indeed, I was later than my three companions somehow, even though we were travelling in convoy, and one of the companions was in the same car as me, I still managed to arrive at the group after the talk about safety, and respect for the country side, and emergency exits - safety rather than comfort etc.
The Forage
- Cow parsley
- Dogs mercury
- Garlic mustard
- Nettles
- Ground ivy
- Bluebells
- Goose grass
- Hop shoots
- Wood anemone
- Foxglove
- Elder
- Wood sorrel
- Hemlock tree
- Hazelnut* (see photo)
- Primrose*
- Bitter cress*
- Rose hip
- Beech
- Birch*
- Ribwort plantain*
- Hawthorne*
- Sloe*
- Clover
- Wood dock*
- Dandelion
- Great willow herb*
- Chickweed*
- Borage
- Common sorrell*
- Hogweed*
- King Alfred's cake
- Water cresss
- Brooklime (speedwell)
- Liver fluke
- Great stitchwort
- Dead nettle*
- Aran lilley
- Alexander*
- Comfrey
- Horsetail
- Wild garlic
Bitter cress:
Hazelnut:
Primrose:
Birch, tap for sap before buds, birch twig tea:
Ribwort plantain, better than dock leaf for stings, makes a good throat linctus:
Hawthorne shoots (May tree - here we gathering nuts in may):
Sloe blossom for salads, almond aftertaste (berries for sloe gin later in year):
Wood dock, seeds can go in e.g. cous cous. Aloe like slime at base:
Willow herb:
Sorrel, sword shaped leaf:
Dead nettle, white flower, no sting, mint family (square stem, all edible):
Alexander, like lovage to look at, strong celery flavour, good with fish, seeds a pepper substitute.
Food and drink, served by our guides
Sticky willy water
Rabbit stew
Pasta and pesto
Wood ear ravioli
Hogweed lasagna
Foraged salad with filafel
Birch twig tea