Home made wild garlic naan are a great way to harness this delicious spring herb

New life - but can nature predict future weather?

St George’s mushrooms might not be the very first edible mushrooms to emerge in spring, but they come up in quantities and are relatively widely distributed.

Barn owls struggled in the late 20th century, but now seem to be making a recovery

Swallows are a sure sign of summer, but one of our most over-looked songbirds

Venison - a fantastically affordable red meat once confined to the aristocracy.

Risotto, using pearl dried wild mushrooms and pearl barley is a briillant comfort food.

An unusual, but delicious, spin on the morel as an ingredient . . .

Lichens are not only difficult to place in one of nature’s three kingdoms, but are also one of the great geological pioneers.

As the oil taps are turned off in the Middle East, now might be a time to appreciate man’s oldest energy source

An abundant source of nutritious vitamins and trace elements and laden with beneficial therapeutic compounds . . .

What is that small brown bird with the magnificent voice?

Fungi can crop up in the most surprising places . . .

Hairy bittercress fails to live up to its name - it is a delicious early season green salad-enhancer.

It is possible to forage wild fungi from home, even if you live on the top floor of an inner city towerblock.

Many mushrooms dry particularly well - indeed several species are actually improved by the process . . .

Wild garlic is a delicately-flavoured member of the Allium family found in damp woodland and at its best in spring.

Morels mark the beginning of the 2026 fungal season, emerging in early spring on alkaline soils, woodland and bark mulches.

There are many small ways to save the planet - but who’d have guessed the dishwasher was one?

This is going to be a bumper year for wildings (often mistakenly called crab apples). They might be small and unbelievably tart, but they are a wonderful ingredient for the imaginative forager . . .