Noxious but nice, this invasive is delectable with dairy.
In an era where ethics, legislation and hype are increasingly at odds, what do we forage and how? We’ve got some ideas.
Since brine is often just as delicious as the veggies it cured, forager Marie Viljoen uses pickling liquid in cocktails with everything from vodka to gin.
In foraging terms, May is super-charged. Plants are falling over one another to pop out of the ground. Some of the best-tasting wild edible plants can be spotted all over the city within the next four weeks.