Wild Food & Natural Resources Course - November

Autumn is almost over with many trees now bare, though some still retain their glorious colourful leaves. The season for ground fruiting fungi is pretty much over and you might think because all of the nuts and berries have passed that there is very little to eat, but there are plenty plants that work well in the winter, not only because there is little other competition. So without further ado, let's see what's about this month.

Wild Food & Natural Resources Course - October

As Autumn marches on the soft fruits come to an end and we gain the firmer ones, together with nuts. Most tree borne seeds have now fallen and nothing more to do this years, the leaves of deciduous trees are changing colour and will eventually fall and rot. Though late this year, the fungi season is now in full swing with many edible and poisonous species alike. There is still plenty for the forager to collect. A great deal of the hardier plants we've learnt this year are still out in force, though flowers have long since passed. In some cases, seeds are now available as well as roots and tubers. Here then are some choice treats for the month of October.

Wild Food & Natural Resources Course - June - Set One

Welcome to the first of the Summer instalments of this Free Wild Food and Natural Resources Course. The weather is hot which is great for the coast, which is where I've been, which is why this is late, for which I apologise. The sun is bright, which is great for some of the plants and trees, but shocking for photography, for which I apologise. 

For those joining us anew, I'll be going over some old ground and referring back to former articles for more detail. Please do not try to catch up, it's insane. The idea of this course is to be light weight and progressive. To catch up the whole of a season which spanned about twelve articles will only lead to information overload and very little will be retained. As I've said before, it's better to remember a little than it is to forget a lot. Stick with the course and pick up Spring next year and all will be well. In any case, what's the point of learning things that have either passed over or progressed when there is so much to take in that's current.

Plant - Wild Mint(s)

A Wild Mint

There are loads of different mints; about fourteen species in the UK and many many more throughout the world. Here, they are all edible, as far as I know. Many are found on the fringes of hedgerows, with generally purple flowers (in various formations) and generally thick looking, hairy leaves with toothed margins (wonky edges). 

The most distinguishing feature is that they smell and taste of mint. If you are unsure about your potential mint, crush a leaf in your fingers and give it a sniff. If it's not minty, it's not a mint. Then give it a little taste. If it's not minty, it's not a mint. If the taste is particularly strong, bitter or something tells you it's not right, then you should either photograph and double check or seek the opinion of an expert. 

Mint can be used as a culinary herb, but also works well as a tea. Especially good for calming the stomach. 

Tree - Elder

We've already looked at Elder as when dead it's a good indicator for Jew's Ear fungi. So you may recognise it from its branch structure. At this time, however, it's blooming and in full leaf. 

The leaves are Pinnate, that is to say the leaf stem has many opposite pairs. This is also the case with Ash and Rowan, but not many other native trees. Ash you should be able to distinguish from previous courses and Rowan leaves have far more serration.  The flowers are heavily clustered and quite unmistakeable. 

The flowers can be eaten as they are, but their form often supports many insects, so have a check first. They can be frittered, used in a tea, but more traditionally turned into cordial or wine; yes the flowers as well as the berries. 

Dead elder not only support fungi, but makes an excellent wood for stating fires. It's light and hollow and takes to flame easily. Not so good for cooking or stating through the night though. The branches can be used to blow into the base of a fire like a straw, invigorating it when it's looking a bit sorry for itself, or if fresh wood has been put on and you want to give it a hand. Top tip ... don't suck. If you throw on the some leaves, they really do niff, which is good if you're in the West of Scotland, where there are tons of midges.

Fungus - Chicken of the Woods

Chicken of the Woods

Here's as easy one to spot and is almost impossible to confuse with others. It grows on both live and dead trees. They can grow singly, in groups and often in lines. I was warned once not to take it if it's growing on Yew (which you can not go and look up, because it's dead easy to identify) which is highly toxic and that seems like sound advice to me. 

This fungus is said to taste of chicken, but I don't think it does. It certainly has the texture of chicken though. You should take the tenderest parts for the best eating. Don't rip it from the tree or it won't grow back next year, rather, take a large chunk down to the bark level and leave the internals alone.

Chicken of the Woods needs no special preparation. Simply brush it clean, slice and fry in butter. It works well in risottos, curries and casserole.

Happy foraging and keep an eye out for complementarity articles.

REMEMBER: Do no pick or eat anything you can't positively identify as safe and legal.

NOTE: This article was written from a UK perspective and identification will almost certainly differ in other places around the world. Seek local advice to confirm positive identification.

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Wild Food & Natural Resources Course - May - Extras

May is a fantastic time for food and I thought it a shame not to miss some specific tasty treats so I've decided to do a quick round up of a few of my faves, all of which can be eaten raw on the trail. I'll throw in a few leaf morphology terms, just for good measure.

Jack by the Hedge (Garlic Mustard) is a great addition to a cheese sandwich. Believe it or not, it tastes like a cross between garlic and mustard and can be found by hedges, often at the side of roads. Who'd have known!

Distinct in colour, it can be seen from quite a distance and at speed, which is useful if you're playing Fast Food. The leaves themselves grow between kidney shaped (reinform) and heart shaped (cordate) with a crinkly edges (sinuate margins) with crazy paving looking veins (reticulate).

As always, the younger, smaller, lighter green leaves are significantly less bitter to taste, which is the common objection. Like mustard, I use is sparingly and in combination with another strong flavours.

Wood Sorrel looks a little bit like clover, but has more heart shaped (cordate) leaves which are much lighter in colour and lives in the woods rather than in grass; another victory for habitat.

It tastes like a cross between lemon and apple peel and is a good source of vitamin C. It's great in savoury and sweet salads, stuffed in trout and can be made into a cordial, if you're so inclined. Personally, I just munch it when I find it. As with all wild foods which can be found in abundance, pick the best examples available.



Field, Lamb's, Sheep's or Common Sorrel are all much the same thing, look about the same and taste about the same. They all taste like Wood Sorrel, yet look nothing like it. This is because they are not of the same family at all.

To avoid confusion with the rather poisonous Lords and Ladies (or Cuckoo Pint), with the same fields and hedgerows, take special care in learning the distinct shape at the base of the leaves.

Primrose is subtle tasting flower with edible leaves, albeit quite bitter when mature. You can even eat the roots; boiled or roasted, like many other roots.

There are two general confusion species, the Cow Slip, which is just as edible and the Fox Glove, which is deadly. This is why I tend to wait for them to bloom before embarking on consumption since Fox Gloves do not have these creamy coloured flowers.

Dandelions are another plant we know well. Found in fields and gardens, it can be prolific. All of the plant except the stem is edible.

The flowers can be eaten raw or made into fritters, which are nicer than they sound. The roots can be boiled or roasted and can be ground into a drink that some would say is a coffee substitute, but let's face it, it's just not.

The pinnatisect leaves are sweet when young and are a favourite in salads.

There are many many many plants out and about at the moment, but none so distinct and accessible as these the ones we've covered so far this Spring. Keep with us for Summer as we see distinct changes in the plants we know and watch as the fruits start to form for the Autumn.

Happy foraging and keep an eye out for complementarity articles.

REMEMBER: Do no pick or eat anything you can't positively identify as safe and legal. 

NOTE: This article was written from a UK perspective and identification will almost certainly differ in other places around the world. Seek local advice to confirm positive identification.

Get updates via Facebook on the Survival's Cool Blog Page.