Foraging plants and their uses; an easy guide by Mike Poulton

Nettle tops can be used as long as they look like this!

Foraging has been done for centuries but is hopefully getting a bit of a revival, people like to have a connection with nature again, especially with their daily exercise in lockdown situation and what a better way to do this then to go out there and forage!

So today I would like to introduce you to a document received from fellow botanist Mike Poulton, who used to do training sessions on foraging for wild plants.  It was published before in my blog in 2018 but now with the aid of Gutenberg editing it can be made even more attractive.

The edible parts of the native plants are listed with their common names and categorized in 5 sections: leaves and shoots (1), herbs (2), edible flowers (3), fruits and seeds (4) and roots (5).

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Some members of the Brassicaceae

Alliaria petiolata or Jack-by-the-Hedge!

Family 81 Brassicaceae has approx 52 native genera according to Stace

This family has a good representation on the British Isles mainly with annuals and perennials. It is easy to recognise as the apt former family name was Cruciferae which means the flowers always have 4 petals and 4 sepals forming a cross or crucifix. If not in flower the fruits are also a distinctive feature useful for identification.  Many have both the flowers as well as the fruit at the same time, making identification even easier!

Several improved members of this family have been in cultivation for hundreds of years for their food value especially in winter-time such as all the different cabbages and kales, but throughout the year there are vegetables of this family from salad leaves such as Rocket, Mustard, Cress and their peppery tasting roots such as in the Turnip and Radish!

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