Tag: Crithmum maritimum

Summer Foraging Memories

Summer Foraging Memories

My memories of Summer are, inevitably, interlaced with foraging. Plants and food, namely wild food, has long been an integral part of my life. One that I choose not to live without. Earlier on in Summer I wrote about keeping things simple and shared easy…

Pickled Rock Samphire Recipe

Pickled Rock Samphire Recipe

I love, love, love Rock Samphire (Crithmum martimum) though it has taken me a while to get used to it. When I first tried it, having plucked it off the rocks on the south coast of Cornwall I just thought it tasted ‘unusual’. Fifteen years…

Foraging: Free Gifts, Freely Given

Foraging: Free Gifts, Freely Given

It’s a fresh winter morning and I am sitting watching the sky lighten and the day begin. I am just sitting, doing nothing, while the day is offering nothing less than a performance. Blue sky starts to peek through, charcoal grey clouds move slowly in front of me, then disintegrate. White gulls glide elegantly past, squawking, and I just sit here. I feel alive and in awe of these gifts being freely given to me.

Rubus fruticosus

How to Freely Receive

Receiving gifts is an active participation, a choice and as I breathe in these gifts from nature, I feel exceptionally grateful and alive. Just walking out into nature is a constant reminder to me of the abundance of life, the vitality in the earth, if I just choose to receive.

Here in winter I’m surrounded by nutritious greens of alexanders, tentative nettle tops, fluttering and healthy looking violet leaves. I see how rock samphire shoots push through, despite the increasing coldness, how sea spinach faithfully remains throughout the year. I taste the mild oniony flavor of three cornered leek, and receive the nutritious gifts from all these wild greens.

 

Countering the Buy, Buy, Buy of Consumerism: Simplify

As the year turns towards Christmas and the media urges towards buying, consuming and wanting, I want to simplify, to focus on giving and receiving. To share walks with strangers, friends, family, animals and nature herself. To enjoy the simple things of life; make good memories, love better, share good food, have a laugh, feel touched by things that matter.

Crithmum maritimum

Foraging as Giving and Receiving

I receive so much from nature, and I hope I give back in my appreciation and through passing on a some simple guidelines of foraging ethically. Foraging in small amounts, taking just what we need, no more, no less. Guidelines I highlight in my environmental policy too.

I hope I also give through sharing my foraging skills and experience, through offering an opportunity to understand and value nature even more. Together, finding ways to reduce our impact and celebrate what we already have.

Many farmers, land owners, garden owners even, are grateful too, to have so-called ‘weeds’ (or wild food) removed. Just ask them first.

allium triquetrium

The Gift of Foraging

If you’d like to give the gift of foraging to another, to yourself or to your family, I offer a range of gift vouchers. The gift of foraging is yours forever, if you choose to receive it. Timeless, never ending and can be shared with friends, family and strangers, freely – as often as you want.

Wild Singing – Rock Samphire Verse

Wild Singing – Rock Samphire Verse

  Back in the warmth of the summer, I had a glorious few hours with singer Kelsey Michael. We’d been getting excited about words and tunes and at last had found a moment to share a walk and sing together outside. This quick video is…

Rock Samphire Salsa Verde

Rock Samphire Salsa Verde

‘You just have to try that green stuff’ (participant on a foraging course) Luscious wild greens; Rock Samphire (Crithmum maritimum) makes the perfect base for a Salsa Verde (green sauce) and it tastes so great that hardly anything else needs to be added. Over the…

A Memorable Winter Foraging Menu

A Memorable Winter Foraging Menu

I’m often asked what my favourite time to forage is, well spring is fantastic, though honestly, winter is becoming an increasingly wonderful time to forage. The quiet, the abundance of plants and the unexpected joys of finding food (not in the supermarket) this time of year.

 

 

On January 2nd myself and a small group of friends went foraging, our task; to simply enjoy the outdoors and gather a few ingredients for supper, which we’d then share together, and that’s exactly what we did. A big thank you to Sara Pozzoli for joining us and filming us. Here’s the menu;

 

Winter Foraging Menu

Spelt Bread with Alexander Seeds

Salsa Verde with Rock Samphire, Pepper Dulse and Three-Cornered Leek

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Alexanders, Sea Spinach, Gorse Flower and Coconut Curry

Yoghurt Dressing with Three-Cornered Leek, Black Mustard and Wild Chervil

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Chocolate and Haw Berry Jam Cheesecake