ST201905

Foraged crops are free, abundant and f lavourful.

All you need do is get yourself to a good spot at the

right time, basket and secateurs in hand, and you

have some of the best crops available. Through the

foraging seasons of spring, summer and autumn,

we’ll show you where to find these crops, how to pick

them, and ways to turn them into delicious dishes.

ING

HEDGEROWS EVERYWHER

NOW FULL OF FRESH HAWT

SHOOTS AND ELDERFLOW

LIA LEENDERTZ HAS IDEAS

MAKING THE MOST OF THE

Photography: KIRSTIE YOUNGIllustration:ANNELIESEKLOS

G

A

THORN

R

THE MONTH OF MAY

Trees and hedgerows are greening up and

blossom and f lowers are appearing in

abundance, as spring comes to a head. There

is pollination and fruiting on the horizon, but

right now is all about the f lowers, and some of

the great clouds of white that billow from the

hedgerow are edible, including the delicious

delicac y t hat is elder f lower. It is t he ver y ta ste

of early summer – subtle, lemony and fragrant.

It won’t fill you up, but it will sprinkle its magic

over everything it touches. The hawthorn that

makes up the bulk of the hedgerow is edible,

too. But , in t h is ca se, it is t he leaves rat her t ha n

the f lowers that are worth seeking.The shoots

can be used as a wild salad leaf,if picked early,

when they are tender and mild.»