Although wild food foraging is nothing new, it has become quite popular in recent years. I think this is due to our growing interest in sustainability and back-to-basics lifestyle after decades of consumerism. As we know, endless purchase of consumer goods and fast fashion does not fulfil our lives, nor does it make us happier.
Yet how can we change our behaviour/lifestyle living in metropolis like London? Besides buying less, recycling more and shopping at the local farmers market, we can also attempt wild food foraging. After a fascinating funghi foraging workshop in Hampstead Heath a few years back, I was keen to learn more about foraging but never managed to do so until I enrolled onto a wild food foraging course with Jason Irving from Foraging Wild Food.
Jason is an experienced forager, herbalist and ethnobotanist. He used to work as head forager at UK’s leading supplier of wild food, Forager Ltd, for two years. Next year, he will be doing his PHD research in Central America, and our one-day course was the last one of the year.
Lime tree (Tilia spp.)
The sun and blue sky made us feel slightly better for being out and about on a cold late autumn/winter’s morning. Since I live not far from Hamsptead Heath, the heath is like my back garden where I would visit in all seasons. However, I had no idea about the vast array of wild food available here besides funghi. The 3-hour walk around the heath was flabbergasting for a newbie like me. I learned a lot about the usage of many seeds and leaves, which not only can be used as herbal medicine, but also in cooking and beverages. Jason also made us a cake and hot drink from wild fruits and herbs, which was surprisingly delicious.
Left: Hog weed seed; Right: Common sorrel (Rumex acetosa)
Although I made some notes and took photos on the day, I don’t think I would be able to differentiate all the edible plants and seeds after just one course. There is still much to learn, and I guess getting a foraging book would be a good start. Since there are many foraging courses available in London, I probably would do another one in the summer when more herbs and ripe fruits are ready to be picked.
Left: Ribwort plantain (Plantago lanceolata); Right: Hedge bedstraw (Galium mollugo)
Although wild food foraging can be fun, there is also the danger of picking poisonous plants without knowing (we often hear that with funghi-picking). Therefore, it is important to do more research or pick with someone more knowledgeable at the beginning.
Left: Mugwort (Artemisia vulgaris) Right: Elder (Sambucus nigra)
The issue of global food shortages reminds us that we cannot take our food supply for granted anymore. What if one day we find ourselves in supermarkets full of empty shelves? If this happens, then how would we survive? Wild food foraging is not only about survival skills, it is also about sustainability and reconnecting with nature. If we undertstand the origin of each ingredient that goes into our food, then we are likely to appreciate it more.
Left: Stinging nettle (Urtica dioca); Right: Beech (Fagus sylvestris)
Sadly, over-foraging has also become an issue in recent years. I was told that many Eastern Europeans would mass pick edible funghi and sell them to restaurants for commercial gains despite the fact that it is illegal to do so. Even the head chef of Noma –often voted as the restaurant in the wold– was accused of illegally picking wild mushrooms in Hampstead Heath 10 years ago.
Left: Sweet chestnut (Castanea sativa); Right: Yarrow (Achillea millefolium)
Wild food foraging can be a satisfying and uplifting experience, but if we disrupt the eco-system by over-picking, then we are doing more harm than good. At the end of the day, it is crucial to find a balance. If we don’t respect our environment, we may regret it one day when it is too late.
