As the first signs of spring emerge, so do a variety of wild edibles. Woodlands burst into life with the vibrant green hues of wild garlic. A pungent herb that adds a flavourful kick to salads, soups, and pestos. Summer in Shropshire brings forth a bounty of berries and fruits. Using them to make jams, jellies, or infuse spirits like sloe gin.
As autumn arrives, Shropshire’s woodlands become a treasure trove of fungi. Edible mushrooms such as chanterelles, hedgehog mushrooms, and porcini can be found in the damp undergrowth. Even in the colder months, Shropshire’s hedgerows offer foragers sustenance. Rosehips are a good find, full of vitamin C, also great for making teas, syrups, or jams.
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