Places to find food during a crisis

This is an article on places to find food taken from the book Edible Plants for Preppers (available from Amazon Kindle for £2.50 or free on Kindle Unlimited). The book contains a lot of useful information for UK preppers on a vegan diet.

CHAPTER 2: Four places to find food

Four main food sources during a crisis include:

1. Own food stocks (prepared before the crisis)
2. Home grown food
3. Wild food foraging
4. Other ways to find food

1. Own food stocks

Stocking up on supplies of food will need to be done now and not after a crisis has begun. It is recommended to keep a deep larder (long term food stores). This means ensuring a supply of food for a minimum of three months to one year or more. Important items include grain, pulses, nuts, seeds, fruit and vegetables, oil, sugar/syrup, salt, vinegar, yeast, baking powder, yeast extract, stock powder/cubes, herbs, spices, longlife or powdered milk, protein or smoothie mixes, dried fruit, tea, coffee, seeds for sprouting and sowing, bottled water and a means of making water safe, supplements, plus other favourite or familiar items e.g. breakfast cereal, peanut butter, jam, biscuits, chocolate, soft drinks or alcohol. Many will want to stock up on food for special diets such as diabetics or babies as well as food for dogs, cats and other companion animals.

There are companies who specialise in long life food for emergencies, expeditions, travelling, backpacking and camping such as MREs (meals ready to eat). These types of food are often expensive but a small stock kept alongside main supplies or in a bug out bag can be useful. Similar, but rather more cheaper, foods are available from supermarkets such as cereal bars, snack bars and meals in a packet or pot which only require the addition of hot water. These types of foods may not have a long shelf life but are, nevertheless, very useful. Ensure there are plenty of supplies of food that can be eaten straight out of a jar, tin or packet without needing to be heated.

It is wise to stock food that is normally eaten. Morale will plummet if the family has to eat food they are not familiar with or dislike. A really precise list of food to store for each household is difficult as each family has different tastes and requirements. Be sensible, look at what the household currently consumes each week and estimate on the generous side. Other family members, friends and strangers may unexpectedly turn up requiring nourishment. Stock up on a variety of different foods to avoid food fatigue. A body may physically reject a food that has been eaten repeatedly and in quantity over a long period of time.

Try using one of the prepping calculators available online. They provide good general guidelines regarding what quantities to buy. The Americans have been doing long term food storage for many years and are very good at it so check out American food storage and preppers websites. The Mormans (The Church of Jesus Christ of Latter Day Saints), for example, encourage the members to store food for emergencies and also supply useful information on this subject.

If it is too expensive to buy stock in one go, buy in extra food when doing a regular shop. Set this aside. It will soon mount up. Store in a cool dark place and rotate it in date order using up the oldest food items first. This way food remains fresh and any changes in diet can easily be accommodated e.g. baby grows up so baby food is no longer required. In reality of course anyone can eat baby food but this is just an example. It is particularly important to rotate fats and oils as they can go rancid quickly.

Long term storage items such as long life emergency foods packed to a high standard and other foods such as whole wheat grain, can be omitted from the short term rotation and simply left in storage.

Don’t spend a lot of time calculating precise calorific or nutritional content of every item thereby delaying or preventing any purchase of stock. It is far better to have something than nothing at all.

2. Home grown food

Family food supplies can be supplemented or, given enough space, energy and time, completely supplanted by home grown food. Even growing small amounts of fruit and vegetables is preferable to being 100 per cent reliant on Government agencies, supermarkets, etc during, or outside of, a crisis.#

Those living in rural areas will usually have no problem finding land to grow food on. Those in urban areas have more of a challenge but urban agriculture does exist and the interest in it increasing. It is already used to successfully feed people in other areas of the world.

Any food that can be home grown is going to be beneficial. What people choose to grow is a personal decision but some fruit and vegetables are better than others. It is particularly important to concentrate on reliable easy-to-grow filling food that will store well.

3.    Wild food foraging

Edible wild plants colonise urban and rural areas alike. Instead of spending valuable time searching the counryside for edible wild plants just leave a flowerbed unweeded or lawn unmown and see what comes up. Those near the coast can forage for sea vegetables.

Some of the most common plants found in the British Isles are blackberries, cleavers, hawthorn and the very important nettle. They are all edible. Try out some recipes using wild plants so that they become familiar to use. Make nettle soup or use it in place of spinach. Add chickweed to green salads. Make dandelion coffee or plantain tea.

Wild plants are very important and may be the mainstay for food during times of crisis. They are the most nutritionally beneficial of all plant foods. Wild plant seeds can be purchased so if there is nothing to forage in the immediate vicinity, they can be home grown.

4.    Other ways to find food

In Europe during World War 2 bartering became a popular way of obtaining food and other essential items. People who have a surplus stock of one particular item may be willing to share or swap it for something else. Do not be afraid to stockpile or grow more food than required. Surplus food will always be useful.

Ask for food. It is probably a good idea to ask those you think have a plentiful supply. Those who have very little may not want to share. Some people may feel uncomfortable doing this but it is nothing to be ashamed of. People generally do not die of shame but they do die through lack of food.

Raid bins and skips behind cafes, restaurants, hotels, supermarkets and large institutions with their own catering departments. During a crisis these places will probably discard less or no food but something may still be available.
In an extreme crisis situation rationing may be introduced and Government and volunteer agencies may provide essential supplies either by setting up distribution points on the ground or by air drops.

A distribution system for emergency food supplies (called a foodbank) for people in need is already in place in the UK. The Trussell Trust is the largest of these networks. Over 913,138 adults and children in the UK received three days’ emergency food from Trussell Trust foodbank in 2013-14. Rising food and fuel prices, static incomes, under-employment and sanctioning of benefits are some reasons why people turn to foodbanks.

Food during a crisis

This is an article on understanding food during a crisis taken from the book Edible Plants for Preppers (available from Amazon Kindle for £2.50 or free on Kindle Unlimited). The book contains a lot of useful information for UK preppers on a vegan diet. Please note: it was written prior to 2020.

Food during a crisis

Causes of a crisis 

A crisis may be a personal emergency affecting a single individual or family. It may be a catastrophe on a national or global scale affecting thousands or even millions of people.

The causes of disasters throughout the world are many and they usually adversely affect food supplies leading to 'food insecurity'. The following are some examples (in no particular order): weather (drought, floods, snow), climate change (rising sea levels, more frequent extremes of temperatures), terrorism, war, industrial or nuclear accident, disease, the reduction in oil supplies (peak oil), social unrest, population growth, the breakdown or interruption of global technology and communications (loss of mobile phone and internet connections) and the machinations of banks and governments.

The UK, self sufficiency and food security

Before 1750 the UK was 100 per cent self-sufficient in food (Rusource, 2007). The population was low at under 10 million and mainly worked the land, so selfsufficiency wasn't surprising. After the industrial revolution in the late 1700s the urban population rose dramatically and levels of self-sufficiency dropped. The UK population currently stands at around 64 million (ONS, 2014) and is around 62 per cent self-sufficient in food (DEFRA, 2012).

These self-sufficiency figures are based on market values. Figures are not easy to calculate and current statistics certainly do not take into account all the complex variables such as the way the UK depends on imports of fuel, fertiliser, machinery, animal feed and imbedded water and energy.

Being self-sufficient in food, particularly with home-grown produce, can increase food security for individuals as well as whole nations. Food security can also be achieved by a variety of other means such as trading with other countries.

The UK currently depends very much on international trade for food security. Unfortunately this does mean the UK is vunerable to all things international including the vagaries of global market forces, adverse global weather patterns and social unrest or war in other countries.

On a local level, and for most individual households in the UK, food security is heavily reliant upon continuing supplies from one of the large supermarket chains which brings in food from all over the world.

The four largest supermarkets in the UK are Tesco, Sainsbury's, ASDA and Morrisons. Coined the 'big four', they currently supply over 70 per cent of groceries to households in the UK. Supermarkets, along with fast food outlets who currently supply over half the meals eaten outside the home, rely very heavily on long supply chains. Any one of the links in these chains could break down preventing deliveries to individual stores. Supermarkets generally rely on a regular, often daily, supply of goods being delivered and often do not have more than a few days supplies in stock ready for an emergency situation.

It is unwise to rely on supermarkets for food supplies during a crisis. They can run out of food and other essentials very quickly. This means each individual household must rely upon itself to ensure that there is enough food and water to last a crisis of a few days, months or longer.

The last major food crisis

The last major food crisis affecting the British Isles occurred during World War 2 (1939-1945). Food rationing was introduced for butter, bacon and sugar and later extended to nearly all important foods. Some foods were supplied irregularly or were subject to seasonal fluctuations such as milk, eggs, oranges and potatoes. Imports of meat and bacon from the continent ceased entirely and production in the UK was drastically reduced. Britain concentrated on crops for direct human consumption such as cereals, potatoes, sugar beet, vegetables and milk rather than on meat production because of the excessive amount of grain and fodder that needed to be grown for animal feed.

Rationing continued for fourteen years in all and for some years after the end of the war. However, Britain succeeded in feeding itself. Supply ships still made it through to British shores and the British people rallied to produce a lot of their own food. The Dig for Victory campaign launched by the British Government was very successful in encouraging the production of fresh food. Promoted by Mr C.M. Middleton, the Alan Titchmarsh of the 1940s, fruit and vegetables were grown in lawns, flower beds, parks, school playgrounds, golf clubs, tennis courts and even the moat at the Tower of London. In 1944 British gardeners produced an estimated 2-3 million tons of food overall.

What happens during a crisis

At the onset of a crisis certain things immediately become scarce. Those items that are available may become very expensive. Within hours supermarket shelves will empty of food, bottled water and other essentials such as toilet rolls, nappies, batteries, candles, matches, etc. Bread and milk are usually the first foods to disappear. Fuel will be in demand and petrol stations will quickly run out. It is very difficult to predict what will happen after that. It very much depends on what the disaster is, how bad it is and how those in charge respond to it.

There are legitimate concerns that those in charge will not come through for us. This was abundantly clear in the aftermath of Hurricane Katrina in 2005 when 80 per cent of New Orleans in America was flooded displacing more than a million people in the Gulf Coast region (The Data Center, 2013). The hurricane was the most destructive natural disaster in American history. Its aftermath, including the inability of those in authority to respond adequately, has been widely reported.

There would be every reason to think a well equipped and highly organised country like America could respond quickly and efficiently to an internal crisis such as this. However, it didn't happen and it shocked the world. It was a stark reminder that America, and other similarly wealthy nations, can be just as vulnerable as people suffering from a disaster in the majority countries.

Humans can survive for many weeks without eating providing water is available. However, in reality people become very distressed in quite a short space of time. It is very tiring and extremely bad for morale to be without food.

In a crisis people suffer stress, lack of sleep, cold and may have to move around more doing a lot of physical work. Other people, such as family, friends and neighbours who are less able, may need support. More calories and high energy food will probably be required and may be essential. The NHS (National Health Service) say that an average man needs around 2,500 calories a day to maintain his weight and a woman 2,000 calories a day. But these figures will vary depending on age and levels of physical activity, among other factors.

Those who are smart will have already stored enough food to last through the initial days, weeks or months of the crisis. It is likely they will be eating a familiar diet with a wide range of nutrients. The type of food will vary from family to family. As time goes on there may be less familiar food available. As the crisis deepens, eating patterns may change significantly. At some point people may have to simply take what they can get.

Can the UK feed itself?

The Department of Environment, Food and Rural Affairs in their document 'UK Food Security Assessment: Detailed Analysis' (DEFRA, 2010) explored whether the UK could feed itself during an extreme event. They concluded that:

"A radical and prolonged breakdown in European and international trade or shipping would not undermine the UK's fundamental ability to produce enough nutritious food for the population, albeit with much simpler diets."

and that:

" ... the use of crops for human consumption rather than animal feed suggests the UK will exceed the needs of the population."

They go on to say:

"Maximising calorie production would require a dramatic reduction in livestock production with all crop production used for human food where possible instead of animal feed."

Using plants instead of meat as a main part of the diet is a very reliable way to feed a population. Most staple foods are plants. A staple food is one that is eaten regularly and constitutes the dominant part of the diet supplying a major proportion of energy and nutrient needs.

Rice, wheat and maize are the top three staple foods throughout the world. Staples are usually well adapted to growing locally and may be tolerant of drought, pests or soils low in nutrients. Farmers often rely on staple crops to reduce risk and increase the resilience of their agricultural systems. Staple plant crops will feed more people and use less natural resources (land, water and fuel) than an agricultural system based on meat so are ideal for crisis situations.

Wheat is a very useful staple which has been widely grown in the British Isles for thousands of years. It is the most widely grown arable crop in the UK covering around 2 million hectares and producing about 16 million tonnes each year. The UK generally exports between 2-4 million tonnes of wheat for cheap feed for intensive livestock production (UK Agriculture, 2012).

An acre of grazing pasture could support enough animals to provide meat for around 1-2 people per year in the British Isles. That same acre could produce between two and three tonnes of wheat which could support around 20-30 people per year. This is based on each person using around 2kg of wholegrain flour each week of the year for 2 x 500g loaves of bread and an extra 1kg for cakes, biscuits, crackers or to put in storage.

Certainly there are places that wheat or other food crops cannot be grown easily or at all but even the most northerly areas of the British Isles grow fruit, nuts, vegetables and grain. On some of the islands off the north tip of Scotland bere has been grown for thousands of years. A landrace variety of barley, it is very well suited to the local region with long daylight hours and a short growing season. It has an excellent flavour and can be used instead of wheat in any recipe.

In the UK around 75 per cent of the land is farmed. Even taking into consideration areas where food cannot be grown, there is still more than enough land to produce food for a plant-based diet. In addition the British Isles is comprised of thousands of islands and is able to source food from the sea including sea vegetables (seaweed).

Fungi

In the British Isles there are thousands of fungi and some of them are edible. It can be difficult to identify fungi and some are absolutely deadly. Simply tasting a tiny piece of unidentified mushroom can be very dangerous and a quarter of a teaspoon of a really poisonous mushroom can kill. Even the very safe and supposedly foolproof chicken of the woods can make 5 per cent of people sick. Certain mushrooms can cause illness if eating in conjunction with alcohol.

Dried chanterelle mushrooms

It is the case that some people will react badly to some edible mushrooms, even so-called safe ones. However, mushroom poisoning usually causes vomiting and diarrhoea but no long-term damage. It is generally considered that the overall benefits of eating and using fungi far outweigh the downside. They really are the good guys. This is the reason we carry on using them.

Some mushroom experts recommend cooking all mushrooms, particularly those that have been foraged wild, because they contain irritating or toxic substances such as hydrazines, and they also recommend eating them in moderation. This includes Agaricus bisporus, which is the button or white mushroom, commonly sold in the supermarkets! It should be emphasised that no amount of cooking is going to make the death cap or destroying angel safe to eat.

A document by the Food and Agriculture Organisation (FAO) informs us that there are only a very few poisonous mushrooms and that the only reliable guide to edibility is the knowledge that someone has eaten a particular type and survived! Some edible species are poisonous when raw, but fine when cooked. Local knowledge of safe fungi are crucially important. Unfortunately, as people die or move away from rural areas, this knowledge is often lost.

Training should be sought from a knowledgeable person in correct identification when foraging and there are many good fungi courses available. Personal tuition is infinitely better than a book. If using books choose a range because one picture will not be sufficient for identification purposes.

Those who don’t feel confident foraging for wild mushrooms can purchase mushroom spawn (similar to seed) for home cultivation including mushroom kits, mushroom logs, and wooden dowels which are impregnated with spawn. The dowels must be pressed into holes that have been drilled in suitable logs. Some of the medicinal mushrooms such as reishi (Ganoderma lucidum), maitake (Grifola frondosa) and shi-itake (Lentinula edodes), can be grown on logs like this.

Wooden dowels impregnated with chicken of the woods

Storage and use: Drying is probably one of the best ways of storing mushrooms. Dried mushrooms should always be re-hydrated before use. Just add warm water and soak for 20-30 minutes. Dried mushrooms expand by 3-4 times after rehydration. Drain and use the soak water as a broth for sauces, soups or stews. In this way mushrooms can be used as a savoury ‘tea’ and is a particularly good way of using the medicinal mushrooms. Dried mushrooms are flavour intensive and give a ‘meaty’ taste and texture meals. They are very useful for those who are missing meat from their diet. Some of my favourite dried mushrooms for soups and stews include chanterelle, chicken of the woods, porcini and morel.

Dried mushrooms can also be purchased in bulk for storage. This does save the worry of identification and the bother of home drying. However, as with all purchased dehydrated foods, they can be expensive.

Dried porcini mushrooms

Examples of edible fungi

Some well known edible fungi that grow in the British Isles include the following species: Anise cap (Clitocybe odora), bay bolete (Boletus badius), beefsteak fungus (Fistulina hepatica), cep (Boletus edulis), chanterelle (Cantharellus cibarius), chicken of the woods (Laetiporus sulphureus), common puffball (Lycoperdon perlatum), fairy ring champignon (Marasmius oreades), field blewit (Lepista saeva), field mushroom (Agaricus campestris), giant puffball (Calvatia gigantea), hedgehog fungus (Hydnum repandum), honey fungus (Armillariella mellea), horn of plenty (Craterellus cornucopoides), horse mushroom (Agaricus arvensis), Jew’s ear (Hirneola auricula-judae), lion’s mane (Hericium erinaceum), morel (Morchella esculenta), oyster mushroom (Pleurotus ostreatus), parasol mushroom (Macrolepiota procera), saffron milk cap (Lactarius deliciosus), shaggy ink cap (Coprinus comatus), shaggy parasol (Macrolepiota rhacodes), St George’s mushroom (Tricholoma gambosum), truffle (Tuber aestivum), velvet shank (Flammulina velutipes), wood cauliflower (Sparassis crispa), wood hedgehog (Hydnum repandum) and wood blew it (Lepista nuda).

The foolproof four

These mushrooms are some of the easiest to identify and for that reason are often called the ‘foolproof four’. This is mainly why I have given these five stars although they do taste very good as well.

Chanterelle (Cantharellus cibarius) *****

Chicken of the woods (Laetiporus sulphureus) *****

Giant puffball (Calvatia gigantea) *****

Morel (Morchella esculenta) *****

                               

This is an excerpt from 'Edible Plants for Preppers' by Amanda Rofe (Amazon Kindle). Price £2.50 or free with Kindle Unlimited. It is a plant-based guide for anyone interested in being more resilient and self-sufficient in food in these uncertain times.

Notes

Edible Plants for Preppers is a plant-based (vegan) guide which recommends a raw food diet but does also include references to cooked foods.

Five star ***** plants are those those that have certain qualities which make them stand out from the rest e.g. they can be found abundantly in the wild or they have many uses.

Edible wild plants for September

In the UK the harvest festival has traditionally taken place on the Sunday nearest to the harvest moon, that is the full moon closest to the autumn equinox which is 22 September this year. It is celebrated in churches and schools by displaying freshly grown produce and other food with singing and prayers of thanks. Later the food is distributed to the local community. Festivals giving thanks for the main yearly harvest such as corn and wheat, are an ancient ritual and are often celebrated, usually including drinking and feasting, throughout the world. The wild food calendar also comes into its own during the autumn months, a time when berries and nuts are ripening and there are mushrooms a plenty for picking.

Rosehips

The dog rose (Rosa canina) from the Rosaceae family produce a lovely fruit called rosehips. They are much easier to process after the first few frosts which soften the outer red skins. The petals, fruit (rosehips) and tiny seed (but not the hairs on the seed) are all edible raw. An oil can be made from the seed and is used in skin care products. Rosehips can be made into a fruit tea and the leaves can be fermented, dried and made into a rather reasonable black tea

Hawthorn fruit known as haws

The fruit of the hawthorn (Crataegus monogyna) is also ripening now. The deep red fruit, containing one large seed, are called haws and are pomes rather than berries. They can hang on the tree until the following spring when they tend to go dull or black. However, they are better picked in autumn when bright red in colour. Hawthorn is a long-lived deciduous shrub or small tree from the rose (Rosaceae) family. The hawthorn has raw edible flowers, flower buds, leaves, young shoots and fruit. Wildlife love it.

Blackberries (Rubus fruticosus) are a firm favourite of ours during this month although we haven't seen as much fruit this year as usual. It was the same for our wild raspberries (Rubus idaeus) and is probably due to the lack of rainfall. Elderberries (Sambucus nigra), rowanberries (Sorbus aucuparia) and bilberries (Vaccinium myrtillus) are also available. Please remember ripening times vary from earlier in the south to later in the north although the variable weather plays its part in this process too! All are edible raw but make sure they are nice and ripe before picking.

Hazelnuts

If you are looking for nuts, then hazelnuts (Coryllus avellana) and beech nuts (Fagus sylvatica) will be ready for picking around now. Hazelnuts are bigger, easier to handle, and produce more nuts for your money. Both nuts are edible raw in quantity.

Hazelnuts without the shell

Beech nuts are very small and fiddly to process. However, they are tasty and worth processing even if you only do it once for the experience! They are good as a trail nut. If it is any help, the brown leathery skins are much easier to peel than chestnuts!

Beech nuts

Don't forget sweet chestnuts (Castanea sativa), one of our favourites. The greeny-brown spiky burrs can usually be found under the tree after really blustery weather. After removing the burr, the chestnuts in the glossy brown leathery shells that feel heavy to hold are the best. Sweet chestnuts are edible raw but scrape off the pellicle (downy layer) first. Don't mistake a horse chestnut tree (Aesculus hippocastanum), which produces 'conkers' which are not edible, for a sweet chestnut tree (Castanea sativa) which produces 'chestnuts'!

Sweet chestnut

We recently picked the last of the stinging nettles (Urtica dioica) for drying. We cut the tops of the plants at about 20 - 30 cm high, snip off anything that isn't clean and green, and leave them in a colander on a kitchen work surface to dry naturally. Depending on the warmth in the kitchen they usually dry within a few weeks. We then place them in an airtight bag or container for use during the winter months.

There are still some daisy (Bellis perennis) flowers and leaves around for salads. There are one or two dandelion (Taraxacum officinale) flowers and some leaves still available, but they have almost all disappeared. Yarrow (Achillea millefolium) is flowering and plenty of feathery leaves are still around. We cut up small quantities to add to green salads. It is a bitter plant, much like dandelion, but very beneficial. We are finding quite a few shepherd's purse (Capsella bursa-pastoris) leaves and flowers, a peppery plant to give a meal a bit of a kick.

Common sorrel

Common sorrel (Rumex acetosa) continues to flourish and have produced a bumper crops for us this year with large succulent leaves. This is one of the few plants that produce green leaves all year round. The flowers, leaves, roots and seed are all edible raw. This plant is very acidic and contains high levels of oxalic acid so if you have arthritis, for example, use it in moderation.

Yarrow

A variety of different wild plants (often called 'weeds'), including dandelions (T. officinale), bistort (Polygonum bistorta) and self heal (Prunella vulgaris), continue to emerge in the polytunnel and we use them in salads instead of composting them. Chickweed (Stellaria media), our favourite lettuce substitute, continues to emerge after self-seeding and is being used on a daily basis. This plant is highly recommended for those new to foraging. Some wild plants can be very strong in flavour but this is mild in taste and a perfect first food! Strip off the leaves but avoid the long stems which can be a bit stringy. We often still use the stems but cut them into very short pieces with a pair of scissors. Chickweed is susceptible to frost damage although ours seem to have developed a resistance to the cold as the years go by, and last year they survived in the polytunnel throughout the winter which was a real bonus.

Edible wild plants for August

August is a wonderful month for foraging with a wide variety of different fruit becoming available. Depending on where you live in the UK, fruit will ripen at different times and there may well be a few weeks difference between the far south of England and the north of Scotland.

Blackberries (Rubus fruticosus) are probably one of the most popular wild fruits throughout the northern temperate regions of the world. Hot summer days and fingers stained with dark purple are some of our fondest memories of this shrub. Blackberries can be used raw or made into jams, jellies, syrups and pies. We blend them into a smoothie or use them as a topping on raw cheesecakes. The young leaves and young ground shoots are also edible raw.

Elderberries (Sambucus nigra) are another firm favourite although be sure to pick the very ripe rich black fruit if you want to eat them raw. Nothing else is edible on this tree, except the elder blossom which is available earlier in the year. Mixed with apple, elderberries make a lovely jam.

Rowan berries (Sorbus aucuparia) are a stunning orange-coloured fruit and extremely popular with wild birds. They are ripening on our trees right now although it feels far too early in the year! These berries are better after the first frosts. However, you don't have to wait this long and freezing them will have the same effect. Don't forget to leave some for the birds who rely on them for food during the winter months. We often dry them in bunches and chew them as a snack but they are very tart. Don't forget the highly perfumed leaves which can be made into a lovely herbal tea.

Bilberries (Vaccinium myrtillus) are also ripening around about now. Also known as blaeberry, whortleberry and whinberry, they resemble a blueberry but with a deeper richer flavour. The fruit is edible raw and a tea can be made from the leaves. A deciduous low-growing shrub, bilberries thrive in acid soils and can be found in heath, moorland and some woodland areas.

Other fruit available at this time of year include wild strawberries (Fragaria vesca) and wild raspberries (Rubus idaeus) , both of which can be used in the same way as cultivated garden varieties. They are much smaller in size, but make up for this with a full rich flavour.

Fruit apart, there are many edible flowers and leaves around now which make a valuable addition to the salad bowl. Here are a list of a some of our favourites: fat hen (Chenopodium album) leaves, dandelion (Taraxacum officinale) leaves and flowers, common sorrel (Rumex acetosa) leaves, the stinging nettle (Urtica dioica) growing tips and leaves, hawthorn (Crataegus monogyna) leaves, dog rose (Rosa canina) flowers, dog violet (Rosa canina) leaves, cleavers (Galium aparine) growing tips and leaves, borage (Borago officinalis) leaves and flowers, gorse (Ulex europeaus) flowers, daisy (Bellis perennis) leaves and flowers, self heal (Prunella vulgaris) leaves and flowers, bistort (Polygonum bistorta) leaves, yarrow (Achillea millefolium) leaves and flowers, primrose (Primula vulgaris) leaves, chickweed (Stellaria media) leaves and flowers, garlic mustard (Alliaria officinalis or petiolata) leaves and flowers, and mallow (Malva spp) leaves and flowers.

Edible wild plants for July

After such a dry spring this year, the recent rain has been very welcome and a boost to many wild plants. The leaves of Common sorrel (Rumex acetosa) have certainly benefited. They have a lovely sharp lemon flavour and can be added to salads. Common sorrel is currently in flower and the tiny reddish flowers can be seen in clusters sprouting from the centre of the plant on a long spindly stem. Keep an eye on this plant as it is one of the few that will produce green leaves in the middle of winter. The pointed 'coat tails' at the base of the leaves is one way of positively identifying it. The flowers, leaves, root and seed are all edible raw.

Common sorrel (Rumex acetosa)

Wild strawberries (Fragaria vesca) produce fruit from June to September. A tiny heart-shaped fruit which produces an abundance of flavour. Don't underestimate wild strawberries because of their size, the flavour is absolutely gorgeous. It takes some time to pick enough but it is well worth the effort. The fruit, leaves and flowers of this plant are all edible raw. We occasionally use the leaves to make a green tea.

Wild strawberries (Fragaria vesca)

Whilst on the subject of fruit, keep an eye out for wild raspberries (Rubus idaeus), although they may not be quite ready to ripen. Ours are certainly not ready yet. We have many stands of wild raspberries and they spread prolifically. It is a tall shrub, which looks like the garden variety, but with much smaller fruit. Like wild strawberries, they have a small fruit but a wonderful flavour. What we like most about them is the fact that they look after themselves. No feeding, weeding, tying up or cutting back required! Blackberries (Rubus fruticosus) are also beginning to ripen in July and continue through to around October so watch out for these as well.

Wild raspberries (Rubus idaeus)

Fat hen (Chenopodium album) is a fast-growing plant often found in rich garden soil. It often came up in our vegetable patch in Kent, seemingly emerging overnight, but we haven't seen any in our garden in Scotland yet. The young leaves and shoots, tops of mature plants, the flowers and sprouted seed are all edible raw. The leaves can be cooked and used as spinach. The young inflorescences (cluster of flowers on the stem) can be used like broccoli. Fat hen has matt blue-green leaves which repel water. The seed, which is similar to quinoa, can also be dried and ground into a flour. It can also be sprouted. It is best to rinse it thoroughly to remove the saponins before sprouting. Use the resulting soapy water for washing skin and clothes. The whole plant has a faint cabbage-like smell and taste to it.

Dandelions (Taraxacum officinale) are thriving here at the moment. Use the bitter leaves and the vivid yellow flowers (petals are best) in salads. A particularly good coffee substitute can be made from dry roasted dandelion root. The good thing about dandelions is that they easily regenerate from a small piece of the root so if you leave some behind (it's very difficult not to because the taproot is so long) they will keep growing! Dandelion is widely used in herbal medicine, the Latin name Taraxacum is from the Greek meaning disease remedy.

Dandelion (Taraxacum officinale)

The dog rose (Rosa canina) will be in flower now and the highly scented petals are edible raw and can be added to salads, used to decorate cakes and flans, or used to scent jam. The red fruit (rosehips) and the tiny seed are also edible raw but you will have to wait until autumn for those to appear. The leaves, which will now be in abundance, can be fermented, dried and made into a black tea.

Meadowsweet (Filipendula ulmaria) is also flowering now. A tall plant with cucumber flavoured leaves and sweet almond-scented flowers, it is known more for its usefulness in herbal medicine. However, it is also edible. The young leaves can be used raw in salads or cooked dishes. The young leaves, flowers and roots can be made into a tea. A distinctive medicinal flavour, they are an acquired taste. The flowers can be used as a flavouring for teas, cordials, wines, beer and sorbets. Alternatively, they can be made into a syrup.

Self heal (Prunella vulgaris) emerges in our lawn alongside the white clover and both flower at around the same time. The leaves and flowers of self heal are edible raw and make a good addition to salads. They also make a refreshing tea and can be dried for use in the winter months to guard against colds and flu. It is a very useful plant.

Self-heal (Prunella vulgaris)

Other wild edible plants available during July include the stinging nettle (Urtica dioica) tips and leaves, hawthorn (Crataegus monogyna) leaves, dog violet (Rosa canina) leaves, cleavers (Galium aparine) tips and leaves, borage (Borago officinalis) leaves and flowers, gorse (Ulex europeaus) flowers, daisy (Bellis perennis) leaves and flowers, bistort (Polygonum bistorta) leaves, yarrow (Achillea millefolium) leaves and flowers, primrose (Primula vulgaris) leaves, chickweed (Stellaria media) leaves and flowers, garlic mustard (Alliaria officinalis or petiolata) leaves and flowers, and mallow (Malva spp) leaves and flowers.

Happy picking!

Edible wild plants for June

Spring continues to be a very dry season this year. The leaves on our beech trees have not filled out as much as they normally do, leaving the trees looking rather thin. Thankfully we have a stream running through our land so the wildlife has plenty of water available. However, away from this riparian area is a very different story. The normally lush green fields are looking as if they have emerged from a long hard winter

The stinging nettles (Urtica dioica) were late emerging this year but are now producing a decent crop for the table. We use them as a lightly cooked green vegetable, in soups, pesto and smoothies. If they become too old and begin to flower, we scythe them back to produce a fresh young crop. This can be done throughout the year. However, plants may become successively smaller.

Rowan blossom tea

June sees the blossoming of the rowan (Sorbus aucuparia), one of our favourite trees. The blossom of and leaves are highly perfumed and can be made into a tea. The rowan is a great tree for wildlife. The leaves are eaten by caterpillars and moths. The flowers provide pollen and nectar for pollinating insects including bees. The fruit is popular in the autumn and winter months as a food source for birds.

High perfumed rowan blossom

Elder (Sambucus nigra) is also in blossom at this time of year. The frothy crunchy clusters of pale yellow flowers are edible raw and have a very delicate flavour. They are popularly used to make tea, cordial or champagne. They look particularly good decorating cakes and fruit salads. The flowers dry very well and can be stored in an airtight container for later use. Elder has a long history of use in herbal medicine and is particularly popular in remedies for colds and flu

Hawthorn (Crataegus monogyna) leaves are filling out in the hedgerows. Hawthorn has raw edible flowers, flower buds, leaves, young shoots and fruit. The leaves and flowers can be made into a health-giving tea. The leaves have a nutty flavour and can be quite filling.

Hawthorn blossom and leaves by Amanda Slater

Another tree in blossom at this time of the year is the small-leaved lime (Tilia cordata) tree. The young lime flowers are edible raw and can be made into a fragrant calming tea which is very popular. It is often sold as linden tea. Take care if using older flowers to make tea as they may be a narcotic. T. cordata bears no relation to the lime (Citrus aurantifolia) which is a citrus fruit!

The young heart-shaped leaves of all Tilia species are generally considered edible raw but the small-leaved lime is probably the best. Leaves have a good texture with a mild and slightly sweet flavour. They are excellent in salads and can be used in much the same way as lettuce.

Lime leaves on a young tree

Other green leaves which are available now for use in salads including Self heal (Prunella vulgaris), yarrow (Achillea millefolium), daisy (Bellis perennis), dandelion (Taraxacum officinale), common sorrel (Rumex acetosa), hairy bittercress (Cardamine hirsuta), shepherd's purse (Capsella bursa-pastoris), chickweed (Stellaria media), cleavers (Galium aparine), mallow (Malva species) and garlic mustard (Alliaria officinalis or petiolata).

The bitter leaves of the yarrow plant

Ox-eye daisies (Leucanthemum vulgare) are beginning to flower now. All the aerial parts are edible raw. The flowers and leaves can be used in salads and the flower buds can be pickled like capers. Many references say to eat the petals only on the flower but we find the whole flower very tasty although too can make your tongue numb! The fresh or dried leaves and flowers can also be used to make a tea.

Ox-eye daisies

Daisies (Bellis perennis) are easily found and identified in gardens throughout the British Isles. Smaller than the ox-eye, they often pop up in lawns. The flower buds, petals and leaves are edible raw and can be made into a tea. They are great for salads. The open flowers are very decorative but can be slightly bitter or acrid. Flower buds can be pickled and used instead of capers. The leaves (think lamb's lettuce) have an astringent or sour flavour. 

The flowers and leaves of the daisy are edible raw

Happy foraging!

Edible wild plants for May

May is a wonderful time for foraging for edible wild plants. It has been a very dry spring here so far and many plants were rather late to emerge. However, a short burst of rain recently saw the landscape to 'green' up and allowed buds and leaves to burst forth.

We now manage to pick a wide variety of leaves and flowers for our salads (see image below). This bowl contains dandelion leaves and flowers, dog violet leaves and flowers, wild garlic leaves and flowers, bistort leaves, chickweed leaves, young beech leaves, yarrow leaves and the tops of cleavers plus homegrown radish. Most of these plants were found within a few metres of the house so we didn't have to go far to pick them.

A seasonal salad made from edible wild plants and homegrown radish

Stinging nettles (Urtica dioica) have begun to flourish after a slow start. There are now almost too many to deal with but we don't want to miss a single leaf of this very nutritious plant. Quick to colonise an area, and very robust, they come up year after year. Nettles are, undoubtedly, one of our favourites. Use the leaves before the plant comes into flower. They can be eaten raw or cooked. We use them to make soup, tea and pesto. Simply substitute basil leaves for nettle leaves for a tasty pesto spread. They can be used raw but we find them quite strong tasting so we generally gently simmer the leaves for a minute or two before using them in a recipe. We also use a strong vegan hard cheese such as mature cheddar and this works really well providing lots of flavour.

Stinging nettles just coming into flower

The primrose (Primula vulgaris) is flowering now and this pretty yellow low-growing flower can be found in hedgerows, woodland, on banks and in domestic gardens. It is especially good during the winter months when there are few green edible leaves available. The sweet flowers and wrinkly leaves are edible raw or cooked.

Primrose by Tony Hisgett

Young leaves from the small-leaved lime (Tilia cordata) are now emerging. Leaves have a good texture and mild slightly sweet flavour. They are excellent in salads and can be used in much the same way as a lettuce or be used to make pesto. Leaves can also be dried and made into a flour. If the tree is coppiced or pollarded it will produce an abundance of branches and young leaves for the table. The young heart shaped leaves of all Tilia species are generally considered edible raw but the small leaved lime is probably the best.

Cleavers (Galium aparine)

Cleavers (Galium aparine) is also now available. Commonly known as sticky willy because the stems attach themselves to clothing, dogs and just about anything else. The whole plant is edible raw and can be made into a beneficial green tea. However, the aerial parts of this plant contains hooked hairs, like Velcro, which can be rough and irritating. It is best, therefore, to eat the young parts of the plant such as the top 10-20cm of the growing tips and ground shoots. The seeds can be dry roasted and used as a coffee substitute.

Cleavers (Galium aparine)

Wood sorrel (Oxalis acetosella) can be found carpeting woodland areas. This is a very pretty low-growing plant whose leaves are heart-shaped and fold in the middle. Wood sorrel has raw edible flowers, leaves and tubers. The flowers and leaves have a sharp acidic lemony flavour because they are high in oxalic acid. The leaves and flowers make a good addition to a green salad.

Wood sorrel in woodland (Scotland)

And finally, many of you will have hostas emerging in your gardens now. It isn't a native wild plant in the British Isles but worthy of a mention all the same. Hostas are herbaceous perennial species from the Asparagaceae family. The shoots, leaf petiole, whole leaves and flowers of all hostas are edible raw or cooked. The fresh leaves and stems are best harvested while young and tender. The older leaves become tough and fibrousy and may become bitter in flavour. Hostas can be used as a cut and come again plant and will readily re-grow their leaves after being chopped down to the base.

Hosta spp

That's all for this month. As always, try to forage in your own garden as much as you can. Encourage the wild plants to come up by not 'weeding' various areas. The spring and summer months are the best times to let your garden go wild.