The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests

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Foraging for food in the wild is quite an arduous hobby, and if you are looking for an excuse for hanging up your boots, John Wright’s book might be the answer.

Early spring is peak nettle season — harvest them sooner rather than later (with good gloves), picking only the top few leaves. Don’t overlook dandelionseitheras their season peaks — full of nutritional value, you can eat the whole flower from the yellow petals right down to the root. Woodlands Awards This colourful guide provides a comprehensive introduction to the UK's wild food, from the meaty-tasting hen of the woods mushroom to salty marsh samphire. not] just a delightful one-off read, but an invaluable work of reference that will remain on my bookshelves for good. Burdock root is best dug at this time of year and is known for its medicinal qualities, while earthy morel mushrooms will start to come into season.

Sweet chestnuts are synonymous with this time of year, too, and are usually roasted before eating to bring out their distinctive sweet taste. Niki Segnit author of * The Flavour Thesaurus * John Wright is an authoritative and often funny guide .

Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. I’ve had it on my shelves since last January and it has been one I’ve picked up often throughout the year and dipped in and out of it as the months come and go.Rose petals, including those from dog roses — which grow profusely in hedgerows — have myriad uses, too.