Thankyou Alice, that’s very kind. Plenty more to come and I feel like once I’ve established a sort of baseline of foraging knowledge I can start exploring some of the more advanced topics in my videos.
What a great video, great style and lots of great information! The goats are enjoying all the new blackberry shoots, I'll have to ask them if I can share them😂. I know what the answer will be though😅. The nettle salad was great btw. I had the forest school kids help me make it and they thought I was nuts! It was the first thing they told their parents about at pick-up time: "Patricia is crazy, she ate nettles!"😂😂
Haha this is amazing, so glad you tried it! Well if you manage to talk the goats into sharing their bramble tips, I hear you can make a very nice wine out of them 🍷 Wishing you a very happy Easter from the UK
Ooooh, I can't wait to see your video of your tagine and those hogweed buns! I know I'll have to, as those seeds will take a while to get ready for us. Great video and chat!
The wild leek is out in London (I know, invasive species), and is absolutely delicious. I am also foraging for plants to dye wool with. Opens up a whole new array of options!
Other than foods like onion and pomegranate rinds, I had amazing results with apple, plum and pear leaves I picked in September. All gorgeous bright yellows. Cow parsley dyed nice too. I have tried some fungi and I am currently trying to get bright magenta from lichen! (There are whole FB groups dedicated to mushroom and lichen dyers)
thanks for all the knowledge! c: In (Edinburgh) Scotland, I'm looking forward to making a dish with jelly/wood ear mushrooms with some wild garlic, I will most likely follow your recipe for preserving with salt also. Godspeed, Greenman!
Sounds lovely, If I’m out camping I sometimes make a chicken stew with wild garlic and wood ears, chuck a handful of pearl barley sometimes as well. Keeps the cold out for sure! Happy Easter and I hope you have a great weekend 😊
Thanks for the mention, me again from Ireland. Totally agree with the initial acquired tastes when I started out foraging. Can leave you a little unsure at the start. Then there is a kind of winter break, and you start again. Those first tastes of spring are like an awakening, a bit like ohhh I missed that taste from last year and then it begins. Over the years, those tastes you associate with nice walks, adventures in the country, fishing, camping, learning something new, escapism (cause well you're zoned out or completely focused when foraging), just good all round positive stuff. Can't recommend it enough. Guinness is an acquired taste, didn't take as much work though to start enjoying it ha. Thanks for the info on hart's tongue fern and your knowledge on celandine which is common around me also. Am looking forward to what you come up with next. I like fishing on local rivers here in Cavan, Ireland, and cattails are of interest if they ever come up on your radar. I would be interested in your take. I think I have come across horseradish plants along the river, if that's possible also, just not 100%.
Oh nice! Yeah I’ll make sure I talk about cattails in one of my videos, such an interesting plant with soooo many uses. Horseradish is certainly possible, it used to grow all along the side of canal I used to live near.
Excellent! Like I said in the video, make sure you spend some time getting to know it and can differentiate from each of the toxic members of the carrot family. It’s such a versatile ingredient, I really hope you like it!
Loved it! Adds something different to your already excellent production portfolio. We both would like to see trials of live foraging walks also, very inspiring! Oh, our land cress seeds arrived too so they'll be in the soil tomorrow 👍
Thankyou, just had a look at the poll and it looks like I will be doing a live foraging walk on Friday evening, very exciting! And amazing, they tend to germinate really fast so you should have a crop in no time at all. Fingers crossed we don't get any more heavy frosts, I have so much stuff that is ready to plant out but I just don't want to risk it 🤣
All of these bitter polyphenols are like jet fuel for your gut microbiome. Phil Spector at Kings College suggests 30 different plants a week to keep our gut and immunity in great condition and I aquired a taste for unripe gooseberries as a kid so lots of the plants I tend to eat whilst on walks have that same tartness. Now I've found this channel I'm up for anything you focus on.
I’ll have to dig that study out and have a read! Thankyou 😀 certainly a lot of bitterness and polyphenols in wild food. Back when I was a photographer I experimented with making photographic developers out of polyphenolic wild plants as well, fascinating stuff. Thanks for watching and welcome to the community 😊🌱
Can you forage for meat? Snails, Frogs, Rabbits, and Squirrels, immediately come to mind. Have you ever used trapping skills? Are there laws about trapping animals? Later this year could you devote an episode to nuts please.
Yes please to more foraging walks like this one. I really enjoyed it.
You got it! More videos like this coming soon
This was a beautiful and educational video, thank you for sharing your time and knowledge with us - can't wait to see more 💚🌱
Thankyou Alice, that’s very kind. Plenty more to come and I feel like once I’ve established a sort of baseline of foraging knowledge I can start exploring some of the more advanced topics in my videos.
Love this. You're a natural. 🌱🎥
Thanks Robbie!
We are watching you from London and feeling inspired to get out and forage now. Thank you for the inspiration.
Ah that’s so nice to hear! Thanks for watching 😀
What a great video, great style and lots of great information! The goats are enjoying all the new blackberry shoots, I'll have to ask them if I can share them😂. I know what the answer will be though😅. The nettle salad was great btw. I had the forest school kids help me make it and they thought I was nuts! It was the first thing they told their parents about at pick-up time: "Patricia is crazy, she ate nettles!"😂😂
Haha this is amazing, so glad you tried it! Well if you manage to talk the goats into sharing their bramble tips, I hear you can make a very nice wine out of them 🍷
Wishing you a very happy Easter from the UK
Loved this!
Cheers Mazzy 🙏 hope you’re having a good week
Ooooh, I can't wait to see your video of your tagine and those hogweed buns! I know I'll have to, as those seeds will take a while to get ready for us. Great video and chat!
Thankyou! Yeah super excited for hogweed seed season, I didn’t collect as many as usual last year and I’ve run out now 😬
The wild leek is out in London (I know, invasive species), and is absolutely delicious. I am also foraging for plants to dye wool with. Opens up a whole new array of options!
Oooh yes, natural dyes fascinate me. My brother’s girlfriend does amazing things with botanical dye and silk dresses. What plants have you been using?
Other than foods like onion and pomegranate rinds, I had amazing results with apple, plum and pear leaves I picked in September. All gorgeous bright yellows. Cow parsley dyed nice too. I have tried some fungi and I am currently trying to get bright magenta from lichen! (There are whole FB groups dedicated to mushroom and lichen dyers)
Wow! I wonder if I could make a foraged food dye? That’s given me some great ideas
I enjoyed this style of video! Makes a change from the usual! 🙌
It’s slightly easier to produce as well, so if I do a mixture of the two styles I can bring you guys more videos 😀
thanks for all the knowledge! c: In (Edinburgh) Scotland, I'm looking forward to making a dish with jelly/wood ear mushrooms with some wild garlic, I will most likely follow your recipe for preserving with salt also. Godspeed, Greenman!
Sounds lovely, If I’m out camping I sometimes make a chicken stew with wild garlic and wood ears, chuck a handful of pearl barley sometimes as well. Keeps the cold out for sure!
Happy Easter and I hope you have a great weekend 😊
Thanks for the mention, me again from Ireland. Totally agree with the initial acquired tastes when I started out foraging. Can leave you a little unsure at the start. Then there is a kind of winter break, and you start again. Those first tastes of spring are like an awakening, a bit like ohhh I missed that taste from last year and then it begins. Over the years, those tastes you associate with nice walks, adventures in the country, fishing, camping, learning something new, escapism (cause well you're zoned out or completely focused when foraging), just good all round positive stuff. Can't recommend it enough. Guinness is an acquired taste, didn't take as much work though to start enjoying it ha. Thanks for the info on hart's tongue fern and your knowledge on celandine which is common around me also. Am looking forward to what you come up with next. I like fishing on local rivers here in Cavan, Ireland, and cattails are of interest if they ever come up on your radar. I would be interested in your take. I think I have come across horseradish plants along the river, if that's possible also, just not 100%.
Oh nice! Yeah I’ll make sure I talk about cattails in one of my videos, such an interesting plant with soooo many uses.
Horseradish is certainly possible, it used to grow all along the side of canal I used to live near.
I am planing to try hogweed for the first time this year
Excellent! Like I said in the video, make sure you spend some time getting to know it and can differentiate from each of the toxic members of the carrot family. It’s such a versatile ingredient, I really hope you like it!
Loved it! Adds something different to your already excellent production portfolio. We both would like to see trials of live foraging walks also, very inspiring! Oh, our land cress seeds arrived too so they'll be in the soil tomorrow 👍
Thankyou, just had a look at the poll and it looks like I will be doing a live foraging walk on Friday evening, very exciting!
And amazing, they tend to germinate really fast so you should have a crop in no time at all. Fingers crossed we don't get any more heavy frosts, I have so much stuff that is ready to plant out but I just don't want to risk it 🤣
All of these bitter polyphenols are like jet fuel for your gut microbiome. Phil Spector at Kings College suggests 30 different plants a week to keep our gut and immunity in great condition and I aquired a taste for unripe gooseberries as a kid so lots of the plants I tend to eat whilst on walks have that same tartness. Now I've found this channel I'm up for anything you focus on.
I’ll have to dig that study out and have a read! Thankyou 😀 certainly a lot of bitterness and polyphenols in wild food. Back when I was a photographer I experimented with making photographic developers out of polyphenolic wild plants as well, fascinating stuff.
Thanks for watching and welcome to the community 😊🌱
more 1 mile footpath videos, please!
Okay will do! 😀
Can you forage for meat?
Snails, Frogs, Rabbits, and Squirrels, immediately come to mind. Have you ever used trapping skills? Are there laws about trapping animals?
Later this year could you devote an episode to nuts please.
yesh, nutz! C:
Foraging for meat? #foraging #wildfood