Yemi's Food Stories: discovering the wild side of foraging

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Farm to table, kitchen garden and nose to tail - all phrases that have become popular in recent years, with many restaurants and chefs priding themselves in highlighting these approaches to cooking.

Foraging is another one of those commonly referenced words; where the kitchen meets the countryside. It's not just a way to gather food, it’s a journey into the heart of nature, an exploration of the wild, and a sustainable practice that connects us to our roots.

It's also a wonderful way to discover an array of delicious and nutritious ingredients right at your doorstep. 

Nature's treasure trove

Foraging is the act of searching for and collecting wild food resources. It’s a practice that has been part of human life for centuries, but with the rise of supermarkets and convenience foods, it’s something many of us have lost touch with. 

However, the recent revival of interest in sustainable and local food sources has brought foraging back into the spotlight.

The UK is a treasure trove for foragers, offering a variety of wild edibles across Its diverse landscapes. From coastal areas to woodlands, and meadows to hedgerows, there’s a bounty of nature’s offerings waiting to be discovered. Some popular foraged foods include berries, nuts, herbs, mushrooms, and greens.

Not only this, it's great way to make friends, build relationships and get involved in your local community.

Yemi’s top tip: Ground elder is often seen as a weed that spreads quickly but this is an edible plant that can be eaten between February and June, as a salad ingredients when the leaves are still small, but the larger leaves can be cooked like spinach.

Wild garlic - a forager's delight

One of the most delightful and versatile finds is wild garlic, also known as ramsons or allium ursinum. This leafy green plant thrives in damp, shaded woodlands and is easily identifiable by its broad, lush leaves and distinctive garlicky aroma. 

Wild garlic is typically in season from March to June, making spring the perfect time to hunt for it. 

Not only is it delicious, but it is also packed with nutrients, rich in Vitamin A and C, as well as essential minerals like iron and calcium. 

The mild garlic flavour makes it a versatile ingredient in many dishes, from soups and sauces to salads and pesto.

How to use it

My favourite thing to make when I get wild garlic is wild garlic butter as it is a great way to preserve the wild garlic. I love finishing boiled potatoes with a knob of wild garlic butter which gives it a shiny green hue and infuses a lot of flavour to a simple dish.

Wild garlic butter: To make this, wash and dry the wild garlic; add to a blender with butter and blend until smooth. Scoop into a cling film and roll tightly into a log ready for slicing later. Freeze until needed.

Garlic sauce or oil: Wild garlic can be simply blended and frozen in ice cube trays ready to pop into a creamy sauce to infuse it with garlic goodness. Wild garlic oil can be drizzled over a creamy dish to infuse some wonderful green colour and elevate dishes to restaurant standards.

Wild garlic pesto: This vibrant green sauce is incredibly easy to make and can be used in a variety of dishes, from pasta to sandwiches, and even as a dip. Replace basil with wild garlic in your favourite pesto recipe.

Yemi's verdict

Foraging is a fantastic way to connect with nature and discover new flavours. By incorporating wild foraged foods into your diet, you not only enjoy fresh and seasonal ingredients but also contribute to a more sustainable way of living.