Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide

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By adopting responsible practices, we can ensure the preservation of these valuable resources for future generations and maintain the delicate balance of ecosystems. The latter will use their best professional judgment, complementing where necessary with medical diagnoses, prescriptions and other treatment plans. Here's our year-round guide to sustainable foraging: what's in season and how to prepare and eat it.

EATWEEDS – Eatweeds

Proper identification: Ensure you can accurately identify the plants you intend to harvest by using reliable field guides or seeking guidance from experienced foragers. It is best to pick them after Halloween (31st October) in traditional folklore once the witches have flown over them (7). Cautions for plants, where necessary are given and if the plant has any other interesting uses then these are also covered.

My book covers forty-eight plants and includes multiple colour photographs for easy plant identification. In the next section, we will explore how to prepare and incorporate wild plants into our daily lives, unlocking their culinary potential and harnessing their medicinal benefits.

Edible and Medicinal Wild Plants of Britain by Robin Harford Edible and Medicinal Wild Plants of Britain by Robin Harford

Harford's clear and concise information gives me the confidence to trust myself in identifying the plants I have learned.These untamed treasures not only add beauty to our surroundings but also offer a plethora of edible and medicinal properties. As a pointer for you, the berries have traditionally been made into jams, jellies, conserves, marmalades, vinegar, wines, spirits, confectionary, ketchup, pies and soups. Here are our top six edible wild plants to look out for in July, with tips on what to look for and how to harvest, cook and eat them. My spicy lacto-fermented Dragon’s Breath Hawthorn Relish (8) is a unique way to work with the berries. By incorporating wild plants into our culinary endeavors, we can elevate our dishes and embrace the bounties of nature.