Mark Willis describes himself as a “gardener, keen cook, forager and fungi enthusiast”. He’s passionate about narrowing the gap between gardeners and foodies, and shares his love for foraging on his blog, Mark’s Veg Plot. I spoke to Mark about his love for wild food, what he does with it and why the future lies in foraging.
When I asked Mark how he became interested in foraging, he explained that it all started in his childhood: “When I was young, my family always went out to collect blackberries for making jam or jelly. I think that is where I got my inspiration.” Although a simple thing, his blackberry jam introduced him to more complex flavours and recipes, including hedgerow jelly (consisting of apples, elderberries and sloes, as well as blackberries). The passion that Mark developed at an early age has only blossomed. When he was in the army he even foraged wild chillis and fern-heads in the jungles of Papa New Guinea. A quick visit to his blog shows that he’s not only a forager, but a gardener too. Tomatoes, chillis, beetroot; his blog is a foodie’s heaven.
Mark developed a particular love for foraging mushrooms after his wife was diagnosed as diabetic, meaning he couldn’t make any sugary foods with his produce. Mark’s favourite mushroom is the Hydum Repandum, which is also known as the Hedgehog Mushroom. He told me: “We often eat sautéed mushrooms with bacon and parsley for a lunchtime meal, and lots more mushrooms end up in stews and casseroles.”
Although extremely rewarding, foraging also has the potential to be dangerous. Whilst the majority of plants, weeds and fungi are edible, to the untrained eye, a few poisonous ones can have deadly consequences. Mark is an advocate for learning about the foraging world before you get too hands on: “My biggest tip is: don’t try to “Run before you can walk” — by which I mean it’s better to start with some simple things, ones which you can identify with certainty, and which you like eating or drinking” he told us. “ I have learned a lot from membership of some Facebook Groups, in which enthusiasts share knowledge and photos. I also follow several professional foragers on Twitter.”
Learning about which seasons are the most plentiful is also a necessity when you’re getting to grips with foraging. Mark says that he mostly forages in late summer and early autumn, but that spring is still an exciting time: “The mushroom season starts in April with the St.George’s Mushrooms, and the Winter Chanterelles are often still going in mid-December.” Nonetheless, just because a season is over it doesn’t mean you can’t eat your pickings. Mark often dehydrates mushrooms to eat at a later date, and even peels and freezes Autumn chestnuts so that he can enjoy them all through the winter as a festive treat.
When I asked Mark why he loves foraging so much he spoke about the health benefits and the positive effects it can have on your personal wellbeing. “Many people these days only ever eat highly processed food, full of artificial chemicals and additives. They often don’t cook anything. I am convinced this has an adverse effect on their health and wellbeing.
Going out into the countryside to forage for food is healthier, more interesting and therapeautic too. I love wandering around in the woods…!”
Photo credit: Mark Willis
