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 is a good, quick reference to the more useful wild plants for food!
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).
Links on the scientific names is info from the Plant Atlas 2020. Links on the common names are often Wikipedia, where you can also find pictures in Wikipedia Commons or occasionally from another website. The coloured backgrounds are blue for the habitat information as found in the Online Plant Atlas 2020 as well as for general interesting facts. Green is for all sorts of uses such as food, ornamental, wildlife, etc. Pink is for medicinal use.
If described in the Flora of Birmingham and the Black Country it will be highlighted by FBBC in the Content page.