GO WILD!

Historically, wild plants were the chief raw materials in the household economy and they played a central part in the lives of generations before us. Almost every part of a plant had a use; for building materials, utensils, clothing, tools, medicines and furniture — plus, of course, food.

Various parts of plants were eaten throughout the season and some were preserved for use during the bleaker non-productive winter months. Now we are used to eating the same vegetables and fruits at any time of the year. The excitement and anticipation of seasonal choice has disappeared.

So much wild food is available throughout the seasons, from fresh young nettles, dandelions in the spring, flowers in the summer to nuts, berries and fruits in the autumn, not forgetting mushrooms, fish and honey; the list is endless.

We hear a great deal, quite rightly, about whether we should buy organic food, some of which has travelled great distances, or whether we should buy locally produced food. It is a dilemma, and ultimately a personal choice, but whilst you are making up your mind why not get out into the countryside and collect some wild food!

Our modern ways

We should remember that all the vegetables and fruit that we enjoy today are descended from their wild ancestors so there is nothing new about collecting bits and pieces from the wild to provide a salad or zap up a meal. If we went out walking in the fresh air, exploring the countryside and coast, gathering things to pep up our menus, we would all be somewhat healthier.

Our laziness and apathy has allowed ancient customs and skills to disappear. The use of plants for nourishment, medicine, and household usage has been overtaken by "quick fixes" of tins and packets, chemicals and plastics. Even the increase in freezer-owning families has failed to encourage the gathering and preserving of available wild foods for use at a later date.

We don’t have to do anything at all to some pre-packaged fruit and vegetables from the supermarket, so perhaps searching, picking, rinsing, and preparing food from the wild might seem too much like hard work, despite the fact that it costs nothing. The excitement and anticipation of seasonal choice has disappeared. We are now used to eating the same fruit and vegetables at any time of the year, often tasteless, imported, and usually treated with chemicals. Even much of the organic food sold in supermarkets has travelled thousands of miles by air — the least environmentally friendly way to travel.