Foraging has surged in popularity during the pandemic with people exploring what the bushes and trees of their 5km have to offer.
Niall Wynn, Owner of No Messin’ and Proper Order Coffee Co spoke about his lifelong experience with foraging on Newstalk Breakfast:
"Well, there's a cheap streak that runs mile-wide in my family," he said. "My grandad, if he ever got something for free that was a good thing in his books and that carried onto me.
"But, I guess, because we're in the middle of a biodiversity crisis, there's a heightened awareness now of what's around us. And with the internet and Instagram and everyone tagging what they're doing, going out and foraging is just that much more accessible to those who are doing it.
Likening the technique to blackberry picking with our parents as a child, Wynn says foraging is just "one step further".
"It's something that anybody can get into. Now there are a few things I would stay away from – I'm still not confident around mushrooms – but we're coming into flowering season now so we're coming into gorse and elderflower and cherry blossoms. So all of those things can be infused into cordial or even liquor.
"Nettles, this time of year are really soft and tender and they make really good soup. So, what's around you, you just need to tune your eye into it really because there's loads around."
Main image: Foraging For Edible Wild Mushrooms With A Wicker Basket Of Mushrooms; Devon, England (Credit Image: © Naki Kouyioumtzis/Design Pics via ZUMA Wire)