The Foraging Book

TA B L E O F C O N T E N T S

TA B L E O F C O N T E N T S

Foreword

6

INTRODUCTION

9

Foraging: how do you start?

What’s in wild plants Plant families

10 22 24

PLANTS & DISHES

33

34 40 48 54 58 64 70

M AY

Common hogweed - Heracleum sphondylium Common yarrow - Achillea millefolium (L.) Japanese knotweed - Fallopia japonica Garlic mustard - Alliaria petiolata Daisy - Bellis perennis Cuckoo flower - Cardamine pratensis Ribwort plantain - Plantago lanceolata Ground elder - Aegopodium podagraria

74 80 86 92 98 102 108 114

JUNE

Douglas fir - Pseudotsuga menziesii Chamomile - Matricaria recutita Greater burdock - Arctium lappa Dog rose (rose hips) - Rosa canina Common elder - Sambucus nigra Watermint - Mentha aquatica Wood sorrel - Oxalis acetosella Linden tree (lime tree) - Tilia platyphyllos

4

Mugwort - Artemisia vulgaris Blueberry - Vaccinium myrtillus Wild strawberry - Fragaria vesca Common mallow - Malva sylvestris Lamb’s quarters - Chenopodium album Meadowsweet - Filipendula ulmaria Raspberry - Rubus idaeus Wild carrot - Daucus carota

166 172 176 182 188 194 198 202

AUGUST

APRIL

Tansy - Tanacetum vulgare Wild garlic - Allium ursinum (L.) Stinging nettle - Urtica dioica Ground-ivy - Glechoma hederacea Dandelion - Taraxacum officinale Garden sorrel - Rumex acetosa White nettle - Lamium album

J U LY

118 124 130 136 142 150 154 160

Blackberry - Rubus fruticosus Canadian horseweed - Erigeron canadensis Common poppy - Papaver rhoeas Shaggy soldier - Galinsoga quadriradiata Red-root amaranth - Amaranthus retroflexus Water pepper - Persicaria hydropiper

208 214 218 224 230 236

SEPTEMBER

Common evening-primrose - Oenothera biennis Himalayan balsam - Impatiens glandulifera Wild fennel - Foeniculum vulgare Wild marjoram - Origanum vulgare Wild parsnip - Pastinaca sativa Rosebay willowherb - Epilobium angustifolium/ Chamaenerion angustifolium/Chamerion angustifolium

242 248 254 260 266 272

OCTOBER

European beech - Fagus sylvatica Blackthorn - Prunus spinosa Sweet chestnut - Castanea sativa Mill Woodland hawthorn - Crataegus laevigata European crab apple - Malus sylvestris Common oak - Quercus robur

278 284 290 298 304 310

INDEX

318

5

TA B L E O F C O N T E N T S

TA B L E O F C O N T E N T S

Foreword

6

INTRODUCTION

9

Foraging: how do you start?

What’s in wild plants Plant families

10 22 24

PLANTS & DISHES

33

34 40 48 54 58 64 70

M AY

Common hogweed - Heracleum sphondylium Common yarrow - Achillea millefolium (L.) Japanese knotweed - Fallopia japonica Garlic mustard - Alliaria petiolata Daisy - Bellis perennis Cuckoo flower - Cardamine pratensis Ribwort plantain - Plantago lanceolata Ground elder - Aegopodium podagraria

74 80 86 92 98 102 108 114

JUNE

Douglas fir - Pseudotsuga menziesii Chamomile - Matricaria recutita Greater burdock - Arctium lappa Dog rose (rose hips) - Rosa canina Common elder - Sambucus nigra Watermint - Mentha aquatica Wood sorrel - Oxalis acetosella Linden tree (lime tree) - Tilia platyphyllos

4

Mugwort - Artemisia vulgaris Blueberry - Vaccinium myrtillus Wild strawberry - Fragaria vesca Common mallow - Malva sylvestris Lamb’s quarters - Chenopodium album Meadowsweet - Filipendula ulmaria Raspberry - Rubus idaeus Wild carrot - Daucus carota

166 172 176 182 188 194 198 202

AUGUST

APRIL

Tansy - Tanacetum vulgare Wild garlic - Allium ursinum (L.) Stinging nettle - Urtica dioica Ground-ivy - Glechoma hederacea Dandelion - Taraxacum officinale Garden sorrel - Rumex acetosa White nettle - Lamium album

J U LY

118 124 130 136 142 150 154 160

Blackberry - Rubus fruticosus Canadian horseweed - Erigeron canadensis Common poppy - Papaver rhoeas Shaggy soldier - Galinsoga quadriradiata Red-root amaranth - Amaranthus retroflexus Water pepper - Persicaria hydropiper

208 214 218 224 230 236

SEPTEMBER

Common evening-primrose - Oenothera biennis Himalayan balsam - Impatiens glandulifera Wild fennel - Foeniculum vulgare Wild marjoram - Origanum vulgare Wild parsnip - Pastinaca sativa Rosebay willowherb - Epilobium angustifolium/ Chamaenerion angustifolium/Chamerion angustifolium

242 248 254 260 266 272

OCTOBER

European beech - Fagus sylvatica Blackthorn - Prunus spinosa Sweet chestnut - Castanea sativa Mill Woodland hawthorn - Crataegus laevigata European crab apple - Malus sylvestris Common oak - Quercus robur

278 284 290 298 304 310

INDEX

318

5

INTRODUCTION

INTRODUCTION

THE RULES OF FORAGING The rules associated with foraging are intended to serve two principles: on the one hand, respect for nature, and on the other, the local laws that everyone must always observe. Here I’m going to take a closer look at these fundamental rules.

L O C A L L AW S A N D K N OW L E D G E

Follow the local rules and know what you're foraging. Make sure that you’re not picking any legally protected or locally threatened species. This means informing yourself! Protected plants are found on the local “red list” of protected plants (see the links at the end of this section). Only collect what you know, and only eat it when you are 100% sure you know! That’s also because some toxic plants look very similar to edible ones.

that can be found in fox droppings. The chance of you getting infected by it is small, but better safe than sorry: just pluck from higher than these animals can reach. You also need to be aware of environmental contamination and human-generated pollution. Stay away from industrial sites and railway lines.

Even then, always clean the plants you collect. If it works for your culinary plan, the best thing to do is to heat, cook, or blanch everything well, which will kill the undesired bacteria and parasites. But if you intend to use a plant raw, then rinse it well and spray it with a little vinegar, too.

Also be alert for tick bites: with our gradually warming climate, there’s more of them every summer and they stay around longer. So take care when you're wandering through forests or long grass. Particularly in the summer, these tiny parasites love to hide in the warm places on our bodies, such as armpits, backs of the knees, and groin area. Some ticks carry Lyme disease, so it’s a good idea to do a body check after any hike.

FORAGING: GENERAL GUIDELINES

Foraging laws and customs vary widely across countries and regions. Always check and follow local regulations before collecting wild plants or fungi.

PROTECTED AREAS

R E S P E C T F O R N AT U R E

When you forage, only take what you need. Beginning foragers in particular tend, out of enthusiasm for their newfound pursuit, to take more than that.

Always leave enough behind. That’s in the interests of both the plant species and the other animals and insects in the environment. Try to assess how much you’re really going to be able to use yourself. At Forest To Plate, we consider nature our second home, so in nature we always behave like we’re a guest in a friend’s home. Don’t disturb the environment, don’t break any stems or branches, don't stray from the path if you don’t have to, never walk through any unusual vegetation, and don’t disturb any animals.

Whatever plant species you’re collecting, never take all of them: Always leave enough behind so that it stays in the environment in an amount that will allow it to grow back. Don’t dig plants up; only take a few leaves or flowers per plant. That’s how to ensure that the plant will always be there. After all, you want to be able to come back next year and find it again, don’t you?

SAFE ENVIRONMENT AND USE

Always collect your wild ingredients from clean places. Anything you collect from bushes and shrubs, you’re best advised to pluck from knee height or higher. That’s because there are dogs and foxes out there that like shrubs too—but for different reasons. Ever heard of the fox tapeworm? It’s a parasite

12

Foraging is often prohibited in nature reserves, national parks, and protected habitats. In some cases, special permits may be required.

PERSONAL VS. COMMERCIAL USE

Small-scale foraging for personal use is commonly tolerated in many regions, but commercial harvesting is frequently restricted or prohibited.

P R I VAT E P R O P E R T Y

You may only forage on private land with the permission of the landowner.

PUBLIC LAND

In some places, limited foraging is allowed along roadsides or in non-protected public areas, though restrictions may apply.

S U S TA I N A B L E H A R V E S T I N G

Wild plants and fungi are vital to ecosystems. Harvest responsibly, take only what you need, and avoid damaging habitats.

13

INTRODUCTION

INTRODUCTION

THE RULES OF FORAGING The rules associated with foraging are intended to serve two principles: on the one hand, respect for nature, and on the other, the local laws that everyone must always observe. Here I’m going to take a closer look at these fundamental rules.

L O C A L L AW S A N D K N OW L E D G E

Follow the local rules and know what you're foraging. Make sure that you’re not picking any legally protected or locally threatened species. This means informing yourself! Protected plants are found on the local “red list” of protected plants (see the links at the end of this section). Only collect what you know, and only eat it when you are 100% sure you know! That’s also because some toxic plants look very similar to edible ones.

that can be found in fox droppings. The chance of you getting infected by it is small, but better safe than sorry: just pluck from higher than these animals can reach. You also need to be aware of environmental contamination and human-generated pollution. Stay away from industrial sites and railway lines.

Even then, always clean the plants you collect. If it works for your culinary plan, the best thing to do is to heat, cook, or blanch everything well, which will kill the undesired bacteria and parasites. But if you intend to use a plant raw, then rinse it well and spray it with a little vinegar, too.

Also be alert for tick bites: with our gradually warming climate, there’s more of them every summer and they stay around longer. So take care when you're wandering through forests or long grass. Particularly in the summer, these tiny parasites love to hide in the warm places on our bodies, such as armpits, backs of the knees, and groin area. Some ticks carry Lyme disease, so it’s a good idea to do a body check after any hike.

FORAGING: GENERAL GUIDELINES

Foraging laws and customs vary widely across countries and regions. Always check and follow local regulations before collecting wild plants or fungi.

PROTECTED AREAS

R E S P E C T F O R N AT U R E

When you forage, only take what you need. Beginning foragers in particular tend, out of enthusiasm for their newfound pursuit, to take more than that.

Always leave enough behind. That’s in the interests of both the plant species and the other animals and insects in the environment. Try to assess how much you’re really going to be able to use yourself. At Forest To Plate, we consider nature our second home, so in nature we always behave like we’re a guest in a friend’s home. Don’t disturb the environment, don’t break any stems or branches, don't stray from the path if you don’t have to, never walk through any unusual vegetation, and don’t disturb any animals.

Whatever plant species you’re collecting, never take all of them: Always leave enough behind so that it stays in the environment in an amount that will allow it to grow back. Don’t dig plants up; only take a few leaves or flowers per plant. That’s how to ensure that the plant will always be there. After all, you want to be able to come back next year and find it again, don’t you?

SAFE ENVIRONMENT AND USE

Always collect your wild ingredients from clean places. Anything you collect from bushes and shrubs, you’re best advised to pluck from knee height or higher. That’s because there are dogs and foxes out there that like shrubs too—but for different reasons. Ever heard of the fox tapeworm? It’s a parasite

12

Foraging is often prohibited in nature reserves, national parks, and protected habitats. In some cases, special permits may be required.

PERSONAL VS. COMMERCIAL USE

Small-scale foraging for personal use is commonly tolerated in many regions, but commercial harvesting is frequently restricted or prohibited.

P R I VAT E P R O P E R T Y

You may only forage on private land with the permission of the landowner.

PUBLIC LAND

In some places, limited foraging is allowed along roadsides or in non-protected public areas, though restrictions may apply.

S U S TA I N A B L E H A R V E S T I N G

Wild plants and fungi are vital to ecosystems. Harvest responsibly, take only what you need, and avoid damaging habitats.

13

INTRODUCTION

INTRODUCTION

determine when certain seeds were sown and whether they were actually used as a source of nutrition. But of course, we do have a lot of clues to go on. In particular, the remnants of nuts, which have harder shells and which were often roasted, have been preserved for longer periods of time. We know what they might have eaten, but from a strictly technical point of view we have almost no evidence and we can't be sure how any given dish was made.

The oldest known origins of agriculture have been traced to about 10,000 years ago in ancient Mesopotamia, the area around the Tigris and Euphrates rivers, where the cultivation of wild plants also began.

Crop plants were selected and planted, and a tendency to select for the fruits that were bigger and tasted better, but also that were easier to store, quickly emerged. When we look at the plants that were ultimately selected for cultivation, we see that very often they were the plants that produced sweet crops, such as dates and figs. Humanity’s pursuit of sweet food had begun.

But wild plants certainly remained a part of the diet then.

The ancient strains of the plants we know as cherries, apricots, citrus fruits, and pineapple were originally all very bitter-tasting. Because we stopped eating wild plants, our diet today has virtually none of the “bitter” compounds in it any longer, even though these are actually much better understood because of their beneficial effect on appetite and digestion.

A wild plant or a rarely cultivated crop might have hundreds of nutrients, including minerals and vitamins, but definitely a great many phytonutrients like bitter compounds and mucilages. A salad with yarrow, dandelion leaves, chickweed, woodruff, white nettle tops and young chamomile leaves has a whole lot more active and beneficial compounds that help your body than a shop-bought lettuce. These substances are not found in commercially cultivated foods, because they are often unique to a specific wild plant.

So wild plants don’t just give you a whole palette of “new” flavours, but eating them also gives you a great many substances that your body needs.

W I L D V E R S U S C U LT I VAT E D : T H E A D D E D VA L U E O F W I L D EDIBLE PLANTS

Every flavour, colour, texture and aroma of “food” comes from a certain substance, usually secondary plant-based substances, that have an effect on both plant and human. These substances are unique to every plant.

They are not primary substances that facilitate the growth of the plant, but they have a different function, such as protection against insects or a role in pollination.

For people, these phytonutrients determine the taste, and they often have a pharmacological effect as well. Of the phytonutrients – which include phenols, triterpenes and non-alkaloid nitrogen compounds – many taste very bitter. Then, there are the sour, the acidic, and the sweet flavours found in nature, which come from still other substances.

In wild plants, we generally find the bitter, spicy, acidic, and sour flavours. When the selection of crops began, the sweeter varieties were always chosen whenever possible.

Over time, the bitter phytonutrients were eventually selected out of our diets, and we began to consume them in smaller and smaller amounts.

18

19

INTRODUCTION

INTRODUCTION

determine when certain seeds were sown and whether they were actually used as a source of nutrition. But of course, we do have a lot of clues to go on. In particular, the remnants of nuts, which have harder shells and which were often roasted, have been preserved for longer periods of time. We know what they might have eaten, but from a strictly technical point of view we have almost no evidence and we can't be sure how any given dish was made.

The oldest known origins of agriculture have been traced to about 10,000 years ago in ancient Mesopotamia, the area around the Tigris and Euphrates rivers, where the cultivation of wild plants also began.

Crop plants were selected and planted, and a tendency to select for the fruits that were bigger and tasted better, but also that were easier to store, quickly emerged. When we look at the plants that were ultimately selected for cultivation, we see that very often they were the plants that produced sweet crops, such as dates and figs. Humanity’s pursuit of sweet food had begun.

But wild plants certainly remained a part of the diet then.

The ancient strains of the plants we know as cherries, apricots, citrus fruits, and pineapple were originally all very bitter-tasting. Because we stopped eating wild plants, our diet today has virtually none of the “bitter” compounds in it any longer, even though these are actually much better understood because of their beneficial effect on appetite and digestion.

A wild plant or a rarely cultivated crop might have hundreds of nutrients, including minerals and vitamins, but definitely a great many phytonutrients like bitter compounds and mucilages. A salad with yarrow, dandelion leaves, chickweed, woodruff, white nettle tops and young chamomile leaves has a whole lot more active and beneficial compounds that help your body than a shop-bought lettuce. These substances are not found in commercially cultivated foods, because they are often unique to a specific wild plant.

So wild plants don’t just give you a whole palette of “new” flavours, but eating them also gives you a great many substances that your body needs.

W I L D V E R S U S C U LT I VAT E D : T H E A D D E D VA L U E O F W I L D EDIBLE PLANTS

Every flavour, colour, texture and aroma of “food” comes from a certain substance, usually secondary plant-based substances, that have an effect on both plant and human. These substances are unique to every plant.

They are not primary substances that facilitate the growth of the plant, but they have a different function, such as protection against insects or a role in pollination.

For people, these phytonutrients determine the taste, and they often have a pharmacological effect as well. Of the phytonutrients – which include phenols, triterpenes and non-alkaloid nitrogen compounds – many taste very bitter. Then, there are the sour, the acidic, and the sweet flavours found in nature, which come from still other substances.

In wild plants, we generally find the bitter, spicy, acidic, and sour flavours. When the selection of crops began, the sweeter varieties were always chosen whenever possible.

Over time, the bitter phytonutrients were eventually selected out of our diets, and we began to consume them in smaller and smaller amounts.

18

19

WILD GARLIC - APRIL

APRIL

WILD GARLIC

DESCRIPTION

1. Perennial.

2. Grows to a height of 40 cm.

3. Leaves are long and oval, have smooth edges and run out to a single point.

4. A root produces 2-3 green leaves.

5. When crushed, the leaves give off a strong garlic aroma.

6. In forests and gardens they grow in carpet-like masses.

7. The star-shaped flowers are white and grouped in bunches on the stem. They bloom from April to June, and can be identified by their six petals.

8. Wild garlic has one leaf per stem.

9. The tiny black seed is found in a three-chambered bulb.

Allium ursinum (L.)

E D I B L E PA R T S

Leaf, root (bulb), flower, and seed.

CONSTITUENT COMPOUNDS

The characteristic garlic-like aroma that is released when you bruise the leaf comes from an essential oil in combination with sulphur compounds (such as allicin) present in the plant. Wild garlic also contains vitamins A and C, potassium manganese, and other important nutrients.

WHERE TO FIND IT

Grows in pine woods, sand dunes and parks. Takes to shaded, humus-rich, moist, and chalky soils. Flowers in wet environments. Relatively rare in Northern Europe, but can be found in large quantities in some locales.

Indigenous species in Europe. You can plant wild garlic yourself at home, so long as you can satisfy the plant’s particular ecological needs. Do not plant in direct sunlight, as the leaves burn easily.

DUTCH: DASL OOK FRENCH: AIL DES OURS GERMAN: BÄRENLAUCH

TA S T E

All parts of the plant taste and smell like garlic.

FA M I LY : O N I O N FA M I L Y ( A L L I A C E A E )

Also in this family: crow’s garlic (Allium vineale), witch’s garlic (A. carinatum), chives (A. schoenoprasum) and sand leek (A. scorodoprasum).

40

GENERAL

The first time I was in a forest and realised that the carpet of green leaf

41

WILD GARLIC - APRIL

APRIL

WILD GARLIC

DESCRIPTION

1. Perennial.

2. Grows to a height of 40 cm.

3. Leaves are long and oval, have smooth edges and run out to a single point.

4. A root produces 2-3 green leaves.

5. When crushed, the leaves give off a strong garlic aroma.

6. In forests and gardens they grow in carpet-like masses.

7. The star-shaped flowers are white and grouped in bunches on the stem. They bloom from April to June, and can be identified by their six petals.

8. Wild garlic has one leaf per stem.

9. The tiny black seed is found in a three-chambered bulb.

Allium ursinum (L.)

E D I B L E PA R T S

Leaf, root (bulb), flower, and seed.

CONSTITUENT COMPOUNDS

The characteristic garlic-like aroma that is released when you bruise the leaf comes from an essential oil in combination with sulphur compounds (such as allicin) present in the plant. Wild garlic also contains vitamins A and C, potassium manganese, and other important nutrients.

WHERE TO FIND IT

Grows in pine woods, sand dunes and parks. Takes to shaded, humus-rich, moist, and chalky soils. Flowers in wet environments. Relatively rare in Northern Europe, but can be found in large quantities in some locales.

Indigenous species in Europe. You can plant wild garlic yourself at home, so long as you can satisfy the plant’s particular ecological needs. Do not plant in direct sunlight, as the leaves burn easily.

DUTCH: DASL OOK FRENCH: AIL DES OURS GERMAN: BÄRENLAUCH

TA S T E

All parts of the plant taste and smell like garlic.

FA M I LY : O N I O N FA M I L Y ( A L L I A C E A E )

Also in this family: crow’s garlic (Allium vineale), witch’s garlic (A. carinatum), chives (A. schoenoprasum) and sand leek (A. scorodoprasum).

40

GENERAL

The first time I was in a forest and realised that the carpet of green leaf

41

C O M M O N H O G W E E D - M AY

M AY

COMMON HOGWEED Heracleum sphondylium

DESCRIPTION

1. Perennial.

2. Grows to a height of 1.5 m (a good bit smaller than the giant hogweed).

3. Blooms from June to September.

4. Flowers in white umbels of 15-18 rays.

5. Stalk is rectangular and grooved, heavily hair-covered and does not have red spots.

6. Leaves are leaf green and of varying shapes (in budding form).

7. Leaf stems are very swollen at the leaf axils.

8. A hogweed fruit is oval, about 1 cm long, and winged.

E D I B L E PA R T S

Flowers, leaf, root, seeds.

CONSTITUENT COMPOUNDS

Common hogweed is rich in sugar, bitter substances, beta-carotene, protein, iron and potassium.

All that, and vitamin C to boot, make this plant quite extraordinary. The essential oil in hogweed contains furocoumarins, which may cause skin irritation after contact followed by exposure to sunlight. Be careful when collecting and storing this plant; incompletely fermented coumarins can be converted into dicoumarol, which has a powerful blood-thinning effect that can potentially cause internal bleeding.

WHERE TO FIND IT

This plant is very common and prefers nutrient-rich, moist soil. You can find hogweed in grasslands, along forest paths and at the edges of pine forests and waterways.

DUTCH: GEWONE BERENKLAUW FRENCH: BERCE SPHONDYLE GERMAN: WIESEN-BÄRENKLAU FA M I LY : U M B E L L I F E R S ( A P I A C E A E ) Also in this family: dill (Anethum graveolens), parsnip (Pastinaca sativa), wild carrot (Daucus carota), ground elder (Aegopodium podagraria).

74

TA S T E

Broadly speaking, hogweed tastes something like a sweet carrot. When they are young, you can use the leaves as a vegetable for a stir-fry. The root of this plant tastes a little spicier, and the seeds are aromatic.

75

C O M M O N H O G W E E D - M AY

M AY

COMMON HOGWEED Heracleum sphondylium

DESCRIPTION

1. Perennial.

2. Grows to a height of 1.5 m (a good bit smaller than the giant hogweed).

3. Blooms from June to September.

4. Flowers in white umbels of 15-18 rays.

5. Stalk is rectangular and grooved, heavily hair-covered and does not have red spots.

6. Leaves are leaf green and of varying shapes (in budding form).

7. Leaf stems are very swollen at the leaf axils.

8. A hogweed fruit is oval, about 1 cm long, and winged.

E D I B L E PA R T S

Flowers, leaf, root, seeds.

CONSTITUENT COMPOUNDS

Common hogweed is rich in sugar, bitter substances, beta-carotene, protein, iron and potassium.

All that, and vitamin C to boot, make this plant quite extraordinary. The essential oil in hogweed contains furocoumarins, which may cause skin irritation after contact followed by exposure to sunlight. Be careful when collecting and storing this plant; incompletely fermented coumarins can be converted into dicoumarol, which has a powerful blood-thinning effect that can potentially cause internal bleeding.

WHERE TO FIND IT

This plant is very common and prefers nutrient-rich, moist soil. You can find hogweed in grasslands, along forest paths and at the edges of pine forests and waterways.

DUTCH: GEWONE BERENKLAUW FRENCH: BERCE SPHONDYLE GERMAN: WIESEN-BÄRENKLAU FA M I LY : U M B E L L I F E R S ( A P I A C E A E ) Also in this family: dill (Anethum graveolens), parsnip (Pastinaca sativa), wild carrot (Daucus carota), ground elder (Aegopodium podagraria).

74

TA S T E

Broadly speaking, hogweed tastes something like a sweet carrot. When they are young, you can use the leaves as a vegetable for a stir-fry. The root of this plant tastes a little spicier, and the seeds are aromatic.

75

G R O U N D E L D E R - M AY

M AY

GROUND ELDER

DESCRIPTION

1. Hardy perennial.

2. Grows to a height of up to 1 m.

3. White umbrella-shaped flowers that bloom from May to September.

4. Produces a compound umbel (group of flowerheads).

5. Stalks are triangular; upper stems are grooved.

6. 7 leaves (although 5 and 9 are also seen).

7. Top leaves are ternate (compound); leaves below are often fused.

8. Leaves slightly serrated at edges with pointed tip, lightly haired and bright green.

Aegopodium podagraria

E D I B L E PA R T S

Leaf, flower, and seed.

CONSTITUENT COMPOUNDS

Ground elder contains essential oils and is relatively high in beta-carotene, vitamin C, and minerals.

The top parts of the plant contain furocoumarins, toxins common in this family.

WHERE TO FIND IT

Ground elder will be found in partially shaded areas of forests, forest edges, verges, watersides, and gardens. Generally prefers moist and nutrient-rich soil; this is where you will find the biggest leaves and juiciest stalks. Ground elder also thrives at the edges of fields that are strongly fertilised. Spreads aggressively with powerful rhizomes, which is why whole “fields” of them are sometimes reported. Found pretty much everywhere in our part of the world.

DUTCH: ZEVENBLAD FRENCH: L’ É G O P O D E P O DAG R A I R E GERMAN: GIERSCH FA M I LY : U M B E L L I F E R S ( A P I A C E A E ) Also in this family: common hogweed (Heracleum sphondylium), wild parsnip (Pastinaca sativa), cow parsley (Anthriscus sylvestris).

114

TA S T E

Tender plant parts taste like a combination of carrot and parsley. The stalks and buds are very juicy. The flowers taste sweeter, and the seeds more tart. The leaf and stalk are the most popular parts to use; they have a vegetal flavour similar to carrot. As with most wild plants, the young leaves are milder in flavour.

115

G R O U N D E L D E R - M AY

M AY

GROUND ELDER

DESCRIPTION

1. Hardy perennial.

2. Grows to a height of up to 1 m.

3. White umbrella-shaped flowers that bloom from May to September.

4. Produces a compound umbel (group of flowerheads).

5. Stalks are triangular; upper stems are grooved.

6. 7 leaves (although 5 and 9 are also seen).

7. Top leaves are ternate (compound); leaves below are often fused.

8. Leaves slightly serrated at edges with pointed tip, lightly haired and bright green.

Aegopodium podagraria

E D I B L E PA R T S

Leaf, flower, and seed.

CONSTITUENT COMPOUNDS

Ground elder contains essential oils and is relatively high in beta-carotene, vitamin C, and minerals.

The top parts of the plant contain furocoumarins, toxins common in this family.

WHERE TO FIND IT

Ground elder will be found in partially shaded areas of forests, forest edges, verges, watersides, and gardens. Generally prefers moist and nutrient-rich soil; this is where you will find the biggest leaves and juiciest stalks. Ground elder also thrives at the edges of fields that are strongly fertilised. Spreads aggressively with powerful rhizomes, which is why whole “fields” of them are sometimes reported. Found pretty much everywhere in our part of the world.

DUTCH: ZEVENBLAD FRENCH: L’ É G O P O D E P O DAG R A I R E GERMAN: GIERSCH FA M I LY : U M B E L L I F E R S ( A P I A C E A E ) Also in this family: common hogweed (Heracleum sphondylium), wild parsnip (Pastinaca sativa), cow parsley (Anthriscus sylvestris).

114

TA S T E

Tender plant parts taste like a combination of carrot and parsley. The stalks and buds are very juicy. The flowers taste sweeter, and the seeds more tart. The leaf and stalk are the most popular parts to use; they have a vegetal flavour similar to carrot. As with most wild plants, the young leaves are milder in flavour.

115

C O M M O N M U G W O R T - J U LY

J U LY

COMMON MUGWORT Artemisia vulgaris

DESCRIPTION

1. Red-brown stalks.

2. The tops of the leaves are generally dark green, with the undersides whitish.

3. The leaves are slightly toothed and tapered.

4. Blooms from June to September.

5. The flowerheads are yellow or red-brown, and are 2-3 mm in size.

6. At the end of the bloom, there will be a nut 1 mm long.

7. Grows to a height of up to 120 cm.

E D I B L E PA R T S

Above-ground parts, leaf and flower.

CONSTITUENT COMPOUNDS

Essential oils, thujone (low quantity, so relatively safe to consume), bitter substances, flavonoids, tannins.

WHERE TO FIND IT

Very common plant in temperate climates in the Northern Hemisphere.

Can be found in various environments, but primarily along verges.

Grows well on disturbed soils, and can thrive in both dry and moist soils.

TA S T E

Herbal, aromatic, cardamom-like, bittersweet.

GENERAL DUTCH: BIJVOET FRENCH: L’A R M O I S E C O M M U N E / A R M O I S E C I T R O N E L L E GERMAN: GEMEINE BEIFUSS FA M I LY : D A I S Y FA M I L Y ( A S T E R A C E A E ) Also in this family: tansy (Tanacetum vulgare), common yarrow (Achillea millefolium), chamomile (Matricaria recutita).

166

Some sources say that this plant was historically used to repel moths (moughte, a word for moth).

Foragers know it as our own local rosemary or thyme. Its sweet to bitter cardamom-like flavour lends itself to many different types of preparation in many different dishes. On our “wild chefs” weekends, Pieter-jan Lint and I used to make a cardamom-mugwort ice cream, which was always a guaranteed hit.

167

C O M M O N M U G W O R T - J U LY

J U LY

COMMON MUGWORT Artemisia vulgaris

DESCRIPTION

1. Red-brown stalks.

2. The tops of the leaves are generally dark green, with the undersides whitish.

3. The leaves are slightly toothed and tapered.

4. Blooms from June to September.

5. The flowerheads are yellow or red-brown, and are 2-3 mm in size.

6. At the end of the bloom, there will be a nut 1 mm long.

7. Grows to a height of up to 120 cm.

E D I B L E PA R T S

Above-ground parts, leaf and flower.

CONSTITUENT COMPOUNDS

Essential oils, thujone (low quantity, so relatively safe to consume), bitter substances, flavonoids, tannins.

WHERE TO FIND IT

Very common plant in temperate climates in the Northern Hemisphere.

Can be found in various environments, but primarily along verges.

Grows well on disturbed soils, and can thrive in both dry and moist soils.

TA S T E

Herbal, aromatic, cardamom-like, bittersweet.

GENERAL DUTCH: BIJVOET FRENCH: L’A R M O I S E C O M M U N E / A R M O I S E C I T R O N E L L E GERMAN: GEMEINE BEIFUSS FA M I LY : D A I S Y FA M I L Y ( A S T E R A C E A E ) Also in this family: tansy (Tanacetum vulgare), common yarrow (Achillea millefolium), chamomile (Matricaria recutita).

166

Some sources say that this plant was historically used to repel moths (moughte, a word for moth).

Foragers know it as our own local rosemary or thyme. Its sweet to bitter cardamom-like flavour lends itself to many different types of preparation in many different dishes. On our “wild chefs” weekends, Pieter-jan Lint and I used to make a cardamom-mugwort ice cream, which was always a guaranteed hit.

167

S H AG G Y S O L D I E R - A U G U S T

AUGUST

SHAGGY SOLDIER

DESCRIPTION

1.

2.

3.

4.

Galinsoga quadriradiata

Two side shoots at every node.

Toothed, hairy leaves that are long and pointed.

Flowerheads at the end of the branches.

White ray florets with yellow disc florets in centre.

E D I B L E PA R T S

Leaf, flower, and seed.

CONSTITUENT COMPOUNDS

Vitamins A and C, manganese (relatively high quantity), calcium, iron, and magnesium.

WHERE TO FIND IT

So-called “weed” found between agricultural parcels. A classic pioneer plant.

TA S T E

The whole plant has a spinach-like flavour.

GENERAL

Originating from Central America, and native to Peru (in some places it’s known as the “Peruvian daisy”), the shaggy soldier probably came to Europe via Paris, where it was brought to a botanical garden in the late eighteenth century, and from there spread east, in parallel with Napoleon and his soldiers (which is why in our region it’s sometimes called “the French herb”).

DUTCH: HARIG KNOPKRUID FRENCH: GALINSOGA CILIÉ GERMAN: BEHAARTES KNOPFKRAUT

Today, this plant and its primary variants being the “hairy soldier” and the “gallant soldier” (Galinsoga parviflora), have marched across the whole world: Europe, Africa, the Middle East... I even found them in Nepal.

FA M I LY : D A I S Y FA M I L Y ( A S T E R A C E A E ) Also in this family: dandelion (Taraxacum officinale), chamomile (Matricaria recutita), daisy (Bellis perennis).

A survey in Valles Centrales, Oaxaca, Mexico, of 175 women revealed that Galinsoga quadriradiata was one of the four plants most heavily

224

225

S H AG G Y S O L D I E R - A U G U S T

AUGUST

SHAGGY SOLDIER

DESCRIPTION

1.

2.

3.

4.

Galinsoga quadriradiata

Two side shoots at every node.

Toothed, hairy leaves that are long and pointed.

Flowerheads at the end of the branches.

White ray florets with yellow disc florets in centre.

E D I B L E PA R T S

Leaf, flower, and seed.

CONSTITUENT COMPOUNDS

Vitamins A and C, manganese (relatively high quantity), calcium, iron, and magnesium.

WHERE TO FIND IT

So-called “weed” found between agricultural parcels. A classic pioneer plant.

TA S T E

The whole plant has a spinach-like flavour.

GENERAL

Originating from Central America, and native to Peru (in some places it’s known as the “Peruvian daisy”), the shaggy soldier probably came to Europe via Paris, where it was brought to a botanical garden in the late eighteenth century, and from there spread east, in parallel with Napoleon and his soldiers (which is why in our region it’s sometimes called “the French herb”).

DUTCH: HARIG KNOPKRUID FRENCH: GALINSOGA CILIÉ GERMAN: BEHAARTES KNOPFKRAUT

Today, this plant and its primary variants being the “hairy soldier” and the “gallant soldier” (Galinsoga parviflora), have marched across the whole world: Europe, Africa, the Middle East... I even found them in Nepal.

FA M I LY : D A I S Y FA M I L Y ( A S T E R A C E A E ) Also in this family: dandelion (Taraxacum officinale), chamomile (Matricaria recutita), daisy (Bellis perennis).

A survey in Valles Centrales, Oaxaca, Mexico, of 175 women revealed that Galinsoga quadriradiata was one of the four plants most heavily

224

225

H I M A L AY A N B A L S A M - S E P T E M B E R

SEPTEMBER

HIMALAYAN BALSAM (KISS-ME-ON-THE-MOUNTAIN) Impatiens glandulifera

DESCRIPTION

1.

2.

3.

4.

Annual.

Grows up to 2.5 m high.

Leaves are elongated, lanceolate, and toothed (5-23 cm long).

The leaves grow in whorls around the angular stems, which are often branched.

5. The stem is pale green or sometimes reddish.

6. Blooms from July to September.

7. The flowers are lilac, pink, pale yellow or white and grow in bunches of 2-14 in the leaf axils.

8. The five petals form a tunnel or hooded shape that has been compared to a helmet.

9. After flowering, the seed pods form, and these “explode” when ripe.

10. The seeds can be fired up to 7 metres from the plant.

E D I B L E PA R T S

Leaf, flower, seed.

CONSTITUENT COMPOUNDS

Glycosides, essential oil, tannins, and organic acids.

Seventy-six different compounds (substances) have been identified in the essential oils of this plant, and ninety-four in the essential oil in the root.

WHERE TO FIND IT

Often to be found in shaded, moist areas and at the edges of creeks and rivers. Very common. Himalayan balsam is on the invasive plant list and cannot be planted.

DUTCH: SPRINGBALSEMIEN (REUZENBALSEMIEN) F R E N C H : B A L S A M I N E D E L’ H I M A L AYA GERMAN: DRÜSIGES SPRINGKRAUT FA M I LY : B A L S A M S ( B A L S A M I N A C E A E )

Also in this family: touch-me-not balsam (Impatiens noli-tangere), small balsam (Impatiens parviflora), orange balsam (Impatiens capensis).

248

TA S T E

The flower tastes sweet and floral. The seeds taste nutty.

GENERAL

Impatiens glandulifera is native to the temperate climate of the moist western Himalayas. From northern Pakistan (Chitral, Swar, Hazara) east to Kashmir in northwestern India (from Himachal Pradesh to the Garhwal

249

H I M A L AY A N B A L S A M - S E P T E M B E R

SEPTEMBER

HIMALAYAN BALSAM (KISS-ME-ON-THE-MOUNTAIN) Impatiens glandulifera

DESCRIPTION

1.

2.

3.

4.

Annual.

Grows up to 2.5 m high.

Leaves are elongated, lanceolate, and toothed (5-23 cm long).

The leaves grow in whorls around the angular stems, which are often branched.

5. The stem is pale green or sometimes reddish.

6. Blooms from July to September.

7. The flowers are lilac, pink, pale yellow or white and grow in bunches of 2-14 in the leaf axils.

8. The five petals form a tunnel or hooded shape that has been compared to a helmet.

9. After flowering, the seed pods form, and these “explode” when ripe.

10. The seeds can be fired up to 7 metres from the plant.

E D I B L E PA R T S

Leaf, flower, seed.

CONSTITUENT COMPOUNDS

Glycosides, essential oil, tannins, and organic acids.

Seventy-six different compounds (substances) have been identified in the essential oils of this plant, and ninety-four in the essential oil in the root.

WHERE TO FIND IT

Often to be found in shaded, moist areas and at the edges of creeks and rivers. Very common. Himalayan balsam is on the invasive plant list and cannot be planted.

DUTCH: SPRINGBALSEMIEN (REUZENBALSEMIEN) F R E N C H : B A L S A M I N E D E L’ H I M A L AYA GERMAN: DRÜSIGES SPRINGKRAUT FA M I LY : B A L S A M S ( B A L S A M I N A C E A E )

Also in this family: touch-me-not balsam (Impatiens noli-tangere), small balsam (Impatiens parviflora), orange balsam (Impatiens capensis).

248

TA S T E

The flower tastes sweet and floral. The seeds taste nutty.

GENERAL

Impatiens glandulifera is native to the temperate climate of the moist western Himalayas. From northern Pakistan (Chitral, Swar, Hazara) east to Kashmir in northwestern India (from Himachal Pradesh to the Garhwal

249

W O O D L A N D H AW T H O R N - O C T O B E R

OCTOBER

WOODLAND HAWTHORN Crataegus laevigata

DESCRIPTION

1.

2.

3.

4.

5.

6.

7.

8.

9.

Small tree, averaging 6 m tall when grown (sometimes up to 12 m), usually a shrub and often to be found in hedges.

Dark brown bark with slightly orange streaking.

The branches are heavily thorned.

Leaves are 5-7 cm long, with one-half divided into three to seven lobes serrated on the top side.

The white flowers with 5 sepals, which appear from late April to June, are arranged in clusters of 5-25 flowers.

The flowers smell nice from a distance, but from up close smell more like fish.

Also has red stamens that, as is typical of this family, far outnumber the petals themselves.

Has multiple styles in the centre of the flower; the single-seeded hawthorn (Crataegus monogyna) has a single style in the centre of the flower.

The fruits are small, berry-like pomes about the thickness of a finger, dark red, floury and yellow-white on the inside.

E D I B L E PA R T S

Leaf, flower, and fruit.

CONSTITUENT COMPOUNDS

Tannins, flavonoids, phenolic acids. The fruits contain pectin and sugars.

WHERE TO FIND IT

DUTCH: TWEESTIJLIGE MEIDOORN FRENCH: L’AU B É P I N E GERMAN: ZWEIGRIFFELIGER WEISSDORN FA M I LY : R O S E S ( R O S A C E A E )

Also in this family: wild strawberry (Fragaria vesca), dog rose (Rosa canina), meadowsweet (Filipendula ulmaria).

298

Generally semi-shaded areas in deciduous and mixed forests. Often to be found at the edge of the forest; also a very popular shrub in hedges. Grows on more or less every type of soil, but prefers chalky to loamy soils; does less well on salty soils. Very common across the temperate climates of the Northern Hemisphere. In Australia, woodland hawthorn is growing rampant around the city of Melbourne, where it is clearly an invasive exotic.

TA S T E

The leaves taste tangy in the early spring. The flower has a sweet to fishy taste. The berries are floury and sweet; cooking improves their flavour.

299

W O O D L A N D H AW T H O R N - O C T O B E R

OCTOBER

WOODLAND HAWTHORN Crataegus laevigata

DESCRIPTION

1.

2.

3.

4.

5.

6.

7.

8.

9.

Small tree, averaging 6 m tall when grown (sometimes up to 12 m), usually a shrub and often to be found in hedges.

Dark brown bark with slightly orange streaking.

The branches are heavily thorned.

Leaves are 5-7 cm long, with one-half divided into three to seven lobes serrated on the top side.

The white flowers with 5 sepals, which appear from late April to June, are arranged in clusters of 5-25 flowers.

The flowers smell nice from a distance, but from up close smell more like fish.

Also has red stamens that, as is typical of this family, far outnumber the petals themselves.

Has multiple styles in the centre of the flower; the single-seeded hawthorn (Crataegus monogyna) has a single style in the centre of the flower.

The fruits are small, berry-like pomes about the thickness of a finger, dark red, floury and yellow-white on the inside.

E D I B L E PA R T S

Leaf, flower, and fruit.

CONSTITUENT COMPOUNDS

Tannins, flavonoids, phenolic acids. The fruits contain pectin and sugars.

WHERE TO FIND IT

DUTCH: TWEESTIJLIGE MEIDOORN FRENCH: L’AU B É P I N E GERMAN: ZWEIGRIFFELIGER WEISSDORN FA M I LY : R O S E S ( R O S A C E A E )

Also in this family: wild strawberry (Fragaria vesca), dog rose (Rosa canina), meadowsweet (Filipendula ulmaria).

298

Generally semi-shaded areas in deciduous and mixed forests. Often to be found at the edge of the forest; also a very popular shrub in hedges. Grows on more or less every type of soil, but prefers chalky to loamy soils; does less well on salty soils. Very common across the temperate climates of the Northern Hemisphere. In Australia, woodland hawthorn is growing rampant around the city of Melbourne, where it is clearly an invasive exotic.

TA S T E

The leaves taste tangy in the early spring. The flower has a sweet to fishy taste. The berries are floury and sweet; cooking improves their flavour.

299

W W W. F O R E S T T O P L AT E . C O M

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T E X T : Ben Brumagne

P H O T O G R A P H Y : Quinten Prinsen, Yuri Andries, Shutterstock G R A P H I C D E S I G N : Katrien Van De Steene – Whitespray E N G L I S H T R A N S L A T I O N : Kyle Wohlmut E N G L I S H R E V I S I O N : Paula Cook

If you have any questions or comments, please contact our editorial board: redactielifestyle@lannoo.com © Ben Brumagne & Lannoo Publishers, Tielt, 2026 D/2026/45/388 – NUR 428-410 ISBN: 978 90 599 6942 1 All rights reserved. No part of this publication may be duplicated, saved in electronic format, and/or released in any form or in any manner, whether electronic, mechanical, by photocopying or in any other way without the prior consent of the publisher in writing.

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