On the forage

Midsummer is the traditional time to start picking marsh samphire although the shoots were still a little sparse. Tender and juicy though and the perfect accompaniment to a wild mussel risotto. 

Foraging has become increasingly popular in recent years and during lockdown has really taken off, if social media groups are anything to go by (they usually are). People confined to their gardens and immediate localities have realised that there are edible weeds out there. The excitement started with wild garlic pesto, moved on to dandelion 'honey' and  fizzed over with elderflower champagne. "When will wild cherries  be ripe?" they ask: old stagers reply "Five minutes before the birds eat them!"

As an old stager myself I carry on foraging what I know is worthwhile and don't bother with the rest. Many wild foods were poverty fare,  used in the last resort and not from choice. But it's interesting to explore them.

In extras two of my recent productions: willowherb tea, and elderflower Turkish delight. The tea will keep until next year, the other is already half gone.