Eat Weeds: A field guide to foraging: how to identify, harvest, eat and use wild plants

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Including helpful illustrations throughout, this engaging book gives readers the tools they need to forage edible plants. Three generations ago, it was common practice all over the world to collect this wild food; knowledge of what, where and when to forage was a necessary part of daily life.

The roots may be tough to eat raw, but when dried and roasted can be a great coffee replacement, as a bitters ingredient, or added to soup. It is part of the very DNA he grew up with on the land and this book is an invitation to observe the world around us with a whole new set of goggles. But with the advent of supermarket culture, monocultural systems of food production and escalating urbanisation, the knowledge associated with foraging has mostly been lost.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ.

delicious plant-based recipes that put these wild plants centre stage, including chickweed, ox-eye daisies, hogweed, honey mushroom, nettles and sorrel. According to the Woodland Trust, nettle is another surprisingly yummy weed, offering a taste similar to spinach when cooked properly.

Robin Harford established his wild food foraging school in 2008, and his foraging courses are listed at the top of BBC Countryfile’s ‘Best foraging courses in the UK’. Garlic mustard is commonly found growing in shady spots, such as on the edges of woods and hedgerows.