A ginger bug is a fermentation starter made from fresh ginger, sugar, and water that captures wild yeasts and beneficial bacteria from the ginger’s skin. Similar to a sourdough starter for bread, a ginger bug creates natural carbonation in homemade sodas and fermented beverages without commercial yeast.

When properly activated over 5-7 days, your ginger bug develops a rich ecosystem of lactic acid bacteria and yeasts. Research published in Food Chemistry shows that a ginger bug fermented for 96 hours produces the most consistent results, creating a reliable starter culture that gives you perfect carbonation every single time.

Unlike store-bought sodas or commercial yeast, a ginger bug harnesses wild fermentation—the same ancient process used for thousands of years to create naturally fizzy drinks. The best part? Once you’ve made one, you can keep it alive indefinitely with simple weekly feedings.

This is a lovely piece written by Jennifer Helen

Why Use a Ginger Bug in Wild Fermentation?

Ginger bug activated for 96 hours develops a rich mix of beneficial microbes, including lactic acid bacteria and yeasts, which produce a stronger, more consistent ferment, research in Food Chemistry reveals. Ginger bug (made from fresh ginger, sugar and water) is great for wild soda because the living microbes driving fermentation are unpredictable by nature and it’s therefore too easy to end up with flat soda one time or too much fizz the next. This is a strong starter culture you can build at home to give you reliable carbonation every time. The float test also tells you exactly when the ginger bug’s at peak activity and ready to use, and you just need to keep it fed to always have this amazing starter ready to go.

How to Make a Ginger Bug: Step-by-Step Recipe

Ingredients You’ll Need

For Starting Your Ginger Bug:

• 1-2 inches fresh ginger, unpeeled (organic preferred)
• 2 tablespoons white sugar (or organic cane sugar)
• 1 cup spring or filtered water (not tap water)
• 1 clean glass jar (pint-sized or larger)
• Muslin cloth or coffee filter
• Rubber band

For Daily Feedings (Days 2-7):

• 1 tablespoon fresh grated ginger daily
• 1 tablespoon white sugar daily
• Splash of water as needed

Steps to make your Ginger Bug

Grate a smallish piece of fresh ginger and add it to a clean jar along with two tablespoons of white sugar and a cup of fresh water.

Use spring or mineral water and not tap water. Chlorine is bad for fermentation.

Then cover the jar with muslin cloth secured with a rubber band and leave it at room temperature for several days.

Once a day everyday, add another tablespoon of grated ginger and a tablespoon of sugar and a splash of water.

By day five or seven, you should see bubbles after feeding and that means your starter’s ready. But if not, just keep feeding it until it does have bubbles.

Don’t worry about all the sugar you’re adding as the yeast eats most of it during fermentation, so what you’re left with is actually far lower in sugar than a regular fizzy drink. That’s especially good news if you’re watching your weight. You tend to get food cravings because sugar spikes and crashes your blood sugar, and research shows that people who lost more than 5% of their body weight over two years had less cravings overall than those who didn’t. GLP-1s like Mounjaro help with weight loss as they reduce appetite and stabilise blood sugar, which makes it easier to cut out sugar altogether. Pairing this medication with low-sugar foods helps weight loss stick long-term. Wild sodas are also an easy swap that cuts out sugar without giving up the fizz.

The Float Test: When Your Ginger Bug Is Ready

The float test tells you when your starter is most active and will give you the strongest and most consistent carbonation.

This is important because your soda will be flat if you add the ginger bug before it’s ready. Or it might be overcarbonated if you add it too late past its peak.

The float test takes the guesswork out of this process and it’s easy to do. Just take a spoon of your starter and drop it into a glass of room temperature water. If it floats, the yeast is full of CO2 and active enough to carbonate your sodas properly. Don’t worry if it sinks though. Just leave it a few hours and test again.

It’s best to feed your starter the night before you want to brew your wild soda. In the morning, it’ll likely be at its peak and ready to pass the test.

How to Store and Maintain Your Ginger Bug – Keeping it Alive

Keep the jar covered in the fridge to store it properly in between brews. The cold will slow the yeast down without killing it. Also feed the ginger bug once a week with a tablespoon of grated ginger, sugar and water.

Leave it out on the counter for a few hours after feeding before you put it back in the fridge. This is so the yeast has a chance to eat the sugar and stay active and not go dormant in the cold.

Feed it regularly and the yeast colony will become stronger and more established over time. This will give you the perfect carbonation you want for your wild sodas every time you brew them.

A ginger bug can help you brew consistent wild sodas every time. Once you have one on the go, it’s easy to keep up with it and you’ll never go back to buying fizzy drinks again.

Ways to Use Your Ginger Bug

Once your ginger bug passes the float test, you have a versatile fermentation tool. Here’s what you can make:

Naturally Carbonated Ginger Beer
The most traditional use. Mix 1/4 cup active ginger bug with sweetened ginger tea, bottle it, and ferment for 2-3 days for fizzy homemade ginger beer.

Fruit-Flavored Wild Sodas
Create strawberry soda, lemon-lime fizz, or apple sparkler by adding your ginger bug to fruit juice mixtures. The natural fruit sugars provide food for fermentation.

Root Beer and Herbal Sodas
Use your ginger bug as the starter for traditional root beer made with sassafras, sarsaparilla, and other roots and herbs.

Fermented Lemonade
Add 1/4 cup ginger bug to homemade lemonade and ferment in sealed bottles for 24-48 hours for a probiotic-rich, fizzy summer drink.

Starter for Other Ferments
Some fermenters use ginger bug liquid to kickstart other fermentation projects like water kefir or even as an alternative to commercial yeast in certain recipes.

Troubleshooting Common Ginger Bug Issues

My ginger bug isn’t bubbling after a week

• Ensure you’re using unchlorinated water (chlorine kills beneficial bacteria)
• Check that your room temperature is between 68-78°F (20-26°C)
• Try switching to organic ginger with the skin on (wild yeasts live on the peel)
• Increase feeding frequency to twice daily for 2-3 days

I see white film or fuzzy growth on top

• White film (kahm yeast) is harmless—skim it off and continue
• Fuzzy colored mold (green, black, pink) means discard and start fresh
• Ensure your jar is covered but can breathe (muslin cloth is ideal)

My ginger bug smells like alcohol or nail polish remover

• This indicates too much yeast activity—add only half the usual sugar for 2-3 feedings
• Stir more vigorously to introduce oxygen, which favors bacteria over yeast
• If smell persists after 3 days, start a new batch

The float test never works

• Try the test at different times—peak activity is usually 4-8 hours after feeding
• Make sure your starter is at room temperature (cold starters won’t float)
• Use a fresh spoonful from just below the surface layer

Frequently Asked Questions

Is it safe to drink a ginger bug?
Yes, a properly fermented ginger bug is safe to drink when made with clean equipment and good-quality ingredients. The fermentation process creates an acidic environment (pH below 4.6) that prevents harmful bacteria from growing. However, always discard your ginger bug if you notice any off-putting smells, discoloration, or mold.

What is a ginger bug used for?
A ginger bug is a fermentation starter used primarily to make naturally carbonated sodas and fermented beverages like ginger beer, root beer, and fruit sodas. The wild yeasts and beneficial bacteria in the ginger bug consume sugars and produce carbon dioxide, creating natural fizz without commercial yeast.

Is a ginger bug a risk of botulism?
No, botulism is extremely unlikely in a ginger bug. Botulism bacteria (Clostridium botulinum) cannot survive in acidic environments, and fermentation naturally creates acid. As long as you maintain proper fermentation practices—using clean equipment, feeding regularly, and discarding any batches that smell or look wrong—botulism is not a concern.

What does a ginger bug taste like?
A mature ginger bug has a tangy, slightly sweet, and spicy flavor with a hint of fermentation sourness (similar to sourdough starter). The ginger provides warmth and spice, while the fermentation adds complexity. It’s not typically consumed on its own but used to flavor and carbonate beverages.

How long does a ginger bug last?
With proper care and weekly feedings, a ginger bug can last indefinitely. Some fermentation enthusiasts have kept the same ginger bug alive for years. As long as you feed it regularly and store it properly in the fridge between uses, your starter will remain active and ready whenever you need it.

Can I use ground ginger instead of fresh?
No, you need fresh ginger with the skin on. The wild yeasts and bacteria that make fermentation happen live on the surface of fresh ginger root. Ground ginger has been processed and dried, so it doesn’t contain the living microorganisms needed to create your starter culture.

This is a lovely piece written by Jennifer Helen – Thank You

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Ingredients:

• 1 handful of Jelly Ear mushrooms (Auricularia auricula-judae)
• Soy sauce (enough to soak the mushrooms)
• 250g rice
• 300g boiling water
• 1 tsp salt
• 20ml mirin
• Fresh Hogweed shoots

Method:

1. Prepare the Mushrooms

2. Cook the Rice

3. Cook the Remaining Mushrooms and Hogweed

4. Assemble the Dish

Tips for Foraging Jelly Ears and Hogweed

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For more fabulous wild food recipes click here.

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Say hello to a wild twist on traditional kimchi—Hogweed kimchi! This recipe takes young Hogweed shoots and turns them into a tangy, spicy, and deeply flavourful ferment. It’s all about blending bold Korean flavours with the earthy charm of foraged ingredients. Perfect for adventurous eaters and fermentation fans, this kimchi is a little wild, a little spicy, and totally delicious.

Ingredients:

• 300g Hogweed (This is the bit you can replace for wild ingredients – Wild Garlic, Dandelions, Sea Radish or a complete mix of things)
• 3 garlic cloves, crushed or 3 tbsp wild garlic puree
• 2.5cm/1in piece ginger, grated
• 2 tbsp fish sauce (optional)
• 2 tbsp sriracha chilli sauce or chilli paste 
• 1 tbsp golden caster sugar
• 3 tbsp rice vinegar
• 8 radishes, coarsely grated
• 2 carrots, cut into matchsticks or coarsely grated

To see our Hogweed identification guide click here.

Method:

1. Slice the Hogweed into one inch pieces and put in a bowl.
2. Add the salt and leaves and really get your hands in there and mix it through thoroughly, don’t be scared to bruise the leaves.
3. After one hour wash off the salt and pat dry with a towel.
4. Grate the ginger, slice the chilli and add to the dry Hogweed with the garlic paste, Sriracha and rice wine vinegar.
5. Finely slice the onion and grate the carrot, add to the mix and stir well.
6. Place in a sterilised jar which will make it last for months

For more fabulous wild food recipes click here.

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Scientific Name

Inonotus dryadeus 

Common Names

Oak Polypore, Oak Bracket, Weeping conk and Warted Oak Polypore

Family

Hymenochaetaceae

Habitat

An infrequent find in northern Britain but fairly common in Wales and southern England. They are parasitic and are found near the base of living and dead oak tree’s and occasionally on other broad-leaf trees such as beech and birch.

Description

The oak bracket fungus doesn’t really have any specific uses, apart from playing a vital role in the woodland ecosystem but they are amazing to find especially when they’re dripping with ‘honey’!

Identifying Features: 

Cap:

The bracket is up to 65 cm across and typically 10–15 cm thick. The upper surface is cream to rusty brown and velvety or hairy. When young and fresh, amber-coloured droplets ooze from tiny pores in the dimpled surface, especially around the edge. the liquid it secretes makes the bracket look as if it is dripping honey. Please don’t taste it, trust me the similarities end there! As the bracket ages, it starts to smell pretty unpleasant. They are more often found singularity but do sometimes occur in tiers. 

Its rusty brown flesh is soft at first, becoming corky and fibrous with age. The caps become blackened and cracked over winter, and sometimes persist for several years.

Pore/tubes:

The underside is buff in colour and there are 4 to 6 fine pores per millimetre. These are initially greyish-white but mature to yellow.

Smell:

Unpleasant especially as they age.

Spores:

White.

Known hazards

Not thought to be toxic but they are tough and bitter making them inedible. 

Potential lookalikes

Could possibly be confused with the Beefsteak Fungus (Fistulina hepatica) which also grows on Oak trees but this has a softer texture and oozes red juice when cut.

The Shaggy Bracket (Inonotus hispidus) looks very similar but this is usually found growing on Apple or Ash rather than Oak, has a much smoother surface and has a brown spore print.

References:

https://www.woodlandtrust.org.uk/trees-woods-and-wildlife/fungi-and-lichens/oak-bracket/

https://www.first-nature.com/fungi/pseudoinonotus-dryadeus.php

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

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Common Names

Sulphur knight, Gas works mushroom, Stinker, Gas agaric

Scientific Name

Tricholoma sulphureum

Family

Tricholomataceae

Commonly known as the Knights

Click here to learn more about the Knight family.

Habitat

Ectomycorrhizal with deciduous broadleaf trees, mainly oaks and Beech and occasionally found also in coniferous woodland. Fruits from spring to autumn. Occasional in the British Isles but less frequent in Scotland. 

Description

Tricholoma sulphureum is a medium sized mushroom with a distinct yellow-green coloration and unmistakable smell. 

Identifying Features:

Cap:

3–8 cm in diameter. Initially convex, then flattening sometimes with a central depression and vague umbo. Bright yellow with brown/ purple tinges

Stem:

3–10cm tall, Cylindrical and slender about 1-1.5 cm wide sometimes with a curve. Yellow with fine red-brown fibres, with no skirt. 

Flesh:

Yellow, not fragile

Gills:

Yellow gills, distant and adnate to emarginate

Smell:

Often described as strong and unpleasant, with a smell of sulphur, coal gas, an ashtray or fresh feces. 

Spores:

White 

Uses:

In Food

Although it is not known to be deadly, Tricholoma sulphureum can cause nausea, vomiting, or gastrointestinal issues if consumed so is considered toxic and should not be eaten. Weirdly despite its awful smell it apparently doesn’t taste of much. 

Medicinal Uses

There are no known medicinal uses 

Known Hazards

Although it is not known to be deadly, Tricholoma sulphureum can cause nausea, vomiting, or gastrointestinal issues if consumed so is considered toxic and should not be eaten.

Potential Lookalikes

Yellow knight (Tricholoma flavovirens/Tricholoma equestre)– similar with a stronger yellow colour but lacks odour.

Some of the Rust gill fungi, which are equally non edible, have similar tones and appearance but have a rusty coloured spore print. 

Resources

https://www.first-nature.com/fungi/tricholoma-sulphureum.php

Edible mushrooms by Geoff Dann 

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Scientific Name

Clathrus archeri

Common Names

Devils fingers, Octopus Stinkhorn

Family

Phallaceae

Known commonly as the Stinkhorns.

Habitat

Rare in the UK only appearing in southern areas, but its distribution is widespread over the globe. Preferring warmer tropical regions and Native to the southern hemisphere like Australia and New Zealand. 

Saprophytic, found in areas with abundant decaying matter in moist areas such as leaf litter and bark chippings under vegetation like trees, shrubs and sometimes also in fields.

June- September in southern Britain and channel islands where its warmer.

Description

A magnificent find indeed! Smelling and looking like tentacles of rotting flesh, quite a spectacular and unusual fungi, easy to see how it’s earned its common name Devils fingers with its border line disturbing appearance, you could easily be excused for thinking you’d stumbled across a hatching alien egg!

Identifying Features

Fruiting body

The fruiting body grows in two distinct phases first forming an egg called a suberumpent egg. 

The egg is off white to light brown, gelatinous, slimy and ball-like about 2-3cm.

Next the thallus emerges from the egg with 4-6 (typical) to 8( rarely) starfish/ octopus-like legs. Each leg can grow to 10cm. They emerge vertically then spread out horizontally making the total width about 20cm. The flesh is mostly bright red, with older gleba turning darker.

Stem

None

Pores/gills 

Neither pores or gills, like other Phallaceae (Stinkhorns) Clathrus archeri produces a smelly sticky substance called gleba that houses the spores, this attracts insects like flies and beetles that will then spread the spores.

Spores

Olive brown

Smell

Unpleasant, like rotting flesh or dung attracting insects who then assist with spore dispersal.

Uses

In food

Beyond some weird initiation test, with its stench its unlikely anyone would remotely consider eating this, however its not actually been proven to be toxic but still all resources strongly recommended against consumption.

The egg stage of some Stinkhorns are eaten by the brave and curious but there is no record for the egg of devils fingers .

Medicinal Uses

None known

Harvesting

Being rare and not edible there’s no reason to disturbed it, so best left untouched.

Known hazards

Potentially toxic but unknown.

Potential lookalikes

Starfish Fungus (Aseroe rubra) very rare in Britain, similar but has a thicker stem and each tentacle is divided.

Extra Notes

Clathrus archeri produces compounds similar to the scent of rotting flesh. This compound production supports evidence of convergent evolution between fungi and angiosperms.

The generic name Clathrus means ‘a cage’, and although not too relevant to Devil’s Fingers it does seem entirely appropriate when applied to Clathrus ruber, the Red Cage Fungus, which is the type species in the same genus. 

References

https://www.wildlifetrusts.org/wildlife-explorer/fungi/devils-fingers-fungus

https://www.first-nature.com/fungi/clathrus-archeri.php

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

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Scientific Name

Typhula fistulosa, synonyms Clavaria fistulosa

Common Names

Pipe club

Family

Typhulaceae

A type of Clavaroid fungi, which is one of the most basic forms of fungi fruit body and has arisen numerous times through fungi evolution.

Habitat

Saprophytic, growing in broad-leaf woodlands and woodland edges, particularly with birch. Sometimes growing off dead wood but more commonly seen growing off leaf litter. Can be easily overlooked being mistaken for twigs or stems. 

Description

Very peculiar fungi, resembling worms suspended out the ground, Uncommon in Britain and Ireland, but can be seen from June to November.

Identifying Features

Fruit body

Colour- Mainly ochra with light to mid brown at the base and dark still where it attaches with root like structures. Sometimes more orange tones towards the tip.

Shape- An unbranching tubular shape, becoming slightly wider towards the tip, often flattened on one side sometimes with a twist. Soft longitudinal grooves. Growing upwards either straight or more often with a wave between  5-30cm tall and 5-10mm wide. Typically fruits in multiples. 

Pores/gills

The spores are released from the smooth surface of the tips on the fruit body. No visible pore or gills

Smell

No distinctive

Spores

White

Known hazards

None known

Potential lookalikes

Other types of non branching club fungi such as Golden Spindles (Clavulinopsis fusiformis) but this grows in denser clumps and is yellow in colour.

Uses

There are no recorded uses for this fungi.

Extra Notes from the foragers

The generic name Typhula comes from Latin and means slightly smokey. Much more obvious, and again from Latin, is the specific epithet fistulosa, which simply means shaped like a pipe or a tube.

References:

https://www.first-nature.com/fungi/typhula-fistulosa.php

 Fungi of temperate europe vol 2 by Thomas Laessoe and Jens H Peterson

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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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