Paul on foraging

Forage 2019.

As the spring kicks into gear, wild flowers, herbs, plants trees and shrubs awaken from their winter slumber. As I continue to forage on a pretty much a daily basis, I see the transformation in slow motion, little bits here and there then I go missing for a week and bang loads of stuff has sprung. 

At the moment primrose and sweet briar are all coming along strong, alongside gorse, wild garlic wild leeks to name but a few.

Dandelions as I’m sure you may be aware are weeds, that grow uninhibited in area where you may not necessarily want them. These flowers are the 1st food for bees, along with the sweet briar, all very important to the bees for nectar and honey production. 

Later in the season I hope to develop my mushroom hunting skills, as I can already pick the elf cup in abundance, on some days and in scarce supply other all weather dependant. 

By the coast, all the greens are developing at a rapid pace. These spring shoots are soft, salty, delicious bursts of freshness, flavour and nutrients. 

Now for nettles as they begin their growth on the roadways and hedges of the countryside stinging any unsuspecting passer by. I plan this year to develop a bit more than soup as these early nettles are loaded with iorn, and are a great detox after the winter to kick start the immune system after taking a beating all winter long. 

As always stay tuned and follow on all social media platforms @chefpaulc for some random pics from my adventures 

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