Herbs, greens, fruits, berries, nuts, seeds, roots, and mushrooms that people have been using for food and home remedies for thousands of years abound in backyards and local parks, escaping notice unless they’re sold at high prices in health food stores or green markets. Featured as ingredients in restaurants that pride themselves on local sourcing, these wild foods also pop up in gardens, to be summarily destroyed as “weeds.” Yet many of these common, free renewable resources are better-tasting and more nutritious than the produce you normally buy.
Here’s how to learn about this fascinating subject correctly:
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As soon as spring comes upon us nature begins to deliver her abundance. But when thinking of wild foods most people tend to be reminded of Autumn and the wild fruit and mushroom harvest available then.
This is probably because many people are almost entirely ignorant of wild greens. The wild plants that can be harvested (often in your own back garden) and consumed.
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Wild foods such as Marsh Samphire are making their way on to the plates of trendy international restaurants. They join such wild-sourced foods as truffles as culinary oddities and gourmet foods. Are these trail-blazers in a new trend, and is there something more going on here?
In Europe, at least, the Second World War marked a watershed in culinary tastes. Foraging for wild foods became an essential part of survival. Wild-sourced foods often became essential dietary staples for those who could access those foods. It was inevitable, after the shortages of the war cam to an end that people would shie away from such subsistence foods and that commercial agricultural produce and processed foods became the be-all and end-all of daily sustenance. Two generations lost the knowledge of which wild foods were edible and which wern’t (with the notable exception of fruit such as blackberries and certain mushrooms). Consumers became more distant from the land than ever before.
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