THE FORAGING FRENZY
FROM HYPER SEASONAL TO PLUCKED THIS MORNING FROM THE WOODS, THE FORAGING MOVEMENT IS BOOMING
While its popularity dates back to hunter-gatherer times, foraging has entered the foodie vernacular with force in recent years, proving itself to be a mulish trend. And don’t fall into the trap of thinking its for rural country dwellers alone, cities too can offer up some of nature’s treasures in their green pockets.
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THE EDIBLE CITY
First things first, steer clear of the royal parks where foraging is forbidden.
The Royal Parks Charity saw a 600% increase in cases of illegal foraging in its spaces so yes, foraging is having a moment but no, it doesn’t need to happen in Charles’ back yard.
Instead, head to
Hampstead Heath
For sloe berries and elderflowers galore to give your home gin production the glow up it deserves
Abney Park Cemetery
Abundant in wild garlic during the Spring months of March to May
Victoria Park
Beds of chickweed grow wild in the park all year round. Dismissed by gardeners and allotment holders as a common weed, this tasty and nutritious plant can create a delicious pesto.
Clapham Common
Nettles can be found all over London but try out the commons in particular. Nettles are surprisingly tasty and can be used in place of spinach in lots of recipes. They are packed with vitamin C, iron and protein too.
Camden Lock Canal
Dandelion is also written off as a common weed but again its leaves and flowers can be used in cooking and its flavour is somewhere between rocket and spinach and is a whole lot more nutritious. It flowers in early spring along towpaths and roadsides, so keep your eyes peeled.
Hackney Marshes
Hairy bittercress is a fresh-tasting and peppery member of the mustard family and this hardy little plant can be seen on the Hackney Marshes. Try bittercress in a risotto, a pesto or add it to some roasted vegetables.
Battersea Park
For year round herbs and making the most of wild garlic season when it comes
Burgess Park
Stock up on chestnuts for festive dishes in the build up to Christmas and adding textures to your salads and dishes
FORAGED HOTSPOTS
APRICITY
Intimate, eco-luxe with sustainable produce from small-scale farmers alongside locally foraged ingredients.
W1K
KIN
Pan Asian style food that’s led by the seasons toward foraging and eating flowers and small leaves from fields.
EC1N
THE SHED
Uses wild, foraged, and locally grown ingredients, including livestock from the Gladwin farm in West Sussex.
W8
RESOURCES
Stock up your library with The Urban Forager by Wross Lawrence or book yourself onto a course with Forage London, Totally Wild or Forage Box.
Follow Clodagh McKenna Herbert, Oliver Gladwin and Nomadic for the foraged supper clubs of dreams.
JOIN THE CLUB
Connection through conversation, your (almost) daily dose of escapism
