Foraging, the natural act of seeking ones food, is etched deep within our genetic foundations; we have been foraging since time immemorial. There are many cultures, tribes and societies around the world who, daily, rely on foraging, it is an essential part of their survival, well-being and connection to themselves and their natural environments. In other regions of the world this is not the case, with many reliant on other systems and people to supply our demand for food and water; the basics to sustaining life. This disconnect from our food chain, in particular wild food sources, has led to a loss of knowledge and confidence; people on my courses often cite that the main reason for attending was because they felt apprehensive, scared in some instances, about picking wild foods and potentially poisoning themselves.
From a statistical point of view there are relatively few deadly toxic edibles out there but they are out there and learning to differentiate what we can pick and consume from what we can't is vital - it's also not as difficult as you may at first think. There are certain wild edibles, that if consumed can cause discomfort and even bring about our untimely demise. However, if we follow and adhere to some key rules when foraging, whether a novice or more experienced, then the risks posed to us are virtually eradicated. The more you forage and learn, the more your confidence will increase and the journey becomes more enjoyable.
Brief Guidelines on Safe and Mindful Foraging:
1. Before you eat any wild edible you must be 100% certain of it's correct identification - if you're not 100% certain don't eat it! As the old adage goes, 'if in doubt, leave it out'. Failure to accurately identify could result in an uncomfortable experience or in more extreme cases, death. If new to foraging start by learning a few easy to identify plants such as nettles and dandelions.
2. To assist with identification it's essential to use up to date guide books. I recommend a mixture of specific identification books and wild food based ones. There are some excellent identification books on plants, fungi & seaweeds available. Be sure to cross reference and check each individual characteristic no matter how small or insignificant you may think it. Eventually you will become familiar with an absolute plethora of plants, fungi, seaweeds and will become less reliant on guide books, then the fun really begins, you will begin to adopt a much more sensory and energetic connection with the natural realm - remember, our ancient ancestors didn't have guide books, they didn't need them, and from a very young age infants would have come into contact with all the seasonal wild foods, learning to differentiate through sight, smell, touch, location and taste. Books are a relatively recent phenomena, much appreciated by the likes of modern folk such as me, my disconnect from nature (something most of us in the west suffer from) left me vulnerable without ancient wisdom and knowledge being compiled into books.
3. Ensure that you identify any wild edible by their correct botanical name and not just their local common name, for example, the botanical name for nettle is Urtica dioica and the common name for Urtica dioica is nettle. Common names vary across the UK. Regarding the above advice in point 2, all quality guides will use the Latin binomial non-clemanture system (almost as much of a mouthful as some of the latin names themselves)
4. Utilising our senses or adopting a 'sensory approach' is a valuable aspect too. Our observation, touch, smell, taste (see rule 7) and hearing can all play a major role in helping us identify wild edibles. It's also very rewarding and empowering too, this will become more evident the more you do this - I touch on this in point 2.
5. If you still feel unsure despite checking your identification books, I heartily recommend attending a foraging course alongside a professional, experienced forager, there are many excellent tutors and guides around the UK. I've included a link to the Association of Foragers Directory, on it you will find the details of some of the UK's most respected and experienced foraging tutors and the regions they work in: http://foragers-associatio
6. Environmental pollutants are an important factor to be aware of. Never forage on or close to old industrial sites, chemical plants, petrol stations, next to busy roads etc. Even foraging in the countryside isn't without its hazards, many modern day farmers employ the use of chemical pesticides, herbicides and fungicides and these can affect wild edibles in close proximity and further afield. If in doubt chat with your local farmer and keep an eye out for chemical contamination such as dead or dying, discoloured vegetation and be mindful that the effects of such chemicals may not always be instantly visible. It is good practice to wash wild greens, fruits and berries before consuming or preserving. Water sources (salt water and fresh water) can also be affected by environmental pollutants, you can speak with your local environment and marine agencies as to the quality of water sources. With regards to seaweeds & shellfish, avoid picking them from harbours and marinas and areas close to densely populated areas. Avoid stagnant and dirty water sources and make yourself aware of the hazards of Weils disease and liver fluke.
7. There are a number of wild food themed forums online, in particular, on facebook. Personally I would advise against eating anything that someone else has attempted to identify online, there are many well intended and helpful people online but the main issue I have is, what if that image you uploaded wasn't the one you actually meant to upload, for example, you upload an image of a field mushroom (edible) but were meant to upload an image of a death cap (poisonous)! Ultimately, we must take responsibility for anything we are going to eat ourselves. Putting in the leg-work to identify plants yourself is also much more rewarding - it never felt rewarding to copy someone else's homework was it, or was it... That said there is a great deal to be said about the other benefits of connecting with like-minded folks via online community forums.
8. The following reaction test is only to be carried out once you have ascertained a correct identification and the part you are testing is edible - not all parts of 'wild edibles' are edible, so be sure to do your homework here. To test your reaction to new edibles try only a very small amount the first time round. You can do this by nibbling on a raw piece of said plant, place it at the front of your mouth, bite on it a few times and then spit it out, wait for approx 1 hour and if you experience no adverse reactions such as itchiness, swelling, skin rash, then,you can try a larger piece of that plant by placing in boiling water and once cooked, trying on it's own or as part of a larger meal. Saying all this, we rarely follow such advise in modern day living, as children we would just take a big bite or stuff our face when presented with food on a plate, the advice I provide is exactly that, advice, it's ultimately your choice at the end of the day.
9. Be mindful while foraging and remember we share our wild resources with a much wider audience, including mammals and insects. Only gather what you require for cooking and preserving with and ideally not more than one third of what is present. It's also good practice to leave rare or at risk species well alone. Public parks can be very fruitful foraging grounds but do bear in mind that there are those that appreciate parks for their aesthetic nature, so do minimise quantities gathered and beware the areas the parks teams spray with weedkillers, especially childrens play areas!
I hope the above goes some way to dispelling certain anxieties and increasing confidence and awareness about foraging. Although the above isn't fully comprehensive, it does touch on the popular basics. It may seem slightly overwhelming at first and there are no real shortcuts but once you focus and begin, it all starts to fit into place, a bit like a jigsaw puzzle. I've been foraging for more than 10 years now and I'm still learning and loving the journey. On a personal note, I truly feel that the more time I spend outdoors in natural and wild spaces, the deeper my understanding and connection becomes. My true place is to be with and among nature, it provides me not only with food, water and other resources but it has been a key essential in my spiritual, mental and physical health, it is my life support system and where I have written the word 'I', this also means 'you', in fact, 'all humans'. We need to remember that, we are a part of nature and not apart from it. We urgently need to Restore our Vital Connections with nature.
Safe and happy foraging to you all.
Craig has been foraging for more than 10 years and runs a variety of wild food themed courses and events throughout the seasons, including wild plants, fungi and seaweeds, wild herb cheese and butter making, wild wine and mead making, fermentation workshops and wild food dining. For more information on the various courses and events he runs and for seasonal recipes and tips visit: www.edible-leeds.blogspot.co.u
You can also email him at: edible.leeds@gmail.com and follow him on Instagram, Twitter and Facebook.
Comments
Post a Comment