“I got asked the same question on social. To which I replied, good point, I need to make that clearer in future especially regarding botulism. The advice is to keep plants in oil no longer than three weeks and in the refrigerator. This is somewhat open to debate, and there have only been 33 recorded cases of food-borne botulism in England and Wales since 1989. Read Clostridium botulinum & Vegetables in Oil.
I originally mentioned the possible problem of botulism in my post on preserving wild garlic in oil, here.”
Down here in Devon this weekend, the weather was sunny and balmy.
So I took the opportunity to get out and about to shoot a short video for you.
Now, just a few points first, because I also need your help.
Recently I have been craving south east Asian food. And one dish in particular has been coming to mind. I even dreamt of it one night.
Maybe its because at this time of year I am usually sitting in a forest somewhere in south-east Asia recording the local wild food plants.Read more...
When I first encountered Dandelion intimately, I fell in love instantly. Out came my camera, and clicking through the countryside I went, taking snapshots of sunbursts. Only to return to my computer and stare mesmerised at the wonderment in front of me.Read more...
Each year I set the intention to gather pine pollen, and each year I miss the season.
That’s one of the frustrations about foraging. With so many plants out there, sometimes there just isn’t enough time to gather them all when they are at their best.
Yet out of this frustration comes forth a delight. You’ve gotta love paradox!
It’s been a chilly old Winter this year, and I trust you have had lovely festivities over the past couple of weeks.
Winter is an exciting time for me as a forager. While others bemoan the decline in wild edible plants, I on the other hand get all excited wondering what I can find and what I can prepare from the limited availability out on the land.
A couple of days ago, as I was taking the grand-urchins outside to play, my eyes took in the beauty of the ‘skeleton trees’ against grey sky, and the patterns and shapes they make.
Senses open up when I do this. And I love the natural form and structure devoid of any human mingling. Natural art right in front of us.
From the corner of my eye, I noticed some honey golden beech leaves on a hedge, and was immediately taken back to working with chef Paul Wedgwood in Edinburgh back in 2013.
Why not escape for eight days and seven nights to a magical place in the heart of beautiful Provence in France?
Somewhere you can completely relax and experience a plant adventure with a difference.
Foraging for plants as food and medicine can be a deep journey into Soul and a gentle way to ‘get out of our heads and come to our senses’.
A way to experience the world and the plant kingdom through ‘new eyes’.
A wondrous journey into wildness that comes from walking the Green Path.
I visited my local estuary the other day now devoid of tourists.
The sound of the birds doing their thing that only birds do, the array of deep colours as the estuary falls into its Wintery sleep, the smell of salty air on the breeze and the crashing of the waves in the distance make we feel grateful to be alive.
For me foraging is being fed and nourished not only on what I can fill my belly with, but also on how the very act of gathering and engaging with Land feeds me on what I call a “bone level”.
For the last few years I have taught on my plant courses about the Moken sea gypsies, and the extraordinary relationship they have with their environment.
Little did I realise that I would ever get the chance to meet them. I had tried back in the Winter of 2015 while visiting Myanmar formerly Burma, but the restrictions on travel by the military government forbade it unless I went with an extremely high end sailing cruise that included a visit to the Moken village on the Mergui Archipelago.