Herb – Cornish Forage Harvest

Kea Plums

adam adam — Sat, 09 Aug 2025 17:12:38 +0000

Kea plums are a rare fruit only found in a small village of Kea not far from Truro. Kea plums are a small cling-stone fruit with red, blue or black skins and a green or yellow flesh. Very similar in size to a damson, they are quite tart with a sweet flavor. Loaded with pectin making the fruit ideal for making jam rather being eaten fresh.

Sloes

adam adam — Sat, 26 Aug 2023 13:24:18 +0000

Sloe also known as Blackthorn is a thorny hedgerow plant with dark purple berries often sought after in autumn to make warming country wine or gin.

Rose Hip

adam adam — Sat, 26 Aug 2023 12:42:47 +0000

A rose hip is the rose plant’s fleshy, berrylike floral cup, or hypanthium. It contains the plant’s seeds, and it usually ranges from red to orange in colour. Rose hips can be used to make a number of things including teas, jams, jellies, breads and even wine. You can dry them out, boil them and stew them. Syrup is one of the most common ways to prepare this fruit.

picked to order

Elderberry Capers

adam adam — Sun, 09 Jul 2023 16:03:34 +0000

Sambucus is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. Found later in the year, these little green berries are great for pickling or preserving.

Fireweed/Rosebay Willowherb

adam adam — Wed, 08 Apr 2020 14:30:47 +0000

This pioneer species quickly open ground and the seeds fertile for many years. Siberians and native Americans collected the young shoots and mixed them with other greens but as the plant matures they become bitter. The stems of the more mature plant can be peeled and eaten raw. When the root is collected before the plant flowers and the outer part scraped off with the middle brown thread removed it can then be roasted.

Sea Beet

adam adam — Mon, 06 Mar 2017 14:32:02 +0000

Sea Beet is often called ‘Sea Spinach’ for its very spinach like qualities.

The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard. Its leaves have a pleasant texture and taste when served raw or cooked.

Sea Astor

adam adam — Mon, 06 Mar 2017 14:24:07 +0000

Sea Aster is one of the most flavoursome of wild foods – real gourmet foraged foods. It holds its texture very well and has an unusual but highly moreish taste.

Rock Samphire

adam adam — Mon, 06 Mar 2017 14:20:44 +0000

Rock samphire has fleshy, divided aromatic leaves that has a pleasant, hot and spicy taste

Crithmum is a genus of flowering plant with the sole species Crithmum maritimum, known as samphire,^[1] rock samphire,^[1]^[2] or sea fennel.^[1] Rock samphire is an edible wild plant. It is found on southern and western coasts of Britain and Ireland, on mediterranean and western coasts of Europe including the Canary Islands, North Africa and the Black Sea. “Samphire” is a name also used for several other unrelated species of coastal plant.

Pennywort

adam adam — Mon, 06 Mar 2017 14:00:40 +0000

Pennywort is a common name given to several different plants around the world. In general they have round leaves and a low-growing habit. We refer to the Navelwort, Umbilicus rupestris (formerly Cotyledon umbilicus), a.k.a. Penny-pies, Wall Pennywort, or Kidney Wort.

Pennywort is a succulent, perennial flowering plant in the stonecrop family Crassulaceae.

Nettles (Stinging Nettles)

adam adam — Mon, 06 Mar 2017 13:52:43 +0000

Urtica dioica, often called common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, is a herbaceous perennial flowering plant in the family Urticaceae.

The common nettle, or ‘stinging nettle’ as it’s best known, is a powerful and much underestimated part of the wild food chain. Despised by many for its painful sting and ability to spread in vegetable gardens, the nettle is far superior in nutritional value to many veg that grow in its cleared space and is an excellent source of vitamin C and iron.