Eatweeds wild food foraging guide to Britain and Northern Europe

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

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

I’ve been thinking about situational awareness lately. Not the military jargon kind. I mean the real thing. The awareness that kept our ancestors alive … Continue

Notes. Naming something creates a screen between you and direct experience. Once your brain labels something, it stops you from actually connecting with it. … Continue