Published in Bushcraft and Survival Skills Magazine
For the most part, when I forage, I use three main strategies. These strategies are reflected as themes in the articles I write: Go out for the day with a view to exploring one cooking or preserving technique – smoking, pickling or lacto-fermenting for example; go foraging to collect large amounts of one item – nettles, burdock roots or rose hips for instance, and then work
with them in all manner of ways; finally, and most frequently, go walk-about in a spontaneous and random fashion.
That usually entails exploring new areas for which it makes little sense to plan on the basis of what may or may not be found. These three strategies complement each other well but, apart from in the last edition of this magazine, I’ve rarely written with this latter approach in mind. So, here we go again…
NOTE: I omitted a crucial point in the green sponge finger tea. The seaweed should be pricked all over and soaked for several hours in 2-3 changes of fresh water before drying!
- Seaweed straws
- Green Sponge Finger tea
- Oyster Thief
- Raw haw jelly
- Haw, crab apple and rowan jelly
- Collecting great plantain seeds
- Processing and cooking black bryony roots