I’ve walked past spear thistles (Cirsium vulgare) for decades. I cursed them when they put a spine through my trousers. Most farmers and gardeners … Continue
If your skin flares up, settles down, and flares again — and nothing you’ve tried has broken that cycle — this session is worth … Continue
Eight thousand years ago, someone was seasoning their stew with a weed you walk past every day. In 2013, researchers discovered phytoliths — tiny … Continue
Serves 2 Green nourishment. Spring in a bowl. Prickly sowthistle, Sonchus asper, brings a deep, rich flavour, its leaf-edge spines gone entirely once cooked. … Continue
Makes 1 jar Submerge the buds in cold water and leave for 20 minutes. Lift any insects from the surface and discard. Drain and … Continue
Makes 500g Fiery, tangy, and alive. Spring’s most fleeting green, fermented into something that lasts. Wash the wild garlic in cold water and dry … Continue
The recipe says: don’t wash the blossoms. You want to keep the nectar. That stops most people. We’ve been trained, by food safety culture, … Continue
I did, actually. Veridia. From the Latin for green. The old names for the spring equinox carried the past with them. The rites, the … Continue
A rabbit sat perfectly still beside the river.Then I noticed a second one.Spring does this.It asks you to stop.And if you stop, it shows … Continue
Cockchafer soup is made in the same way as crayfish soup. Allow roughly thirty beetles per person. Wash them as soon as they are … Continue
I ran an advert this week. Nothing fancy. Just me, talking about wild plants and food sovereignty. Within 48 hours, I’d been called far-left … Continue
Warning: Caveat Actor (“Let the doer beware”). The preparation of these plants is inherently dangerous; proceed at your own risk. I’ve got a very … Continue
Those delicate tassels dangling from hazel branches each February aren’t just a promise of spring, they’re also a reminder of how desperately hungry our … Continue