Slow down. Look closer.
Foraging has taught me to have profound trust in life. To know that, usually, all will be well. It’s a hard thing to do. … Continue
Eatweeds wild food foraging guide to Britain and Northern Europe
EP59: Storytelling, Plants and the Feminine – with Clare Viner
Robin Harford meets storyteller Clare Viner beneath a flowering hawthorn tree in Devon to explore the living tradition of oral storytelling. Clare shares how … Continue
Foraging is a conversation
Most people forage with their hands. They go out, they reach, they pick. They pop it in a bag and they carry it home. … Continue
How To Read A Hedgerow
Most people walk through the countryside without noticing much of it. Attention is a skill that needs to be practised. Most of us were … Continue
The Traditional and Modern Uses of Lesser Celandine
Lesser Celandine belongs to the buttercup family. The bright yellow flowers appear briefly in early spring. The plant has a long history as a … Continue
What Persian Cooks, Cajun Cooks, and Native American Foragers All Knew About the Spear Thistle
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
Plants for eczema, psoriasis and acne
Your skin flares. It settles. Then it flares again. You’ve tried things. Some helped a little. Nothing broke the cycle. This recording is worth … Continue
The Weed That Seasoned Prehistoric Soup
Eight thousand years ago, someone was seasoning their stew with a weed you walk past every day. In 2013, researchers discovered phytoliths — tiny … Continue
Sowthistle and White Bean Soup
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
Pickled Magnolia Buds
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
Ten Years On. A New Wild Garlic Kimchi Recipe
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 syrup you can’t buy
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
Someone decided to rename spring
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