Foraging is the oldest form of food procurement known to our species and was the only one for much of our history. It precedes all other advancements that required the use of tools and instruments. It places our history deep within the natural cycles and rhythms of the planet and the fundamental understanding of the ever-changing rise and fall of the seasonal growth patterns as well as migratory patterns. Knowing what was good to eat and where it could be best harvested from was fundamental to survival. Perhaps this instinct lyes dormant within us allwithin and with it a desire for reconnection and engagement with something more natural than a supermarket trolly and to engage with the world in an authentic manner.
In the so called developed world that we find ourselves in today this connection is not essential for survival and all information and skills associated with it have more or less been lost. There is however a trend currently towards the authentic flavour procured from any given location giving an authentic experience of place. The double Michelin stared Aimsir restaurant is an example of the seemingly extreme lengths that chefs will go to to ensure local is just that. Here the menu consists of seasonal and local taken to the absolute zenith of meaning with all dishes consisting of that which can only come naturally from the local environment without any polytunnels or other intervention. By extention this also includes flavours from wild plants and herbs. This approach is an homage to the nordic stye fashioned originally by Rene Redzepi at his Noma restaurant in Copenhagen and was quickley followed by a host of other restaurants and chefs who have adopted and adapted this simple ethos of local and seasonal to suit their own terroir. Rene indeed has also paid homage to the great lady of Irish food Myrtle Allen whose simple homely style upset the 1970s notions of what was hip and current and forged a path that was simple and gently revolutionary and raising the notion of local and seasonal to the international plate.This leaves the palate with the challenge of perhaps tasting things greatly and sadly ignored. This has restimulated interest in foraging for local foods. This is mostly in high end luxury restaurants but as with all things of this nature there is a trickle down effect that makes what is viewed to be luxurious and desirable will become commonplace. Perhaps this will herald an awakening towards the benefits of the natural world and the flavours of the immediate landscape. An important step in conservation and in connection.
But it is also important to note that that there are few paralels between foraging and shopping for food and much to bare in terms of being mibdful and fair when harvesting directly from nature. Always treat plants with the utmost respect and never take mor than you need and never ever take an ammount that will imapre the growth and renewal of a plant or plants. Also very important to keep in mind all the other insects, birds and animals that may rely on this plant as a food stuff. I was also thought to leave plants idle in the winter months.