Join us for a day of foraging at @nomacph with @eoghancoady and @telenide_ . From forest to sea, we uncovered some wild and tasty treasures along the way! 🌱 1) Wood sorrel you will find in open, shaded areas between trees where sunlight is limited. It’s easy to spot by its clover-shaped leaves. The taste is sour like tart apple. 2) Wood sorrel flowers are small and delicate, usually white or pale pink with fine purple veins. You’ll often see them blooming low to the ground, right alongside the leaves. They’re edible too. Mild in flavor and great eaten fresh. 3) Ramson, also known as wild garlic, is easy to recognize by its strong garlic scent. It typically grows in dense colonies in the shady parts of deciduous forests. Look for smooth, oval green leaves growing in clusters. These are best harvested before flowering for the best flavor. 4) Ground elder grows in nutrient-rich, lightly shaded areas and spreads quickly. Spot it by its serrated, clover-like leaves that sit close together. Pick it young - before the leaves fully unfold - when they’re smooth, shiny, and bright green. The taste is mild and herby, like a mix of parsley, celery, and a hint of carrot. 5) Sea sandwort is a beach herb that grows in low, dense clumps across sandy shores. From the water’s edge up to the dunes. It has a small, triangular, almost Christmas tree-like appearance. Crisp and succulent, it offers a fresh cucumber-like taste with a salty bite. What will you find next time you head out? 🔍