Wild food is the ultimate in seasonal, local and sustainable produce. No fossil fuels are expended to till the soil, sow seeds or harvest these plants, neither are fertilisers, herbicides or insecticides used to promote their growth.

Not only are wild edible plants less harmful to the planetary ecosystem, they are also greatly beneficial to human health. Many wild plants have higher levels of nutrients than domestic varieties. By cultivating them for characteristics such as size, productivity or particular flavours we may have inadvertently bred out the nutrition, whilst also watering down the flavour in many cases (compare wild celery to the cultivated version for example). Wild plants tend to be particularly high in anti-oxidants; many of them also contain very high levels of minerals, such as magnesium and calcium, and vitamins, especially beta carotene and vitamin C.

Historically several wild plants such as sorrel, wintercress and scurvy grass were used as a safeguard against scurvy or vitamin c deficiency on long voyages. Many edible wild plants, such as yarrow, nettles, elder, chickweed and sea buckthorn also contain medicinal or phytochemicals and have traditionally been eaten at medicinal foods / food medicines; some of these have formed the basis for familiar household medicines, for example it was from meadowsweet that salicylic acid was first extracted: salicylic acid is now used to make aspirin.

We take delight in handling ingredients which have long histories and traditions of use. However one of the most rewarding aspects of running Forager is working with modern British chefs. In our cosmopolitan, high tech, modern context chefs have culinary knowledge, techniques and equipment that in previous centuries could not have been dreamed of. It’s very exciting to be part of a wild food renaissance in this context, with all this knowledge and skill being applied to British wild plants by top British chefs. At least some of the dishes and flavour combinations resulting from this great culinary experiment are genuine innovations. So as well as reconnecting with a lost food heritage, we have a role to play in forging the future.