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Couple of things.... yup I also remove the laterals, goes without saying. :) what is advisable/handy is to try and make the root pieces (if not cutting them up before baking) of a sort of equal size. For older thicker ones I tend to split them lengthways into smaller thicknesses so theat there's...

From a personal perspective I only occasionally use seaweed from with wild waters (down here in Cornwall that is) as I don't trust what lurks in the sea water. Certain s/w species love nutrient-rich environments (sea lettuce is one) so you need to look around any shoreline nearby to see where...

In the British Isles there is not real natural equivalent to something like a starchy potato, at least in quantity. As someone posted on the thread, pignut roots can be used but in my experience they are rarely large (they can grow up to 2 inches in diameter, but that's an old plant specimen -...

D/Root coffee is perhaps the best of all coffee subs. and is good for anyone trying to avoid caffeine. Dig up roots (providing you have permission), remove any attached foliage at root crown then wash well. No need to scrape or peel the roots. Dry off washing water and then bake... 185C for...

I have some printable PDF w/f booklets at: http://www.countrylovers.co.uk/wfs/wfsurban.htm which might be of help with the greens. Don't really cover trees or fungi.

Cannot quite make out if there is a sharp 'keel' along the underside of the leaf (making it a sort of crushed Y shape). If that is present then it's very likely to be Three-Cornered Leek (tho. that is generally found in the southern part of the UK as it generally requires a warmer climate). If...

That's def. alexanders. Just left a most on another alexanders thread re. the parts to use.

Whole plant edible at some point in its 2-year life-cycle. Flower buds (15th century salad delicacy). Leaves and stems cooked - right up to early 1800s. Root at end of year 1 or start year 2 - cooked. WHole plant somewhat aromatic - to the point of being vile tasting for some folks.The large...

Def. right there. There's a few shots of emerging comfrey leaves on a video I posted the other day on YT at: http://www.youtube.com/watch?v=HQ2oJ-cjbUk Plus a few cautionary words on eating/consuming comfrey.

How's everyone finding the 'timing' of plants so far? Ramsons with me are only just starting to flower... reckon we're about 3-4 weeks behind normal schedule.

Really you need to wait for a nice and warm/sunny day so that that coconut-apricot-like quality develops, and then pick the flowers. I put a video on YT the other day with a few tips on gorse at the section. Go hunt: http://www.youtube.com/watch?v=HQ2oJ-cjbUk Some folks make the flowers into...

In your upper 2 pix you've got Arum maculatum - Lords and Ladies or Cuckoopint are the two common names given to the plant. Leave the plant alone it's all toxic, though the roots can be processed to extract starch. They are not really fit to be eaten cooked as the oxalate crystals don't...

The only guide I take out one when I'm going over a new and unfamiliar piece of ground/area is the pocket sized Fitter, Fitter & Blamey Wild Flowers of Great Britain & N. Europe. Normally I don't carry a guide with me, but it's just nice to check out an unknown plant if you happen to come across...

That is absolutely Hedge Garlic/Jack-by-the-Hedge/Garlic Mustard [Alliaria petiolata]. Largely loses its garlic smell and taste one the plant is in flower... as it is in the picture. Best M

Lucky you. Hops seem to be a rarity in Cornwall's hedgerows and they are a favourite of mine. Hop shoots were traditionally used as a spring green in the areas where they were grown for the beer industry. Best M

One of the best ways to remove the bitterness is to light-blanch the leaves if you have a few weeks spare. Another possible way is to cut the leaves and then soak in tepid water for several hours - repeat if necessary. Double boiling to remove the bitterness is not an option. Best M

Hello NN, I have a Cornish Foraging guide on my website [PDF format] and you'll find a number of coastal plants in that. Point your browser to: http://www.wildfoodschool.co.uk/urban and pick up your free copy. Best Marcus

That is definetely ground ivy [Glechoma hederacea]. Has a slightly minty smell and is a bit bitter. High in vitamins, and can be dried and used as a tea substitute. Plant highly variable in form and colour depending on ground/aspect conditions. Best M

What you have there is one of the stitchworts. Common Chickweed [Stellaria media] doesn't have pointed leaves like those show, and are very small and almost oval in shape. Can reach about 1/2 inch in length if specimens are growing in exceptional conditions. Best M

That is lamb's lettuce in the picture. Clusters of tiny white-blue flowers when in bloom. Best M