From the Field
Foraging Journal
Seasonal guides, wild ingredient spotlights, and foraging tips from Chris Bax and the Taste the Wild team.
What's Growing on Your Doorstep? Why Mapping Wild Food Changes Everything
For a kitchen, the appeal is obvious. Wild ingredients are distinctive, seasonal, and impossible to replicate from a supplier's catalogue. A tasting menu built around foraged ingredients from your own grounds isn't just a nice story — it's a genuinely unique selling point. No other restaurant in the country has access to exactly what's growing on your land.
What to Forage in June: Britain's Wild Summer Larder
June is the best month to be out with a basket. The hedgerows are full, the days are long
Seaweed Foraging on the British Coast: A Practical Guide
TThe coast often gets overlooked. Which is a shame, because the British shoreline is one of the most productive wild food environments we have
Nettles: the Plant that keeps on giving.
Most people's relationship with nettles is purely antagonistic. You brush against one as a child, spend the next ten minutes searching for a dock leaf, and that's that — they're the enemy.
Wild Garlic: Everything You Need to Know
If there's one plant that gets people into foraging, it's wild garlic.
Five Things You Can Forage in April
April is when spring foraging really opens up. The days are longer, the ground is warmer, and the hedgerows are producing. Here are five things worth going out for right now.
The First Signs of Spring
Its always an exciting time of year when things start to appear in the hedgerow.
Elderflower and Rose Champagne: A Summer Recipe Worth Making Every Year
There are certain smells that stop you in your tracks. Elderflower is one of them.
The Art of Reading a Landscape
Reading the landscape around you ups your foraging skills to a new level!
Hawthorn Blossom: the Taste of May
In May, the hawthorn hedges turn white.
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