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Pick with care.

How to do it right — etiquette, the kit, edibility, and where the good spots hide.

Etiquette

Take a quarter, leave the rest. The rules that keep wild food wild.

5 rules

The kit

A basket, a knife, and a field guide. Everything else is optional.

4 pieces

Edibility

How to be 100% sure before you eat anything you picked.

6 tests

Finding spots

Hedges, park edges, and the quiet half of the woods.

where
06

Four seasons

The year decides the menu.

Vibrant green mint leaves emerging through rocky crevices. Perfect nature background.
greens

Spring

Nettle, wild garlic, and the first tender leaves after the hungry gap.

mar–may
A vibrant display of blackberries and raspberries in bowls on a rustic wooden table.
flowers

Summer

Elderflower and the first soft fruit. The hedges get loud.

jun–aug
A basket filled with various freshly foraged wild mushrooms, showcasing different types and textures.
berries

Autumn

Blackberries, chanterelles, rosehip. The year pays out.

sep–nov
A frosty red berry on a branch with a blurred background captures winter's essence.
frost

Winter

Sloe and rosehip after the frost, and the quiet of the pantry.

dec–feb