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.

But the wheel is turning. Concern for the planet has led to increased awareness and interest in the possibilities of foraging and the finding of wild food sources. This is partly a matter of curiosity and partly an increased interest in the recipes of the past and their ingredients. There is also an increased interest in growing a larger range of herbs and flowers in the garden to attract insects (and many of these insect-attracting plants happen to be edible).

This has resulted in increased knowledge and curiosity about ancient food sources and how wild and different foodstuffs can be used. This the ancient Elizabethan trade in marsh samphire has been renewed and samphire is now on the menu. But it doesn’t stop there. Those people who would look for blackberries in summer are now collecting elder flowers in May, elderberries in August, wild plums and hazelnuts in September, and sloes in October — and these are just the common fruit.

Once you start down this road of discovery you find that common garden weeds such a bedstraw, fat hen and chickweed are not only edible but make good vegetables. Rather than grubbing these up and adding them to your compost heap, you can wash them and add them to your dinner plate! Then there are the wild herbs, the wild greens such as ramsons (wild garlic) in spring and Field Mustard which can be found year round. There are even greens such as coltsfoot, and common wintercress that can be found and consumed even in the depths of Winter.

Part of the attraction of these wild foods is that they bring out the ‘hunter-gatherer’ in all of us. It’s part of our ancestry, our heritage and once you get bitten by the foraging bug you will never quite be the same again. You will find that in spring you serve your dinner guests a hedgerow salad made of wild greens and wild flowers, in summer you will have summer puddings of wild fruit and in autumn you have the harvest of wild nuts and wild mushrooms to draw on. Even in the depths of winter there are stored fruit and wild greens that you can use.

Next time you pass a tangled hedgerow or an overgrown verge why not stop for a moment to look at the range of plant life that exists there. With a simple guide and some patience you will even be able to get yourself a tasty meal from those plants.

Trendy restaurants may be scraping the verges of wild foods to make a statement and make a name for themselves, but you as real cooks can truly appreciate the breadth and depth of the range of wild foodstuffs available to you. They will truly allow you to connect to your ancestors for these are the foods they collected and consumed. Keep the ancient traditions alive and try some wild foods for yourself.

To learn more about wild foods, how to recognize them and cook them take a look at the Wild Food Guide.

Dyfed Lloyd Evans is a cook and Internet author who is passionate about ancient foods and ancient cookery. He shares his knowlege on this subject in his Celtnet Recipes site. His reconstruction of ancient recipes can be found on his Ancient Recipes pages.

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If you know what to look for and how to recognize the plants then the wild harvest can provide many completely free delights for your table. What’s more wild foods are truly and completely seasonal and provide a sense of what our ancestors used to eat.

With spring just around the corner it’s time for all serious foragers and anyone curious about wild foods to venture out once more. We’re about to enter the season of fresh spring greens where dandelions, mustard greens, stinging nettles, deadnettles, ramsons (wild garlic), bedstraw and many other edible delights are at their very best.

Here are two recipes that will show-off many of these wild spring greens to their very best:

Wild Garlic and Wild Mustard Greens Pesto

Ingredients:

1 garlic clove, chopped

sea salt and freshly-ground black pepper

150g wild mustard greens, washed and with leaves shredded

12 ramson (wild garlic) leaves, chopped

100g pine nuts, very lightly toasted

100g freshly grated Parmesan cheese

extra virgin olive oil

a small squeeze of lemon juice

Method:

Add the garlic, wild mustard greens and ramsons to a food processor and pulse to a puree. Add the pine nuts and pulse once again. Tip into a bowl and add half the Parmesan. Stir gently and begin adding the olive oil. Add just enough so that the mixture is bound together and you achieve a thick but pliable consistency (a bit like mud). Add the lemon juice and most of the remaining cheese. Season to taste then add a little more olive oil. Alternate adding oil and cheese until you are happy with both the consistency and the taste.

This is best used fresh, but will store for a week if placed in a jar and stored in the fridge.

Nettle Soup

Ingredients:

900g young nettle tips (you need to pick these when the nettles are about 6 to 10 cm tall. May is a good time)
(
900g spinach
(
900ml chicken or vegetable stock
(
3 tbsp flour
(
60ml cold milk
(
4 cold, cooked, sausages
(
3 tbsp sour cream

salt and black pepper, to taste

Method:

Be careful when picking the nettles as even the young tips can still sting. Also only pick young, fresh, nettles as they become very bitter as they age. Wash the nettles when you have enough then blanch them in boiling water (this removes the formic acid). Drain the nettles and return them to the pot along with the spinach. Pour in the hot stock, season and allow to simmer for 4 minutes (add more stock if the mixture becomes too dry).

Set the soup aside to cool then purée in batches in a blender. Meanwhile mix the flour and milk to a smooth paste. Return the soup and the milk mixture to the pot and return to a boil. Chop the sausages into small rounds and add to the soup. Add the sour cream, swirl and serve immediately.

These are only two recipes of the many thousands possible and they feature only two of the many hundreds of edible plants that are all around us in the countryside. Why not begin exploring the culinary possibilities of your own backyard today?

Dyfed Lloyd Evans is the author of the Celtnet Guide to Edible Wild Plants and the recipes to accompany this guide have been collected in his Wild Food Recipes. He also writes articles on wild foods and wild food cooking at Celtnet Articles

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