Why not forage for wild food this spring?

If you look closely the small signs and signals of spring are all around. Like a faintly warmer breeze or the scent of the air in the morning. Quills of emerald wild garlic, crisp and perfumed, blanketing the floors of our woodland. Our Devon long banks begin to bite with nettles and dying ferns uncurl young growth all around us.

For me it’s a promising time to be cooking and I’m really looking forward to all the joys of spring. The asparagus, the early broad bean tops, St George's mushrooms, crisp radish, young carrots and sea kale.

It’s a time to venture outdoors again, into the garden or onto the foreshore. So why not join us at the Cookery School and see what the season has to offer on one of our courses or foraging days https://www.rivercottage.net/cookery-courses/gardening-and-outside?utm_c...

Gill Meller,
River Cottage Group Head Chef