Fancying a forage..

[Mac]

Hi, not sure if this is the place to ask this..... Has anyone eaten hogweed? I was reading a "Wild Food" book last night (preparing for a forage this weekend!), and it recommended hogweed as one of the tastiest "vegetables" going! Said to pick it when the leaves are just unfurling, and then cook it like broccoli. I thougth it was poisonous? also, any other suggestions as to what to look for on our "hunt" at the weekend?

[annacruachan]

I don't know whether hogweed is edible or not, but I do know that it can cause intense skin irritation when handled. This can be quite severe and take some time to disappear.
Please do take a reputable field guide (or 2 or 3) with you and don't eat anything that you can't identify. Foraging is fun, but people die each year from eating deadly poisonous plants and fungi from our lovely countryside.
Sorry to sound so doom-laden. I love foraging, but do know what not to eat. Enjoy your week end.

[Lemon]

Sorry, I've no idea about Hogweed - although I have my eye on the hedgerows in our area as the brambles are covered in flowers and I'm eying up blackberries already!

Maybe a bit early for where yo are - but I'd suggest blackberries. That's all I know about foraging! Sorry

[Hilary B]

I would tend to leave hogweed alone. It isn't exactly poisonous, but contact with the stems or sap can trigger photosensitivity in some people.
High summer isn't a good time for 'free food'. All my favourites are either spring or autumn, although if there are any lime (linden) trees around there may still be some young fresh-growth leaves (they continue growing lmuch later on the twiggy bits at the base of the trunk), which are delicious as salad leaves.
Dandelion leaves are sort-of edible, but bitter and a bit tough by now. Nettles are well past their best. Beech leaves are only nice for a couple of weeks in Spring (if you are lucky).
In a few places 'wild' raspberries are just ripenning (I think the ones we have are from seeds carried out of gardens by birds), and there are the tiny strawberries (I know those came from gardens) in some places.

[Mac]

Thanks for the ideas and advice. Have plenty of guides and some experience so wont be picking anything I cant identify 100%! I was a bit surprised at the hogweed suggestions hence the question. Think I'll leave it alone just now. Our rasps are coming along, but the brambles will be a while yet. Wild garlic has just finished, elders are in flower in town but just about in berry in our wood (bizzare eco system where we have moved to!!), so possibilities with both there. Am sure we'll find more up the woods in time.

[shirlthegirl43]

That is late for elderflowers! The berries are forming here but not ripening yet. Our brambles have started flowering over the past week so a while to wait for the berries (and a hope of some sun to ripen them up too). Have fun foraging.

I hope our local damsons are producing this year as I would like to make wine and jelly with those.

[kirsty b]

Bot berries forming on the brambles round here. Looking forward to making loads of bramble jelly this year. Need to take a walk down the old railway path and pick cherry plums too soon. THey make lovely jam.

[PaulG]

You would need a very keen eye and previous knowledge to make sure you are picking Hogweed and not the Giant variety at an immature stage, normal Hogweed is said to be safe and very tasty, Giant Hogweed is poisonous and is also the one that causes skin problems.

Unless you have an expert to show you the differences and be 100% confident on the identity i really wouldn't risk it. I ate Hogweed a few years ago and found it quite enjoyable (for somebody not overly keen on salads in the first place) but nowhere near enjoyable enough to try and find and harvest it myself.

[annacruachan]

I hope our local damsons are producing this year as I would like to make wine and jelly with those.

Have you tried damson and apple wine, Shirl? I use Bramleys and it makes a stunning sparkling red. Damsons are not available here, unfortunately, but I like to think that someone, somewhere is enjoying the blend.