This black gold is elderberries: the dark purple gems that are currently abundantly adorning the Elder trees (Sambucus nigra). The berries are produced after the aromatic white summer flowers, typically beginning to fruit in central Scotland around September, and last up until the end of the month/beginning of October depending on weather, foragers and animals’[…]
Category: wild foods
Diversity builds resilience I was introduced to making multiple-herb tinctures back in 2007/8 while spending time with one of my teachers, Annie MacIntyre during my medical herbalism training. She had these huge kilners jars with layers of different, multiple herbs macerating in alcohol. They varied through the year depending on what was available and what[…]
Dandelion (Taraxacum officinalis) is a little plant that you have probably walked past a trillion times. And that’s just walking down the street. You may know it by it’s pom pom fluffy flowers that make good toys for kids to blow, and hopefully make a wish upon. This is actually the flower gone to seed,[…]
At this time of year the woodlands are teeming with wild garlic, also known as ramsons (Allium ursinum). They’re a relative of chives, a British native and also of garlic: same genus different species. They grow in abundance at this time of year (March/April) in predominantly deciduous woodlands, preferring damp soils. They are therefore, ubiquitous[…]
Lucie Bradley MSc | Medical Herbalist & Holistic Therapist
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