Naturally Spirited Spring Edition - March 2024

5 Delicious Cocktails & Recipes

Sustainable Picks:

Oudoor edition

What to read & listen to this season

Exclusive Competition: An exclusive competition with Wildjac and Frank P Matthews

FROM THE EDITOR Dear Readers, As the last remnants of winter thaw, and give way to the bright, promising days of spring, I find myself embracing this change with a heart full of optimism. Every spring feels like a gentle nudge, a reminder of life's continuous ebb and flow, its constant renewal. There's something incredibly grounding about this season, as if it calls us back to our roots, to the simplicity and beauty of nature.

Spring is not just a transition in weather; it's a shift in our very being. It's about opening our homes to the fresh, sweet air, watching gardens come to life, and feeling a renewed sense of energy. It's also about reconnecting with the earth, and what better way to do so than through the age-old practice of foraging?

In this edition, we dive into the world of foraging – an activity that brings us closer to nature and its seasonal offerings. We'll explore how to safely and sustainably gather wild edibles, which not only add unique flavours to our meals but also connect us to the land and the rhythm of the seasons.

You'll also find articles on refreshing your space in eco-friendly ways, embracing outdoor activities that rejuvenate, and cooking with seasonal produce. We celebrate the gifts of spring, from farm-fresh ingredients to the unexpected treasures you might find in a peaceful woodland foray.

Spring is the perfect time for personal growth and exploring new interests. Whether it's learning about local plant life, starting a new exercise routine, or just taking time to enjoy the outdoors, this season is ripe with possibilities.

So let's step into spring with a spirit of adventure and openness. Let's explore, learn, and grow, not just in our gardens, but within ourselves. Here's to a season of discovery, joy, and connecting with the natural world in the most delightful ways.

Warm wishes,

Aster

ASTER SADLER FOUNDER & FORAGER WILDJAC

TABLE OF CONTENTS SPRING’S WILD BOUNTY 05 Discover nature’s edible treasures

RECIPE: WILD GARLIC PESTO 07 Bring spring flavours from the wild into your kitchen

DEMYSTIFYING SUSTAINABILITY 08 A jargon busting guide

REGENERATIVE FARMING 09 How this practice is changing our approach to food production

RECIPE: ROAST LAMB 13 Perfect for savouring those slow Sundays

A CHORUS OF BIRDSONG 14 A guide to nature’s soundtrack at dawn and dusk

OUTDOOR WEAR 18 Sustainable outdoor clothing and activity wear.

WYRE COMMUNITY LAND TRUST 19 Discover our charity partner in the Wyre Forest

GREEN SANCTUARIES 21 Small acts that create a big impact for your garden wildlife

SUPPORTING LITTLE CRITTERS 26

REVAMP YOUR WARDROBE 43 3 Sustainable Shifts to Ditch Fast Fashion

INTRODUCING FRANK P MATTHEWS 46 Grower of exceptional British trees

EXCLUSIVE GIVEAWAY 48 Win a Spring Bundle from Frank P Matthews and Wildjac

Create a sustainable insect home

RECIPE: DANDELION SYRUP 28 Add some garden inspired sweetness

BEHIND THE BOTANICAL 30 We shine the spotlight on Rhubarb

RECIPE: RHUBARB & GINGER CRUMBLE 32 A spiced, comforting favourite

COCKTAILS: SPRING SIPS 34 Inspired by the season and its botanicals

GREEN: NATURE'S ETERNAL HUE 38 An exploration of colour

ECO-GIFTS FOR THE SEASON 41 Sustainable buys for under £25.

LITERARY LOVES 50 Cosy up with our pick of the top reads

LISTEN UP 52 Our favourite inspiring podcasts

GROW WILD WITH US 55 Get your hands on a wildflower seedball pack

WILD BY NATURE 56 Behind the scenes of an inspiring sustainable business

INTRODUCING: MEADOW & THYME 59 Enchanting pressed flower artwork

A FEW OF OUR FAVOURITE THINGS 61 Top picks from the Wildjac team

CONTRIBUTORS ARTICLE CONTRIBUTORS Ashleigh Bourne - Managing Director, Wildjac Katie Jones- Marketing Lead, Wildjac

CHARITY CONTRIBUTORS Wendy Carter - Worcestershire Wildlife Trust Liz Trust - Wyre Community Land Trust

BUSINESS CONTRIBUTORS Ashleigh Bourne - Managing Director, Wildjac Katie Jones- Marketing Lead, Wildjac Steph Dunn - Frank P Matthews Zac Southwood - Frank P Matthews Dougal Maccallum- Wild by Nature LLP Sarah Holland - Meadow & Thyme

PHOTOGRAPHY Sadie Aldridge - Sadie Aldridge Photography

WORCESTERSHIRE WILDLIFE TRUST Wendy Carter Richard Clifford Jon Hawkins/Surrey Hills Photography

FOOD CONTRIBUTOR Bryony Taylor

COCKTAILS Aster Sadler

DESIGN/EDITING Jamie Detton & Jessica Ralph Buy-From Creative Agency

“Nothing ever seems impossible in spring, you know.”

- L.M. MONTGOMERY

SPRING'S WILD BOUNTY:

MUSIC

Rediscovering Nature's Edible Treasures Foraging, the ancient practice of searching for and harvesting wild food resources, is a tradition deeply rooted in our human history.

In spring, the earth awakens and offers a bounty of edible plants, herbs, and fungi, providing a delightful way for modern foragers to connect with nature, much like we do when sourcing natural ingredients for our spirits.

Historically, foraging was a necessity; a means of survival. Our ancestors relied on their knowledge of the land to gather wild edibles, a skill that was essential for their daily sustenance. This intimate connection with nature fostered a deep understanding and respect for the environment.

Today, while we no longer rely solely on foraging for our survival, the practice has seen a resurgence among those seeking to reconnect with the natural world and the origins of their food.

One of the joys of spring foraging lies in the rediscovery of plants that our ancestors used for centuries. Take, for example, the humble dandelion. Often dismissed as a weed in modern times, dandelions were highly valued in the past for their medicinal and nutritional properties.

Every part of the plant is edible, from the bitter greens, rich in vitamins, to the roots that can be roasted to make a coffee substitute.

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Another spring favourite is wild garlic or ramsons. This plant carpets woodland floors in many parts of the world and was used by the Romans and Celts for its health benefits and robust flavour. Its leaves can be used like conventional garlic but offer a subtler, more verdant taste.

Nettles, too, have a place in our foraging history. Despite their sting, nettles were a staple in medieval kitchens, known for their high iron content and used in soups and stews.

Today, they are enjoying a comeback in gourmet cooking, appreciated for their rich, earthy flavour.

NATURE’S HIDDEN DELIGHTS Foraging in spring also brings with it a sense of adventure and discovery and connects us to the cycles of nature.

In Japan, for instance, the practice of sansai, or mountain vegetable gathering, is an age-old tradition. The Japanese calendar has long been influenced by the natural world, and the appearance of certain wild edibles marks the change of seasons and is celebrated in their cuisine.

However, modern foraging requires a mindful approach. Sustainability is key.

Overharvesting can damage ecosystems and threaten plant populations. The forager's mantra should be to take only what you need, and never more than a third of what's available, ensuring that plants can regenerate and continue to thrive.

Moreover, the skill of identifying plants correctly cannot be overstated.

Misidentification can lead to unpleasant or even dangerous consequences. As such, would-be foragers are encouraged to learn from experienced guides or through reputable sources.

Educate Yourself on Plant Identification: Accurate identification is crucial for safe foraging. Spring offers a variety of edible plants like wild garlic, nettles, dandelion greens, and wild violets. Use field guides or apps, and consider attending workshops to learn about these common finds and enhance your foraging skills.

In our fast-paced, modern world, foraging offers a unique opportunity to slow down and engage with our environment in a meaningful way. It’s a chance to not only gather food but also to gather knowledge, appreciate the abundance and diversity of nature, and carry forward a tradition that has sustained humans for thousands of years. As we forage, we walk in the footsteps of our ancestors, continuing a story that began countless springs ago. A story of survival, connection, and respect for the natural world.

Nature, Nurture, Knowledge.

Sustainable and Ethical Foraging: Forage responsibly to protect nature and support regeneration.

Harvest modestly, such as taking only a few leaves from each wild garlic plant. This approach mirrors Wildjac's sustainability ethos and helps maintain ecological balance, ensuring plant species' longevity and ecosystem health.

Be Aware of Legal and Environmental Considerations: Understand local foraging laws and choose uncontaminated locations for foraging. Avoid areas near roads or industrial sites to prevent contamination.

The quality and safety of foraged items are as crucial as their taste, aligning with responsible and informed foraging practices.

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Wild Garlic Pesto

4-6

Savour the Spring

15 minutes

INGREDIENTS

DIRECTIONS

100g wild garlic leaves, thoroughly washed.

50g Parmesan cheese, grated 50g pine nuts, lightly toasted 1 garlic clove, peeled 150ml extra virgin olive oil Salt and pepper, to taste Lemon juice, a squeeze (optional)

1. Prepare the Wild Garlic: Begin by rinsing the wild garlic leaves under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.

2. Toast the Pine Nuts: In a dry skillet, toast the pine nuts over medium heat until they're golden brown.

Be careful not to burn them. Set aside to cool.

3. Blend the Ingredients: In a food processor, combine the wild garlic leaves, toasted pine nuts, grated Parmesan, and the garlic clove. Pulse until the ingredients are roughly chopped.

4. Add Olive Oil: With the processor running, slowly drizzle in the olive oil. Continue to blend until you achieve a smooth, but slightly textured pesto. If the mixture is too thick, you can add a bit more olive oil.

5. Season the Pesto: Season with salt and pepper to taste. For a citrusy zing, add a squeeze of lemon juice.

This step is optional but can enhance the flavours.

6. Store or Serve: You can use the pesto immediately, or store it in a jar, topped with a little extra olive oil. It should keep in the fridge for up to a week.

SERVING SUGGESTIONS Toss with pasta for a quick, tasty meal.

Spread on toast or bruschetta.

Use as a marinade or sauce for grilled meats or vegetables.

Stir into soups or stews for added depth.

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servings

Jargon Buster

DEMYSTIFYING SUSTAINABILITY

When it comes to sustainable and eco-friendly businesses, there are several terms that people might find confusing or not fully understand. Here are three key terms that often require more explanation:

Carbon Neutral This term refers to the state of an organisation, business, or individual where the carbon emissions caused are balanced out by funding an equivalent amount of carbon savings elsewhere in the world. This can include investing in renewable energy projects, tree planting, or other carbon offset programmes.

Biodegradable This describes a product or substance that can be broken down by microorganisms (bacteria or fungi) into water, carbon dioxide, and biomass in a reasonable amount of time. Confusion often arises in understanding the specific conditions required for biodegradation (such as industrial composting facilities vs. natural environments) and the time it takes for products to decompose.

Circular Economy This term refers to an economic system aimed at eliminating waste and the continual use of resources.

Circular systems employ reuse, sharing, repair, refurbishment, remanufacturing, and recycling to create a closed-loop system, minimising the use of resource inputs and the creation of waste, pollution, and carbon emissions. These concepts can help you make more informed choices and understand the impact of your support for sustainable and eco-friendly businesses.

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EMBRACING REGENERATIVE FARMING In the expansive realm of agriculture, 'regenerative farming' has been gaining significant traction. Here, we delve into the fundamental changes that are reshaping not only how we nurture the land, but our entire approach to food production.

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The Evolution of Regenerative Farming Regenerative farming as a concept, has been in circulation since the 1980s, but it has only in the last decade that it has surged into the limelight. Unlike conventional farming practices that can deplete natural resources, regenerative farming proposes an approach that allows the land, soil, water, nutrients, and natural assets to regenerate themselves.

At its core, regenerative farming involves employing a set of tools that promote ecological health. Let’s take a deeper look at these definitions: Limiting Soil Disturbance: The debate around soil disturbance, particularly the adverse effects of ploughing, has come to the forefront.

Embracing minimum or no-till approaches is seen as a restorative alternative.

Maintaining Soil Cover: A critical aspect involves ensuring the soil is covered, protecting it from erosion and maintaining moisture levels.

Fostering Agricultural Diversity: Encouraging a rich variety of crops and rotations contributes to a resilient and balanced ecosystem.

Living Roots in the Soil: The presence of living roots in the soil helps maintain its structure and vitality.

Integrating Livestock and Arable Systems: Combining livestock with arable farming creates symbiotic relationships, benefiting the soil and the animals.

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“Far more than mere dirt, soil is the foundation of most food production.”

In this era of heightened environmental awareness, soil health has ascended the agricultural agenda. Far more than mere dirt, soil is the foundation of most food production.

Conservation groups now emphasise the intricate web of plant, fungi, and worm interactions beneath our feet.

A contentious issue within the regenerative farming discourse is soil disturbance, particularly ploughing. Traditionally viewed as a necessary step in preparing the land for cultivation, ploughing has come under scrutiny for its impacts – from soil compaction to fossil fuel use.

However, the verdict on the harm caused by ploughing is contingent on the broader farm system, including factors like soil type, elevation, climate, and rotational approach.

An area of contention often raised against regenerative and agroecological systems is their perceived impact on yields.

However, this argument misses the broader shift in agricultural priorities. Global food production already exceeds the needs of the population, and the focus must now shift toward sustainable farming practices that address the consequences of nature depletion, climate change, and soil pollution.

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As agriculture accounts for a substantial portion of land use in the UK, there exists enormous potential for positive change. Our friends at The Wildlife Trust advocate for a fundamental shift away from industrial agricultural practices, envisioning an approach where farming and the environment coexist in a mutually beneficial and interdependent relationship.

“As agriculture accounts for a substantial portion of land use in the UK, there exists enormous potential for positive change.”

In the world of consumer choices, the question arises: Do we need a new formal 'regen' standard and food label to ensure the authenticity of products from regenerative farms? While some argue for legally certified labels, concerns are raised about label proliferation and readability for consumers.

As we navigate the evolving landscape of sustainable farming, the watchword is vigilance. The need to call out greenwashing, advocate for robust regulations, support farmer initiatives, and champion whole-system approaches that genuinely contribute to nature restoration and climate resilience remains paramount.

For any accreditation scheme to be effective, it must distribute both risks and benefits. Farmers should not bear the sole burden of system change and accreditation without commensurate rewards.

Transparency in the supply chain is crucial, ensuring fair compensation for all stakeholders involved in delivering a 'better' product.

“Transparency in the supply chain is crucial, ensuring fair compensation for all stakeholders involved in delivering a 'better' product.”

Regenerative farming represents a step toward a greener future, and consumers play a pivotal role in steering the course toward a sustainable tomorrow. In this rich tapestry of agricultural practices, the threads of regenerative farming are woven into the fabric of a more harmonious relationship between mankind and the land we cultivate.

BY KATIE JONES

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Roast Lamb

2 servings

With feta and olive stuffing

15 minutes

INGREDIENTS 1 (1.5kg) Spring Lamb boneless leg, butterflied olive oil, as needed 2 tbsp each chopped fresh oregano and basil 1 (170 ml) jar marinated artichoke hearts, drained and chopped 1-2 blocks of feta cheese, crumbled 1 (170 ml jar of sun-dried tomatoes packed in oil, drained and chopped 4 cloves garlic, minced 100g pitted Kalamata olives, finely chopped (optional) 100g pine nuts (optional) salt and freshly ground black pepper to taste

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DIRECTIONS Preheat oven to 350º F (175ºC) 1. Lay the leg of lamb flat on a clean work surface, and pat dry with paper towels. If there are portions that are much thicker than others, butterfly the portions to make them evenly thick.

2. Season with salt and pepper, and drizzle olive oil.

Sprinkle with oregano and basil and top evenly with artichoke hearts, feta cheese, sun-dried tomatoes, garlic, olives and pine nuts.

3. Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-1 ½ inch intervals with kitchen twine. Place in a baking dish and cover with foil.

4. Roast in a preheated oven to your desired degree of doneness, or an internal temperature of 150º F (70ºC) for medium, about 90 minutes.

5. A half-hour before cooking is complete, remove foil to allow the roast to brown.

6. Once cooked through, cover and set aside to rest in a warm area for 10 minutes before slicing.

A CHORUS OF BIRDSONG Flowers are blooming, bees are buzzing and birdsong is bursting; spring is a wonderful time of year! Whether you’re up with the lark or listen to the natural world waking up through a window from the comfort of bed, the dawn chorus is something to be savoured.

By Wendy Carter, Worcestershire Wildlife Trust

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Robins, blackbirds, and dunnocks will be singing their hearts out in your gardens and local green spaces, proclaiming their existence and territories to anyone who’ll listen. Chaffinches, wrens and song thrushes join in the choir and, if you’re lucky, you’ll have house sparrows chirruping away at each other from the comfort of a dense hedge or ivy patch.

As spring takes hold, however, their numbers are swelled by our summer visitors. These are the birds that have flown miles to spend summer with us from their wintering grounds in southern Europe, northern Africa and beyond – blackcaps, chiffchaffs, willow warblers, whitethroats, cuckoos and more. It won’t be long before swallows, martins and swifts join in the chattering.

The dawn chorus starts in late winter and builds as spring arrives, becoming a crescendo as these summer breeders return. You might be familiar with the song of your local blackbirds, robins and great tits. You may even have become tuned in to the trill of the wren or the flourish at the end of a chaffinch song. If you’re in a reasonably rural area, listen for the jubilant trill of the skylark descending from on high or even the 'little bit of bread and no cheeeeeeese' of hedge-hugging yellowhammers.

Of course, birds don't sing to please us. They're defending their breeding territory or attracting (or retaining) a mate. Singing long and complex songs takes energy so any male that can wake up ready to sing loud and long must be a fearful opponent or a very attractive partner. During this morning's symphony unpaired females will visit several territories to decide who is the best performer.

A good territory has safe nesting opportunities and a rich supply of food for both parents and young - caterpillars, worms, spiders, flies etc. If you're lucky enough to have a garden (or can influence your local green space), have a look around to see what you'd make of it if you were a bird looking to set up a territory.

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Whilst the dawn chorus is a full-on symphony - it’s thought that sound travels further in the cool, still air of dawn - if you’re not one for getting up early, why not tune into the more chamber music style of the evening chorus?

As afternoon gives way to dusk, the sound isn’t as full but there’s still song to be heard.

Whether you’re tuning into the dawn or the evening chorus, this is your opportunity to go slow – take a moment to stand or sit in a lovely place, keep quiet and let the natural harmonies wash over you.

For more information about Worcestershire Wildlife Trust visit: www.worcswildlifetrust.co.uk Photo credits: Robin/blackcap – Wendy Carter Wren – Richard Clifford Common whitethroat – Jon Hawkins/Surrey Hills Photography 16

Robins are known for their distinctive bright red or orange breast, making them easily recognisable. European Robins (Erithacus rubecula), are highly territorial birds and they sing almost all year round. The purpose of their song is not just to attract mates but also to defend their territory. The male robin is especially vigilant, guarding his space against intruders with a melodic yet assertive song that is as beautiful as it is functional in the avian world.

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OUTDOOR WEAR Here are our top picks for sustainable outdoor clothing and activity wear.

PATAGONIA

THE SEAM A one-stop repair/rework shop for all your favourite garments. In the UK, 13 million items of clothing are sent to landfill each week. Repairing and reworking garments helps keep them in the loop for longer.

Extending the life of a garment by just nine months decreases its carbon, waste and water footprints by 20-30% each.

Founded in 1973 by climber Yvon Chouinard, Patagonia has always sought to protect our wild playgrounds whilst responsibly building the clothing and equipment to enjoy them with a minimal footprint. Patagonia continues to experiment by building innovative products, searching for solutions to the apparel industry’s footprint, and supporting grassroots environmentalism. eu.patagonia.com

Theseam.co.uk

PASSENGER UK-based adventure wear whose home is the New Forest. Clothing is made to embrace the journeys to come while leaving the smallest of footprints.

Responsibility & adventure is at the heart of every product. Women’s, men’s, and accessories are available. passenger-clothing.com 18

Charity Feature

DISCOVERING THE WYRE COMMUNITY LAND TRUST Since 2007, the Wyre Community Land Trust has been working to conserve the Ruskin Land within the Wyre Forest and its wildflower meadows, orchards and wood pastures. The trust depends on around 40 dedicated volunteers who help carry out important conservation work all year round.

Pedigree Dexters The WCLT use pedigree Dexter cattle to aid meadow management by selectively grazing invasive species and helping to foster different herb and wildflower growth.

Craft Workshops Discover the magic of nature and craft at Ruskin Land's monthly workshops in the heart of Wyre Forest. Events vary from charcoal making to wildlife tracking... perfect for the nature lovers amongst us.

Volunteering The WCLT thrives on the dedication of its volunteers. Whether engaged in practical conservation, educational groups, or woodyard tasks, volunteers contribute significantly to preserving the Wyre Forest.

Ruskin Produce WCLT, committed to sustainability, produces premium firewood and apple juice from Ruskin Land, offering these products for purchase to support fundraising initiatives and environmental conservation.

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CHARCOAL MAKING WEEKEND with Wyre Community Land Trust Immerse yourself in a weekend of traditional charcoal-making in the heart of Wyre Forest on the 1st and 2nd of June, 2024. Your weekend will include: Coppicing Insights: Explore the art of coppicing, transforming cut stems into charcoal, and delve into the history and revival of this woodland management technique.

Hands-On Experience: Experiment with 3 or 4 charcoal-making methods, ensuring a hands-on learning experience. Take home a bag of your crafted charcoal.

Nature Connection: Savour the tranquility of the forest surroundings, leaving you refreshed and revitalised after connecting with nature.

Camping Adventure: Enjoy the immersive experience with camping included in the cost, complemented by Wildjac refreshments and an evening campfire meal featuring local produce.

Cost and Details: Priced at £350 per person, the weekend promises a unique blend of skill acquisition, outdoor labour, and the joy of pasture-fed meat. For enquiries, contact events@wyreclt.org.uk.

SCAN THE QR CODE TO BOOK 20

GREEN SANCTUARIES: Small Acts, Big Impacts for Wildlife in Your Garden 21

Creating a wildlife-friendly garden is a rewarding way to contribute to the preservation and enhancement of local ecosystems, supporting a variety of species from insects and birds to mammals. Here's how to transform your garden, balcony, or window box into a haven for wildlife, broken down into three key areas for focus:

1. PLANT DIVERSITY AND SEASONAL CONSIDERATION Flowers and Trees: Planting a variety of flowers, including single-petal blooms and blossoming trees, can significantly support bee populations.

Different shapes and colours of flowers attract different pollinators, increasing biodiversity in your garden.

Year-Round Blooms: To support wildlife throughout the year, include plants that bloom in different seasons.

Early spring flowers like primroses and late bloomers like ivy ensure there's always a food source available.

Edible Plants: Allowing vegetables to flower and go to seed not only provides food for insects but also offers you seeds for the next planting season, creating a sustainable cycle.

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2. HABITAT CREATION AND MAINTENANCE Natural Landscaping: Leaving certain areas of your garden a bit wild, with long grass and overwintering plant stems, provides essential shelter for insects and small mammals.

Water Features: From bird baths to mini ponds, water features play a critical role in wildlife gardens, offering drinking and bathing spots for birds and habitats for aquatic species.

Hedges and Trees: Planting native hedges and trees provides food, shelter, and breeding sites for a variety of wildlife, from birds to insects and small mammals.

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3. SUSTAINABLE GARDENING PRACTICES No Mow May: Participating in initiatives like No Mow May, where you leave your lawn uncut for a month, can create a richer habitat for insects and pollinators.

Composting and Mulching: These practices enrich the soil, reduce waste, and support a myriad of life forms within the garden ecosystem.

Pesticide-Free: Avoiding pesticides helps to maintain the natural balance of your garden, encouraging a healthy population of natural pest controllers like ladybirds and lacewings.

By incorporating these practices into your gardening, you not only enhance your immediate environment but also contribute to broader conservation efforts, supporting the survival and thriving of local wildlife populations.

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"We're losing biodiversity globally at an alarming rate, and we need a cornucopia of different plants and animals, for the planet's health and our own" -DIANE ACKERMAN

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Supporting

LITTLE CRITTERS Creating an insect home is a wonderful way to support local biodiversity and promote a healthier ecosystem in your own backyard. By using waste products, you not only contribute to sustainability but also add a unique touch to your garden. Here's a step-by-step guide to building an insect home using reused and sustainable materials:

Materials Needed: Wooden pallets or scrap wood: These provide the main structure for your insect home and can often be sourced for free from local businesses or community groups.

Bamboo canes, hollow stems, or old garden pruners: Ideal for solitary bees and other insects that nest in small cavities.

Straw, hay, or dried leaves: Great for a variety of insects, providing snug bedding material.

Pine cones, bark, or small twigs: Offer excellent hiding spots for beetles and spiders.

Old bricks, stones, or tiles: Useful for creating nooks and crannies for insects to crawl into.

Recycled containers (e.g., plastic bottles or cans): Can be repurposed to hold some of the smaller, looser materials.

Tools Needed: Saw (if cutting wood is necessary) Hammer and nails or a staple gun Drill (for making holes in wood or containers) Gloves for safety

Tips for Success Diversity is Key: The more variety in materials you provide, the wider range of insects you'll attract.

Avoid Treated Wood: If using scrap wood, ensure it's not treated with chemicals that could harm the insects.

Be Patient: It might take some time for insects to discover and move into your new insect home.

By following these steps, you'll create a sustainable and eco-friendly insect home that not only benefits the environment but also provides a fascinating opportunity to observe the natural world right in your garden.

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INSECT HOME

Step-by-Step

GUIDE 1. Plan Your Structure: Decide on the size and shape of your insect home. It can be as simple or complex as you like, from a single wooden box to a multi-tiered structure using several pallets.

2. Prepare the Base: Use a wooden pallet or create a base from scrap wood. Ensure it's stable and raised slightly off the ground to prevent rotting.

3. Add Structural Layers: Stack additional pallets or pieces of wood to create multiple levels. Secure each layer with nails or screws. Leave gaps and spaces between layers for different materials.

4. Fill with Natural Materials: Bamboo and Hollow Stems: Cut them to length and bundle them together. Drill holes in blocks of wood for additional tunnels.

Straw and Leaves: Pack these into gaps or recycled containers to create bedding areas.

Pine Cones and Twigs: Place these in layers or gaps to create diverse habitats.

Bricks and Stones: Use these to create sturdy sections that will also provide cool, damp conditions for certain species.

Maintenance Your insect home will require little maintenance, but you should check it occasionally to ensure it's secure and add fresh materials as needed.

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5. Add Finishing Touches: Place your recycled containers filled with materials throughout the structure to create more specific habitats. You can also drill holes into old bricks or logs to create additional nesting spots.

6. Position Your Insect Home: Choose a quiet, sheltered spot in your garden, ideally near flowering plants to attract pollinators. Ensure it's not in direct sunlight to avoid overheating.

GARDEN INSPIRED

Dandelion syrup INGREDIENTS 1 handful of fresh dandelion petals (carefully picked from unsprayed, pesticide-free areas) 450ml of boiling water 320ml of organic honey (local honey preferred, to support local bee populations and ecosystems) Organic lemon (zest and juice)

Spring is not just a season; it's a new beginning, and what better way to celebrate this rejuvenation than by foraging for dandelions in your garden?

Often considered mere weeds, dandelions are a treasure trove of nutrients and flavours. Our Dandelion Honey Syrup is a sweet, slightly floral concoction that pays homage to the simplicity and abundance of nature, perfect for drizzling over pancakes, stirring into tea, or as a natural sweetener in your favourite cocktails.

Morning Delight: Drizzle over warm pancakes or Greek yoghurt for a hint of sweetness and spring.

METHOD 1. Forage and Prepare Dandelions: Begin your culinary adventure by foraging for dandelions in your garden.

Choose bright, open flowers and avoid any that have been treated with chemicals. Pluck the petals from the green parts, as the latter can impart bitterness. You'll need about 1 handful of packed petals.

2. Infuse the Petals: Place the dandelion petals in a heatproof bowl. Pour 450ml of boiling water over the petals, cover them, and let them infuse for at least 6 hours, or overnight, to extract their full flavour and vibrant colour.

3. Strain and Combine: Once infused, strain the mixture through a fine mesh sieve, pressing the petals to extract as much liquid as possible. Pour the infused water into a saucepan, discarding the petals.

4. Add Honey and Lemon: Stir in 320ml of organic honey to the dandelion infusion. Add the zest of one organic lemon and its juice to introduce a refreshing zesty kick. The lemon not only adds flavour but also preserves the bright, sunny colour of the syrup.

5. Simmer: Gently heat the mixture over a low flame, stirring until the honey dissolves completely. Allow the syrup to simmer gently for about 30 minutes, or until it has thickened slightly. Be careful not to boil it vigorously, as this can alter the delicate flavours.

6. Cool and Bottle: Remove the syrup from the heat and let it cool. Once cooled, strain it again to remove the lemon zest and any remaining impurities, ensuring a smooth syrup. Pour the syrup into sterilised glass bottles.

7. Store and Use: Seal the bottles and store the syrup in the refrigerator. It should keep well for up to a month.

BY ASTER SADLER

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DID YOU KNOW? Rhubarb leaves are poisonous due to high levels of oxalic acid, but its stalks are safe and delicious to eat.

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NATURALLY SPIRITED MAGAZINE

Behind the botanical: RHUBARB Rhubarb, with its deep red stalks and large green leaves, stands out in the garden as a plant that's both visually striking and culinarily versatile. This perennial vegetable, often mistaken for a fruit due to its frequent use in desserts, has a history as rich and intricate as its tart flavour.

Rhubarb's journey from an ancient medicinal herb to a beloved kitchen ingredient spans continents and centuries, reflecting its adaptability and appeal.

The cultivation of rhubarb can be traced back to ancient China, where it was initially grown for medicinal purposes. Over 2,000 years ago, rhubarb roots were valued for their purgative properties and were an essential component in traditional Chinese medicine. It wasn't until the 18th century that rhubarb made its way into European kitchens, where it quickly gained popularity for its unique flavour and versatility in cooking.

Growing rhubarb is a rewarding endeavour for the home gardener or the sustainable farmer. It thrives in cool, temperate climates.

Rhubarb prefers well-drained, fertile soil and a sunny to partially shaded spot in the garden. Once established, it can be produced for up to 10 years or more, making it a sustainable choice for those looking to cultivate their ingredients.

Planting is typically done using root crowns in early spring, with the first harvests ready by the second year, as it's crucial to allow the plant to establish itself in the first year without harvesting. This patience pays off in the following years with abundant yields.

For thriving rhubarb, plant in early spring in well-drained, fertile soil with full sun to partial shade. Avoid harvesting in the first year to establish strong roots. In subsequent years, harvest sparingly to ensure plant health. Apply a generous layer of compost annually for nutrient-rich growth.

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Rhubarb's sustainability extends beyond its perennial nature. It requires minimal inputs in terms of fertilisers and pesticides, making it an ecofriendly choice for organic gardening. Its large leaves also provide a natural mulch, suppressing weeds and conserving soil moisture.

For those interested in reducing their carbon footprint, growing rhubarb locally reduces the need for imported produce, aligning with the principles of sustainable and conscious consumption.

A KITCHEN GARDEN TREAT In the kitchen, rhubarb's tartness is its hallmark, offering a unique flavour profile that enhances both sweet and savoury dishes.

It's most famously paired with strawberries in pies and crumbles, where its sourness is balanced by the sweetness of the strawberries and sugar. However, its culinary uses extend far beyond desserts. Rhubarb can be transformed into chutneys and compotes, and even used alongside meats, lending a refreshing acidity that elevates the dish.

The resurgence of interest in traditional and locally sourced ingredients has brought rhubarb back into the spotlight, highlighting its potential in modern cuisine. Chefs and home cooks alike are experimenting with rhubarb, creating innovative dishes that showcase its versatility. From rhubarbinfused cocktails to tangy barbecue sauces, the possibilities are endless.

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PRETTY IN PINK Incorporating rhubarb into our diets not only enriches our culinary experiences but also connects us to a history of natural, sustainable food practices. Its journey from a medicinal herb in ancient China to a cherished ingredient in kitchens around the world is a testament to its enduring appeal. By choosing to grow and cook with rhubarb, we participate in a tradition of conscious consumption, respecting the earth and savouring the bounty it offers.

Rhubarb, with its deep roots in history and sustainable cultivation, embodies the principle that food can indeed do good, nourishing both our bodies and the world we live in.

Rhubarb and Ginger Crumble Spiced and Warming

4 servings 60 minutes

INGREDIENTS

DIRECTIONS

150g plain flour 75g butter chilled and cut into cubes 75g golden caster sugar 50g porridge oats 50g hazelnuts, coarsely chopped

Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.

FILLING 450g rhubarb washed and ends trimmed 25g stem ginger ¾ teaspoon arrowroot or cornflour 3 tbsp caster sugar

1. Place 150g plain flour and 75g butter into a good-sized bowl. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.

2. Add 75g caster sugar, 50g porridge and 50g chopped nuts to the crumble mixture and stir together until well incorporated. Set aside.

3. Cut 450g rhubarb stems into chunks about 3 – 4cm long. Finely chop 25g stem ginger and sprinkle with ¾ teaspoon arrowroot or cornflour and toss to coat the pieces. Place the fruit in a baking dish and sprinkle with 3 tablespoons of sugar, toss to combine.

4. Spoon the crumble mixture over the fruit.

5. Place the dish onto a baking tray and bake in the centre of the oven for about 40 – 50 minutes.

Enjoy, served with custard or vanilla ice cream.

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“At some point in life, the world’s beauty becomes enough. You don’t need to photograph, paint, or even remember it. It is enough.”

- TONI MORRISON

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SPRING SIPS Spring beckons with a burst of colour and life, and what better way to celebrate this season of renewal than by exploring an exquisite array of spring-inspired cocktails?

This special edition is your guide to embracing the essence of spring in every sip, featuring a carefully curated selection of drinks that embody the freshness and vibrancy of the season.

Leading our parade of springtime libations is the Rhubarb Mojito, a delightful reinterpretation of the Cuban classic. This cocktail marries the tart zing of fresh rhubarb with the aromatic freshness of mint, creating a harmony of flavours that sings of spring.

Each recipe is designed not just to tantalise your taste buds but to add a splash of colour and joy to your spring celebrations. So, gather your friends, mix up these vibrant creations, and toast to the warmer days, longer nights, and the promise of new beginnings that spring brings.

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RHUBARB MOJITO This Rhubarb Mojito is a refreshing twist on the classic Cuban cocktail, incorporating the tartness of rhubarb into the mix for a unique and delightful flavour.

For Each Mojito: 10 fresh mint leaves, plus a sprig for garnish 1/2 lime, cut into 4 wedges 1/2 teaspoon brown sugar 50ml Rhubarb rum Ice cubes Club soda, to top Optional: extra lime wedges and rhubarb stalks for garnish Method 1. In a shaker, add the mint leaves, sugar, and lime wedges.

2. Muddle these ingredients together gently to release the mint oils and lime juice, being careful not to shred the mint leaves too much. Add Rhubarb Rum and stir.

3. Fill the glass about halfway with ice cubes.

4. Strain the shaker into the glass.

5. Top the glass with club soda and stir well to combine.

Garnish Garnish with a sprig of mint and a lime wedge. If you like, add a small piece of rhubarb stalk for an extra touch of flair.

Insert a straw and give the drink a final gentle stir before serving.

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SPRING FLING GIN FIZZ This cocktail combines the tartness of pink grapefruit with the zesty kick of lime, balanced with the botanical notes of gin, to create a drink that's as lively and rejuvenating as a spring morning.

Ingredients: 60ml Pink Grapefruit and Lime Gin 15ml fresh lime juice (for that extra zesty kick) 15ml pink grapefruit juice (freshly squeezed for the best flavour) 15ml sugar syrup 60ml soda water A sprig of fresh mint or a few basil leaves A thin slice of lime (for garnish, adding a pop of colour and fragrance)

Show us your creations!

Tag us in your seasonal cocktails on social @wildjacspirits

Instructions: 1. Mix the Ingredients: In a shaker, combine the pink grapefruit and lime gin, fresh lime juice, pink grapefruit juice, and sugar syrup.

Shake well to blend the flavours.

2. Prepare the Glass: Remove the chilled glass from the freezer and fill it halfway with ice cubes.

3. Combine: Strain the mixture from the shaker over the ice in the glass, preserving the clarity and smoothness of your cocktail.

4. Add Fizz: Gently top off the cocktail with soda water to introduce a lively fizz without overwhelming the delicate botanical flavours.

5. Garnish and Serve: Garnish with a sprig of fresh mint or a few basil leaves to introduce a hint of herbal freshness. Add a thin slice of lime on the rim of the glass for a vibrant flourish.

6. Enjoy: Serve immediately and enjoy the 16 burst of spring flavours with every sip!

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“The antidote to exhaustion isn’t rest. It’s nature.”

- SHIKOBA 37

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GREEN: NATURE'S ETERNAL HUE A History of Colour The colour green weaves a complex narrative through the annals of human history, embodying the multifaceted relationship between humanity and nature.

Its story is as verdant and varied as the hue itself, symbolising growth, renewal, and the cyclical nature of life. From the lush riverbanks of ancient Egypt to the tranquil Zen gardens of Japan, green has been a constant symbol of life, fertility, and the natural world.

In ancient Egypt, green was more than a colour; it was a symbol of the regenerative powers of the Nile River, which brought life to their civilisation.

The Egyptians associated green with Osiris, the god of the afterlife, vegetation, and rebirth, and they crafted pigments from malachite and copper to adorn the tombs of the deceased, hoping to ensure their rebirth in the afterlife. This early use of green demonstrated a profound understanding of the cyclical nature of life and death and the colour's role in signifying eternal life.

DID YOU KNOW? Green in Japanese culture signifies eternal life, often linked to bamboo, which is revered for its resilience and vitality.

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The History of Colours

The significance of green stretched into the Middle Ages in Europe, where it took on a dual nature. On one hand, it represented fertility, growth, and the renewal that comes with spring. Medieval literature and tapestries are replete with images of verdant landscapes and green-clad figures, symbolising youth and vitality.

On the other hand, the colour was tinged with a darker hue, associated with witches, poison, and the supernatural. This dichotomy likely stemmed from the use of arsenicbased pigments to achieve a vibrant green, which were as deadly as they were beautiful.

The Renaissance era marked a rekindling of green's more positive connotations, as artists and poets celebrated its connection to love, nature, and the pastoral ideal.

This period saw a resurgence in the appreciation of the natural world, with green playing a central role in art and literature as the embodiment of the idyllic landscape and the harmony between humans and nature.

In Eastern cultures, green held its unique significance. In Japan, the colour is deeply associated with life and eternal youth, often symbolised by the enduring bamboo plant. Bamboo's resilience, strength, and flexibility make it a fitting emblem of longevity and vitality, qualities that are highly revered in Japanese culture. This admiration for green is evident in the serene beauty of Zen gardens, where every element is carefully chosen to reflect the natural world's balance and harmony.

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The History of Colours

Green: A Beacon for Sustainability As the Industrial Revolution transformed landscapes and lifestyles, green began to symbolise the burgeoning environmental movement, representing a collective desire to return to nature and preserve the earth's beauty and resources. This modern interpretation of green aligns with the growing awareness of environmental issues and the urgent need for sustainability.

Today, green is the colour of ecological consciousness, urging societies worldwide to adopt practices that ensure the well-being of the planet for future generations.

In contemporary times, green has become a universal emblem of environmentalism, a beacon for sustainability, and a rallying cry for conservation efforts. It embodies the global commitment to reduce our ecological footprint, promote renewable energy, and protect the diverse ecosystems that sustain life on Earth. Green stands as a testament to humanity's capacity for growth, adaptation, and renewal, urging us to live in harmony with the natural world.

The journey of the colour green through history is a testament to its enduring significance in human culture. It encapsulates the profound connection between humanity and the environment, reminding us of our shared responsibility to nurture and protect the planet. As we forge ahead, the colour green will undoubtedly continue to inspire, symbolise, and guide our efforts towards a sustainable and harmonious coexistence with nature.

What’s your favourite colour?

Let us know what your favourite colour is and we will feature it!

Tag us: @wildjacspirits

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ECO GIFTS

for the season With Mother’s Day and Easter this season, here are some eco-friendly options available in the UK for under £25.

Wild & Stone Wild & Stone are very passionate about making sure that not just the end products, but their entire journeys, their impact on people and planet, from creation to fruition, is as sustainable as possible. wildandstone.com

Tony’s Chocolonely Tony’s Chocolonely is the number 1 chocolate brand in The Netherlands and the fastest-growing chocolate bar brand in the UK, fighting its “chocolonely” fight against slavery within the chocolate industry. tonyschocolonely.com 41

Bloom & Wild Surprise and delight someone with a beautiful bouquet! With free UK next-day flower delivery, you can be there from anywhere. Send flowers now from the original letterbox flower delivery company. bloomandwild.com

Aery Made In The UK — Buy Sustainably sourced & packaged gifts. Embrace botanical fragrances for a mindful 2024. Luxury candles, diffusers & bath sets are sustainably sourced, and suitable for vegans. aeryliving.com

UpCircle Natural, Sustainable Skincare — We repurpose would-be waste ingredients to create award-winning skincare & beauty products. Shop eco-friendly eye cream, face moisturiser, face toner and serum, body scrub, and more. Made by hand In Dorset. upcirclebeauty.com 42

REVAMP YOUR WARDROBE: 3 Sustainable Shifts to Ditch Fast Fashion

Top Tips

EMBRACE QUALITY OVER QUANTITY

Combating the impact of fast fashion is crucial for both environmental sustainability and ethical consumerism.

Here are three top tips to help reduce your contribution to fast fashion:

SUPPORT SUSTAINABLE AND ETHICAL BRANDS:

Invest in high-quality, durable clothing that lasts longer, rather than purchasing numerous low-quality items that quickly fall out of fashion or wear out. Look for timeless pieces made from sustainable materials and with ethical manufacturing processes. This approach not only reduces waste but also ensures that your wardrobe consists of items that you truly value and will wear for years.

Choose brands that prioritise sustainability in their sourcing, production, and business practices. Sustainable brands often use environmentally friendly materials, ethical labour practices, and transparent supply chains. By supporting these businesses, you're promoting a more sustainable fashion industry. Research brands before purchasing, looking for certifications like Fair Trade, Organic, or B-Corp, which can help indicate a company's commitment to ethical and sustainable practices.

BY ASTER SADLER 43

FOSTER A CIRCULAR FASHION ECONOMY: Participate in the circular fashion economy by buying second-hand, renting for special occasions, and recycling or donating clothes you no longer wear. This approach maximises the life-cycle of each garment and reduces the demand for new production, significantly cutting down on waste and the environmental footprint associated with clothing manufacturing. Additionally, consider repairing or upcycling clothes to extend their life and uniqueness.

Implementing these tips can significantly reduce your impact on fast fashion, contributing to a more sustainable and ethical fashion industry.

SECOND-HAND AND PRELOVED Engaging with second-hand clothing platforms like Vinted not only extends the lifecycle of garments but also conserves energy and reduces waste by minimising the need for new production. This practice significantly lowers the carbon footprint and water usage associated with manufacturing, promoting substantial energy and waste saving in the fashion industry.

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Introducing: Frank P Matthews For over a century, Frank P Matthews has been growing exceptional British trees, cultivating a rich heritage that intertwines tradition, innovation, and a profound respect for nature.

Founded in 1901 by Frank P Matthews, who grew roses and sold them door to door, the nursery has flourished under successive generations of the family, earning a reputation for its commitment to quality and diversity in tree cultivation.

Frank P Matthews' journey began with a humble orchard, where Frank Matthews' passion for fruit trees ignited a lifelong dedication to horticulture.

Over the decades, the nursery expanded its offerings to include a diverse range of ornamental and fruit trees, each meticulously selected and nurtured for its beauty, resilience, and unique characteristics.

Throughout its history, Frank P Matthews has remained at the forefront of horticultural innovation, pioneering new techniques in tree cultivation and breeding. From the introduction of ornamental cherry varieties such as the iconic 'Hally Jolivette' to the development of diseaseresistant apple cultivars like 'Scrumptious,' the nursery has continuously pushed the boundaries of possibilities in tree breeding.

Today, Frank P Matthews stands as a testament to the enduring legacy of its founders and the unwavering dedication of its team. The nursery grows over one million trees per year and continues to uphold the values of quality, integrity, and sustainability in every tree it cultivates, ensuring that future generations can continue to enjoy the beauty and benefits of nature's bounty.

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Spring Splendour: Discovering the Perfect Trees for Spring Planting These exquisite trees not only captivate with their blooms but also attract pollinators, ensuring a vibrant and biodiverse garden.

For those seeking fruit trees that flourish in the spring, our selection includes a variety of apple, plum, and cherry varieties that burst into bloom with the promise of a bountiful harvest to come.

As the frost of winter gives way to the warmth of spring, gardens come alive with a riot of colour and fragrance, heralding the arrival of a new season. For gardeners eager to breathe life into their landscapes, spring offers an ideal opportunity for planting trees that dazzle with their beauty and vitality.

At Frank P Matthews, we take pride in offering a diverse selection of trees that thrive in the springtime, adding a touch of splendour to any garden. From ornamental cherries to disease-resistant apples, our range includes trees that not only bloom with breathtaking beauty but also provide essential habitat and sustenance for wildlife.

Among the stars of spring are our ornamental cherry varieties, including the enchanting 'Hally Jolivette' with its profusion of delicate pink blossoms and the majestic 'Kanzan' with its double-petaled flowers in 47 shades of pink and white.

From the crisp and juicy 'Scrumptious' apple to the delectable 'Toptaste' plum, our fruit trees offer both beauty and functionality, enriching the garden and the table alike.

Spring planting is not only a celebration of nature's renewal but also a crucial opportunity to establish trees for the future.

By selecting trees that thrive in the springtime, gardeners can create landscapes that burst with colour, fragrance, and life, providing a sanctuary for both people and wildlife to enjoy for years to come.

For more information on Frank P Matthews and the incredible selection that they stock visit: frankpmatthews.com or find them on social media @frankpmatthews Frank P Matthews Berrington Court, Tenbury Wells, Worcestershire, WR15 8TH

BY STEPH DUNN & ZAK SOUTHWOOD

WIN! A Spring Bundle Spring into the new season with an exclusive giveaway with Wildjac and Frank P Matthews worth £200! You could win a £100 voucher from Frank P Matthews- perfect to purchase your very own British-grown tree at their Tenbury Wells Tree Shop or online. Frank P Matthews, a leading UK tree nursery,

Don’t miss your chance to win the ultimate spring bundle. Simply scan the QR code and complete the form to enter!

The competition will close on 31st May 2024.

cultivates over a million trees annually, offering a diverse array of gardens everywhere.

You can also be in with a chance to win a £100 voucher to spend at Wildjac, crafting premium botanical spirits in the heart of the

Win a Spring Bundle here

Wyre Forest. Whether you spend your voucher on their range of delicious vodkas, rums, or gins, or immersive experiences like

SCAN THE QR CODE TO ENTER

gin tastings and cocktail masterclasses at their Bewdley distillery – the choice is yours.

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Take a moment...

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06

Cosy up with our LITERARY LOVES

BY ASTER SADLER

Enthusiasm and inspiration are boundless this season. Nourish your mind and soul with my top picks:

1

THE GARDEN FORAGER

In high-end restaurants and homes, more and more cooks have discovered the joy of using natural foraged ingredients.

This book explores over 40 of the most popular garden plants that have edible, medicinal or even cosmetic potential, accompanied by recipes, remedies, interesting facts, and illustrations.

2

THE NORDIC GUIDE TO LIVING 10 YEARS LONGER

This compact guide provides wisdom from the Nordics, a region long known for its healthy and progressive lifestyle By providing pragmatic and realistic advice, Dr Marklund gives you the power to make a difference in your own life today and for the future.

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3

WILD HOPE

Donna Ashworth's powerful new collection of wisdom helps us find hope, peace, selfacceptance and inspiration on the days we feel worn down, helpless or sad. Written with love and understanding, Donna reminds us that amidst our daily struggles and constant outpourings of bad news, we have so much to hope for and that every one of us can play a part, big or small, in making the world a better place.

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HERB

Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen.

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A YEAR IN THE KITCHEN

A Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons.

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LISTEN UP

BY ASTER SADLER

Inspiration, motivation and entertainment -something for everyone this season: Here are my top picks.

1

10 PERCENT HAPPIER

Dan Harris is a fidgety, skeptical journalist who had a panic attack on live national television, which led him to try something he otherwise never would have considered: meditation. On this show, Dan talks with eminent meditation teachers, top scientists, and even the odd celebrity.

2

FFERN.CO

As the Season Turns is a podcast created by Ffern (www.ffern.co) and presented by the nature writer Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below.

TRAVEL 3 THE DIARIES The Travel Diaries is a weekly interview series where journalist Holly Rubenstein chats to a special guest about their adventures around the world and the travel experiences and destinations that have shaped their lives.

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4

UNTETHEREDJEN LISS

Break free, be you, and unleash your inner brilliance with "Untethered with Jen Liss," the empowering podcast where inspirational speaker, coach, and breathworker, Jen Liss, hosts enlightening interviews with people who've embraced an authentic, and often non-traditional, life.

5

GROUNDED IN MAINE

Despite being US-based, Grounded in Maine Podcast is an open conversation about being mindful of how we show up for the world. They discuss the role we play in sustainability including gardening and preserving, recycling and composting and even household DIY.

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DAILY MINDFULNESSWITH CALM

Feeling better is easier with a helping hand (or three). Sample fresh weekly episodes of Daily Calm with Tamara Levitt, Daily Jay with Jay Shetty, and Daily Trip with Jeff Warren, and you’ll discover a fun and easy way to make mindfulness a part of your routine.

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GROW WILD WITH US! With every purchase of a 70cl bottle we will send you out a grow your own wildflower pack!

1

2

3

SCAN

GROW

LEARN

Scan the QR code on the back of your bottle and fill in your details so we know where to send your pack.

Use your wildflower seeds in a small area or in a pot and water. This included a selection of seeds encased in clay and ready to scatter.

Discover more from our charity partners Worcestershire Wildlife Trust about other great ways to support and boost wildlife in your garden!

WANT TO MAKE YOUR OWN SEEDBALLS? We are running a workshop for you to make your own seed balls! With all elements supplied this workshop will take you through the step-by-step process to create your own seed balls which you can take home and use. Refreshments included. Check out our events page for more info.

Wait for them to sprout and share your pics with us on social using #growwildwithus 55

Local Business Feature

WE ARE WILD

BY NATURE. A farmhouse hospitality business set in the wild borderlands of England and Wales.

We believe that great things happen when people come together around a table. This belief is at the core of what Wild by Nature stands for, whether snacking on a plate of charcuterie or sitting down for a wood-fired feast, our goal is to bring you closer to the food on your plate and the people that put it there.

"Wild by Nature was born when my brotherin-law Ed and I left our jobs in the city and moved back to where we had grown up in the Welsh borders, with a shared desire to be closer to nature and to grow, cook and share the food from our farm. I had spent six years working in kitchens across the world and Ed, a keen outdoorsman, had a burning desire to get involved in farming, a change from his day job as a sales manager at John Lewis.

It started with a few sheep, some cattle and a handful of unruly pigs and has since grown to include our on-farm butchery, wedding venue, farmhouse retreat, pub and a second farm.

Along with my wife Amie and our incredible team we love sharing the rugged beauty of the Black Mountains with our guests.”

- Jake Townley (CEO) 56

FARMING FOR THE FUTURE Great farming underpins everything that we do.

At Wild by Nature, we farm primarily for flavour, selecting traditional breeds that are best suited to our environment and giving them the time to mature and develop naturally. All of our cattle and sheep are 100% pasture-fed. We manage our livestock in a way that increases biodiversity and allows for natural regeneration of soil.

This ethos also applies to our no-dig vegetable garden and apple orchards. We farm with nature, in a way that is good for the earth by improving carbon capture and soil health. We aim to control as much of the process from farm to plate as possible and we are extremely fortunate to have our on-farm butchery where we can dry age our meat and produce our range of home-cured charcuterie. This ‘nose-to-tail’ approach means that no part of the animal is wasted.

YOUR BLACK MOUNTAINS LOCAL A traditional Drovers Inn and farmhouse, steeped in history.

The Bull’s Head has been a Black Mountains landmark for many years.

From the traditional ‘Hole in The Wall’ bar to the flagstone floors The Bull’s head is a true representation of what makes this area unique.

There is a cosy bar area to have a quiet drink, a dining room with an open fire, a beer garden overlooking the Black Mountains and four bespoke cabins to rest your head at night. The focus is on ingredient-led cooking, with most of our produce either coming straight off our farm or from our local network of small producers. We have been included in the 2022 and 2024 Michelin Guides and were recently named as one of the Top 50 Gastropubs in the UK.

The Bull’s Head is a place rich in history and beloved by many. It had been closed for over six years when we began our restoration project. We put a lot of work in to make sure patrons of years past will find the pub pretty much as we did, with a few functional additions.

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YOUR WILD BY NATURE EXPERIENCE From a night out, to a weekend away with the family, we have you covered.

The Bull’s Head Looking for more than a meal? Our cabins have been designed as a space for you to step out from the hustle and bustle of the day-to-day and unwind. Constructed from locally grown timber they are a delightful base to explore the local area, whether walking, cycling or simply just spending a day or two admiring the views and local sights.

Lower House Farm Lower House Farm is the perfect location for your next event. Whether it is a wedding, family birthday or corporate retreat, we are happy to help you design your bespoke Black Mountains experience.

Old Great Marlborough Our self-catered farmhouse is ideal for large groups looking for accommodation in the Black Mountains and sleeps up to 22 people. 10 bedrooms, 10 bathrooms and a wood-fired hot tub. The meat from our regenerative farm is available to order from our online farm shop (www.wildbynaturellp.com/shop) and we deliver nationwide.

For more information visit: www.wildbynaturellp.com Or follow us on Instagram: @wildbynaturellp

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Introducing:

Meadow & Thyme We spoke to the wonderful Sarah Holland at Meadow & Thyme to find out a little more about her life here in Worcestershire...

Hello, Sarah! Can you share a bit about yourself and what inspired you to create Meadow and Thyme?

Certainly! I'm Sarah Holland, the artist behind Meadow and Thyme. My inspiration comes from cultivating beautiful pressed flower artwork using flowers and foliage grown organically in my Worcestershire garden. The slow pressing technique ensures minimal environmental impact.

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Your commitment to sustainability is impressive.

How do you ensure your business aligns with ecofriendly practices?

Sustainability is at the core of my business. I use recycled wood for flower presses, repurpose packaging, and revive preloved frames in my Vintage Collection. Natural drying methods, like slow pressing, replace unsustainable practices, and I never use pesticides in my garden.

Tell us about your gardening methods and their impact on the environment.

I practice entirely organic gardening, prioritising nature.

My garden boasts biodiversity with nectar-rich flowers, wildlife habitats, a pond, and various features to attract natural predators. Embracing imperfections, I avoid pesticides, fostering a thriving ecosystem.

Your lifestyle aligns with sustainability. How do your daily choices reflect your commitment to a green lifestyle?

I advocate for sustainable living in every aspect. From natural cleaning products to plastic-free toiletries, I prioritise local and secondhand purchases. My home runs on green energy, and I explore the UK's beauty instead of taking flights, contributing to a more eco-friendly lifestyle.

How do you then take the dried flowers into artwork?

They’re all so beautiful.

The artwork is a dynamic reflection of the seasons, each piece being entirely unique.

Composition is key, and once I finalise the design, I delicately secure each flower to the paper using small amounts of waterbased, non-toxic glue. It's a mindful and time-consuming process, ensuring the preservation of the flowers' natural beauty.

Could you talk us through the flower pressing process a little more?

Certainly! It all begins with nurturing my garden and cultivating a variety of cottage garden perennials. I fill the flower beds with vibrant annuals each summer, creating a haven for bees.

Wilder areas with diverse wildflowers and crucial 'weeds' add both beauty and significance for wildlife.

How do you transition from growing to the pressing stage?

Once the flowers are ready, I pick only a few from each plant, leaving the majority for wildlife. Speed is crucial - I place the flowers into traditional presses swiftly to preserve their form and colour.

After three weeks, the flowers are fully dried, and opening the press is always an exciting moment to unveil the transformed blooms.

Your journey is inspiring.

What's next for Meadow and Thyme in terms of sustainability?

I believe there's always more to do. I'm continuously learning and evolving. Future plans involve exploring additional sustainable practices and expanding the awareness of eco-friendly living through my art and lifestyle choices.

Thank you for sharing your commitment to sustainability and the beautiful journey of Meadow and Thyme. We look forward to seeing your continued impact!

Thank you! It's been a pleasure.

BY KATIE JONES WITH SARAH HOLLAND 60

A FEW OF OUR FAVOURITE THINGS...

Some of the teams top picks for the season.

KATIE’S FAVOURITE: Huskee Cup Here at Wildjac, we drink A LOT of coffee and my Huskee cup is a daily essential in the office. The cups are made from coffee husks, a natural byproduct of the coffee industry. Huskee has a great closed-loop recycling and swap system that makes it simple for both businesses and individuals to join in, promoting reuse and cutting down on single-use cups.

ASH’S FAVOURITE: Spring Bulbs I love the promise of blooms and the pop of colour that spring bulbs give to my garden. Tulips are my favourite this year and I can’t wait to experiment with different varieties. I have been looking around my local garden centre Hodgehill for inspiration.

ASTER’S FAVOURITE: Bark Avenue Spring is all about getting outdoors and I love going out in the crisp sunny mornings with my dogs. We are lucky to have a fantastic local business ‘Bark Avenue’ which stocks eco-friendly toys, natural treats and some irresistible accessories for your four-legged bestie.

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@wildjacspirits

wildjac.co.uk