As luck would have it, things fell into place for me to go along on a foraging walk with the remarkable gardener and author Alys Fowler. Her little series, The Edible Garden, was pure joy, you must look out for it if you’ve missed it, my little children adored it just as much as I did. A group of friendly people showed up for an unforgettable lesson in wild food. To my utter delight my dear friend Sonny joined us too, my friend who foraged sloes, damsons and rosehips for me last year, whom I hadn’t seen in far too long. Amazing.
Alys is ever so lovely, just as you’d expect. We walked with her through parks in the city, and she introduced to us an astonishing variety of edible plants, many of which we sampled like wine-tasters in a vineyard. She’d brought along some greens from the allotment, delicious weeds like fat hen.
We found bittercress and also chickweed;
And a gentler nettle than the prickly giants that grow all around our cottage. Just the thing Eeyore would prefer, I should think. I shall be watching out for these to add to salads.
Lime leaves! Best young and fresh in the spring before the aphids attack.
Hawthorns in full fruit. My little one is determined to make a jelly from them, but Alÿs says it may be a lot of work to get much out of them!
She prefers a larger type, closer to the crab apple, it’s dusty orange just now and will ripen later on.
Rose hips, the kind I love to make into cordial.
Apple rose, these hips are astonishing, we ate them raw, nibbling around the seeds, as those are irritating if eaten, and watching out for creatures. Gorgeous. I found some since with my children and they adored them.
Ah, the medlar, so medieval, this is the first time we’ve met in person, and I’ve not yet tasted them. Wait til they are overripe.
Sloes! I made sloe ginlast year, it is exquisite stuff, but my children are begging for sloe jam, perhaps mixed with apples from granny’s tree. Alys puts them in the freezer before popping them into gin.
Like a magician Alys revealed, hidden in the low leaves, quince – Japanese quince? She says to look around parking lots, they’re often planted there. I’ll be skulking in parking lots in early autumn, then, for these are beautiful, and the quince brandy I made last year is long gone and very much missed.
Then I fell head over heels for a fruit I’d never seen, much less tasted. The mulberry, oh, my goodness. I declare it the finest of all berries.
We swooned over an edible flower. Begonia, can you imagine? Lemony. I love it. How can I have lived so long without begonias in my salad! I want to float them in jelly.
Feverfew, terribly useful medicinally, if unpleasant. We didn’t sample that one.
I’m so pleased to know what a walnut tree looks like. Perhaps one day I’ll beat the squirrels.
Sonny and I inspected the leaf closely so we’ll know the tree when we see it. Apparently the nuts are bound up in little green packages, but they were all gone.
Then there is the sweet chestnut, which I’ve also never tasted! I hope to try cooking with them. One of things I admire about Alys is that she clearly knows how to enjoy using wild food in the kitchen, not just standing at the bush having a browse. I aspire.
Sonny and Alys collected a few plums with the fruit picker, she says that they’re always mixing with other plums so the variations are endless. These were lovely. I’ve walked past a plum by my Canadian home for years, not sure if I could eat it, the way you do when you haven’t been properly introduced, and every year it litters the pavement with fruit. I’ll be up on a ladder with it now!
I’d love to find another place with so many types of apples.
Beautiful, bright sweet crab apples, nothing like the crab apples I tasted (only once!) as a child.
We ate the little red ones like candy. Identifying all these plants was a dream, like going to a party full of wonderful people you’ve long admired and hoped to meet. A bit like meeting the extraordinary Alys Fowler herself. Her knowledge of plants is equally matched by my sieve-like memory, so I’m very fortunate that she’s written
The Thrifty Forager, and hope to be studying it soon. Thank you Alys, this was a marvellous evening.