Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

Wild mushrooms have a special place in my heart. My wild food and foraging journey stemmed from an interest in them before branching out into plants and seaweeds. The 'silent hunt', as Antonio Carluccio so beautifully and aptly put it, is one of my favourite things. To find yourself at ease, wandering and treading gently, on the fringes of or deep within and beneath, the multi-layered, multi-coloured patchwork of woodland canopies, or in ancient meadows, in anticipation of the sometimes elusive, yet always magical and mysterious organisms that comprise the 5th kingdom is a pure delight. Fungi are truly fascinating, yet the great majority of the uk population have yet to discover just how awesome, intriguing, fascinating and tasty they can be. Most people think the best time of year for finding wild mushrooms is in the 'autumn' and, although there is some truth in this, it's not the whole truth. Spring, summer and winter can prove very fruitful (fung-ful) when it ...

Wow! What a wonderfully, flavour packed herb Common Sorrel is! This super-delicious plant really doesn't get half the attention or culinary kudos it so rightly deserves. Aside from it's mouth-watering, citrusy, super tart and punchy taste profile, it's easy to identify, abundant and very versatile in the kitchen, forming the base of many an amazing dish whether savoury or sweet. Identification and Habitat: Common Sorrel has a preference for grassy areas; meadows, waste ground, fields and gardens. Each plant produces numerous leaves and can therefore be treated like cut and come lettuce (continuously producing leaves, except when in flower/seed stage).  Common Sorrel (as with Sheep Sorrel) has very obvious identification features and it's wise to spend time familiarising yourself with these. One particularly stand-out feature is the distinctive 'split' located at the base of each leaf, instead of attaching to the leaf stem, it splays out, akin to a snakes to...