The British countryside offers us a bountiful harvest in every season, every weather and every region, and a growing number of people are looking for ways to reap these rewards by learning how to go safely foraging for ingredients.
These are the skills taught up and down the country by renowned wild food forager and author of The Foragers’ Cookbook, James Wood. James runs Totally Wild UK, an organisation that hosts foraging and cookery courses nationwide.
“Most people tend to get a bit glum as summer comes to an end, but although we all love the sun, autumn is the season that really gets us going,” says James.
“We especially look forward to rainy days at the beginning of September, because that’s when we forage for the tastiest mushrooms, which grow in abundance with the help of a few good showers. But winter has lots to offer us, too. Most plants have become dormant, pulling their energy into their roots to use when spring comes along – which makes it an ideal time to harvest roots and tubers.”
Foraging for safe and delicious wild foods
James’s courses inspire people to explore the amazingly diverse flavours that can be found in the wild. A typical Totally Wild ‘Forage and Cook’ experience includes an introduction to foraging and the opportunity to head out into the countryside with a professional forager to discover the exciting wild foods growing nearby.
Participants also get to sample a feast of pre-made wild food tasters, from pickles and chutneys to flavoured salts and alcoholic infusions, before cooking up a two-course lunch using ingredients they have foraged – whether it’s an elderflower cheesecake, dandelion pancakes or wild noodle salad.
Those who take these courses learn that wild food is everywhere, from London to Scotland, and that understanding what each season and climate can offer is the key to making the most of nature’s rich variety of ingredients. Mushrooms, however, remain the most popular foraged ingredient.
Reaping the rewards of mushroom season
“Autumn is peak season, when thousands of species come into fruit, but mushrooms are available all year round if you know what to look for,” says James.
“In spring and summer, we find most of our edible mushrooms in meadows or on trees and stumps. In August, for example, we can find chanterelles in the Peak District, while ceps can be found regularly in Scotland from June onwards.
“In the south, however, we generally have to wait while in September when the moisture levels change; it’s after the first good rain that we start to find all sorts of wonderful prizes.”
Freshly foraged food delivered to your door
For those who can’t wait to sample freshly foraged wild ingredients, James has recently launched a new range of wild food boxes, which can be delivered to your home as a one-off treat or even as a weekly subscription.
These chef-grade ingredients range from seasonal coastal vegetables and seaweeds to edible flowers, wild mushrooms and inland greens. These boxes, as well as The Foragers’ Cookbook, are available to buy online at www.totallywild.co.uk
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Available in their shop here
