Common Names

Rain Hat, Petasites, Purple Butterbur, Bog Rhubarb, Pestilence Wort, Plague Root, Edlin, Devil’s Hat and Butterfly-dock, Fuki (Japan).

Botanical Name

Petasites Hybridus

Scientific Classification

Kingdom – Plantae

Order – Asterales

Family – Asteraceae

Physical Characteristics for Butterbur

Leaves

Roughly heart shaped, with grey downy hairs on the underside with bluntly toothed edges often with a slight purple to brown hue. Very similar in appearance to that of Rhubarb, but smaller and more compact. Can grow up to 90cm in size.

Flowers

Male and female flowers are found on different plants. Flowers grow on spikes that appear before the leaves; they are small and pink-pale purple in colour arranged in a tight cluster down the stem. They are between 10-40cm in height.

Roots

Pollination can occur between male and female plants, however Butterbur spreads much more prominently through rhizomes; meaning it sends out root-like structures that can produce new plants and for large patches all growing from the same root system.

Habitat

Generally preferring shady areas, wet meadows, stream banks, road banks and woodland margins; often an escapee of old gardens. 

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 a 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.

As an occasional treat they should cause no problem. However they should always always be boiled and soaked before consumption as all members of the family contain bitter tasting, slow acting liver toxins called  pyrrolizidine alkaloids. 

Please don’t let this panic you. These compounds are found in over 6,000 different plant species as well as many dairy and meat products, as with everything just use it in moderation!

Could be Confused with

Different sub species of Butterbur such as White and Giant Butterbur; easily distinguished by flower colour and size (as you might guess). No further concerns, they are still usable in a similar way.

Coltsfoot (Tussilago Farfara) this has a similar leaf shape but has much more pointed  edges and nowhere near as large

Edible Uses

Flowers/Stems

Used commonly in Japan, referred to as ‘Fuki no to’; Before flowering the buds and young stalks and buds are used as an aromatic vegetable and are a delicacy.  They can be boiled for between 4-6 minutes and blanched. They can then be tempura battered and fried as well as chopped and stirred into Miso; They have a unique aroma with sweet and herby notes.

Leaves

Generally considered too tough and unpalatable when older, however when young the stalks can be used as a Rhubarb alternative. Young leaves can also be sautéed, pickled, put into soups and even used as a filling for Asian style dumplings.

As an occasional treat they should cause no problem. However they should always always be boiled and soaked before consumption as all members of the family contain bitter tasting, slow acting liver toxins called  pyrrolizidine alkaloids. 

Please don’t let this panic you. These compounds are found in over 6,000 different plant species as well as many dairy and meat products, as with everything just use it in  moderation!

Notes on Herbal Uses

In traditional medicine Butterbur has been used to treat fevers, coughs, asthma, wounds, urinary tract inflammation, and stomach ailments.

However there is insufficient evidence to suggest it helps with these particular ailments. The extract from the root of this plant has been used for centuries across the globe to help fight migraines, hay fever and as an antioxidant.  

It is readily available in a wide array of health stores and websites.

Extra notes from the Foragers

Butterbur is named after its alleged use for wrapping and preserving butter in warmer weather as its leaves are large and pliable. In many languages it is referred to as rain hat for its large waterproof leaves being used as a hood in rainy weather.

All throughout Europe the root of the Plant was used as a common treatment for the Plague and pestilence; known for its pungent smell it was burned and smelt to ‘smoke it out’ and even crushed and put into wine to be drunk! (I doubt it worked but it probably didn’t actually make it worse).

The seeds even have history of being used in love divination rituals in the UK:

“The seeds of butterdock must be sowed by a young unmarried woman half-an-hour before sunrise on a Friday morning, in a lonesome place. She must strew the seeds gradually on the grass, saying these words:

I sow, I sow!

Then, my own dear,

Come here, come here,

And mow and mow!

The seed being scattered, she will see her future husband mowing with a scythe at a short distance from her. She must not be frightened, for if she says, ‘Have mercy on me’, he will immediately vanish!

This method is said to be infallible, but it is looked upon as a bold, desperate, and presumptuous undertaking!”

It is worth stating the importance of this plant, in some areas it can become fairly invasive. It is, however, of vital importance to the local bee population. White butterbur was introduced in the 1600s as an ornamental species and tends to spread much more prolifically. 

References

https://inlanding.wordpress.com/2013/09/17/butterbur/

https://botanical.com/botanical/mgmh/b/butbur96.html

https://www.nccih.nih.gov/health/butterbur

https://scotlandsnature.wordpress.com/2016/03/16/species-of-the-month-the-butterbur/

https://www.naturespot.org/species/butterbur

https://luontoportti.com/en/t/1355/common-butterbur

https://www.gardenista.com/posts/fuki-miso-early-spring-recipe/

https://www.webmd.com/vitamins/ai/ingredientmono-649/butterbur

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An interesting perennial relative of Blackberries and Raspberries, with striking orange fruits. It is native across cooler temperate to boreal regions of the world. In the UK they are mainly found in higher altitudes. The English name makes sense when you notice that they tend to grow in high places with a lot of mist and clouds!  

Common Names

knotberry, knoutberry, oot berry, lambs leaf

Botanical Name

Rubus chamaemorus  

Scientific Classification

Kingdom – Plantae

Order –Rosales

Family – Rosaceae

Physical Characteristics for Cloudberry

Leaves

The plant looks similar to a common blackberry, but is overall a bit smaller and less vigorous. The sprawling stems and covered with small prickles. Thedeeply veined leaves are matte green, sometimes tinged with bronze, and have 5-7 wide lobes. 

Flowers

The flowers appear from May onwards, and have five white to cream petals, with a cluster of yellow to brown anthers in the middle and five bracts on the back. They resemble a small wild rose

Fruit/Seeds 

The fruits ripen in July, turning from red to an eye catching golden orange. They look like a small orange blackberry, being made up of a cluster of bobbles or ‘drupelets’.  The drupes are smaller than a blackberry but with individual drupelets that are a bit bigger. There is a small seed inside each individual bobble of the fruit.

Roots

Cloudberry can form extensive spreading rhizomes, up to 10 metres long

Habitat

Cloudberries prefer acidic soils in colder regions and higher altitudes. It can be found in bogs, marshes and moorland. In the UK it is relatively rare, being found in more mountainous areas of Northern England, North Wales and Scotland. 

Known Hazards

None known, apart from minor scratches from the prickly stems 

Could be Confused with

It would be very easy to confuse Cloudberry with other Rubus species, most often the Blackberry (Rubus Fruticosus) which is much more common and has black blue/black berries. However this would not be a deadly mistake as the other Rubus species are generally also edible. 

Edible Uses

The fruits can be eaten just like a blackberry, but taste more tart even when fully ripe . They are prized in a variety of traditional desserts and liqueurs in Nordic countries, Alaska and Canada. They can be used raw, scattered fresh on desserts, porridge or muesli, incorporated into pies and crumbles or made into jam. The leaves can be used as a herbal tea

Notes on Herbal Uses

The fruits are high in antioxidants and polyphenols – and the high Vitamin C content meant they were used to ward off scurvy through the long Northern winters and by seafarers on long voyages. It seems to also have some interesting antibacterial properties . Some modern skincare brands are including cloudberries in their products for the antioxidant and anti-inflammatory properties. The leaves can be used as a tea. 

Conservation Considerations

The Cloudberry has suffered from habitat loss and is considered rare and endangered in Ireland and Germany, for instance. The habitats you might find it in can potentially be quite rare and sensitive – you should try not to cause too much disturbance while exploring. Do not go picking on SSSIs , just appreciate the unique ecology and do your bit to preserve it. 

Extra notes from the Foragers

The genus Rubus is pretty confusing even for experienced botanists, with lots of hybrids and micro-species. So don’t beat yourself up if you find them tricky at first! 

References:

https://plantatlas2020.org/atlas/2cd4p9h.5kh 

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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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Common Names

Lady fern, Female fern, female polypody

Botanical Name

Athyrium filix-femina

Scientific Classification

Kingdom – Plantae

Order –Polypodiales 

Family – Athyriaceae

Physical Characteristics for Ladies fern

Ferns are different to the majority of plants we are familiar with, they are in a different category called pteridophytes as they don’t produce seeds but spores. They are very ancient plants, the first ferns grew on earth 300 million years ago! 

Ladies fern is a  medium to large hardy deciduous fern forming bushy rosettes of feathery ladder-like fronds. Growing to a max height of 1.2 but most commonly about 80 cm, they can be seen from March to November.

Leaves

Leaves are feathery lance shaped and twice to three times pinnate, yellowy- green in colour and emerging horizontally but drooping over at the tip. The fond tapers in gradually toward the tip. The segments have toothed margins. The midrib can be red or green. The Lady fern spreads out equally in height and width and is clump forming.

The underside of ferns have sori (spore bearing structures) on Lady fern they are curved J or C-shaped and this is a key characteristic.

Stem

Green or red with a groove.

No flowers, fruit or seed

Habitat

Native to the UK, wide spread and fairly frequent.

Preferring acidic and humid conditions but can tolerate a variety, found in woodland or shaded hedgerow with rich moist soils as the dampness aids with spore dispersal.

Known Hazards 

Occasional reports of sickness but this is likely due to mis-identification or improper cooking.

Due to lack of information on safety during pregnancy and breast feeding, avoid during this time.

Only the young furled up fiddleheads are edible and absolutely must be cooked

There’s a lot of varying information on ferns being edible, reports of them being carcinogenic is referring mainly to bracken. Lady fern is not known to be carcinogenic but does contain an enzyme called thiaminase which can break down vitamin B1. However with cooking properly this is greatly reduced. Uncooked fiddleheads will make the vast majority of people quite sick. 

Could be Confused with

Other ferns, including Buckler-ferns and Male-fern, which are difficult to tell apart.

Ferns can be a little difficult to separate from each other, since only a few species are edible this is definitely something to take your time with. You may need to spend a season observing them first in mature stages before collecting for food. A great way to learn is to buy a Lady fern from a garden centre where you can closely observe as it grows and be 100% sure of species, just be aware they may have been treated with chemicals.

Bracken is definitely one to avoid, it has carcinogenic properties and fortunately the young shoots look quite different, emerging as a trio of fronds and sori that run in a line along the leaf edge. ID guide link. 

Dryopteris is a genus of fern of over 300 species with some that are quite similar to Lady fern. Dryopteris are known commonly as Wood ferns, Male ferns and Buckler ferns. Some of these species have fiddle necks that are totally covered in brown papery skin which Lady fern will never be and only has a few small pieces of the brown skin.  

The Male fern- Dryopteris filix-mas TOXIC is one of the most common fern species in the UK especially if on limestone soil. Its important not to mix this one up as it’s considered very toxic to ingest. 

Differentiating features -The Male fern has brown papery skin covering the fiddleneck that remains on the mature stem. Lady fern only has very little in patches on the emerged erect fiddleneck that is easily removed. On open fonds the Male fern has rounded sori ( spore producing structures on the underside of the leaf) and the Lady has J or C shaped sori. 

Ostrich fern (Matteuccia struthiopteris) is similar but not a problem as it’s also edible as long as its cooked property. It’s less common being a naturalised garden escapee. It has a more prominent U shaped groove also both fertile and sterile leaves whereas Lady fern only has fertile. Ostrich fern also has very little brown papery skin on the fiddleneck. 

Edible Uses

Edible with caution- Risk of mis-identification, they also must be cooked, eat occasionally.

A seasonal delicacy! Only the young furled up fiddleheads are edible and absolutely must be cooked, eating them raw will very likely cause sickness. 

Firstly thoroughly clean the fiddle heads, and remove any brown papery skin, this is important as there can be organisms or trace toxins on them that can potentially cause illness. 

However you decide to prepare the fiddleheads pre-cook them by boiling for 10-15 minutes first this ensures they wont be unevenly or under cooked, it removes bitterness bringing out their flavour and can also help them keep their fresh green colour. Sautéing is the most favoured way to finish them, but you can also roast or pickle them. 

Just bear in mind they can go mushy and brown if over cooked.

They taste somewhere between asparagus and broccoli.   

Check out our blog on edible ferns for deeper detail in preparation and cooking tips

Timing depends on climate but they typically start emerging from April. Only harvest those that are still furled up. You can use the whole stem as long as it’s still coiled up. 

Only take a few from each fern so it can still grow new leaves for that season. 

Notes on Herbal uses

High in vitamin A and C also antioxidants.

Extra notes from the Foragers

Lady fern is very hardy and can tolerate well below -20, it grows abundantly in Finland

Its common names “lady fern” and “female fern” are for its elegance and delicacy.

During the mid 1800’s the Victorians became obsessed with ferns, this craze was nicknamed Pteridomania, they were dug up in mass from the wild causing substantial ecological damage. Ferns became prominent in decorative design the fronds were used as stencils and even the famous custard cream biscuits if you look closely are decorated with ferns!

Two Chinese princes who were said to have famously survived exile in the wilderness for a long while on a diet of fern fiddleheads.

References

ps://foragerchef.com/how-to-identify-and-cook-fiddlehead-ferns/

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

https://www.webmd.com/vitamins/ai/ingredientmono-492/ostrich-fern

https://itsavegworldafterall.com/sauteed-fiddleheads-with-garlic-lemon-butter/

https://dnr.alaska.gov/ag/akpmc/pdf/Fiddleheads.pdf

https://www.wildlifetrusts.org/wildlife-explorer/ferns-and-horsetails/male-fern#:~:text=The%20male-fern%20is%20a,and%20ditches%20throughout%20the%20UK.

https://www.webmd.com/vitamins/ai/ingredientmono-720/male-fern

https://www.naturespot.org/species/male-fern

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Corn Poppy is a common member of the Poppy family, since World War I, it has been used in the Commonwealth as a symbol of remembrance for fallen soldiers because it commonly grew in fields disturbed by war.

Common Names

Corn poppy, Common poppy, Corn rose, Field poppy, Flanders poppy, red poppy

Botanical Name

Papaver Rhoeas

Scientific Classification

Kingdom – Plantae

Order – Ranunculales

Family – Papaveraceae

Physical Characteristics for Corn Poppy

Leaves

The leaves are deeply lobed, lance-shaped, and covered in fine hairs. Greyish-green in colour, soft to the touch but somewhat bristly. They grow alternately along the stem. The basal rosette leaves are more prominent in young plants.

Flowers

Corn Poppy has large, delicate petals, typically bright red with a black spot near the base.The petals are thin and paper-like, often crumpled when the flower first opens. Each flower has four petals, measuring 5–10 cm across.

The flowers are short-lived, lasting only a few days, but the plant can bloom prolifically over the summer months.

It flowers from  May to August, with peak blooms in June.

Stem

Slender, erect, and covered in short, bristly hairs.They are hollow, fragile, and prone to bending in strong winds. The whole plant grows 60–80 cm tall.

Seeds

After flowering, the plant produces a distinctive capsule-like seed pod, which is green when fresh and turns pale brown as it ripens. The capsules are oval to spherical, about 1–2 cm long, with a flattened top (known as the “stigmatic disk”).

Each pod contains hundreds of tiny black seeds.

Habitat

Poppy’s prefers open, sunny areas with light, well-drained soils. This species is commonly found in disturbed areas such as agricultural fields, roadsides, railway embankments, and wildflower meadows.

Historically they were associated with wheat, corn and barley fields due to its preference for tilled land, hence the Corn Poppy name.

Known Hazards

All parts of the plant (except seeds) contain small amounts of alkaloids, which can be toxic if consumed in large quantities. Advice states that over 250 grams of the dried flowers is possibly unsafe and may cause nausea, vomiting, seizures, changes in heartbeat, and fainting.

The seeds are perfectly safe to eat, containing none of the alkaloids associated with other parts of the plant.

The latex in the seedpods is narcotic and slightly sedative. It can be used in very small quantities, and under expert supervision, as a sleep-inducing drug.

Avoid consumption during pregnancy or breastfeeding due to potential risks. 

Could be Confused with…

Could be Confused with other Poppies for example Opium Poppy (Papaver somniferum) but this has larger flowers, sometimes pink or white, much thicker stems and larger, more globular seed capsules.

Welsh Poppy (Meconopsis cambrica) but these  have yellow or orange flowers.

Edible Uses

The young leaves collected early in the season when the plant is still tender can be eaten raw in salads or cooked like spinach.

Boiling removes some bitterness and mild toxicity.

The seeds, have a lovely nutty flavour,they are non-toxic and widely used as a spice or topping in breads, cakes, and pastries.

Oil extracted from seeds is used in cooking and for medicinal purposes.

The flower petals can be used to make syrups or jellies or infused to make  natural red or pink food coloring

Notes on Herbal Uses

Corn poppy flower petals contain chemicals that can cause sleepiness. They can also have antioxidant effects. The petals also contain minerals, including potassium, zinc, copper, and iron. People use corn poppy for cough, insomnia, pain, withdrawal from heroin, morphine, and other opioid drugs, and other purposes, but there is no good scientific evidence to support these uses.

Find out Foraging and Herbal Medicine Online Guide Here

Extra notes from the Foragers

Corn Poppies  association with blood and new life harks back to the Egyptians and Romans who made garlands of common poppies to celebrate the gods and ensure the fertility of their crops.

Since the First World War they have been used widely as a symbol of remembrance and hope as they were the first wildflower to bloom and grow amongst the chaos and destruction of the battlefields.

In 1915 John McCrae, a Canadian doctor serving in the war, wrote the poem ‘In Flanders Fields’ all about the poppy and the war. The poem was published and the poppy became an official symbol of hope and remembrance.

 “In Flanders Fields the poppies grow Between the crosses, row on row, That mark our place. While in the Sky The larks still bravely singing, fly Unheard, amid the guns below. We are the dead, Short days ago We lived, felt dawns, saw sunsets glow; Loved and were loved – but now we lie In Flanders Field.” 

John McCrae, 1915

References:

https://www.webmd.com/vitamins/ai/ingredientmono-525/corn-poppy

https://www.wildlifetrusts.org/wildlife-explorer/wildflowers/common-poppy

https://www.kew.org/read-and-watch/tale-two-poppies#:~:text=rhoeas%20L.,importance%2C%20peppered%20with%20sad%20irony.

https://www.interflora.co.uk/blog/poppy-day

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

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Herb Robert (Geranium robertianum) is a small but striking wildflower commonly found in woodlands, hedgerows, and shady garden corners across the UK. With its bright pink, five-petalled flowers, reddish-tinged stems, and delicately divided leaves, it’s easy to spot once you know what to look for. One of its most distinctive features is its strong, musky scent—often described as unpleasant by some, yet historically valued in herbal medicine.

Traditionally, Herb Robert has been used for everything from wound healing to insect repellent, and it’s still appreciated today by herbalists and foragers for its potential immune-supporting properties.

In this post, we’ll show you how to identify Herb Robert, where it grows, and the folklore and practical uses behind this often-overlooked wild herb.

Common Names

Red robin, Death-comes-quickly, Stinking Bob, Squinter-pip, Storksbill, Fox geranium, Crow’s foot, Roberts geranium, St. Robert or St. Roberts Wort

Botanical Name

Geranium Robertianum

Scientific Classification

Kingdom – Plantae

Order – Geraniales

Family – Geraniaceae 

Physical Characteristics for Herb Robert

Leaves

It starts off as a five lacy lobed leaf , on a long hairy stem coming from a rosette, but as it climbs up the stem you will also see them with just 3 lobes. They are bright green turning to darker green covered in fuzzy hairs. They often have a reddish tinge to them that gets more obvious with exposure to sun. Up to 6cm in size. 

They also have a pungent smell to them that I have had compared to everything from a sweet parsley to coriander,soap and even fox urine! Everyone generally agrees the smell is obvious.

For me, I just think smelly, red/green, starfish!

Flowers

Attached to a greenish red stem covered in obvious hairs. It has star shaped with 5 bright pink/purple petals with white tints; as if painted with gentle brush strokes. They are around 1cm in size.

Seeds

They have seed capsules or ‘Fruits’ that are very hairy, green-red; they are  obviously beaked (almost like a Hummingbird’s head), they are ridged and also hairy. About 1-2cm in length.

The seeds can travel over 20ft from the parent plant, survive travelling in rivers or streams to new areas, the hairs also can act like Velcro attaching itself to animals, insects and even humans.

The seeds can live without growing, just lying on the ground for over 6 years!

Roots

Very small in comparison to the plant size (about 30-40cm); they are thin, wispy and fibrous. Allowing them to grow in generally small, compact, inhospitable places.

Habitat

Woodlands, field edges, rocks and walls, gardens. It does prefer shady areas, however to be honest it will grow almost anywhere (as any gardener will tell you). It can be seen growing in pavements and walls in most urban places; I once saw it growing from the rear bumper of a bus!

Known Hazards 

It is known for its antibiotic, antiviral and antioxidant properties. As a result this could change the viscosity of your blood if on blood thinners, so please consult your doctor before excess consumption. 

There are no other known hazards associated with this plant other than the fact that it is more often than not viewed as a weed; therefore be mindful of where you pick this plant to avoid harmful chemical treatments.

Herb Robert Could be Confused with

This plant is very easily identified, however the flower can be very similar to that of other  geranium species such as Hedgerow Cranesbill and Dove’s foot Cranesbill.

Always use the leaf characteristics to help you avoid confusion.

Again- Smelly, Red/Green, Starfish works best for me.

Edible Uses for Herb Robert

From an edibility point of view, it’s a bit of a Marmite plant; I know loads of people who enjoy it and lots that hate it! If you like the smell, give it a taste and see what you think. 

The flowers make a lovely garnish onto savoury dishes, having a more perfumed flavour.

The leaves can be used in a variety of ways; within salads, as a herb used in the same way as coriander; it is lovely in flat breads/naans etc. It can also be used as a pot herb for soups and stews. It could be used in pesto and other sauces. 

It also makes a lovely herbal tea used both dried and fresh. 

Just remember to try it first as it often gets mixed reviews!

Notes on Herbal Uses of Herb Robert

In traditional herbal medicine this plant has been used for many ailments such as sore throats, stomach upsets; dysentery, toothache, headaches,  improved liver function that was usually taken in the form of a tea or tincture. 

It is said that this plant can be applied as a poultice to the skin to help heal wounds, skin conditions, to help to repel bugs such as mosquitoes, even being used for the treatment of nosebleeds as well as helping heal a variety of foot problems in the form of bath salts! 

It has also shown promise in trials for the treatment of colitis, chronic fatigue, and cataracts. It contains compounds like germanium, which helps cells make oxygen available which is being explored as a treatment for cancer.

However there is insufficient evidence to suggest its usefulness in these ways.

Please always consult your doctor about medicinal uses.

Extra notes from the Foragers

The name “Herb Robert” may come from Saint Robert of Molesme, an 11th-century French monk and herbalist, who was renowned for using this plant to help locals with medical issues such as dysentery.

Other potential origins could come from its association with Robin Goodfellow also known as ‘Puck’ in English folklore. A mischievous nature spirit, and jester. He was famous for doing many domestic chores and services for families; this is believed to be where the Cockney slang ‘Thats Pucka’ meaning good comes from. 

Be warned though; if he does not feel appreciated for his deeds though be sure to expect pranks and practical jokes, hence the ‘Horrid’ smell of this flower. The worst of his pranks was by way of a curse; If the plant is picked and taken into the home, a death will soon follow. A tad more than a prank if you ask me!

This goblin was the inspiration for Shakespeare’s character ‘Puck’ in A Midsummer Nights Dream!

For more on plants that you are likely to find in built up areas see;

https://totallywilduk.co.uk/2023/01/18/urban-foraging/ 

References

De, D. (2022). Knowledge to Forage.

https://www.rhs.org.uk/weeds/herb-robert

https://www.theforagingfoodie.co.uk/plants/herb-robert-geranium-robertianum/

https://www.first-nature.com/flowers/geranium-robertianum.php

https://kahikateafarm.co.nz/product/herb-robert/

https://www.webmd.com/vitamins/ai/ingredientmono-24/herb-robert

https://www.woodlandtrust.org.uk/trees-woods-and-wildlife/plants/wild-flowers/herb-robert/

The post Herb Robert (Geranium Robertianum) Identification appeared first on .

Foraging is a great way to slow down, explore the outdoors, and make the most of what nature has to offer—right on your doorstep. Across the UK, there’s something to find in every season, whether it’s the zingy green shoots of spring, juicy summer berries, or earthy autumn mushrooms. This guide takes you through the year, month by month, showing you what to look for, where to find it, and how to enjoy it safely and sustainably.

Foraging in January

Christmas is over, you’ve already broken your new year’s resolution and the weather’s foul but believe it or not there’s still plenty to be foraging in January. Make the most of those brief breaks in the rain and burn off some of that Christmas dinner.

Oyster Mushrooms 

A mushroom that’s common and can be found all year around. It is dead easy to ID and usually grows in large, overlapping clusters. You’ll find them growing on dead or decaying broad leaved trees and stumps and they are a great meat substitute.

Click here for the ID guide for Oyster mushrooms.

Three-cornered leek

One of the first plants to emerge and to look out for, it’s a non-native invasive species that can be used as a substitute for spring onions. The leaves have 3 sides hence the common name and it is normally found in damp environments at the sides of ponds and rivers.

Click here for the ID guide for Three-cornered leeks

Dandelion root

Winter is the best time to harvest the roots of Dandelion, the plant uses the root to store carbohydrates over winter. As long as the ground isn’t frozen solid they are pretty easy to remove but remember to seek the landowners permission beforehand.

Click here for the ID guide for Dandelion

Spruce needles

Yes you can eat your Christmas tree but the flavour comes from volatile oils that have most likely evaporated by now so go out into the wild and harvest some fresh ones. Conifers are an underused resource that are available all year round and safe once you can identify a Yew tree.

Click here for the ID guide for Spruce.

Bittercress

A tiny plant that packs a punch, you’ll find them everywhere including your back garden. Use it as you would rocket or watercress for a spicy, mustardy kick.

Click here for the ID guide for Bittercress.

For more information about foraging in January click here.

Foraging in February

When we’re Foraging in February the weather tends to still be cold and there’s still the risk of snow and frost but on the odd days when the sun does shine it gives me hope that spring is just around the corner.

Scarlet elf cups

A lovely late winter mushroom that’s easy to ID, something we often find when foraging in February their only lookalike is the Ruby Elf cup that’s also edible. They get their common name as they were supposedly used by elfs as drinking vessels and I like to follow this tradition by filling them with birch sap. They hold their bright red colour throughout cooking so are great for brightening up dishes. Look for them growing on damp, decaying hardwoods, if you find a good patch they can appear in their hundreds. 

Click here for the ID guide to Scarlet elf cups.

Chickweed

A plant that’s available most of the year but perhaps at its best in late winter/early spring.  It can be eaten raw or cooked and has a mild lettuce type flavour. Most people will have chickweed growing in their gardens so rather than composting it, use it for its cleansing and healing properties and it’s also packed full of vitamins and minerals. The key feature to look for is the ‘mohican’ of fine hairs running down the stems which distinguishes it from any lookalikes.

Click here for the ID guide to Chickweed.

Nettles

Again a plant that’s available most of the year but at its best now. The leaves are packed full of iron and Vitamin A and D use them as a spinach alternative or to make a tea which is an amazing winter tonic.

Click here for the ID guide to Nettles.

Wild garlic

The first shoots of wild garlic normally appear in February, it’s a plant that seems to get more and more popular each year. The strong scent is a key feature, you can normally smell it before seeing it. Look for it in ancient woodlands, river banks and hedgerows, but remember to leave the bulbs in the ground and only take what you need.

Click here for the ID guide to Wild Garlic.

Lesser Celandine

A plant that’s not really used much now but one that would have been vitally important to our ancestors as the cooked roots  were an important source of carbohydrates. These knobby tubers are said to resemble piles, and according to the doctrine of signatures this resemblance suggests that it could be used to cure piles. It is often known as Pilewort. The flowers which emerge towards the end of the month are seen as one of the harbingers of spring.

Click here for the ID guide to Lesser Celandine.

For more information about foraging in February click here.

Foraging in March

We’re Foraging in March, the weather is slowly warming up and flowers are starting to bloom but the weather can vary across the country and further north there’s still a risk of snow. The Anglo-Saxon name for the month was Hlyd monath meaning stormy month. If the weather is terrible take some solace in this old saying ‘March winds and April showers, bring forth May flowers.’

Birch sap

One of my all time favourite wild ingredients, that’s only available for a short window(typically the last 2 weeks of March into April) Birch trees store their energy in the form of sap over winter and as the temperature rises and the tree gets ready to produce new growth the sap makes it way from the roots up to the new shoots. The sap can be drunk straight from the tree, it contains betulinic and salicylic acids and is a great tonic or you can boil the sap down and turn it into Birch Sap syrup which in my opinion is even better than Maple syrup. Read more about harvesting birch sap here. 

Click here for the ID guide for Birch.

Gorse

A common plant/shrub that you typically find on coastal cliffs and moors, it can flower at any time of the year. When there’s not much other colour around these flowers are great added to salads and desserts and have a mild pea flavour. Just watch out for the long, sharp thorns!

Click here for the ID guide for Gorse.

Hawthorn leaves

The leaves of Hawthorn are at their best in March before they’ve toughened up and become bitter. Add them to salads or gently wilt them like spinach. Traditionally the leaves and young buds were known as bread and cheese, they don’t really taste of either they have more of a mild nutty flavour.

Click here for the ID guide for Hawthorn.

Cleavers

Sticky weed, sticky willy, goosegrass or cleavers is a plant with lots of common names and one that most people are familiar with. It’s related to coffee and the seeds later in the year do make a good coffee alternative but March is a good time to gather the young shoots before they’ve developed their ‘sticky’ hairs. It can be eaten raw or gently steamed and has a mild cucumber flavour.

Click here for the ID guide for Cleavers.

Glistening Inkcap

A fairly common species that gets its name from the fine ‘mica’ coating on the caps, this coating gives it a ‘glittery’ appearance. They can look very similar to the Common Inkcap which is toxic so only harvest specimens where the coating is obvious. They can be cooked but tend to disappear to nothing. I salt them and use them as a squid ink replacement to make risotto and pasta dishes.

Click here for the ID guide for Glistening Inkcap.

For more information about foraging in March click here.

Foraging in April

Foraging in April, it’s one of my favourite months to forage, the warming temperatures make everything burst to life. It’s the month for fresh spring greens and herbs but there are also a few gourmet mushrooms too.

St. George’s Mushroom

One of my favourite mushrooms and they come at a great time when my dried mushrooms collected in Autumn are starting to get low. It gets its common name as it typically appears 2 weeks either side of St. George’s day which is the 23rd of the month.

They typically appear in grasslands and woodland edges, growing in fairy rings. They have a strong mealy aroma which is a key feature that distinguishes them from any lookalikes.

Click here for the ID guide for the St. George’s Mushroom.

Lime

Depending on where you are in the country, there are a few different uses for Lime this month, up in the North where it is a bit colder the leaves are perfect right now.  They have a lovely citrus taste and are an amazing addition to a salad.

Further south the leaves may be past their best and you may find the tree in flower. The flowers have a lovely honey-like aroma and are most often used to make Linden tea.

Click here for the ID guide for Lime.

Alexanders

The first flower buds are normally available from late March through April. My favourite  way to use them is to tempura them and serve them with a spicy relish. Alexanders are fairly common in coastal areas but they were cultivated in the past so they appear inland too.

Click here for the ID guide for Alexanders.

Bistort

An underused plant in modern times, it prefers damp, shady environments and is fairly distinctive. All parts of the plant are edible but April is the best time to gather the young, tender leaves.

Click here for the ID guide for Bistort.

Bramble shoots

Brambles or blackberries are a bit of a gateway drug to foraging. They are one of the few plants people still commonly gather from the wild and most of us spent our childhoods gathering them but did you know the young tender stems can be used as an asparagus alternative? You need to catch them while they are still young and before the thorns have developed.

Click here for the ID guide for Blackberry.

For more information about foraging in April click here.

Foraging in May

Mayday traditionally marks the beginning of summer and May can often be one of the warmest and driest months of the year, foraging in May can be fruitful. Spring greens are still out in force and the warmer weather means the next wave of edibles is just beginning.

Hawthorn

In May the hawthorn bushes are in full bloom. Their flowers are a signature of May and their thorny branches feature in May Day traditions all over the UK. The flowers have an amazing almondy flavour and are great added to salads, used in deserts or infused in alcohol.

Click here for the ID guide for Hawthorn.

Fairy ring champignons

A lovely late spring, early summer time mushroom, They get their common name as they grow in rings. The rings can vary greatly in size depending on the age of the parent mycelium.

The mushrooms contain high levels of sugar called trehalose, which prevents cell damage when the mushrooms become extremely dry. So even if the weather does get hot they still tend to be in a good condition.

Click here for the ID guide for Fairy Ring Champignons.

Ox-eye daisy

I think this is one of the best tasting flowering plants, the flowers and leaves are both edible and delicious.

I pickle the unopened flower buds and use them as a caper alternative.

When the flower buds have fully opened they are lovely dipped in a tempura batter and deep fried or they can be simply tossed through a fresh salad.

The young leaves have a strong herbal flavour when raw and I add them finely chopped to salads; they can also be cooked in a similar way to spinach.

Click here for the ID guide for Ox Eye Daisy

Irish sea moss or Carrageen

Carrageen is an increasingly popular seaweed due to its immune boosting properties, it can be found along most of the British coastline and it’s easy to ID. It’s a seaweed that most of us will have eaten perhaps unknowingly as it’s used a lot as a vegan thickener or stabiliser and appears in vegan milks, toothpaste and beers. 

Click here for the ID guide for Carrageenan.

Ladies Smock

A common member of the Cabbage family is at its best in spring. The flowers and leaves have a spicy, horseradish type flavour  that works well in a variety of dishes. Normally found in meadows, where it gets established it can become hyper abundant.

Click here for the ID guide for Ladies Smock.

For more information about foraging in May click here.

Foraging in June

Foraging in June can be really variable weather-wise, one day it’s hot and humid and the next day it’s damp and miserable. The summer solstice is towards the end of the month when the sun reaches its highest point, it’s an important time in the foraging calendar.

Elderflower

Grab them while you can! The season can be short for elderflowers but they dry really well or you can preserve them in a variety of different ways. Elder is a common and easy to ID tree/shrub that many people have growing in their gardens.

Click here for the ID guide for Elder.

Marsh Samphire

Becoming quite trendy over the last few years, it’s an easy and common plant in estuaries and tidal bays. It can be eaten raw or cooked and has an incredible salty flavour. 

Click here for the ID guide for March Samphire.

Rose

Rose bushes up and down the land fill with blooms at this time of the year. It’s a plant most people are already familiar with and the flowers of all roses are edible. If you’re a fan of Turkish delight you’re in for a treat. They’re nice added to salads or use them to flavour sugar and syrups.

Click here for the ID guide for Dog Rose.

Pineapple Weed

A non-native plant that’s closely related to Chamomile. All parts of the plant have a strong pineapple scent and flavour that’s great in desserts and salads. 

Click here for the ID guide for Pineapple weed.

Chicken of the Wood

If it’s been a warm year Chicken of the Woods often starts to appear in June, it’s one of the easiest mushrooms to ID and is amazing as a meat substitute. 

Click here for the ID guide for Chicken of the Woods.

For more information about foraging in June click here.

Foraging in July

July is typically the warmest month of the year, the hot weather can make finding fresh greens more difficult as plants focus their energy into producing flowers and fruits. Depending on weather conditions there are a few gourmet mushrooms around too.

Wild Strawberry

A plant that’s almost impossible to go wrong with. Look in woodlands for low lying plants with 3 lobed leaves and miniature strawberries. The wild version tends to have smaller fruits but the flavour is a lot more intense than commercially grown varieties. 

Click here for the ID guide for Wild Strawberry

Dryad’s Saddle

A very beginner friendly mushroom that you’ll find them growing on dead or diseased hardwoods. When young and fresh they taste like watermelon and become more mushroomy as they age. Dryads are woodland fairies that supposedly ride these fungi and they look a bit like an old tractor seat.

Click here for the ID guide for Dryad’s Saddle.

Chanterelle

One of the world’s most famous wild mushrooms, they are a lot more common in the UK than most people think. They prefer damp, shady woodlands and have a delicious apricot scent when freshly picked. Use them fresh or dried, they are also an interesting ingredient to infuse in alcohol.

Click here for the ID guide for Chanterelle.

Bilberry 

One of my favourite wild berries, think of them as our native Blueberry. Typically they are found on acidic soil at altitude growing in among the heathers. As well as being delicious they are packed full of antioxidants and vitamins. 

Click here for the ID guide for Bilberry.

Meadowsweet

A  plant that you can find most of the year but summer is when the flowers which are my favourite part are available. They have a lovely mown hay/almond flavour that works well in pannacotta, jams, wines and cordials. The plant was important in the development of Aspirin as it contains high levels of salicylic acid.

Click here for the ID guide for Meadowsweet. 

For more information about foraging in July click here.

Foraging in August

Traditionally the first of August marks Lammas day which signals the start of the harvest season which is perfect for foraging in August. The Anglo-Saxon name for August was Vueod-Monath which means weed month, as this is the time when they grow most abundantly, making it a particularly good month for foraging, gathering and preserving.

Hazelnuts

A common tree in the UK, that’s loved by foragers and squirrels alike. The nuts have to be picked slightly unripe as they will be taken by the local squirrels over wise. They can be used ‘green’ or left in a dark place for a couple of weeks to ripen. 

Click here for the ID guide for Hazel.

Blackberry

A very beginner friendly plant that most of us are familiar with. Packed full of vitamins and minerals they really are a ‘superfood’. Folklore says that blackberries should not be picked after Old Michaelmas Day (11 October) as the devil has made them unfit to eat by spitting or fouling on them, so get them while they’re still good.

Click here for the ID guide for Blackberry.

Apple

Again very beginner friendly, if it looks like an apple it’s an apple, although whether it’s one that’s sweet enough to eat straight from the tree is down to your personal taste buds. The true crab apple is getting harder to find, most you’ll come across in the wild are technically feral having grown from the discarded cores of cultivated varieties.

Click here for the ID guide for Apple.

Porcini 

One of my favourite wild mushrooms, they tend to start fruiting in August. As well as being one of the tastiest it’s also one of the easiest to ID. Unlike many wild mushrooms they can be eaten raw or cooked and the flavour becomes even more intense when they are dried.

Click here for the ID guide for Porcini.

Sea Purslane

A lovely and common coastal plant, it’s available most of the year but in August the flowers and seeds are at their best. Add them to Asian style soups and stews for an amazing salty/umami pop of flavour. Normally found on mudflats and estuaries, there’s very little that you could confuse it with.

Click here for the ID guide for Sea Purslane

For more information about foraging in August click here.

Foraging in September

Foraging in September is brilliant, September marks the end of summer and the beginning of autumn, it’s the month for berries, nuts and seeds. The wetter weather also marks the beginning of ‘mushroom season’ and you’ll see fungi springing up almost everywhere you look.

Hawthorn berries

When we’re foraging in September I find there’s quite a few in between ingredients, they’re not quite in one stage but not quite in another, lucky for us hawthorn berries have ripened up and are ready for eating – this is towards the end of September though.

An underused berry in my opinion, they are flavoursome and packed full of goodness. Lots of guidebooks recommend waiting until after the first frost but I tend to pick them as soon as they are ripe and freeze them for a couple of days to increase their sweetness. Once defrosted they’re really versatile and can be used in sweet and savoury recipes.

Click here for the ID guide for Hawthorn.

Elderberries

One of the most nutritious berries that we end up foraging in September, they are high in antioxidants and vitamins that boost your immune system, reduce inflammation and protect your heart, they also taste pretty good too! Use them in pies, crumble, jellies and liquors. While you’re picking them keep your eyes open for the Jelly Ear mushroom, they’re normally at their most striking now.

Click here for the ID guide for Elder.

Acorn

A lot of people are under the illusion that acorns are toxic when in fact they are an incredible, edible resource. They can be used to make flour and coffee alternatives or used as you would any other nut. They are high in tannic acid which needs to be ‘leached’ out first which is simple but can be a bit time consuming.

Click here for the ID guide for Oak.

Sweet chestnut

LIke acorns are an incredible edible nut, not to be confused with Horse Chestnut or conkers that are toxic but surprisingly can be used to make soap. Sweet chestnuts are traditionally roasted on an open fire at Christmas time but they can also be used to make flour, coffee, porridge and beer.

Click here for the ID guide for Sweet Chestnut.

Hedgehog fungus

These little mushrooms could be my all-time favourites, depending on the year we don’t always end up foraging in September for these and will find them later in the year, however, September is often a good bet for them.

I love their flavour and texture and they keep a lot longer than many other species. They are quite common in woodlands from September until November and are very beginner-friendly. The name comes from the ‘spines’ that cover the underside of the mushroom and are a key ID feature to look for.

Click here for the ID guide for Hedgehog fungus.

For more information about foraging in September click here.

Foraging in October

October is one of my favourite months to forage in, there’s fungi everywhere and it’s still mild enough for fresh greens and herbs. The weather can be really variable in October, some days it’s sunny and warm and the next day it’s an amber weather warning. The days are getting shorter and plants are getting ready for the cold months ahead.

Beech nuts

An underused nut in my opinion, they are plentiful and nutritious but can be a bit fiddly to collect and process. The nuts or ‘mast’ sometimes appear in huge quantities and can be used in a similar way as pine nuts.

Click here for the ID guide for Beech.

Rose hips

Rose hips are highly nutritious and tasty, they are particularly high in Vitamin C and played a really important role as a herbal medicine in the past. You can read more about their health benefits here. They can be eaten raw or cooked. You just need to be careful of the seeds that are covered in irritating hairs. I’d say Dog rose gives the tastiest hips but the hips of all roses are edible. 

Click here for the ID guide for Dog rose

Sloes

There can’t be many people left who haven’t tried Sloe gin, it gets more and more popular each year. Sloe can also be cooked and used in crumble and pies but to be honest they are quite tart so really gin is the best use for them. They are really easy to ID, about the only things they could be confused with would be other Prunus species but they are all edible. Sloes are distinguished by the spikes on the branches and the size of the fruit.

Click here for the ID guide for Sloe.

Bay bolete

Not as highly regarded as Porcini but in my opinion just as tasty and more common. Depending on weather conditions they can appear in huge flushes. They can look similar to other boletes but if you stick to the red or blue rule they’re a really good family to explore.

Click here for the ID guide for Bay Bolete.

Shaggy Ink Cap

These mushrooms have quite a long season but I think that they’re most common in October.They are a general saprotrophic mushroom, feeding on dead organic material and can pop up virtually anywhere. They are pretty beginner friendly, their main lookalike is the magpie fungus.

Click here for the ID guide for Shaggy Inkcap.

For more information about foraging in October click here.

Foraging in November

Traditionally November marked the end of the harvest season and the beginning of winter, but there’s still space to head out foraging in November. It’s really the foragers last chance to collect and preserve ingredients to last throughout the winter. In some parts of the country snow will already have fallen and it’s dark by 4pm but there’s still plenty of edibles to find.

Ivy-leaved toadflax 

A lovely, common and easy to ID plant, you’ll find it clinging to walls and rocky outcrops. All parts of the plant are edible and if the weather is mild don’t be surprised to find it in flower, which add a mild mustard flavour to dishes.

Click here for the ID guide for Ivy-leaved toadflax.

Wood Sorrel

When I show this plant to people on walks it tends to be one of everyone’s favourites, the small leaves pack some serious flavour. Spring and summer is when the plant puts most of its growth but it can be found nearly all year round. It’s quite delicate so I rarely cook with it, instead add it to salads, desserts or it makes a lovely gin ingredient.

Click here for the ID guide for Wood Sorrel.

Amethyst deceiver

A beautiful mushroom that can be found in huge quantities, they can be used fresh, dried or are particularly good pickled. Look for them near deciduous trees, they can be quite small and tough to spot at first but once you get your eye in you’ll hopefully find many more. 

Click here for the ID guide for Amethyst Deceiver.

Cowberry

Very similar to cranberries and they can be used in the same way. In Scandinavia they are  called lingonberries and are stewed and served as an accompaniment to roast meats and meatballs. Look for them on mountain sides and more, quite often I find them growing alongside Bilberry. The berries can be eaten raw or cooked but avoid the leaves as they are mildly toxic.

Click here for the ID guide for Cowberry.

Winter chanterelle

These little mushrooms can sometimes be found in huge numbers in November. They are mycorrhizal with broad leaved and conifer trees and I normally find them where the ground is damp and mossy. They can be used in a variety of recipes and have a deep earthy flavour.

Click here for the ID guide for Winter Chanterelle.

For more information about foraging in November click here.

Foraging in December

We’re all getting ready for the Christmas festivities but there’s still some space to get out foraging in December. This month also features the Winter Solstice which celebrates the shortest day and the longest night of the year. There may be less to forage but there are a few species that prefer these colder temperatures. 

Turkey tail

A mushroom that can be found most of the year, they start growing in Autumn so by December they’re at their largest and best. They have quite a tough, leathery texture so they are typically not eaten as such, use them to make flavoursome and nutritious stocks and teas. They contain many compounds that boost your immune system.

Click here for the ID guide for Turkey Tail.

Velvet shank

A lovely edible mushroom that thrives in the cold weather, they are common on decaying hardwoods throughout winter. They are cultivated in Japan and are known as the Enoki, due to growing conditions these look quite different than their wild counterparts.

Click here for the ID guide for Velvet Shank.

Wood avens

Winter is a good time for collecting edible roots, (as long as the ground isn’t frozen solid) The roots of wood avens contain the same chemical that is found in cloves and the plant is often known by the name Clove root. I use them to make a syrup that I add to mince pies, apple crumbles and cakes.

Click here for the ID guide for Wood Avens

Garlic Mustard

Garlic mustard or Jack-by-the-hedge is a plant that survives even the toughest winter. As the name suggests it tastes somewhere between garlic and mustard and works really well in winter salads. It can also be wilted and used as a leafy green.

Click here for the ID guide for Garlic Mustard.

Pine Needles

Pine needles can be collected at any time of the year but while I’m out collecting foliage for Christmas wreaths and displays I grab a few handfuls for their medicinal qualities. They are very high in vitamin C and are good for fighting infections, coughs and sore throats as well as combating fatigue. Just leave a small handful in boiling water for 5 minutes and drink it as a tea.

Click here for the ID guide for Pine.

For more information about foraging in December click here.

Whether you’re a seasoned forager or just beginning your journey into the wild, nature offers a rich and ever-changing pantry right on your doorstep. Tuning into the rhythm of the seasons not only brings delicious rewards but deepens your connection to the land around you. So grab your basket, respect the environment, and let each month guide you to a new discovery. Happy foraging!!!

The post Nature’s Calendar: What to Forage Each Month appeared first on .

Quaking Aspen (Populus Tremuloides)  is a Poplar species that tolerates cold conditions. It is a smaller tree than most Poplars, that grows in cool regions across the whole of Europe and west Asia. (The American Aspen is a different species). It is more likely to be found in the North and West of Britain and is common in the Scottish Highlands. It is typically found in Oak or Birch woodland. 

Common Names

Quaking Aspen.  The name Aspen is from the Old English word ‘aespe‘ which means ‘shaking tree’.

Botanical Name

Populus tremuloides

Scientific Classification

Kingdom: Plantae

Order: Malpighiales or Rhizophorales

Family: Salicaceae

Physical Characteristics of Quaking Aspen

Leaves

Its leaves are simple, alternate, and deciduous. Each leaf is rounded, broadly oval, or triangular. They have a rounded or a straight base and a pointed tip. About 3-5 cm long. They are thin and smooth on both sides but are shiny green above and are dull or silvery green below. The lower side has a 3 prominent leaf veins. The leaves have fine, saw-toothed margins with numerous pairs of blunt, rounded teeth. These leaves turn a golden yellow in the autumn. 

Buds

 Its terminal buds are conical, shiny, sharp-pointed, and about 1 cm long. Its lateral buds are smaller, downy and in-curved. The bud scales are red-brown and are overlapping. These buds are not fragrant. 

Flowers

Its flowers are dioecious. There are more male trees than female trees. Their catkins are about 2-6 cm long. The male catkins are longer, grey, and fuzzy. Each male flower has 6-12 stamens with red anthers. The female catkins are green and smooth. Each female flower has a scarlet conical ovary, a short thick style, and 2 stigmas with 2 lobes each. These flowers are wind pollinated. Flowering season is March to May.

Trunk

Its trunk is erect, straight, slender, and tall. Its height is 20-100 feet. Its trunk diameter is ½-3 feet.

When the wood decays, Wood Ducks, Owls and Woodpeckers are among the species that will nest within the hollowed trunk.

Bark

Its young bark is smooth and is creamy white, grey, or greenish white with horizontal dark marking. Its older bark is rough, furrowed and ridged, and is grey-brown to dark grey. The bark does not peel. 

Seeds

Its seeds are small, yellow-green, lightweight, and have tangled, white, cottony, and long tufted hairs at their base. Western populations of this tree rarely produce seeds. These seeds are dispersed by wind or by water. They need to touch bare soil to germinate or they will lose their viability and will deteriorate within 1-2 weeks.

Habitat

It can grow in a variety of soils, especially sandy and rocky ones. They are found in open woods, thickets, open fields, and roadsides. It does not tolerate wetlands. This tree is a pioneer species that colonises open disturbed areas, such as after fires or after logging operations. 

They are both fast-growing and short-lived trees. They are highly intolerant to shade and to urban pollution. 

Known Hazards

Not known.

Could be Confused with

Silver Birch due to the similarity in the overall look, however the key is that Quaking Aspen bark doesn’t peel and Silver Birch does. There’s other differences but for me that’s the key.

Edible Uses  

Quaking Aspen had some edible uses. The sweet, sugary inner bark (some say it is bitter) was used for food. It was stripped, chopped, and dried or boiled and mixed with flour. The inner bark can be eaten raw or cooked.

The sap was used as a sweet beverage. The sap can be boiled own into syrup, like Maple (Genus Acer), but is impractical.

The leaves, which contain about 20-30% protein, are edible but bitter.

The light powdery substance upon the bark acts as yeast and can be used in baking bread.

Notes on Herbal Uses

The leaf buds have been used for treating coughs and colds. The inner bark was used as an antiscorbutic, a diaphoretic, a diuretic, an expectorant, a febrifuge, a purgative, and a vermifuge. It was also used as a poultice for sore eyes.

The bark contains salicin and populin, which were used in manufacturing aspirin. The inner bark also contains a quinine substitute.

The light powdery substance upon the bark was used as a sunscreen and as a styptic. It was also rubbed upon the body to prevent hair growth.

Extra notes from the Foragers

The generic name, Populus, is Latin for “people”. This was because the Romans frequently held public meetings and gatherings near their Poplar trees. It may also have come from the Latin word, papelin, which is “to babble”, because of the noisy blowing leaves.

The specific epithet, tremuloides, is Latin for tremula, which was specific epithet of a European Trembling Aspen

 The inner bark was used traditionally for cordage. The long shoots of  American species were used by Native Americans for building wigwams and the smaller shoots were used in basketry. The downy seeds were used for stuffing pillows.

Aspen wood is very lightweight when dried, becoming especially buoyant and was thus a popular choice for oars and paddles.

Floorboards were sometimes made of Aspen as a safety measure, as Aspen wood does not burn well.

Aspis, the aspen’s Greek name, means shield and amongst the Celts its lightweight wood was favoured for making shields and people thought they had magical qualities to safeguard the bearer from psychic as well as physical harm. The protective nature of the “shield tree” extended to the general population too. Like the Rowan it was a popular choice of tree to plant close to a dwelling. Aspens were also said to be able to protect buried treasure.

References:

more on the folklore

https://indiananativeplants.org/wp-content/uploads/GM_QuakingAspen.doc

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Common Names

Trailing bellflower, Serbian Bellflower.

Botanical Name

Campanula Poscharskyana

Scientific Classification

Kingdom – Plantae

Order – Campanulales

Family – Campanulaceae

Physical Characteristics of Trailing Bellflower

It is a low-growing, evergreen perennial plant, spreading freely by prostrate stems to form a dense mat of growth 8 – 15cm tall, exceptionally to 30cm.

Leaves

It is in leaf all year round. The plant has small, green, heart-shaped, serrated leaves.

Flowers

The flowers grow in abundance from July-September. It gets it’s name ‘bellflower’ from the bell-shaped flower buds occurring on the plant before the flower blooms. Once the flower blooms the buds open to reveal five small violet petals in a star shape.

Stem

Habitat

It is native to the Balkans and has become naturalised in Central and Southern England.  It is commonly found growing from rocky cliffs, walls, banks and crevices in pavements.

Known Hazards

None known

Could be Confused with

Edible Uses 

Leaves: raw in a salad although they can be little tough so lashings of a vinegary or citrusy dressing is recommended to help soften them. They can also be fermented in kimchi or cooked as a green. They have pleasant, delicate, refreshing sweet flavour.

Flowers : The raw flowers have a pleasant sweet flavour and can be used as a decorative garnish on savoury meals or can be sprinkled in salads and over cakes.

Notes on Herbal Uses

None known.

Extra notes from the Foragers

Trailing Bellflower often grows along pavements and low down on walls. Make sure you avoid dog-wee zones when foraging by picking flowers and leaves higher up on the plant.

The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies, beetles, Lepidoptera (Moths & Butterflies). The plant is self-fertile.

Trailing Bellflower comes from the Dinaric Alps and arrived in UK in the 1930’s. It was first recorded in the wild in 1957.  Mountain plants such as Trailing Bellflower tolerate poor, thin soil so often thrive in urban environments.

Reference:

The New RHS Dictionary of Gardening (1992) Publication AuthorHuxley. Publisher: MacMillan Press

more for pfaf

/https://bugwomanlondon.com/2014/10/22/wednesday-weed-trailing-bellflower/

/https://temperate.theferns.info/plant/Campanula+poscharskyana

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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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