May 042017
 

Three-cornered leeks are delicious in salads and cooking.Wild foraging

I do loads of foraging for medicinal plants to make herbal remedies, but also to add to salads and use in cooking. Yesterday, I’d run out of garlic, so dug up some Three-cornered Leeks, which are all over The Lizard (southernmost point of England) at the moment, used the bulbs in my cooking and the lovely white flowers to decorate (and munch on because they’re as tasty as they are pretty). Another favourite to add a lemony zest to salads is sorrel – the young leaves are particularly succulent in the Spring.

Urban foraging

You don’t have to live in a rural area to forage, though. This week, there was a wonderful photo feature in the online Guardian about foraging courses being run in different parts of the country, including urban areas such as London! It turns out one of the joint course leaders, Alex Laird, is a medical herbalist I did work experience with at The Haven Breast Cancer Care centre, when I was a student. She is an amazing teacher and guide. So if you fancy doing a bit of foraging, I’d encourage you to check out this Guardian feature here and/or visit the Foraging Courses website here .

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