Harvesting the wild flowers, fruits, herbs, fungi, roots and leaves of the forests has been integral to the fabric of humanity since our species first appeared on the planet.
It is only over the last fifty years that as a result of technology ‘development’, in the form of refrigeration, mechanised transport, chemical fertilisers, intensive agriculture, urbanisation and the growth in supermarket shopping, we in our consumer society have lost an understanding of the seasonality of food, of the importance of sourcing food locally and of the natural edible resources that exist in our local woods, hedgerows, seashores, rivers and meadows.
Disconnect with Nature leads inevitably to habitat destruction and the extinction of species.
However, there has been over the last decade increased involvement by the general public in growing food locally and organically, precipitated by a growing awareness of the dangers being brought about by man-made Climate Chaos. During COVID-19, it is so lovely the surge in people setting up organic vegetable gardens at their homes. It is cool now to be a gardener!
1. Be moderate in what you take home as the berries and nuts that you are collecting are the natural food sources for much of the birds, insects and animals of the countryside and our urban natural areas.
2. Do not remove the whole plant; take only the edible parts that you require such as the fruits and leaves whilst leaving the roots and some of fruits and leaves so that it can grow again.
3. Many fungi and fruits are poisonous. So if you are unsure, take someone with you that is familiar with the culinary aspects of plants and fungi.