Wild food articles

Wild in the city | comfrey | elder | andys wild food experience | acorn flour | chicken and dandelion | elderflower cordial | wild mushroom pate | barley and wild mushroom risotto | nettle haggis | nettle soup | nettle beer apple and blackberry crumble | | | |

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Wild In The City

Quick Guide

It is unfortunate that the natural resource of wild food remains untapped for most, the rise of the ready meal and the supermarket has meant we are fooled into thinking we have no time to prepare or gather food. 

The common misnomer seems to be that wild foods are a luxury only indulged by the eccentric middle classes or the Hugh Fearnley-Whittingstall of this world.   

Rather than a food which has always been free many wild foods such as mushrooms and elderflowers are now in this exclusive or fad foods bracket only by the upper elite of our society. They are repackaged and sold for extortionate amounts of money as wild mushroom soup or elderflower cordial.

The preparation of these wild foods are usually extremely basic and often you don't have to venture far to find edible plants in as many are growing right on your doorstep.

I currently live in East Oxford a very urbanized part of the city with the cosmopolitan Cowley road running through it. It is a far cry from the gleaming spires of the city centre itâs a vibrant place crammed with ethnic grocers selling all kinds of vegetables from around the globe from mooli and okra to potatoes and carrots, there are restaurants serving food from around the world, pubs, clubs and even the ubiquitous Tesco supermarket slap bang in the centre.

Despite this clearly modern urban setting I have gone on many walks within the city limits and managed to bring home many wild foods that would have been eaten in the UK for centenaries. These have included fungi such as ceps, morels and the rather un-P.C. named Jews ear fungus.  I've also found nuts like the hazelnut, the chestnut and even walnuts all within the ring road. 

In July every year wild cherries can be seen growing all over the city and can be eaten raw or dropped into Brandy, stored for a couple of months or so, resulting in a delicious cherry brandy liqueur at a fraction of the price of its shop bought equivalent. 

Quick Guide

To get some idea of the amount of different wild foods available within a fairly typical modern city such as Oxford take a look at this quick guide to some of the different wild foods I have found within the city limits.

Blackberry/Bramble

Latin Name - Rubus fruticosus
Parts Used - Berries, Leaves
Uses - Fresh berries can be eaten raw or made into pies or jams on their own or with apples. They can be boiled in vinegar, sugar and spice to make blackberry ketchup. Used to flavour beer, to make wine Leaves Infusion
Season - As early as June until about October, best in late July August. Earlier one can be slightly sour and later full of bugs.

Cep, Penny Bun

Latin Name - Boletus edulis
Parts Used - The fruting body (the mushroom)
Uses - As with any mushrooms, can be dried, good in soups, stews. Drys well. Dried and powdered for flavouring
Season - August to November

Chamomile

Latin Name - Chamaemelum nobile
Parts Used - Flower
Uses - Teas, tinctures
Season - Late May

Chickweed

Latin Name -Stellaria media
Parts Used - Leafy plant -all of plant
Uses - In salads and soups
Season - All year Round

Comfrey

Latin Name - Symphytum officinale
Parts Used - Leaves
Uses - Use as Spinach - see comfrey artlcle
Season - May to October
- although can be seen around these months

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