Kelly Bewers joins a foraging walk in the Wanstead Flats, organised by the Leytonstone Transition Network
On a very rainy Sunday morning around twelve of us gathered at Wanstead Flats in Leytonstone, to spend an hour learning about the wild food that grows locally.
It was organised by the wonderful volunteers at Transition Leytonstone, a community initiative that aims to make Leytonstone “the best and most sustainable place to be”. Despite the weather, our collective enthusiasm was not dampened, especially when guides Shannon and Phil started sharing their knowledge, wisdom and passion for foraging.
Humans are primarily a hunter gatherer species and foraging for wild plants is a practice as old as time. Recently it has had a welcome renaissance as people recognise the insecurity within our global food systems and seek to re-learn how to grow, harvest and identify local, seasonal wild foods that can sustain and nourish us.
Shannon introduced us to the guidelines of foraging; the four ‘Fs’ that we are allowed to harvest on common land: fruits (including nuts), flowers, fungi (mushrooms) and foliage (leaves). Note that it is now forbidden to forage for mushrooms in Epping Forest and you are not allowed to dig up the roots of any plants.
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We would be focussing on foliage for our walk. Early spring is the best time to forage for fresh green leaves that can be used in salads, soups and teas.
Shannon identified and showed us at least 18 different plants, including nettle, mallow, cleaver, three-cornered leek, plantain, chickweed, wild mustard, burdock, wild sorrel, red deadnettle, dandelion, crow garlic, ground elder, wild rose, yarrow, gorse, blackthorn and hawthorn.
Crow garlic and three-cornered leek had a delightful onion-like flavour and would be fantastic for making a pesto. Phil also suggested blending them up in a risotto.
Plantain, chickweed, wild sorrel and wild mustard leaves all have a distinct bitter flavour; great for adding to salads for an interesting crunch, similar to rocket. The yellow gorse and pink hawthorn flowers are edible, adding a touch of spring colour to a salad or dish.
It was a fantastic walk. I learned so much, met some wonderful members of our local community and left feeling even more inspired about the wild foods in our beautiful green spaces.
Transition Leytonstone runs regular events. Check their website for more information here
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