Foraging – Page 2 – Forage France

5 May 20225 May 2022

Foraging Notes Spring 2022

Foraging notes from the workshop held on the 4th of May 2022 – on a 4.4km walk in mixed terrain we found a minimum of 36 edible items these are listed below with a short description.

Bamboo	Use young shoots from ground no higher than 30cm boil or steam, raw bamboo poisonous.
Bedstraw (Hedge)	The young shoots and leaves of cleavers bedstraw are perfectly edible. Bedstraw is like a hairless version of cleavers.
Birch Sap	Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and uncoloured liquid, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic.
Bitter Dock	Young leaves are edible fresh or cooked. These leaves do have a bitter taste, especially the older they become. Some people will cook leaves in at least one change of water in order to reduce the bitterness. They can also be dried for later use.
Bitter Lettuce	Related to a cultivated lettuce, far to bitter to enjoy, but edible.
Blackberry	Steep Leaves for tea, Eat the berries there are 365 different varieties of blackberry all edible.
Burdock	Burdock leaves, stalks and roots are edible. Roots combined with dandelion for a syrup.
Chives	Use as you would shop bought.
Cinquefoil	Young shoots and leaves of cinquefoil are edible in salads or cooked as a pot herb.
Fleabane	Aside for being used to attract pollinators, fleabane is a known wild edible. Leaves of fleabane are cooked (they can be eaten raw, but cooking will remove the small hairs on the leaves and stems) and served along other greens. Sources claim the leaves taste similar to spinach.
Cleavers	AKA ‘Sticky Willy & Goose Grass’ eat the young tips. It has a pea flavour.
Cow Parsley	All airborne parts of the cow parsley plant are edible, with a flavour sharper than garden chervil and described as grassy parsley with a hint of licorice or aniseed. The plant is invasive and spreads easily along roads, and the edges of woods and fields, so it is not cultivated but instead foraged in the wild from February to November. However extreme caution is advised when foraging cow parsley because it is easily confused with other species of the Apiaceae family, such as the deadly poisonous hemlock, hemlock water-dropwort and fool’s parsley. Because the plant’s flavour is considered unremarkable and the risk is great, foraging cow parsley in the wild is usually strongly discouraged.
Cowslip	Member of the primrose family. Has a sedative effect, make tea from the dried flowers, roots can be used to help ease a cough if made into tea. Flowers make an excellent country wine.
Dandelion	Dandelion is probably one of the most common and recognisable varieties of edible weeds and it’s also very versatile. The yellow petals from the dandelion flower and the leaves can be eaten in salad, and the leaves can also be cooked and eaten like spinach. Also coffee from the dried roots, salad from the leaves and wine from the flowers.
Dead Nettle / Archangel	Purple dead nettle is not only a wild edible green, but a highly nutritious superfood. The leaves are edible, with the purple tops being even a little sweet. Since the leaves are relatively fuzzy, they are better used as an herb garnish or mixed with other greens in recipes, rather than being the star of the show.
Eldar Tree	Florets Used for tempura or for “champagne” Berries used for wine.
Garlic Mustard / Jack by the hedge	Garlic mustard is edible and should be harvested when young. The roots taste much like horseradish and the leaves are bitter when mature. The first year plant is a rosette, and its leaves can be harvested year-round.
Hawkbit	Member of the dandelion tribe within the sunflower family, commonly known as hawkbits. Their English name derives from the mediaeval belief that hawks ate the plant to improve their eyesight. Use the same as dandelion.
Herb Robert	Herb-robert was traditionally used as an antiseptic, as well as to treat stomach upset and nosebleeds. Its leaves are edible and used by some to make tea. They have also been used crushed and rubbed on the skin as an insect repellent.
Holly Hock	Hollyhock is completely edible – leaves, roots, flowers, seeds, common in many cottage gardens. It’s a valuable medicinal plant too and can be use in natural homemade skin care.
Hops	Hops can be eaten; the young shoots of the vine are edible and can be cooked like asparagus. Hops may be used in herbal medicine in a way similar to valerian, as a treatment for anxiety, restlessness, and insomnia.
Juniper	Juniper berries have a strong, bitter, slightly peppery flavour and gritty texture. Used as a botanical to flavour Gin. Fantastic flavouring for curing all types of meat.
Lilac Tree	Use flowers to make a country wine.
Lords and Ladies AKA Cuckoo-pint (poisonous/harmful)	Poisonous, but included here for the easy mistake of confusing the young leaves with Sorrel
Lungwort	The leaves can be consumed raw or cooked and have a somewhat mild, yet pleasant taste. The thick leaf has a mucilaginous texture. Leaves can be added to salads, and they go quite well with eggs. Flowers are edible and the taproots were once eaten by Inuit.
Pine Needles	Pine Needles – Added to boiling water makes a great vitamin C packed hot drink.
Ribwort Plantain	The unopened flower heads can be eaten raw and have a taste reminiscent of raw button mushrooms. The leaves are edible, but are bitter and it is best to remove the thick veins. They can be dehydrated to create a stock. The seeds can be ground into a flour or cooked.
Sorrel (Wood)	Like a large clover, wood sorrel is plain green three lobed leaf with a red/white or pink flower. Tastes of Green Apple Skin.
Southern Daisy	AKA ‘Bruise wort’ fresh leaves will soothe wounds and help healing. Daisy. The ordinary daisy (Bellis perennis) that you see in lawns is an edible flower. Flower buds and young leaves can be added to salads or eaten in sandwiches. They can be used as an ingredient of soups, pickled as a susbstitute for capers and used to make wine.
Speedwell	Traditionally used as a substitute for tea, speedwell nearly went extinct in Victorian England as it was used to alleviate the symptoms of gout.
Spring Vetch	Vetch is a pretty good potherb, if you go for the younger leaves. It has a mild, grassy flavor that’s a lot like spinach, collards, or turnips. The unique seed pods are edible when they’re young – get them in early summer when they first come out, before they get too tough and stringy.
Stinging Nettle	The leaves are edible at any stage of the plants’ growth. Cooking or drying them denatures the sting. They are nice and tender earlier in the season when they’re young. If they have already grown flowers and seeds, they’re still perfectly edible – just pick the smaller leaves near the top
Violet	Both the leaves and flowers, contain high amounts of vitamin C and vitamin A. The edible violet plant can be used to make syrups, brew teas, and in baked desserts.
Yarrow	A good insect repellant. Yarrow has a strong licorice-like scent and a mildly sweet flavor that’s similar to tarragon. This entire plant is edible, but its leaves and flowers are especially popular to use in recipes. They can be dried and used as a spice. But, fresh flowers and leaves are also great for salads, soups, and stews.
Italian Thistle	The leaves are edible but don’t even bother trying to cut off the spines. That’s too labor intense. Just strip the green off the leaf leaving the very edible midrib. Rub the “wool” off and enjoy, raw or cooked.
Sow Thistle	The best part of the plant is the young leaves, raw or cooked. They can be added to salads, cooked like spinach or used in soups etc. You can also use the stems, cooked like asparagus or rhubarb. The milky sap has been used as a chewing gum by the Maoris of New Zealand.

RECOMMENDED BOOKS

20 April 202221 April 2022

Foraging Notes Spring 2022

Foraging notes from the workshop held on the 20th of April 2022 – on a 4.4km walk in mixed terrain we found a minimum of 40 edible items these are listed below with a short description.

Bedstraw (Hedge)	The young shoots and leaves of cleavers bedstraw are perfectly edible. Bedstraw is like a hairless version of cleavers.
Birch Sap	Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and uncoloured liquid, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic.
Bitter Dock	Young leaves are edible fresh or cooked. These leaves do have a bitter taste, especially the older they become. Some people will cook leaves in at least one change of water in order to reduce the bitterness. They can also be dried for later use.
Bitter Lettuce	Related to a cultivated lettuce, far to bitter to enjoy, but edible.
Blackberry	Steep Leaves for tea, Eat the berries there are 365 different varieties of blackberry all edible.
Pine Needles	Pine Needles – Added to boiling water makes a great vitamin C packed hot drink.
Cherry Blossom	Eat in small amounts, flowers, leaves, twigs and bark contain cyanogenic compounds which breakdown when chewed or crushed to release cyanide. This reduces when cooked or fully dried.
Chives	Use as you would shop bought.
Cleavers	AKA ‘Sticky Willy & Goose Grass’ eat the young tips. It has a pea flavour.
Cowslip	Member of the primrose family. Has a sedative effect, make tea from the dried flowers, roots can be used to help ease a cough if made into tea. Flowers make an excellent country wine.
Dandelion	Dandelion is probably one of the most common and recognisable varieties of edible weeds and it’s also very versatile. The yellow petals from the dandelion flower and the leaves can be eaten in salad, and the leaves can also be cooked and eaten like spinach. Also coffee from the dried roots, salad from the leaves and wine from the flowers.
Dead Nettle / Archangel	Purple dead nettle is not only a wild edible green, but a highly nutritious superfood. The leaves are edible, with the purple tops being even a little sweet. Since the leaves are relatively fuzzy, they are better used as an herb garnish or mixed with other greens in recipes, rather than being the star of the show.
Garlic Mustard / Jack by the hedge	Garlic mustard is edible and should be harvested when young. The roots taste much like horseradish and the leaves are bitter when mature. The first year plant is a rosette, and its leaves can be harvested year-round.
Ladies Smock / Cuckoo Flower	Often known as ‘lady’s smock,’ the pretty lilac flowers open around the time the cuckoo starts to call. The flowers are usually veined with darker violet but in some areas pure white forms can be found. It is an important food plant for the caterpillars of the orange-tip and the green-veined white butterfly.
Herb Robert	Herb-robert was traditionally used as an antiseptic, as well as to treat stomach upset and nosebleeds. Its leaves are edible and used by some to make tea. They have also been used crushed and rubbed on the skin as an insect repellent.
Juniper	Juniper berries have a strong, bitter, slightly peppery flavour and gritty texture. Used as a botanical to flavour Gin. Fantastic flavouring for curing all types of meat.
Lime Tree	The leaves are edible when young and slightly translucent and can be used in salads or tea.
Lords and Ladies AKA Cuckoo-pint (poisonous/harmful)	Poisonous, but included here for the easy mistake of confusing the young leaves with Sorrel
Cow Parsley	All airborne parts of the cow parsley plant are edible, with a flavour sharper than garden chervil and described as grassy parsley with a hint of licorice or aniseed. The plant is invasive and spreads easily along roads, and the edges of woods and fields, so it is not cultivated but instead foraged in the wild from February to November. However extreme caution is advised when foraging cow parsley because it is easily confused with other species of the Apiaceae family, such as the deadly poisonous hemlock, hemlock water-dropwort and fool’s parsley. Because the plant’s flavour is considered unremarkable and the risk is great, foraging cow parsley in the wild is usually strongly discouraged.
Ribwort Plantain	The unopened flower heads can be eaten raw and have a taste reminiscent of raw button mushrooms. The leaves are edible, but are bitter and it is best to remove the thick veins. They can be dehydrated to create a stock. The seeds can be ground into a flour or cooked.
Rosehip	The seeds/berries of the rose family. Can be used to make a syrup high in vitamin C. Caution, hairs inside the berry can cause irritation, they are historically used by children as itching powder!
Sorrel (Wood)	Like a large clover, wood sorrel is plain green three lobed leaf with a red/white or pink flower. Tastes of Green Apple Skin.
Snails	Make sure to harvest them from vegetation that has not been treated with herbicides or pesticides. They need to be purged prior to eating.
Sorrel	You can eat the stalks, flowers, and leaves, raw or cooked. They have a fresh, lemony flavour that makes them perfect for mixed salads. In South Australia, wood sorrel is known as ‘soursob’ and is a common snack for children on their way to school.
Southern Daisy	AKA ‘Bruise wort’ fresh leaves will soothe wounds and help healing. Daisy. The ordinary daisy (Bellis perennis) that you see in lawns is an edible flower. Flower buds and young leaves can be added to salads or eaten in sandwiches. They can be used as an ingredient of soups, pickled as a susbstitute for capers and used to make wine.
Speedwell	Traditionally used as a substitute for tea, speedwell nearly went extinct in Victorian England as it was used to alleviate the symptoms of gout.
Spring Vetch	Vetch is a pretty good potherb, if you go for the younger leaves. It has a mild, grassy flavor that’s a lot like spinach, collards, or turnips. The unique seed pods are edible when they’re young – get them in early summer when they first come out, before they get too tough and stringy.
Stinging Nettle	The leaves are edible at any stage of the plants’ growth. Cooking or drying them denatures the sting. They are nice and tender earlier in the season when they’re young. If they have already grown flowers and seeds, they’re still perfectly edible – just pick the smaller leaves near the top
Holly Hock	Hollyhock is completely edible – leaves, roots, flowers, seeds, common in many cottage gardens. It’s a valuable medicinal plant too and can be use in natural homemade skin care.
Violet	Both the leaves and flowers, contain high amounts of vitamin C and vitamin A. The edible violet plant can be used to make syrups, brew teas, and in baked desserts.
Walnut	Crack open, eat if white, discard if brown/black.
Eldar Tree	Florets Used for tempura or for “champagne” Berries used for wine.
Lilac Tree	Use flowers to make a country wine.
Yarrow	A good insect repellant. Yarrow has a strong licorice-like scent and a mildly sweet flavor that’s similar to tarragon. This entire plant is edible, but its leaves and flowers are especially popular to use in recipes. They can be dried and used as a spice. But, fresh flowers and leaves are also great for salads, soups, and stews.
Lungwort	The leaves can be consumed raw or cooked and have a somewhat mild, yet pleasant taste. The thick leaf has a mucilaginous texture. Leaves can be added to salads, and they go quite well with eggs. Flowers are edible and the taproots were once eaten by Inuit.
Hops	Hops can be eaten; the young shoots of the vine are edible and can be cooked like asparagus. Hops may be used in herbal medicine in a way similar to valerian, as a treatment for anxiety, restlessness, and insomnia.
Hawkbit	Member of the dandelion tribe within the sunflower family, commonly known as hawkbits. Their English name derives from the mediaeval belief that hawks ate the plant to improve their eyesight. Use the same as dandelion.
Ants	Ants are commonly consumed in many Asian, African, and Latin American countries. Some of the most popular types of edible ants are leaf-cutting, weaver, honey, and black ants. Have a distinct Lemony flavor.
Bamboo	Use young shoots from ground no higher than 30cm boil or steam, raw bamboo poisonous.
Wild Rocket	All edible, use as you would shop bought rocket.
Cinquefoil	Young shoots and leaves of cinquefoil are edible in salads or cooked as a pot herb. Cinquefoil is also useful and effective as a means of detoxing and has been found helpful in reducing withdrawal from addictive alkaloids like nicotine and cocaine. Since there are no side effects associated with the use of the cinquefoil, overdose or prolonged use is not an issue.
Burdock	Burdock leaves, stalks and roots are edible. Roots combined with dandelion for a syrup.

RECOMMENDED BOOKS

12 April 202212 April 2022

Foraging Notes Spring 2022

Foraging notes from the workshop held on the 11th & 12th of April 2022 – on a 4.4km walk in mixed terrain we found a minimum of 34 edible items these are listed below with a short description.

Bedstraw (Hedge)	The young shoots and leaves of cleavers bedstraw are perfectly edible. Bedstraw is like a hairless version of cleavers.
Birch Sap	Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and uncoloured liquid, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic.
Bitter Dock	Young leaves are edible fresh or cooked. These leaves do have a bitter taste, especially the older they become. Some people will cook leaves in at least one change of water in order to reduce the bitterness. They can also be dried for later use.
Bitter Lettuce	Related to a cultivated lettuce, far to bitter to enjoy, but edible.
Blackberry	Steep Leaves for tea, Eat the berries there are 365 different varieties of blackberry all edible.
Pine Needles	Pine Needles – Added to boiling water makes a great vitamin C packed hot drink.
Cherry Blossom	Eat in small amounts, flowers, leaves, twigs and bark contain cyanogenic compounds which breakdown when chewed or crushed to release cyanide. This reduces when cooked or fully dried.
Chives	Use as you would shop bought.
Cleavers	AKA ‘Sticky Willy & Goose Grass’ eat the young tips. It has a pea flavour.
Cowslip	Member of the primrose family. Has a sedative effect, make tea from the dried flowers, roots can be used to help ease a cough if made into tea. Flowers make an excellent country wine.
Dandelion	Dandelion is probably one of the most common and recognisable varieties of edible weeds and it’s also very versatile. The yellow petals from the dandelion flower and the leaves can be eaten in salad, and the leaves can also be cooked and eaten like spinach. Also coffee from the dried roots, salad from the leaves and wine from the flowers.
Dead Nettle / Archangel	Purple dead nettle is not only a wild edible green, but a highly nutritious superfood. The leaves are edible, with the purple tops being even a little sweet. Since the leaves are relatively fuzzy, they are better used as an herb garnish or mixed with other greens in recipes, rather than being the star of the show.
Garlic Mustard / Jack by the hedge	Garlic mustard is edible and should be harvested when young. The roots taste much like horseradish and the leaves are bitter when mature. The first year plant is a rosette, and its leaves can be harvested year-round.
Ladies Smock / Cuckoo Flower	Often known as ‘lady’s smock,’ the pretty lilac flowers open around the time the cuckoo starts to call. The flowers are usually veined with darker violet but in some areas pure white forms can be found. It is an important food plant for the caterpillars of the orange-tip and the green-veined white butterfly.
Herb Robert	Herb-robert was traditionally used as an antiseptic, as well as to treat stomach upset and nosebleeds. Its leaves are edible and used by some to make tea. They have also been used crushed and rubbed on the skin as an insect repellent.
Juniper	Juniper berries have a strong, bitter, slightly peppery flavour and gritty texture. Used as a botanical to flavour Gin. Fantastic flavouring for curing all types of meat.
Lime Tree	The leaves are edible when young and slightly translucent and can be used in salads or tea.
Lords and Ladies AKA Cuckoo-pint (poisonous/harmful)	Poisonous, but included here for the easy mistake of confusing the young leaves with Sorrel
Cow Parsley	All airborne parts of the cow parsley plant are edible, with a flavour sharper than garden chervil and described as grassy parsley with a hint of licorice or aniseed. The plant is invasive and spreads easily along roads, and the edges of woods and fields, so it is not cultivated but instead foraged in the wild from February to November. However extreme caution is advised when foraging cow parsley because it is easily confused with other species of the Apiaceae family, such as the deadly poisonous hemlock, hemlock water-dropwort and fool’s parsley. Because the plant’s flavour is considered unremarkable and the risk is great, foraging cow parsley in the wild is usually strongly discouraged.
Ribwort Plantain	The unopened flower heads can be eaten raw and have a taste reminiscent of raw button mushrooms. The leaves are edible, but are bitter and it is best to remove the thick veins. They can be dehydrated to create a stock. The seeds can be ground into a flour or cooked.
Rosehip	The seeds/berries of the rose family. Can be used to make a syrup high in vitamin C. Caution, hairs inside the berry can cause irritation, they are historically used by children as itching powder!
Sorrel (Wood)	Like a large clover, wood sorrel is plain green three lobed leaf with a red/white or pink flower. Tastes of Green Apple Skin.
Snails	Make sure to harvest them from vegetation that has not been treated with herbicides or pesticides. They need to be purged prior to eating.
Sorrel	You can eat the stalks, flowers, and leaves, raw or cooked. They have a fresh, lemony flavour that makes them perfect for mixed salads. In South Australia, wood sorrel is known as ‘soursob’ and is a common snack for children on their way to school.
Southern Daisy	AKA ‘Bruise wort’ fresh leaves will soothe wounds and help healing. Daisy. The ordinary daisy (Bellis perennis) that you see in lawns is an edible flower. Flower buds and young leaves can be added to salads or eaten in sandwiches. They can be used as an ingredient of soups, pickled as a susbstitute for capers and used to make wine.
Speedwell	Traditionally used as a substitute for tea, speedwell nearly went extinct in Victorian England as it was used to alleviate the symptoms of gout.
Spring Vetch	Vetch is a pretty good potherb, if you go for the younger leaves. It has a mild, grassy flavor that’s a lot like spinach, collards, or turnips. The unique seed pods are edible when they’re young – get them in early summer when they first come out, before they get too tough and stringy.
Stinging Nettle	The leaves are edible at any stage of the plants’ growth. Cooking or drying them denatures the sting. They are nice and tender earlier in the season when they’re young. If they have already grown flowers and seeds, they’re still perfectly edible – just pick the smaller leaves near the top
Holly Hock	Hollyhock is completely edible – leaves, roots, flowers, seeds, common in many cottage gardens. It’s a valuable medicinal plant too and can be use in natural homemade skin care.
Violet	Both the leaves and flowers, contain high amounts of vitamin C and vitamin A. The edible violet plant can be used to make syrups, brew teas, and in baked desserts.
Walnut	Crack open, eat if white, discard if brown/black.
Eldar Tree	Florets Used for tempura or for “champagne” Berries used for wine.
Lilac Tree	Use flowers to make a country wine.
Yarrow	A good insect repellant. Yarrow has a strong licorice-like scent and a mildly sweet flavor that’s similar to tarragon. This entire plant is edible, but its leaves and flowers are especially popular to use in recipes. They can be dried and used as a spice. But, fresh flowers and leaves are also great for salads, soups, and stews.

RECOMMENDED BOOKS

12 March 202212 April 2022

Foraging Notes Spring 2022

Foraging notes from the workshop held on the 10th March 2022 – on a 4.4km walk in mixed terrain we found a minimum of 31 edible items these are listed below with a short description.

Bedstraw	The young shoots and leaves of cleavers bedstraw are perfectly edible. Bedstraw is like a hairless version of cleavers.
Birch Sap	Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and uncoloured liquid, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic.
Bitter Dock	Young leaves are edible fresh or cooked. These leaves do have a bitter taste, especially the older they become. Some people will cook leaves in at least one change of water in order to reduce the bitterness. They can also be dried for later use.
Bitter Lettuce	Related to a cultivated lettuce, far to bitter to enjoy, but edible.
Blackberry	Steep Leaves for tea, Eat the berries there are 365 different varieties of blackberry all edible.
Cabbage	Famers field overspill, use as a shop bought cabbage, All edible.
Cherry Blossom	Eat in small amounts, flowers, leaves, twigs and bark contain cyanogenic compounds which breakdown when chewed or crushed to release cyanide. This reduces when cooked or fully dried.
Chives	Use as you would shop bought.
Cleavers	AKA ‘Sticky Willy & Goose Grass’ eat the young tips. It has a pea flavour.
Cowslip	Member of the primrose family. Has a sedative effect, make tea from the dried flowers, roots can be used to help ease a cough if made into tea. Flowers make an excellent country wine.
Dandelion	Dandelion is probably one of the most common and recognisable varieties of edible weeds and it’s also very versatile. The yellow petals from the dandelion flower and the leaves can be eaten in salad, and the leaves can also be cooked and eaten like spinach. Also coffee from the dried roots, salad from the leaves and wine from the flowers.
Dead Nettle	Purple dead nettle is not only a wild edible green, but a highly nutritious superfood. The leaves are edible, with the purple tops being even a little sweet. Since the leaves are relatively fuzzy, they are better used as an herb garnish or mixed with other greens in recipes, rather than being the star of the show.
Garlic Mustard / Jack by the hedge	Garlic mustard is edible and should be harvested when young. The roots taste much like horseradish and the leaves are bitter when mature. The first year plant is a rosette, and its leaves can be harvested year-round.
Hairy Bittercress	Hairy bittercress like other members of the mustard family (Brassicaceae), its tender greens are edible. Don’t be fooled by the common name—its flavor is mild and peppery, not bitter.
Herb Robert	Herb-robert was traditionally used as an antiseptic, as well as to treat stomach upset and nosebleeds. Its leaves are edible and used by some to make tea. They have also been used crushed and rubbed on the skin as an insect repellent.
Juniper	Juniper berries have a strong, bitter, slightly peppery flavour and gritty texture. Used as a botanical to flavour Gin. Fantastic flavouring for curing all types of meat.
Lime Tree	The leaves are edible when young and slightly translucent and can be used in salads or tea.
Lords and Ladies AKA Cuckoo-pint (poisonous/harmful)	Poisonous, but included here for the easy mistake of confusing it with Sorrel
Mullein	Leaves and flowers. Although the leaves and flowers are edible, enjoying a cup of tea made from these parts is generally preferable. Leaves and flowers can be used in a salad.
Ribwort Plantain	The unopened flower heads can be eaten raw and have a taste reminiscent of raw button mushrooms. The leaves are edible, but are bitter and it is best to remove the thick veins. They can be dehydrated to create a stock. The seeds can be ground into a flour or cooked.
Rosehip	The seeds/berries of the rose family. Can be used to make a syrup high in vitamin C. Caution, hairs inside the berry can cause irritation, they are historically used by children as itching powder!
Rough Chervil	Chervil is fine French herb that is often used in cooking fish and poultry, a bit like parsley but finer. Can be easily confused with poisonous members of the same carrot family.
Snails	Make sure to harvest them from vegetation that has not been treated with herbicides or pesticides. They need to be purged prior to eating.
Sorrel	You can eat the stalks, flowers, and leaves, raw or cooked. They have a fresh, lemony flavour that makes them perfect for mixed salads. In South Australia, wood sorrel is known as ‘soursob’ and is a common snack for children on their way to school.
Southern Daisy	AKA ‘Bruise wort’ fresh leaves will soothe wounds and help healing. Daisy. The ordinary daisy (Bellis perennis) that you see in lawns is an edible flower. Flower buds and young leaves can be added to salads or eaten in sandwiches. They can be used as an ingredient of soups, pickled as a susbstitute for capers and used to make wine.
Speedwell	Traditionally used as a substitute for tea, speedwell nearly went extinct in Victorian England as it was used to alleviate the symptoms of gout.
Spring Vetch	Vetch is a pretty good potherb, if you go for the younger leaves. It has a mild, grassy flavor that’s a lot like spinach, collards, or turnips. The unique seed pods are edible when they’re young – get them in early summer when they first come out, before they get too tough and stringy.
Stinging Nettle	The leaves are edible at any stage of the plants’ growth. Cooking or drying them denatures the sting. They are nice and tender earlier in the season when they’re young. If they have already grown flowers and seeds, they’re still perfectly edible – just pick the smaller leaves near the top
Sumac	Ground, dried sumac berries taste great as a spice rub for lamb, fish and chicken. These berries are also used as a salad topping, and you can include them in your favorite dressings.
Violet	Both the leaves and flowers, contain high amounts of vitamin C and vitamin A. The edible violet plant can be used to make syrups, brew teas, and in baked desserts.
Walnut	Crack open, eat if white, discard if brown/black.
Yarrow	A good insect repellant. Yarrow has a strong licorice-like scent and a mildly sweet flavor that’s similar to tarragon. This entire plant is edible, but its leaves and flowers are especially popular to use in recipes. They can be dried and used as a spice. But, fresh flowers and leaves are also great for salads, soups, and stews.

RECOMMENDED BOOKS