Foraging Four Months

Words and Photography: Jen Abell

The agricultural revolution has long been thought of as an advancement of humankind. For the first time, we staked a claim in one spot, relishing the safety of predictable food sources.

Eventually, new-found nutritional safety allowed us spare time, instigating a surge in all manner of useful inventions we take for granted today.

With Climate Crisis no longer looming, but hovering over our heads, historians like Yuval Noah Harari are citing the agricultural revolution not as the moment that we took a step to secure lifestyles, but that we fell for a Trojan horse, trapping ourselves in a static cycle of damage both to ourselves and our planet.

We know this as the moment that provided an opportunity for animal-derived virus’ to make the leap from beast to man. We have goats to thank for tuberculosis, horses for the common cold, ducks for influenza, cows for measles and as for Covid-19: the jury’s out…

Is this the moment our diets became less varied? (Would you like some wheat with that wheat?) That the planet began to groan under the weight of human industry? The beginning of physical inactivity and excess food supply evolving into the lifestyle diseases we now think are unavoidable? Diabetes, stroke, gout to name a few. What were we doing before we made this ‘leap’? We were gatherers; eating our way across the planet with the seasons and without passports. We moved monthly, sometimes daily, eating all the antioxidantrich varieties nature had to offer, no mile-long lorry queues at Dover required.

We can’t change the past. But with a strange locked down Spring around the corner, we can use home sprung exercise expeditions to channel the spirit of our ancestors and improve our present.

Keen-eyed wanderers spend years taking trips to find foraging spots, many of them fruitless. This is why we’ve all met foragers reluctant to give their maps and tip-offs. This is fair. It’s important to respect the protection of their hardwon annual rituals when we start our soil searching.

Before you read this guide, remember three things: 1) Think of your neighbours. Leave enough for them to enjoy. 2) Think of the birds and the ecosystem. Fill a bottle with elderflower cordial, not a cellar.

3) Doubt what you’ve found? Leave it in the ground.

That said, you don’t have to be an expert to dip your snips into foraging. Start with common plants and see where your interest takes you. Here are some of nature’s obvious offerings to look out for over the next 4 months:

March:

What? Nettles. Green coarsely toothed leaves that grow 2-5ft tall.

Used for: Soup, risotto, fritters, pizza, cake, plant food, smoothies, tea, beer. Nettle is a blood purifier, mild laxative and packed with Vitamin C. It adds a similar taste to broccoli in soups.

Where? Incredibly common. Railway embankments, the Ely River, Bute Park.

Foraging tips: Don’t pick the plant when in flower, this changes the nutritional quality. Early Spring or Late Autumn is advised. Wear gloves. If eating raw, use a pestle and mortar to pulverise the formic acid (this puts the ‘sting’ in stinging nettle).

Where? Bute Park, Plymouth Woods.

Foraging tips: Only pick leaves, bulbs need to stay in the ground for next year’s growth. Pick longer, older leaves from the bottom to allow for new growth above. Shallow baskets are better as leaves are easily crushed.

Easily confused with: Lily of the Valley which should NOT be eaten and can be differentiated by its bell-shaped white fritters (especially recommended!)

Where? Bute Park, Penarth coastal path. Foraging tips: Pick flowers from shrubs away from traffic fumes mid-morning when freshly opened. Leave the majority of flowers on the plant for bugs and for elderberries to develop in Autumn. Caterpillars love elderflower, if you see tiny black balls (eggs), leave that flower.

What? Marsh Samphire. Miniature asparagus/cacti looking green plants without spines or leaves.

Used for: Boiling or steaming, as a salad, fried in butter. Great if you’re vegan and missing the taste of the sea. Packed with Vitamin C, D, E.

Where? A short cycle to the beaches around Sully.

Foraging tips: Clip the tops of the stems only, leave the root system for new growth. Clean thoroughly and don’t add salt when cooking.

What? Dog Rose. Pink tipped white petaled flower with striking yellow anther.

Used for: tea and Turkish delight flavouring. Come Autumn, the Rosehips can be used for tarts, syrups, jam and are packed with Vitamin C.

Where? Near the Taff along the Marl, Rover Way. This is considered a weed and common amongst Welsh hedgerow.

What? Dandelion. Yellow ‘puff’ flower with green leafless stems, leaves at bottom of the plant.

Used for: caffeine-free coffee, soap, dandelion leaf pesto, dandelion leaf greens, jelly, tea. It has a sweet flavour and is filled with iron, folate, Vitamins A, K and D and potassium. Half a cup of dandelion greens has more calcium than a glass of milk! Dandelions pull nutrients from low in the soil for other plants so think twice before weeding.

Foraging Tips: The entirety of the plant can be used from the root (for tea) to tip (for battered flowers). Stay away from growth on roadsides or near chemical use. Spring and Autumn are best for picking.

Whilst any lockdown is restrictive, we’re fortunate in Cardiff to be able to enjoy fresh, seasonal produce whether we have a garden or not. Lockdown could be an opportunity to explore something new, rather than losing time.

For those of us going through redundancies and income cuts; foraging for homemade produce is a great way to save funds whilst giving thoughtful, heart and earth healthy gifts.

Cardiff lost heritage elderflower trees last year. Destroyed in the development of (you guessed it!) new housing. With due diligence, this could have been avoided. With the imminent loss of more green space to a military medicine museum, it’s vital to observe and protect local food sources.

Don’t be afraid to ask if companies hold permission to remove habitat if you notice activity that could destroy something important.

Remember to look close to home, foraging isn’t confined to public spaces. If you spot a plant in your neighbour’s garden that isn’t being eaten, chat to them about it! Chances are, they’d love it to be used. By cutting you’ll encourage growth, doing them the favour. Just be sure to bring them a bottle of your spoils!

I’d love to hear your foraging tips and experiences. Get in touch on @diffmustbetheplace on Instagram and happy hunting! CARDIFF TIMES 31