After twenty years of traditional allotment growing I started to realise that wild harvests are not only abundant but much less work than tending annual seedlings. Being predominantly perennial they also tend to be more hardy, more nutritious (those deep roots tapping into mineral reserves) and available over a much longer season.

They give year round ground cover which is not only good for the soil but also helps carbon capture as well as often working symbiotically with fungus as part of the Wood Wide Web.

Foraging also gets you into the great outdoors giving a direct connection to nature. At PJ taste this appreciation of the seasons helps write our menus, encourages us to develop preservation techniques and is a key element of one of our values to run a zero waste kitchen.