Welcome to Plant Talk

This being the first episode I decided to just ‘get it out there’. The quality isn’t up to what I would have liked.

Please bear with me while I get to grips with this ‘new technology!’

Also, I would love to hear from you, so leave any questions you might have in the comments below. I’m interested in what you would like me to cover in future episodes?

Show Notes

Share Your Experience. Leave A Note For Others

  1. Very enjoyable listening to you Robin! Wild garlic is well advanced in soggy Saltash and we’ve enjoyed pesto made with it and lightly toasted walnuts.

  2. Great to hear you Robin and thanks for inspiring me to get off my screen! I’ve just moved house so I’m off to look for all three plants and check out what wild flower books my new library has to offer.

  3. Great, cant wait for future episodes. Love the idea, in the words of Fat Boy Slim, “right here, right now” what is around me and under my feet.

  4. Good on you robin, every little way to get people out is another chip in the disconnection syndrome! Just harvested my first young ransom hoard…made a little pesto to go on my breakfast toast..yum. Thanks for the nudge.

  5. Many thanks for sharing your knowledge with us all Robin; it’s very much appreciated.
    All best wishes for your new venture, which I’m sure will be well received.
    Very enjoyable 1st Podcast; I look forward to the next instalment.
    Pleased to say that I have found all 3 plants! 🙂

  6. Thank you for the first episode! Looking forward to the next. Your photo of bittercress on FB did inspire me to go out and find it and try it. Very nice too. And I’ve also tried some wild garlic this week too, which we’re lucky enough to have in the garden.

  7. Alexanders, Pennywort, Cleavers, nettles etc all thriving on the banks.. I believe that Cleavers makes a ‘cleansing’ tea?
    enjoy your articles very much.. thank you!!!!

  8. Interesting podcast, i grew up in the countryside so my mum took me foraging from when i was a toddler. Mushrooms, nuts, blackberries were my first experiance (the easy to recognise ones) as a child i loved nibbling on fresh young Hawthorn and wood sorrel leaves. There are so many plants that people don’t think of as food nettle puree topped with a poached egg is delicious, all parts of the dandelion can be used in different ways.Young leaves of mustard garlic, sloes, elder flowers and berries and many more. Get out and learn to recognise them, it’s so satisfying creating food and drinks from something you have picked yourself from natures pantry.

  9. Hi,
    It’s nice to hear your voice and I would like to hear more about your nomadic lifestyle. Sounds intriguing.


  10. Hi Robin
    It was good to put a voice to a face ?
    I’ve picked Wild Garlic many years ago and made soup with potatoes, delicious !
    We have a lot of Alexanders around here which look lovely when very young but they quite quickly develop brown spots all over them once they get to about a foot high.
    I look forward to reading and hearing more from you.

  11. Thank you. I was one of those “think I will wait for warmer weather” people!
    So I will put on my boots, take the dog on some countryside walks and look for some of the wild plants from your really lovely book this weekend

  12. Many thanks for these plant talks. I’ve been in the garden all day today and noticed a few dandelions appearing. I’m going to leave these, not weed them out as I’ve previously been guilty of doing, but instead embrace our native plants and harvest them with our other edibles. Totally in agreement with you on the screen time swallowing our lives.

  13. My neighbour of years ago told me that there was something in the hedgerows to cure every ailment known to man. I believe her and I believe that this will be proven one day by dedicated souls like you, Robin. It is good to hear your voice.

  14. Just this morning 4th march I collect cleavers and clean it put it in a jar top the jar with water and drink it a few hours later a great tonic for the lymphatic system. I also collected Bittercress and added it to cream cheese for my lunch. Finally inspired to get out there, thanks Robin from Amanda at vegetarian homestead France La Toutiniere.

  15. Oh I do like this new addition in your giving your knowledge and inspiration.
    I am in Ireland and looking forward to your voice prompting. Thank you! Nettle soup is my favourite.

  16. Well, thank you ? This recording really made me get out off my botanic and historic records (books!:) and go out to find another plants. The voice works. Thanks from Poland, where we still forage daily, in our Chwastozercy group, but… usually after 3pm??

  17. Thank you so much, Robin. This is really inspirational and I like the bitesize doability. I’ll get out there today ?

  18. I don’t know enough about micro greens. But on my short walks and even in my garden dandelion and nettles are poping up.
    I really loved the the format you chose to open this journy. I plan to get the book so I can identify other plants as I come across them and harvest them to eat. Looking forward to your next broad cast and to read hard copy too. Thank you!

  19. Hi Robin and everyone .

    Great podcast as usual , thank you very much .

    As I listen and write now nettles from the allotment are drying after washing them this morning .

    We have allotments but not the traditional one , the weeds are part of the harvest and also to help the wildlife .

    I’ve also picked cleavers a few time this spring ( one of the firs weeds to germinate from seeds that escaped last year ) .

    Talking of ramsons , might suggest something that probably not everyone will agree with .

    In our local parks there’s a few patches of less than 10 metres here and there and I took a couple of roots (maybe 3 ) about three years ago and planted them at the allotment in a shady spot .

    Now we have our own ‘wild’ ramsons multiplying .

    Still pick leaves from the wild but always in small quantities .

    Best wishes



Leave a comment