Wild About Foraging

Autumn brings a bountiful harvest to the hedgerows and woodlands across the county. From fungi to fruit, Claire Pitcher discovers what’s good to forage now

In our contemporary world of supermarkets, Deliveroo and luxury organic veg boxes, the notion of foraging and gathering food from the wild may seem to some to be a strange, intimidating and arguably unnecessary activity; however, when done safely and responsibly, foraged ingredients can really enhance homemade dishes, provide vital nutrients, and nurture a greater understanding and connection to our natural environment.

Many studies have noted the powerful connection between mental health and exposure to nature, and have also shown how great the positive impact of regular activities in nature can prove to be for people with mental health conditions. Amongst those activities in nature, gardening and foraging have been cited as excellent ways to commune with nature to improve mental health, productivity and confidence.

It could be suggested that not only does foraging for produce enable people to spend some time outside in nature, but it also provides excellent nutritional benefits for those consuming the produce; and potentially, the involvement in sourcing the plants and fruits from scratch may also add a sense of accomplishment and pride in having worked hard to gather the ingredients and create a dish with them.

Fred Gillam, also known as ‘Fred the Forager’, has more than three decades of experience when it comes to foraging for his supper and he is passionate about re-connecting people with the wild. Even his earliest memories all involve plants: “I remember smelling the blooms in my parents’ garden when I must have been only about three or four years old and noticing the differences between the roses and the dahlias,” he says. “By the age of seven, the fascination had deepened considerably and I used to bring home seeds from the shrubs in my neighbours’ gardens and from the hedgerows.”

LOVE AT FIRST TASTE