Common Names

Coltsfoot, Horse-hoof, bulls foot, foal’s wort and ass’ foot, Son before the father.

Botanical Name

Tussilago Farfara

Scientific Classification

Kingdom – Plantae

Order – Senecioneae 

Family – Asteraceae

Physical Characteristics for Coltsfoot

Leaves

Leaves appear later in the year in mid spring to early summer, they have basel ‘hoof shaped’ leaves with a waxy green top and a pale green underside covered in a white downy fluff. They can grow up to around 25 cm wide. 

Flowers

Bright yellow flowers appear in early spring, measuring around 1.5 cm across. Very similar in appearance to that of a dandelion but with a series of small, erect scale-like stems, often with a greenish/purple ting covered in white downy hairs . The flowers usually disappear well before the leaves begin to grow; this is where the name ‘Son before the father’ comes from. 

Seeds

Seeds appearing as flowers start to die off around mid to late summer, similar in appearance to a smaller, squashed Dandelion clock. Each flower head will hold around 150 seed heads. Each plant can hold between 1500-2500 seeds in total.

Roots

This is a perennial plant , it spreads through underground root systems. They can be very brittle and can regrow from the tiniest piece, making the plant notoriously robust and difficult to get rid of (not that you would want to mind you).

Habitat

Often found in exposed areas, with disturbed clay based soil. Very common in ditches, along gravel roads, forest path edges as well as cliff tops and landslides. Tolerating most harsh conditions well.

Known Hazards 

There is debate on the toxicity of this plant due to the presence of pyrrolizidine alkaloids found in this plant; This can result in liver damage.

It is suggested that you do not consume this plant in large quantities, or over long duration and should be avoided if pregnant.

It is recommended that you do not consume any part of this plant raw, particularly the root.

Could be Confused with

Butterbur- this has a similar leaf shape but has much more round, scalloped edges. This has the same considerations as Coltsfoot does.

Edible Uses

Flowers- used as a dandelion flower alternation in cooked or fermented recipes- best used for wine!

Stems- can be boiled or steamed as a vegetable similar to an asparagus.

Leaves- these can be used as a salt alternative! Simply air dry the leaves, then roast until white in colour and powder like. This is an acquired taste, a little goes a long way.

Extracts of the leaves can also be used to make a very traditional rock, still sold at many seaside resorts in the UK to this day! 

Notes on Herbal Uses

There is a long history of Coltsfoot being used as a herbal remedy. traditionally dried and made into a tea or smoked as well as being freshly juiced for its medicinal properties; soothing coughs, asthma, colds and sore throats.

Studies have shown anti-inflammatory properties in rodents; showing promising effects on gout, asthma and even prevention of cell damage in the brain. However there is insufficient evidence to suggest beneficial human applications.

Extra notes from the Foragers

Stockley’s Sweets in Lancashire is the only maker of Coltsfoot root across the world!

The flower of this plants is wonderful for early pollinators and the seed heads are a common nesting material for a variety of small birds including Goldfinchs

Reference List

Stockleys Coltsfoot Rock Sticks (toffeeworld.co.uk)

Coltsfoot: Potential Benefits, Side Effects, and Dosage (healthline.com)

Coltsfoot – Tussilago Farfara: Edible & Medicinal Uses of the Salt of Wild Plants – Song of the Woods

Edible Parts of Coltsfoot: Ultimate Guide (greg.app)

Tussilago farfara (Coltsfoot) | BBC Gardeners World Magazine

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The country side of the UK is abundant wild roses, 13 native and 9 introduced  according to BSBI, many of them hybridising and with very similar appearance. Two of the most common are:

Dog rose Rosa Canina add link to id guide

Japanese rose Rosa Rugosa add link to id guide

If you haven’t already check out our ID guides linked above

They have been used for centuries for their beauty, wonderful flavours and array of fantastic medicinal properties.

The great thing about wild roses is they are all edible and can be used for recipes interchangeably, so as long as you are 100% certain you have a wild rose species- first part of the botanical name beginning with “Rosa” it doesn’t matter which one edibility wise. You can even use garden varieties. The harvesting, prep and recipes you can make with them are all the same.

Harvest Time and Techniques

Flowers- from late spring to early summer so about May- June. The petals are the only part needed so if you carefully pull just the petals the rest of the flower will remain to go on to produce a rose hip. They will keep well for a few days in a cool place for long term storage they also dry well.

Rose hips- Autumn, the season is quite long for rose hips, they can be seen even in late summer and last on the shrubs well into January,  but simply once the hips turn red they are ripe and ready to use. The traditional time to collect rose hips is just after the first frost as the freezing breaks the cells within making them softer and sweeter. This is called bletting, but we now have the modern technology of freezers so can start earlier if we wish. 

When collecting your rose hips it will be useful to take a pair of gloves to protect from the thorns also some secateurs as it’s only when they are really soft do they come away from the stem easily.

Edible parts and uses

 Leaves

When very young in spring they can be added to salads and stir fries. Different species have varying levels of spines and thorns, so have a little check first but generally they are very smooth at this age, like pictured above. Dog rose Rosa Canina is my favourite for this. 

Rose petals 

Floral and perfumed with a light sweetness

Decoration

Can be used for their beauty and light sweetness for decoration on desserts and in salads or any food that they will compliment. Rose petals are well known for flavouring Turkish delight.

Infusion

Rose petals work excellent as an infusion into many different vinegars, syrups or alcohols and jellies so have an experiment! The flavours are water soluble so take little time to infuse. They will tint your recipe similar of the petals them selves, if you want a striking pink you can use Japanese rose Rosa rugosa or other strongly coloured roses from your garden.

This is a two part goodie! Because with these recipes you get two products-

• A Rose infused condiment, alcohol or syrup.
• Petals that have been pickled, or syrup and alcohol soaked which are delicious. 

Simple recipe for Rose flower vinegar

Melt together with heat on the hop 400ml of your choice of vinegar and 2 heaped tablespoons of brown sugar ( or an amount to your taste) Once cooled, pour into a clean jar that has been stuffed full of rose petals. Fill almost to the top, as vinegar can degrade most jar lids. Leave for 5 days then decant the vinegar into a suitable bottle and keep the rose petals in a jar in the fridge ready to use on dessert, salads or especially with Turkish and moroccan like dishes.  

Jams and desserts

The petals work great in jam or sweet pickles also for sorbet, ice cream and jelly. Another way to use them is to incorporate them in no-bake slices like tiffin. 

Tea 

Petals can be dried and made into blends of loose leaf tea.

Other Rose recipes

Rose hips

A unique flavour of a sweet tangy tomato/strawberry.

There’s a little way you can get a taste of Rose hips before collecting 100’s of them. Once they are soft ( pull off the shrub easily) there will be a little hole where it was just attached to the stem. Give the hip a very gentle and even squeeze so the pulp oozes out like toothpaste from the hole, and try! if the seeds also push out you’ve pushed too hard and if lots of juice comes out its fermenting, in both cases toss it and get another.

Rose hip syrup

This is honestly just lovely, It is simply Rose hip pulp and sugar. There are a few ways you can make this depending on if you want to do less work and how quickly you want result. For all methods it’s best to have your rose hips already soft either by collecting after the frost or having stuck them in and out the freezing a couple of times.

The reason to have them soft first is so they are sweeter, need minimal processing which preserves more vitamin C and to get the more of the delicious pulp.

For method one 1 and 2 first you need the pulp…..

Place your whole washed soft rose hips into a pan. If a few have bits of stalk on it’s no problem. Add enough water to cover and simmer on a medium heat until they are soft enough to mash into a pulp.  

Now you sieve the pulp, theres two different ways depending if you want a thicker puree or a flavoured liquid/jelly- but the most important thing is you use a cheesecloth or jelly bag, it has to be a tightly woven mesh to stop the irritating little hairs inside coming through so a regular metal sieve or will not do.

Method 1- Best for puree, pickle, sauces, jam, thicker syrup.

Roll up your sleeves and with your cheesecloth squeeze the pulp through the mesh, it takes a little work but worth it for the rich thick result.

I usually do a double squeeze. Once I can’t get any more puree through, I put it back in the pan and add more water and squeeze through again or go to method 2. It’s amazing how much more you get, the second lot is thinner but still great for syrups!

Method 2- Best for cordial, drinks, jellies and a thinner syrup.

You may want to water down your pulp a little more first then leave it hanging in a jelly bag overnight this will result in a translucent flavoured liquid.

Now you just need to add sugar, Demerara is considered the tastiest by most people but any is fine. You can add an amount of sugar to your personal taste but if it’s under 50- 60% sugar it will have a shorter shelf life as it wont naturally preserve, you will need to refrigerate, freeze or use jam/pickling heat methods for longer storage. 

Method 3

With your cleaned and dried soft rose hips, get a clean jar and layer 50-50 of rose hips and sugar ( demerara is best)  in a lasagna like way, then pop the lid on and leave in a temperate place out of the sun, in 1-3 months a syrup will have formed all by itself. Because sugar is hydrophilic ( loves moisture) it draws the juices from the rose hips out and forms a syrup. It’s ready once all the sugar has liquified, though I often leave it an extra couple of weeks after to make sure all the flavour is infused. Before serving if any of the rose hips are broken you will need to sieve the syrup through a cheesecloth or jelly bag to make sure the seeds and hairs are left behind.

Extra tips…

If you’re worried some hairs have made it through into your syrup, leave it standing overnight and they mostly float to the top so you can just scoop them out.

It is possible to put them through a low power food processor briefly before heating to help break them up. I’ve done this and still successfully sieved the hairs and seeds out. But it must be a light chop up not liquefying something like a Nutribullet is way too powerful. 

Medicinal Uses and nutrition

Rose petals

Drinking Rose petal tea is an important part of Traditional Chinese medicine.

It’s a good source of vitamin A,C and E, also iron and calcium while containing zero fat, sugar, calories or protein.  

The petals have mood stabilising and lifting properties. The smell of roses also promotes a calming and stress relieving effect. 

The vitamins and antioxidants in Rose petals support skin health giving them them the strong association with beauty, many skin care products contain rose.

Rose hips 

Most well known and praised for their incredible anti inflammatory properties and high Vitamin C content which is 8-20 times that of oranges with 426mg in 100g of rose hips. 

Rose hips are also high in folate and contains vitamins A, B3, D and E along with flavonoids, carotenoids, betasitosterol, fructose, malic acid, tannins, magnesium, zinc, copper and numerous other phytochemicals.

Heart health

Consuming rose hips may boost heart health by lowering cholesterol and blood pressure.  In a 6-week study in 31 people, drinking a rosehip beverage containing 40 grams of rosehip powder daily led to significant reductions in blood pressure, total cholesterol, and LDL (bad) cholesterol, compared with the control group.

Benefits for arthritis

Rose hips have been well studied for their effects on osteoarthritis pain. A recent review of 24 studies found that supplementing with rose hips may help relieve osteoarthritis symptoms by combating oxidative stress and inflammation in your joints. Additionally, a review of three studies noted that people taking rosehip powder were twice as likely to report improvements in osteoarthritis pain. Finally, a recent review observed that rose hips reduced pain and stiffness in those with osteoarthritis.

Skin 

Rose hip oil is now a popular anti-aging substance in the beauty industry, it’s made by cold pressing rose hips and extracting their natural oils. The seeds are high in polyunsaturated fats, which supports healthy skin and protects it from damaging compounds, such as ultraviolet (UV) rays, cigarette smoke, and pollution.

In one small, 8-week study, taking 3 mg of Rose hip powder daily led to a significant decrease in skin wrinkles and significant increase in skin moisture content and elasticity.

Researchers attributed these results to rose hips’ robust antioxidant, vitamin C, and fatty acid profile, which all protect and replenish your skin barrier.

Rose hip oil may also aid wound healing. In a recent study, rats treated with this oil had significantly faster wound healing and less scar development than the control group. 

Sources

https://www.webmd.com/diet/rose-tea-good-for-you

www.eatweeds.com

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The Red Belted Polypore (Fomitopsis pinicola) is a bold and beautiful bracket fungus found growing on dead or dying coniferous trees, occasionally hardwoods, throughout the UK and across the Northern Hemisphere. This distinctive polypore gets its name from the reddish, rust-coloured band that often appears along the edge of its otherwise brown, white, and amber-toned cap. With its hard, woody texture and multi-coloured, varnished appearance, it’s one of the easiest shelf fungi to spot in the wild.

While not edible due to its tough, inedible flesh, the Red-Belted Polypore is of great interest to naturalists and herbalists. It plays an essential role in forest ecosystems by breaking down wood and returning nutrients to the soil. In this post, we’ll help you identify Fomitopsis pinicola, understand its ecological role, and explore how it’s been used in traditional medicine and mushroom dyeing.

Common Name

Red-belted polypore, red belted conk

Scientific Name

Fomitopsis pinicola

Family

Fomitopsidaceae

Habitat 

Can be seen in all seasons as it is a perennial polypore growing for many years from the same spot. Can be found on old conifers also Beech and Birch trees

Saprophytic also occasionally parasitic. 

Very rare in Britain but common in Scandinavia and Slovenia.  

Identifying Features:

There is a characteristic orange/ red band between the new growth and previous years growth which is easily recognisable and a key feature.

Hoof shaped bracket fungus that grows directly off wood, no distinguishable stem, broadly attached to the host tree.

Upperside:

Hoof or shelf shaped, varies in colour and ratios of colour but will be darker coloured on the older portion where it attaches to the tree in either dark grey, slate or even purple tones and then an orange/ red band on the rim is most often seen but is not always present, then followed by a white band where the upper surface meets underside. Younger specimens can display more orange. The surface has radial band like ridges (zonate) which have accumulated with subsequent years growth. It has a firm woody texture, smooth and shiny with a layer of resin that melts if a flame is put to it.They can reach 30 cm across.

Underside:

Polypore- lots of tiny holes like sponge which are at the end of tubes this is the structure that releases the spores. White in colour which hardly bruises, ageing a yellow brown.

Smell:

Can vary from unpleasant and sour to water melon rind.

Spores:

Light lemon yellow, released in late summer autumn.

Uses/ edibility

Inedible as its very hard and bitter so not a culinary mushroom,  but it has a have a huge array of medicinal properties it has been attributed to which generally are obtained from making an extraction or drying and powdering the conk.

Immune modulating from the polysaccaride content, broadly anti-microbial, anti-inflammatory and anti-oxidant properties have been used by our ancestors from many regions of the world.

A study on mice in 2020 showed it has anti-diabetic potential and research is continuing.

Was dried powdered and put on wounds as it would help stop bleeding, reduce chance of infection and aid healing

Has been used historically as a tinder to help carry an ember to the next settlement.

If found best left as it is very rare.

Known Hazards

none

Potential lookalikes 

Hoof fungus- (Fomes fomentarius) The red/orange belt is not always visible making it easier to mistake for the hoof fungus which is the same hoof shape but lacking the coloured band.

Ganoderma’s . This is a genus or several resinous bracket fungi that can also look very similar, you can tell them apart as Ganoderma’s have a heavy rust brown spore deposit which is usually visible on and around the fungi. Many Ganoderma’s underside also bruises a light brown.

Extra Note

Pinicola stands for growing on pine trees.

To tell the age of a conk you cut it open and count how many bands of tubes there are, each band represents a year (or seasons) growth.

Has been used in Korean and Chinese folk medicine for cancer prevention and anti inflammatory.

Source

Nature-first.com

Edible mushrooms by Geoff Dann 

Fungi of temperate Europe vol 2 by Thomas Laesson and Jens H.Peterson

https://pubmed.ncbi.nlm.nih.gov/33389867/

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Here’s the wonderful news: stinging nettle comes packed with everything your hair craves – vitamins A and C, plus amazing minerals like iron, silica, and sulfur. Think of it as nature’s multivitamin for your locks! The best part? It’s loaded with antioxidants – those fantastic flavonoids and carotenoids that act like tiny bodyguards, protecting your hair follicles and helping create stronger, shinier hair.

We’ll explore all the science-backed benefits (trust me, they’re fascinating!) and I’ll show you exactly how to use stinging nettle to transform your hair care routine. Get ready to fall in love with your hair all over again!

What Makes Stinging Nettle a Powerful Hair Ally

Oh my goodness, let me tell you about my favourite herb for hair care! Stinging nettle isn’t just another plant in my garden – it’s truly nature’s gift for beautiful hair and it tastes pretty fantastic too. Every time I work with this amazing plant, I’m blown away by how perfectly designed it seems for hair health. Let me share what makes it so special!

The rich nutritional profile

Stinging nettle (Urtica dioica)? It’s like nature packed everything our hair needs into one incredible plant! My hair care journey led me to discover its amazing vitamin cocktail – A, B, C, D, and E – plus essential minerals like iron, calcium, magnesium, potassium, and manganese. Plus, it’s loaded with folate and riboflavin that nourish our hair right at the follicle level.

Here’s what really makes me jump for joy – the silica content! This wonderful mineral strengthens each strand and boosts blood flow to your scalp. Think of silica as your hair’s building blocks, creating the keratin that gives your locks their structure.

The plant comes packed with omega-6 fatty acids, especially linoleic acid – about half of its fatty acid content.

Key active compounds in Nettles for hair health

• Beta-sitosterol – This clever compound helps stop DHT (that pesky hormone causing hair loss) right in its tracks
• Flavonoids and polyphenols – Think of these as your hair’s personal bodyguards against damage
• Gallic acid – My favourite compound that nurtures those precious hair growth cells

These compounds help calm down scalp inflammation – a huge troublemaker when it comes to hair loss.

Scientific studies show that nettle extract works its magic on DHT without messing with normal testosterone levels. This makes it perfect for both men and women dealing with pattern hair loss.

How it differs from other herbal remedies

While other herbs might be one-trick ponies, nettle is more like a Swiss Army knife for your hair.

I’ve tried countless herbal remedies, but most only tackle one issue at a time. Some might feed your hair nutrients but can’t touch those hormone-related problems. Others might protect your hair but don’t help with circulation. Stinging nettle? It does it all! It strengthens your hair, fights those hormone battles, calms inflammation, and gets those nutrients flowing.

Whether you’re brewing it as a tea or making a hair rinse.

5 Major Benefits of Stinging Nettle for Hair Health

So what makes stinging nettle so special for hair care?

Let me share the five amazing ways stinging nettle can help your hair shine!

Combating hair loss and thinning

Remember that pesky hormone DHT I mentioned earlier? Stinging nettle works wonders by blocking it right at the source. The extract reduces an enzyme called 5-alpha-reductase that creates DHT. Without excess DHT wreaking havoc, your hair follicles can thrive instead of shrink.

One of my favourite discoveries about nettle is how it boosts blood flow to your scalp. Think of it as creating a nutrient highway straight to your hair follicles! The beta-sitosterol in nettle root does something amazing – it triggers growth factors and helps create new blood vessels to feed your follicles.

Strengthening hair strands from root to tip

The minerals in a stinging nettle are absolute treasures for hair strength. Silica and sulfur work together like building blocks for hair’s structure. Plus, the iron content makes sure oxygen reaches every follicle.

Soothing scalp inflammation and irritation

Those uncomfortable symptoms like dandruff, tender spots during styling, and warm, irritated scalp can really affect our hair health. When inflammation sticks around, it can actually damage both your strands and follicles.

Here’s where stinging nettle becomes our scalp’s best friend! Its natural anti-inflammatory properties help create the perfect environment for healthy hair.

Balancing oil production

It acts like nature’s oil-control expert, gently absorbing excess oils while keeping your scalp’s pH just right.

The plant helps prevent those frustrating dandruff flakes that often come from oil imbalances. Plus, its vitamin A content works like a natural oil regulator for your scalp.

Enhancing shine and texture

Regular nettle use brings out this gorgeous, natural shine. When your scalp is healthy and your strands are strong.

Those stubborn frizz and dryness issues? Stinging nettle helps tackle those too! The silica and sulfur don’t just strengthen – they add this beautiful natural luster.

DIY Stinging Nettle Hair Treatments You Can Make at Home

Ready to start your stinging nettle hair journey? These DIY recipes are my absolute favourites!

Nettle-infused hair rinse for daily use

Here’s my foolproof recipe that leaves hair incredibly soft and shiny:

1. Take 3 tablespoons dried nettle leaves (double it for fresh leaves) and steep in 2 cups boiling water for 15-20 minutes
2. Let it cool while you strain out the leaves (I use a coffee filter for extra-clean liquid)
3. Want extra cleansing power? Add a splash of apple cider vinegar – it works magic!
4. After your regular shampoo, pour this lovely rinse over your hair and give your scalp a gentle 2-minute massage
5. You choose – either leave it in or rinse with cool water

My hair always feels incredibly clean and bouncy after using this rinse. Plus, those pesky dandruff flakes? Gone!

Deep conditioning nettle hair mask

This mask is my secret weapon for those SOS hair moments! Mix dried nettle powder with your choice of:

• Creamy yogurt (my personal favourite)
• Sweet honey
• Soothing aloe vera gel

Create a thick, smooth paste and really work it into your scalp and hair. Pay extra attention to those damaged spots – they’ll thank you later! Pop on a shower cap, relax for 30-60 minutes, then rinse thoroughly. Use it weekly and watch your hair transform!

Scalp treatment oil with stinging nettle

Here’s a little treasure from my grandmother’s recipe book! Fill half a clean glass jar with dried nettle leaves, then cover them completely with your favourite carrier oil. I love jojoba oil, but olive or coconut work beautifully too. Let nature do its magic – place the jar in a sunny spot for 2-3 weeks, giving it a gentle shake whenever you think about it. Strain into a dark bottle and voilà!

Massage this precious oil into your scalp and let it work overnight if you can. Your follicles will drink up all that goodness, giving you stronger, healthier growth.

Nettle tea for internal benefits

Sometimes the best hair care happens from the inside out! My morning routine always starts with a cup of nettle tea – just steep a tablespoon of dried leaves for 5-10 minutes. Aim for a cup daily. The iron boost helps prevent hair loss, especially if you’re dealing with anemia, and it’s such a gentle way to detox your system.

Seasonal Guide to Harvesting and Preparing Fresh Nettle

After years of harvesting stinging nettle for food, dye, thread and so much more, I’ve learned exactly when and how to gather these precious plants for the best hair care results.

My Harvesting techniques

Now, let’s talk about staying sting-free! These feisty plants demand respect, but I’ve got you covered:

1. Dress like you’re going into battle – thick gloves, long sleeves, and pants that cover your ankles
2. Grab your sharpest scissors or garden shears and snip the top 4 inches, cutting at an angle just above where leaves meet
3. Stay away from roadside plants – they’re often full of car exhaust nasties
4. Choose healthy plants without any white spots under the leaves

Here’s a fun trick I learned from an old herbalist: brave souls can actually pinch leaves from top to bottom without gloves! The stinging hairs point downward, so if you’re precise (and maybe a little adventurous), you can harvest bare-handed. I’m still yet to actually master this and I’m starting to think that people who say they do are just lying to me.

Drying and storing methods for year-round use

Here’s how I preserve my bounty:

Air drying: Bundle those stems together (I use twine), and hang them upside down somewhere airy but out of direct sun. Give them 1-2 weeks until they’re crispy-dry. My laundry room has become quite the herb-drying paradise!

Dehydrator method: Layer rinsed leaves on your drying racks, set the temperature between 35-46°C, and wait about 8-12 hours. The house smells amazing during this process!

Store your dried treasure in airtight containers away from light and heat. They’ll keep their hair-loving properties for 6 months at room temperature, or treat them to a vacation in your freezer for up to a year.

Combining with other natural ingredients for enhanced results

• My power trio: Nettle + Rosemary + Sage – They work together like a dream team for circulation and growth
• The dynamic duo: Nettle + Burdock Root – Your hair will thank you for all those nourishing fatty acids
• My gentle blend: Nettle + Chamomile + Peppermint – Perfect for those with sensitive scalps (like my daughter!)

FAQs

Q1. How does stinging nettle promote hair growth? Stinging nettle supports hair growth by blocking DHT production, improving scalp circulation, and providing essential nutrients like silica and sulfur. Its anti-inflammatory properties also create a healthier environment for hair follicles to thrive.

Q2. Can stinging nettle help with hair loss and thinning? Yes, stinging nettle can combat hair loss and thinning. It blocks the hormone DHT, which is responsible for hair follicle shrinkage, and enhances blood circulation to the scalp, creating optimal conditions for healthy hair growth.

Q3. What are the best ways to use stinging nettle for hair care? You can use stinging nettle in various ways for hair care, including as a hair rinse, deep conditioning mask, scalp treatment oil, or by drinking nettle tea. Regular use of these treatments can help improve hair strength, shine, and overall health.

Q4. Is stinging nettle safe for all hair types? Stinging nettle is generally safe for all hair types. However, it’s always best to do a patch test before full application. If you have any underlying health conditions or are taking medications, consult with a healthcare professional before using stinging nettle treatments.

Q5. How often should I use stinging nettle in my hair care routine? For maximum benefits, incorporate stinging nettle into your hair care routine weekly. This can include using a nettle hair rinse once a week, applying a nettle-infused oil treatment bi-weekly, and drinking nettle tea regularly. Consistency is key for seeing noticeable improvements in hair health.

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My heart still skips a beat when I think about the magical world of medicinal plants growing wild around us. Just imagine – countless generations before us have tapped into this natural pharmacy, gathering remedies from trees and meadows for thousands of years!

Let me share something wonderful with you about Herbal Medicine (that’s our special name for gathering wild plants and mushrooms). While it brings incredible joy and satisfaction, we must approach it with proper respect and knowledge. Take wild spinach / Sea Beet, for example – it packs more nutrients than anything you’ll find in your garden. But here’s the crucial bit – some wild plants can be deadly poisonous, like hemlock water dropwort (which you wouldn’t want in a tincture) so proper identification becomes our greatest ally.

Together, we’ll explore nature’s calendar of healing treasures – from the tender spring shoots pushing through melting snow to the rich bark we gather in winter’s quiet moments. In the wild we’ll discover over 100 remarkable plants and learn their wonderful healing secrets.

Planning Your Medicinal Hunt

Oh, how exciting it is to plan your first foraging for herbalism adventure! Let me share my favourite tips to help you make the most of nature’s medicine cabinet.

After years of foraging, I’ve learned that success comes from understanding nature’s rhythms and being well-prepared.

Choosing the right season

Mother Nature has perfect timing for everything! Late February brings the most wonderful awakening – that’s when our foraging season begins (although there’s still a handful of things to find through winter). You’ll spot young, tender plants like wild garlic, nettles, and dandelions bursting with healing goodness.

Summer is absolutely magical – just wait until you see those meadows painted with healing flowers from June through August! Here’s a lovely tip I’ve learned: head out around noon when the plants are simply buzzing with their strongest medicinal properties.

Come autumn, the plants share another precious gift. They pour all their energy into their roots, making it the perfect time for root harvesting. It’s also when I love gathering seeds and nuts – but remember to finish before Jack Frost arrives!

Research and preparation

Let me share my essential toolkit with you:

• My trusty linen bags (they keep plants fresh and happy)
• A beautiful gathering basket
• Sharp secateurs for gentle cutting
• Proper digging tools for root collection

Now, here’s something really important – we must respect the rules that protect our precious wild spaces. The Wildlife and Countryside Act 1981 and the Theft Act 1978 guide our foraging in England and Wales. Some special places need extra care:

• National Nature Reserves (NNR)
• Sites of Special Scientific Importance (SSSI)
• Areas with local bylaws

I always follow the delightful ‘4 F rule’ – flowers, fungi, fruit, and foliage are our treasures to gather from accessible areas. But here’s my golden rule: never take more than 30% from any spot – we want these precious plants to thrive!

Safety first, dear friends! Always let someone know where you’re heading. And do dress properly for the weather and terrain – those pesky ticks won’t stand a chance!

I never leave home without my trusted field guides. Cross-checking different sources has saved me from many mix-ups. My smartphone’s brilliant for capturing photos of my finds and marking special spots.

Choose your foraging spots wisely – stay well away from busy roads, farm chemicals, and industrial areas. I always check how many plants are growing in an area. The abundant ones make much better foraging choices than their rarer cousins.

Do check your local council’s rules before setting out. Most importantly, let’s be gentle with our green friends – they’re precious gifts from nature that we must protect.

Spring Medicinal Plants

Spring is my absolute favourite time for Foraging Medicinal Plants! Picture this: tender green shoots pushing through the soil, offering nature’s finest medicines packed with vitamins and goodness. After winter’s quiet slumber, our bodies simply yearn for these fresh spring greens and wonderfully bitter teas.

Common spring medicinal plants and their uses

The wise healers of old knew something special about spring – they called it the season of Air, with its lovely warm and moist qualities. These early plants are brilliant at boosting our immune systems and helping our bodies clear out winter’s cobwebs.

Stinging Nettle (Urtica dioica)

Oh, what a marvel this plant is! I remember my grandmother teaching me about nettles – they’re proper spring tonics that get everything moving, from your kidneys to your blood circulation. Did you know that even Hippocrates himself swore by spring nettles? They’re particularly brilliant when you’re feeling worn out or a bit foggy-headed during those tricky seasonal changes.

Dandelion (Taraxacum officinale)

Don’t let anyone tell you these sunny flowers are just weeds! They’re absolute champions for supporting digestion and lifting spirits. The roots make a smashing spring tonic, and you can eat every bit of the plant – I love using the roots as coffee and tossing young leaves into my salads.

Wild Violet (Viola spp):

These sweet little flowers have quite the history! They’re brilliant at cooling and moistening, especially when your lymphatic system needs a gentle nudge. The leaves are absolutely marvellous for skin troubles, those pesky insect bites, and even varicose veins. Plus, they’re packed with vitamin C and help calm inflammation.

Chickweed:

Here’s a proper nutritious powerhouse! It’s simply bursting with vitamins and minerals, gently cleansing your blood while sorting out inflammation. I’ve seen it work wonders for skin problems and breathing troubles.

Garlic Mustard: 

This clever plant is nature’s antiseptic – brilliant for healing ulcers. When you taste it, you’ll notice lovely hints of rosemary, sage, mint, and thyme all mixed together.

Burdock:

A proper blood cleanser, this one. Splendid for sorting out stubborn constipation.

These spring greens often taste bitter and tangy – that’s how you know they’re giving your liver a proper spring clean. Here’s how I love preparing them:

1. Fresh Preparations:
   • Pop them in soups
   • Whizz up a wild pesto
   • Jazz up your sauces
   • Create magical wild salads

Let me share my favourite beginner’s recipe: half-fill a mason jar with chopped dandelion, chickweed, nettle, and mint. Pour over boiling water and let it steep for 20 minutes. You’ll have a proper nutritious brew full of vitamins C, A, and minerals like magnesium, iron, and calcium.

Summer Foraging for Herbal Medicine

Summer brings us the most glorious display of healing herbs! The warm sunshine works its magic, concentrating all those wonderful therapeutic compounds right when we need them most.

Common summer medicinal plants and their uses

St. John’s Wort (Hypericum perforatum):

What a brilliant helper for those niggling nerve pains! Pop it on your skin, and watch it work wonders against shingles and cold sores. Mind you, if you’re taking any medicines, have a chat with your doctor first – this lovely plant can be quite eager in helping your body clear things out.

Red Clover (Trifolium pratense):

Here’s a proper friend for your liver! No wonder it’s brilliant for skin troubles. But where it really shines is sorting out those bothersome chest complaints with spasms and mucous.

Yarrow (Achillea millefolium): 

The soldiers of old knew what they were about when they called this one Soldier’s Woundwort. It’s absolutely brilliant at getting your circulation going and helping you cool down naturally through a gentle sweat.

Meadowsweet:

Would you believe this lovely plant helped create aspirin? True story! Though do be careful if you’re sensitive to aspirin or have tummy troubles.

Wild Marjoram (Oregano):

Such a powerful little plant! Marvellous for fighting off microbes and fungal nasties. The oil works a treat on athlete’s foot. Fun fact: it gets extra fiery during sunny spells.

Let me share some wisdom about processing these green treasures. Fresh plants work best for nearly half our summer finds –  about half, while  a third need a bit of preparation to shine their brightest. Most herbalists swear by shade drying – it works for most of our processed herbs.

When it comes to preparation, I find infusions work beautifully, with boiling following close behind. Rather fascinating how nearly half of our summer plants can both treat and prevent ailments, while a quatre focus purely on treatment.

Now, here’s something terribly important about summer foraging – we must be proper stewards of these precious plants. My golden rule? Never take more than a third from any patch. It’s crucial for keeping our plant friends thriving, and goodness knows some helpful plants have rather dangerous look-alikes!

Timing is everything in summer foraging. I love gathering flowers when they’re being visited by bees – that’s when they’re at their peak. For leaves and milky sap, early summer mornings are simply perfect. Best wait until growth slows before snipping any stems or branches.

What I find absolutely fascinating is how these summer plants help us in so many ways.

They’re particularly clever with digestive issues and breathing trouble. Isn’t nature simply marvellous?

Autumn Medicinal Plant Collection

The autumn air brings such excitement to us foragers! This magical season, when plants draw their precious energy down into their roots, offers the perfect moment for gathering both roots and seeds. Let me share my favourite harvesting secrets to help you collect these treasures while keeping our plant friends happy and healthy.

Root harvesting basics

There’s something wonderful about that first frost – it’s nature’s signal that root-gathering time has arrived! The plants cleverly turn their starches into sugar, making roots both tastier and more medicinally potent. Mind you, we must be extra thoughtful with our biennial and perennial friends, as digging up their roots often means saying goodbye to the whole plant.

Shrubs and trees are rather clever – they grow multiple root stalks from their main trunk, so we can carefully harvest some without causing harm. I’m particularly fond of horseradish’s generous nature – if you cut the crown with a tiny bit of root and pop it back in the soil, it rewards you with a splendid regrowth rate.

Those tricky brittle roots like dandelion, burdock, and yellow dock need special handling. I’ve learned to dig well away from where they’re growing for the best results. Though sometimes a good old digging fork does the job just fine for plants that come back year after year.

Seed collection methods

Autumn gives us the loveliest window for seed gathering. Watch for that perfect moment when seed pods turn from green to brown – but be quick before they pop open! Do jot down where and when you found them – future you will be ever so grateful.

Here’s my golden rule for sustainable gathering: only take seeds from places where plants grow in abundance, and never more than a third from any spot. Oh, and always scatter some seeds back when you’re root harvesting – it’s like saying thank you to the plant.

Common autumn medicinal plants and their uses

Dandelion (Taraxacum officinale):

The autumn roots are absolute treasures for gut health – they’re packed with more inulin than spring roots.

Burdock (Arctium lappa): 

These magnificent roots can stretch longer than your forearm – 12 inches or more, and thick as your thumb! Look for first-year plants without seed stalks – they’re the best. A little patience after the frost makes them sweeter and starchier.

Dock (Rumex crispus):

You’ll spot these lovely plants by their crisp, curly leaves and reddish-brown flower stalks. The roots, looking rather like golden carrots, need a proper drying before use – saves any tummy troubles later.

Here’s my tried-and-tested processing routine:

1. Give those roots a proper scrub with water and a vegetable brush
2. For tinctures: Fresh is best – I swear by Green’s Herbal Medicine-Makers Handbook
3. For drying: Slice them whisper-thin and keep below 95 degrees Fahrenheit
4. Store in a cool, dark cupboard

Now, some terribly important safety bits:

Never gather from roadsides or anywhere near chemicals.

Roots are proper sponges for soil nasties, so choosing the right spot is crucial.

Do check which plants are endangered in your area – there might be lovely alternatives you can grow yourself.

Ensure you only harvest roots on your land or on land where you have permission to do so.

Winter Medicinal Hunting

Don’t let winter’s frosty embrace fool you! Some of my most treasured medicinal finds come from this magical season.

While other plants sleep soundly under their snowy blankets, our wonderful trees and evergreens keep their healing secrets ready for those who know where to look.

Bark and evergreen medicine

The bark of trees is absolutely fascinating – packed with powerful compounds like tannins, alkaloids, and the most delightful aromatic resins. White birch bark is a proper marvel, containing betulin that scientists are studying for fighting tumours, and would you believe it – willow bark gave us the original aspirin through its salicin content! As far as I’m aware developed in Nottingham.

Here’s my favourite tip for sustainable bark collecting – look for those young coppiced stems at the base during winter or spring. If you’re working with bigger branches, just give them a gentle pruning without bothering the main trunk. Mind you, never take more than a third of the bark’s width round the tree – that’s absolutely crucial.

Getting your bark ready needs a bit of loving care. First off, give it a good brush to remove any uninvited guests and dirt, then trim away those little side shoots with your sharpest knife.

Usually, the whole bark is brilliant for medicine, though sometimes you’ll just want the inner bits. Pop it somewhere cool, dark, and airy until it’s properly crisp.

Oh, and let’s not forget our evergreen friends!

Their needles are absolutely packed with essential oils – marvellous for fighting off nasties and keeping our breathing clear.

Pine needles are particularly special – bursting with vitamin C and brilliant at calming inflammation.

Do be careful when gathering evergreens though, loves. That nasty yew can catch you out. We have a guide right here to help you distinguish Yew from other evergreens.

Here’s how I love preparing these winter treasures:

• For sniffles and coughs: Whip up a lovely steam bath or soothing chest rub
• For immune support: Brew vitamin C-rich teas – plenty in Pine Needle
• For those achy bits: Try my special willow bark tea – 1-2 teaspoons steeped for 10 minutes does the trick
• For natural antiseptics: Let bark infuse in your favourite carrier oil for 4-6 weeks
• We have some more pine, spruce and fir recipes here

With a keen eye and gentle hands, winter’s green allies can keep our medicine chest full all year round.

Basic Herbal Remedies

Now that we’ve explored nature’s seasonal treasures together, let me share my absolute favourite ways to capture their healing magic.

These three wonderful preparations have stood the test of time.

3 Basic Herbal Remedies

1. Herbal Tinctures

Oh, how I love a good tincture! They’re proper stalwarts in a herbal cabinet, keeping their healing powers practically forever when made with alcohol. Here’s a crucial tip – make sure your final mixture has at least 25% alcohol. Not keen on alcohol? No worries! Glycerin makes a splendid alternative, keeping your medicine fresh for 3-5 years without needing the fridge.

2. Herbal Infused Oils

These gentle darlings are absolute treasures for skin troubles. I spend many happy hours watching my herbs dance in lovely carrier oils like olive or sweet almond, sharing their healing gifts. The magic happens when the oil creates a protective cuddle around your skin, helping all those wonderful nutrients sink right in.

3. Herbal Syrups

Now here’s something that brings joy to medicine-taking! Syrups are brilliant at making herbs taste delightful, especially when alcohol might be a bit too sharp. I love playing with different sweeteners – honey, maple syrup, or plain old sugar all work beautifully.

Keep these precious remedies happy with proper storage:

• Pop them in dark glass bottles away from light and heat
• Find them a cool, dry home
• Give them regular check-ups for freshness
• Always label with dates and ingredients (trust me on this one!)

Quality matters terribly with herbal preparations. The clever researchers tell us that cutting corners can lead to all sorts of troubles with contamination or wrong mixtures. That’s why I’m rather particular about testing everything properly.

Here’s my safety checklist for you, loves:

1. Do check how herbs might play with your current medicines
2. Start gently with recommended amounts
3. Watch how your body responds
4. Keep notes of your herbal adventures

Remember, just because something’s natural doesn’t mean we shouldn’t treat it with respect. While most regulatory bodies keep an eye on herbal supplements, they don’t tend to be as strict as they are with regular medicines.

Most importantly – and I can’t stress this enough – If you have a serious illness have a proper chat with your medical practitioner or doctor before adding herbs to your health routine.

FAQs

Q1. How can I safely identify medicinal plants in the wild? Identifying medicinal plants requires careful observation of their texture, shapes, and colours. Use reliable field guides and cross-reference multiple sources to ensure accurate identification. Pay close attention to leaf shapes, as they are often key distinguishing features. Always exercise caution and never consume a plant unless you are absolutely certain of its identity.

Maybe out plant identification guides could help here

Q2. What are some easy-to-grow medicinal herbs for beginners? For beginners, some excellent medicinal herbs to start with include basil, sage, thyme, chamomile, and calendula. These plants are relatively easy to cultivate and offer a range of medicinal properties. They also serve dual purposes as both culinary and medicinal herbs, making them versatile additions to your garden.

Q3. What are the best methods for collecting medicinal plants? The most common method for collecting medicinal plants is by hand. This ensures careful selection and minimal damage to the plant and surrounding ecosystem. When harvesting, follow the 30% rule – never take more than 30% of plants from one location. For roots, dig carefully and replant seeds to encourage future growth. Always check local regulations before foraging.

Q4. When is the best time to harvest different parts of medicinal plants? The optimal harvesting time depends on the plant part you’re collecting. Leaves are typically best gathered in early summer when photosynthetic activity peaks. Flowers are most potent during pollination. Roots are ideally harvested in autumn after the first frost when plants have stored energy in their root systems. Bark is best collected in winter or early spring from young stems.

Q5. How can I create basic herbal remedies at home? Three fundamental herbal preparations you can make at home are tinctures, infused oils, and syrups. Tinctures involve steeping herbs in alcohol or glycerin to extract their medicinal properties. Infused oils are made by steeping herbs in carrier oils for topical use. Herbal syrups combine herbs with sweeteners like honey or maple syrup. Always research proper techniques, ratios, and safety precautions before making any herbal remedies.

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It is winter my friends. The harvest is in, the sun is gone, the ancient inhabitants of this rainy isle would now be busy trying to preserve as much of their forage as possible to last through the dark months. 

Drying, salting, fermenting, these processes would help lock in the goodness of the harvest and prevent spoilage as much as possible by making conditions hostile for unhelpful bacteria and moulds.

Here I present a recipe to help keep Vitamin D deprived immune systems functioning over the winter. We all know that colds and flu are rife at this time of the year. This is a mad science experiment, where I have packed as many anti-virals and immune boosting substances into one drink as possible, without giving it an absolutely horrendous flavour. 

Please note, there is little to no scientific data on the interplay of the ingredients present within this recipe. There is however, a mountain of scientific evidence to show their individual efficacy when it comes to helping our bodies fight disease.

I / the company take no responsibility for any adverse affects of making home-made booze!

Why make Wild Mead?

I hear you ask. In fact, what is mead? Isn’t that the stuff vikings drank?

Yes, is the short answer. The long answer is that beverages containing fermented honey trace back as far as 8000 years ago, and could well be some of the oldest alcohol in existence. 

At its most basic, a bee hive falls into a puddle, the naturally occurring yeasts (in the soil, carried on the wind, living on the bees themselves) start to ferment the sugars in this water/honey mix. This soon converts to carbon dioxide and alcohol. The reality is, that naturally occurring alcohol pre-dates the evolution of man.

Along our evolutionary path, man discovered fermentation and its fun effects. In many ancient cultures, alcohol took on a sacred status and was said to be bestowed by God/The Gods, used in both ritual, medicinal and recreational aspects of life. The power of fermentation allowed us to preserve nutrients from otherwise decaying matter, as well as unlocking more benefits (e.g. live bacteria in fermented sauerkraut is great for gut health, brewing beer with yarrow is said to increase its potency, fermenting honey from heather flowers increases its protein content). 

I choose to mainly brew with honey, not only because it imparts a unique flavour into the mix, but because of the extra purported health benefits in consuming it vs refined sugars. Honey contains antioxidants, 31 different minerals (including magnesium, phosphorous and potassium), amino acids and pollen [Read more here ]. It exhibits wound healing and antiviral/bacterial/fungal properties. It is not just sugar!

This makes it a prime candidate for our winter drink. Fermentation will break the sugars down, while keeping many of the beneficial properties of honey preserved in the ferment. The alcohol content and anti-microbial compounds in the honey will extend the shelf life of the beverage.

Please note: Use single-source honey where you can. If you pick up a jar that says “a mix of EU and non-EU honeys”, don’t buy it. A recent study was done that shows most of this stuff is adulterated sugar syrup imported from China. 

Local honey is the best to use, but it is expensive for the quantity needed. The next best step is to locate something labelled “Polish wildflower honey”, or “Greek heather honey” and so on. These should be traceable to a single country, pure, and will have an exciting array of flavours that will differ from the fake stuff.

Primitive meads were sometimes made using the entire bee hive, meaning the fermentation process benefitted from other hive products like propolis, royal jelly and even the venom from angry bees [Stephen Harold Buhner, Sacred and Healing Beers]. We’re all about saving the bees here at Totally Wild, so we’ll spare their hives, in place of their delicious honey. 

The Other Stuff

As discussed earlier, mead at its most basic is water, honey and yeast. If you’re not interested in my mad science experiment, you can skip this bit and follow the steps below (omitting all other ingredients) to create a basic, but tasty mead.

Here we’ll discuss the other ingredients used to give our immune systems a helping hand:

Elder Berries

Not to be eaten raw. Foraged around September time, these gifts from the Elder tree have a rich folkloric history of helping fight disease. Traditionally, the Elder Mother, the spirit of this wonderful tree, was asked for permission before any part of the plant was harvested. 

She would respond: “Why should you be granted access to such things?”

The answer is: “Elder Mother, in time I will come to you, my body will be returned to the Earth and in that time I will pay for this bounty and help I request”.

The reverence with which this plant was treated by Pagan societies reflects the value it brought to their medicine. In the modern day, it has been proven that parts of the Elder tree, flowers and berries included, contain anti-viral compounds that help the body fight against disease [Read more here]. The berries are also rich in vitamin C which is another aid to a functioning immune system. 

Later, we will simmer these berries at 65-75 degrees C to destroy any cyanide-containing compounds present in them, while preserving the vitamin C.

Elder Berries before separation from their stems.

Hogweed Seeds

Hogweed is mainly for flavour here, but also rumoured to be an effective treatment for chest complaints.

Ginger Root (not foraged)

“Ginger is a great source of vital vitamins and minerals, including iron, magnesium, vitamins B6 and C, and zinc. These vitamins and minerals along with ginger’s antioxidant properties can help strengthen your immune system. Gingerol helps ease common cold symptoms, like muscle fatigue and sore throat. It can also help fight symptoms of the flu.” [Read More here ]

It has been found that fresh ginger has antiviral action against respiratory viruses in humans [Read more here].

Not only this, it tastes great in things like mulled wine!

Cinnamon and Cloves (not foraged)

Cinnamon and cloves are included mainly for flavour, but cinnamon does possess antifungal properties, so will be helpful to prevent our brew from turning into vinegar.

If you spot some Wood Avens while you’re out and about, the roots can be substituted for cloves to achieve the same flavour.

Turkey Tail

This is where it gets weird. Yes I put mushrooms in my mead. 

Turkeytail is currently the subject of some very interesting anti-cancer research. Some studies have shown it is effective against a multitude of viruses too, while provoking the body into producing its own defensive measures [https://www.medicalnewstoday.com/articles/turkey-tail-mushroom?c=1483593010001#antimicrobial-properties ].

There is little data I can find on dosage when it comes to Turkeytail, so I did a rough calculator based on the info I could find, using a handful of dried fungal bodies for a gallon of mead.

Birch Polypore

More mushrooms, yes you read that right.

This amazing bracket fungus has been proven to demonstrate action against flu, West Nile Virus and even HIV.

It contains polysaccharides, which provide energy for cellular metabolism [P.Stamets, Growing Gourmet and Medicinal Mushrooms]. 

Again, it is hard to find exact dosages for this mushroom. I settled again for a handful to 1 gallon of mead, as it is better to under-dose than overdose when it comes to these fungi.

An overdose won’t kill you, but it might give you a stomach upset. These mushrooms are also very bitter, so we don’t want the flavour taking over from all the nicer ingredients we add.

Wild Yeast

I created a wild yeast culture by mixing a small jar of water, a tsp of honey, fresh elderberries and some sloes, which are also a good source of wild yeast. After a few days, this started bubbling, and was ready to use to start my larger fermentation.

Wild yeast typically yields a lower alcohol content than commercial wine yeast, which is good in this circumstance. We need a level of alcohol content to extract useful compounds from some of our ingredients (e.g. the mushrooms, which have both water and alcohol soluble compounds), but we don’t want a level of alcohol so high that regular consumption will come at a detriment to our immune system.

Most wild yeast produces a wine/beer/mead of approx 5% alcohol. 

When the wild yeast dies off/goes dormant when the alcohol content becomes too much for them, they form a sediment in the drink, making it look cloudy. For fancy alcohol, we’d wait until the liquid has clarified before drinking. In this situation, we’ll drink it cloudy, as dead/dormant yeast is rich in B vitamins, another boost to our immune system, hurrah! [https://www.healthline.com/nutrition/nutritional-yeast ]

Some of our ingredients. From left to right, wild yeast starter, single source honey, dried birch polypore, hogweed seeds

Equipment Needed to Make Wild Mead at Home

In the spirit of our ancestors (and out of respect to my wallet), I have made this brewing process as primitive/low tech as possible.

For a gallon of mead you will need:

• 2 Demijohns or fermentation vessels
• 1 airlock
• 1 rubber tubing or siphon
• A gallon cooking pot
• A wooden spoon for mixing
• Enough bottles for a gallon of liquid (usually works out around 5 or 6 wine bottles)
• 1 gallon of water
• Measuring jug
• Optional: potato masher

Ingredients

• 1200g of honey
• Approx 20 heads of elderberries (collect the heads, then separate the berries from the stems – discard stems)
• Thumb sized piece of ginger
• 3 cinnamon sticks
• 4 cloves
• A handful of chopped, dried turkeytail
• A handful of chopped, dried birch polypore
• 1tbsp hogweed seeds
• Tbsp of lemon juice for flavour
• Yeast starter, wild or otherwise. Prep wild yeast solution a few days in advance.

My Wild Mead Recipe

I measure a lot of things by hand or eye. This entire process was experimental, you don’t need to follow it to the letter. Just know the foundational elements of how to ferment, have fun and don;t be afraid to make mistakes!

• Prep thy vessel

I am now beyond the stage of bothering to sterilise my equipment unless there is mould around, or I’ve just bought new equipment to use.

If your demijohns have yeast residue from a previous ferment, good news, that brown layer may contain dormant yeast, which can become active again in the presence of moisture, warmth and sugar. Some cultures would purposefully carve channels into the walls of their fermentation vessels to allow yeast to settle and go dormant, to be reactivated next time they were due to brew.

If you are more particular than me, then by all means sterilise your equipment with a campden tablet or a small amount of bleach.

• Bubble bubble, toil n trouble

Bring your gallon of water to the boil, then allow it to cool. In the case of using tap water, this will help evaporate some of the chorine present, reducing the chances that it will harm your yeast. 

Add your ginger, cinnamon, cloves, handfuls of birch polypore and turkeytail, boiling for 10 mins until the water has gone a deep brown. We have now extracted some of the water soluble chemicals in the mushrooms.

Reduce the heat to just below a simmer, then add your elderberries and hogweed seeds. Simmer at approx 65 C for another 10 minutes. Use a potato masher or wooden spoon to squash the berries and extract the most juice.

• Muh sugar, muh baby, muh honey

Allow the mixture to cool until it is just warm to the touch, 40 C or below. Add your 1200g of honey to the mix, stirring until it is dissolved. We do this at a lower temp to preserve the more delicate components in the honey from destruction by heat.

At this stage you should be waking up your yeast solution. If you prepped a wild yeast solution, it should be bubbling away by now. Give it a shake to stir up the sediment. If using commercial yeast, add it, with some nutrient, to a small bowl of warm water.

• Fill thy vessel

Pour the mixture into the demijohn with the aid of your measuring jug. This is a messy process. Most guides recommend passing the mixture through a filter to remove the berry husks before fermentation, however I left mine in to provide more food for the yeast.

I made sure to include the boiled mushroom fragments when adding the mixture into the demijohn, as the second stage of the fermentation process will extract the alcohol soluble compounds in the mushrooms. 

• Merry Yeastmas

Seal the demijohn with the airlock, wait for the demijohn to cool to around body temperature. Take the airlock off, add your yeast solution, and re-seal. Your vessel is ready, let the sacred ferment begin!

• The bryggjemann cometh

Leave your demijohn in a warm, dark place. In Norwegian folklore, it was said that the spirit of the bryggjemann (what we now know is yeast) will enter the jar at night and make it boil. By the morning, you should see bubbles appearing in your vessel. If this doesn’t happen, don’t panic! Fermentation can take up to a week to start.

Once your liquid is “boiling”, the bryggjemann has paid your jar a visit, and your liquid is now alive with his spirit! (The anaerobic respiration of yeast).

• Wait

Because of the complex sugars present in honey, fermenting mead takes longer than a normal beer or wine. You can expect the bubbling to stop in about 3 weeks. 

• Nice rack

Syphon (or rack) your mead using a piece of rubber tubing, into your secondary Demijohn. There will be sediment, berry husks etc. at the bottom of your vessel, syphon down to this layer and discard the rest of the debris.

• Bottle & quaff

Leave your brew in the demijohn for at least 3 months before bottling, or you risk incomplete fermentation, and might create some exploding bottles!

Syphon the mead from your secondary ferment into your bottles with the rubber tubing.

Your mead in this case will be mildly carbonated, as we won’t be ageing it long enough to clarify and rid itself entirely of CO2.

If you wish to save your yeast for use again, leave the top off the brewing vessel and simply allow the dregs at the bottom of the demijohn to dry. Your own household bryggjemann is now sleeping and ready to be woken up again next time you brew. 

A delicious batch of year-old elderberry mead, left to clarify.

To Conclude our Wild Mead Exploration

You can drink this mead for the pure pleasure of it, or use it as a home-made cold and flu remedy. I have been drinking my test batch each time I’ve felt the onset of seasonal unpleasantries, and can say that 2 x 100 ml a day has had a positive effect on my recovery. The only time I’ve developed a full-blown cold was when I stopped drinking it!

That said, my methods are completely unscientific. Could it be placebo? Yes. Could it be that I wasn’t actually going to be ill? Yes. 

However, it cannot be denied that this recipe contains a potent cocktail of immune boosting plants and fungi. I will continue to drink it with great pleasure, along with the 4 gallons of other varieties of mead that I made this year (more recipes to come perhaps?).

Connecting with the fermentation process on a personal level, creates an appreciation for the ritual and spiritual aspects that our ancestors observed during the creation of their sacred and medicinal beverages. Learning how to make an 8000 year old drink at home is a very rewarding process, and I encourage you to try it out.

I highly recommend the book Sacred and Healing Beers, by S.H.Buhner, to which I owe much of the knowledge imparted in this blog piece. The section on mead is a goldmine of fantastic information. 

Find more fantastic Wild Drink ideas here:

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The Evening Primrose (Oenothera biennis) is a striking wildflower that graces meadows, roadsides, and coastal areas across the UK with its bright yellow, fragrant blooms.

True to its name, its flowers open in the evening, attracting night-flying pollinators like moths. Beyond its beauty, Evening Primrose is valued for its edible and medicinal properties—its young leaves, flowers, and roots can all be used in cooking, while its seeds are famously pressed for oil, known for its potential health benefits.

This resilient plant is a fantastic addition to both wild landscapes and gardens, offering food for wildlife and a foraging opportunity for those in the know.

In this post, we’ll explore how to identify Evening Primrose, its traditional uses, and how to safely harvest and enjoy its edible parts.

Common Names

Coffee plant, Sun drop, Evening star, Fever plant, Field primrose, Four o’clock, Night willowherb, Cure-all

Botanical Name

Oenothera biennis

Scientific Classification

Kingdom – Plantae

Order – Asterales

Family – Onagraceae

Physical Characteristics of Evening Primrose

A herbaceous annual or usually biannual plant. Typically growing to 1 m to 1.5 m max

Leaves

Downy lanceolate shaped leaves, lightish to mid green with red/ pinkish veins. Each leaf is 8-18 cm long and 2-6 cm wide. Leaves form a low spreading rosette in first year or early growth, followed by spiralling up a strong erect flowering stem in the second year.

Flowers

Large showy flowers each made of 4 lemon yellow heart-shaped petals, each on a long flower stalk attached singly to a main erect stem. Flowers are fragrant and open first lower down and last on the tip. While closed the flowers appear long and bowl  shaped, they then spread opening only on dull day or in the evening, hence the name ‘evening’ primrose.

Very long flowering period blooming from late spring to late summer.  

Fruits/seeds

The seeds follow the flowers creating capsules full of dark brown tiny seeds.

Habitat

Not originally from the UK, native to eastern and central north America but now naturalised in England and established on every continent except Antarctica.

Favours disturbed areas such as clearings, verges, scrub land, wasteland anywhere where the soil is disturbed, the seeds need light to germinate and can’t compete with dense foliage.    

Known Hazards

It may increase the risk of bleeding for patients with bleeding disorders or taking drugs affecting clotting. People with seizure disorders or mania, pregnancy or breast feeding  should speak to a professional before using this herb.

Could be Confused with

Familiarise yourself with Foxgloves (Digitalis Purpurea), this is a deadly species. A beginner could confuse these as they have a similar tick list of characteristics in the first year’s growth. Both can have pink tones to the leaves and grow in a rosette. Both are downy, but Foxgloves leaves are hairier, and much wider with a serrated leaf margin. 

Before the flowers come out it looks very similar to Chicory also favouring similar growing environments, fortunately Chicory is also edible.

Also looks very similar to Willowherbs Epilobium sp none of which are known to be toxic and many edible.

Edible Uses

Evening Primrose is largely known for its medicinal oil made from the seed but actually every part of the plant is edible

Root- can be eaten either cooked or boiled

Leaves- Quite mild in flavour can be eaten raw in salads or steamed like spinach

Seeds- can be used as a substitute for Poppy seeds in baked goods, and made into Evening Primrose oil. 

Flower-buds- can be steamed or stir fried. 

Flowers- make stunning garnish or cake decoration.

Notes on Herbal Uses

Evening primrose is renowned for having quite an impressive list of health benefits. The oil is rich in gamma-linolenic acid (GLA), an omega-6 fatty acid, which is thought to be responsible for many of its potential health benefits. Some of the better known benefits are for its use to manage symptoms related to hormonal imbalances, particularly in women such as menopause, PMS, breast tenderness and hot flushes.

The oil can be taken orally or applied topically to address skin issues like eczema, psoriasis, and dermatitis, where it is believed to reduce inflammation and irritation. It is also considered beneficial for promoting wound healing and alleviating acne and arthritis.

Additionally, Evening Primrose oil may support cardiovascular health by helping to lower blood pressure and improve cholesterol levels and also could offer neurological benefits. 

Extra notes from the Foragers

Amazingly, the cup shape of the flowers acts as an amplifier. It resonates with the hum of bees wings in flight making it increase the sweetness of its nectar within 3 minutes. When tested the flowers didn’t react to other sounds played to it, strongly suggesting this is a very purposeful design and the plants can interpret sound waves. 

For its scent and night opening flower its very beneficial for nocturnal pollinators and the seeds are enjoyed by finches. 

Resource

Chapter 5 in Light eaters by  Zoe Schlanger– flowers resonating with the sound or bees.

https://en.wikipedia.org/wiki/Oenothera_biennis

The Lost book of herbal remedies by Nicole Apelian PHD and Claude Davis 

https://www.rhs.org.uk/plants/86498/oenothera-biennis/details

https://herbsociety.org.uk/2020/06/27/evening-primrose-oenothera-biennis-and-how-to-use-it/

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The Chaga Mushroom (Inonotus obliquus) is a unique fungus prized for its medicinal properties and revered in traditional medicine for centuries. Growing primarily on birch trees in colder climates, this irregular, black, crusty growth may not look like a typical mushroom, but its benefits are anything but ordinary. Rich in antioxidants, vitamins, and bio active compounds, Chaga is often used to make teas, tinctures, and extracts thought to support immune health, reduce inflammation, and promote overall wellness.

While not widely found in the UK, it’s becoming increasingly popular among foragers and herbal enthusiasts for its therapeutic potential.

In this post, we’ll explore how to identify Chaga, its traditional and modern uses, and how to sustainably harvest and prepare it to unlock its health-boosting properties.

Scientific Name

Inonotus obliquus

Common Names

Chaga, Clinker Polypore, Cinder conk, Black mass and Birch canker polypore

Family

Hymenochaetaceae

Habitat

Chaga is parasitic on birch and other trees and causes a white heart rot to develop in the host tree. They can be found in forests all across the Northern hemisphere, but are more common in places where air quality is good.  

Description

An occasional find in the UK. The conk is irregularly formed and resembles burnt charcoal. It is not the fruiting body of the fungus, but a sclerotium or mass of mycelium, mostly black because of a substantial amount of melanin.

Identifying Features: 

Sclerotium:

Chaga’s sclerotium (the bit we see emerging from the tree) is what is most noticeable, it is somewhat gnarly in appearance and has a very tough texture. The interior colour is amber or a rusty yellow-brown. The whole conk is between 10–25 centimetres wide,

Life cycle:

Chaga spores enter the tree through wounds, the spores establish in the heartwood and cause white rot decay. While the tree is alive, only sterile mycelial masses are produced (the Sclerotium). The sexual stage begins after the tree, or at least part of the tree, is killed by the infection. The fungus will then begin to produce fertile fruiting bodies underneath the bark. These bodies begin as a whitish mass that turn to brown with time. Since the sexual stage occurs almost entirely under the bark, the fruiting body is rarely seen. These fruiting bodies produce spores which will spread the infection to other vulnerable trees, thus completing their lifecycle.

Smell:

No distinctive smell when raw. Earthy when heated.

Known hazards

Chaga mushrooms are also high in oxalates, which can increase the risk of kidney stones. Those who have kidney disease, a prior history of kidney stones, or who are at risk of kidney stones should not take Chaga.

Chaga may interact poorly with blood-thinning medications and diabetes medications.

Chaga Potential lookalikes

They are quite distinctive, the most likely thing to confuse them with would be a burl, these are rounded swollen lumps,  found near the base and trunk believed to form when a tree’s growth hormones are disrupted due to stress, causing abnormal cell development.

Burls often have branches growing from them and Chaga comes away from the host tree quite easily whereas you’d need an axe or chainsaw to remove a burl.

Possible some forms of artists conk mushroom

Uses

In food

It is traditionally grated or ground into a fine powder and used to brew a coffee like beverage. I love it mixed with Cocoa, to make the ultimate wild mocha! 

It can also be used as a cocoa powder alternative when baking to add an interesting earthy taste.

Here’s a great recipe for Chaga and Roseflower macaroons.

Medicinal Uses of Chaga

Acclaimed as ‘’The Gift of The Gods’’ by Siberian Natives, people in Northern Europe and Russia have used chaga mushrooms for hundreds of years, consuming them in herbal teas to boost their immunity. They have had a huge resurgence in the last few years and many people buy supplements containing Chaga and there is huge amount of on going research exploring their medicinal properties.

Some early animal and lab studies on chaga have shown promising results for strengthening the immune system and fighting cancer,, but more studies and clinical trials are needed to confirm whether these potential benefits hold true for people.

To read more about the medicinal benefits of Chaga click here.

Harvesting

NEVER remove all the chaga or the tree will be harmed. Harvest only very large conks and leave at least 25% of it on the tree!

Extra Notes

They are pretty rare in England and are easiest found over the winter months when the tree is without leaves and often they are completely out of reach.

They can also be used for fire lighting, without the need for any processing. You just remove the outer black layer and dry it out a little. But this does seem a bit of a waste in my opinion.

References:

https://en.wikipedia.org/wiki/Inonotus_obliquus

https://www.webmd.com/diet/health-benefits-chaga-mushrooms

https://www.beaverbushcraft.co.uk/page_4140656.html

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The Common Jasmine (Jasminum officinale) isn’t just a beautiful addition to gardens; it’s also a surprising edible plant with a long history in culinary and medicinal use. Known for its delicate white flowers and sweet, intoxicating fragrance, this climbing plant thrives in sunny spots across the UK. Its blossoms can be used to infuse teas, desserts, and syrups, adding a subtle floral note to your creations.

While not all Jasmine species are safe to eat, Jasminum officinale is both edible and versatile, making it a wonderful plant to grow for anyone interested in edible landscaping.

In this post, we’ll guide you through how to identify, harvest, and use the flowers of this fragrant favourite in your kitchen.

Common Names

Common Jasmine,  common white jasmine, Jessamine, poet’s jasmine, poet’s jessamine, summer jasmine, true jasmine

Botanical Name

Jasminum officinale

Scientific Classification

Kingdom – Plantae

Order –Lamiales 

Family – Oleaceae

Physical Characteristics of Common Jasmine

Common Jasmine is a large deciduous shrub, with a twining climbing growth habit, reaching 4-8m with beautiful scented white flowers.

Leaves

Dark green, pinnate leaves, with 7-9 ovate sharply pointed leaflets. Smooth leaf margin and texture. 

Stem

Leaves are in opposite pairs on the stem,  green and slender.

Flowers

White, strongly scented star shaped flowers  ( 5 petals) 2 cm in width open in clusters of 3 to 5

Fruit

Small black berries, but Jasmine rarely produces berries in the UK.

Habitat

Non native, Jasmine is believed to have originated in the Himalayas of Western China where it is known as “Queen of the Flowers”.  It has now been naturalised in much of Europe. 

Can grow in a wide range of soils and habitats 

Flowers appear from Summer to early Autumn and should be harvested at night to capture their lovely scent.

Known Hazards

Not recommended during pregnancy as it can stimulate uterine contractions. Also it is unknown if it is safe during breast feeding, mothers have used Jasmine to help dry up their lactation. A couple of cups of tea is unlikely to have any effect but might be best avoided.

As with any herbal or medicinal use please always consult an herbal or medicinal expert.

Could Be Confused With

Clematis (Clematis vitalba) which has similar leaves but the flowers are different, having 4 petals and many stamens.

Edible Uses

It is the flower of Jasmine that is mostly used. The Best time to collect the flowers is at night when their fragrance is at its highest, as the flowers release their perfume at dusk. These are used as flavourings for drinks, deserts, baking, puddings and jellies. 

Jasmine stems can also be used to weave baskets.

Edible Uses

It is the flower of Jasmine that is mostly used. The best time to collect the flowers is at night when their fragrance is at its highest, as the flowers release their perfume at dusk. These are used as flavourings for drinks, deserts, baking, puddings and jellies. 

Jasmine stems can also be used to weave baskets.

Notes on Herbal uses

The flower is also made into essential oil and used in aromatherapy, valued for its stress relieving and uplifting qualities. 

Its heavy, sweet scent is valued by perfumers, and is commonly used in cosmetic products.

Extra notes from the Foragers

Jasmine rice is not rice fragranced with Jasmine but a variety of long grain rice that has a popcorn like aroma. 

Said to have potent aphrodisiac qualities, in India Jasmine is used to decorate the bridal suite for newly married couples on their wedding night. 

The name Jasmine derives from the Persian word Yasmin, meaning “Gift from God”, with its flower held highly sacred in India and the Himalayas.

In many parts of Asia Jasmine has sacred symbolism of God, love, purity, strength, and passion. It has been a highly valued flower for thousands of years.

During the Ming Dynasty (1368 – 1644 AD), the Jasmine flowers became very popular for it delicate beautifully scented tea, not only for its wonderful taste, but also for the many benefits to overall well being benefits.

Source

https://www.webmd.com/vitamins/ai/ingredientmono-617/jasmine

https://en.wikipedia.org/wiki/Jasminum_officinale

https://www.indigo-herbs.co.uk/natural-health-guide/benefits/jasmine

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Through this post we’re going to be delving into the Hairy Curtain Crust Fungi that is sometimes confused for the Turkey Tails Mushroom.

If you’re anything like me, the sight of fungi peeking out from tree trunks and fallen logs on a woodland walk is always a moment of curiosity and wonder. There’s something magical about the variety of shapes, colours, and textures these hidden gems bring to the forest floor.

One I come across really often is the charming Stereum hirsutum, or hairy curtain crust. It’s not the showiest fungus in the woods, but once you’ve noticed it, you’ll start spotting its delicate, fan-like forms everywhere. Clinging to decaying wood, it seems to drape itself over the surface, its tiny, velvety hairs catching the light.

Scientific Name

Stereum hirsutum

Common Name

Hairy curtain crust fungus, false turkey tail

Family

Stereaceae

Habitat

Saprophytic growing of dead hardwood particularly oak and beech, occasionally conifer trees.

Never out the ground

Is apparently a parasite on peach trees.

Can be seen all year, but growing in damper conditions and sporulating in autumn.

Identifying Features

This is a bracket polypore fungus that grows directly off wood usually in dense horizontal overlapping clusters.

Shape

No stem. The fruiting body is fan shaped 2-8cm wide, very thin- only 1mm thick. had a wavy uneven margin 

Flesh 

tough but flexible like rubber

Stem

This fungus has no stem

Upper side

Radial bands of colour in shades of off white, ochre, orange and browns.

Bracket surface is slightly hairy as the name suggests.

Underside

Polypore- lots of tiny holes like sponge. Off ochre/orange turning beige with age.

Smell:

No notable odour or taste, it’s very slightly mushroomy

Spores

white

Known hazards 

None known

Potential lookalikes

This is most commonly misidentified for Turkey tail giving it its common name false turkey tail. The main differences are turkey tail is more commonly in shades of blues, is not hairy and the underside is pure white as a pose to off orange/ochre.

Uses

Inedible so not a culinary mushroom but is said to have some medicinal properties 

It has potential as a blood thinning medication due to its inhibitory activity on thrombin (a crucial enzyme in blood clotting)

Has been used environmentally to aid decontamination of BPA in river water 

Possess epidioxysterols that show significant effect against TB

Clinical tests have shown it has food antioxidant properties 

Extra Notes from the foragers

Has obtained its name Stereum hirsutum though stereum which means ‘tough’ and hirsutum meaning hairy 

A fungus called Tremella aurantia paratasizes hairy curtain crust fungus 

Resources

Nature-first.com

https://monicawilde.com/hairy-curtain-bracket/#:~:text=It%20is%20not%20edible%20as,against%20methicillin-resistant%20Staphylococcus%20aureus.

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