There’s nothing better than finding the local flavour when you explore a new region, visiting the local pubs and eateries, hitting the farmers markets, or popping into local distilleries. But if you really want to connect with nature and your surroundings – forage the local wild for its bounty!
We hung out with Fern Freud of Foraged by Fern, forager and wild wanderer based in Sussex. An avid outdoorsperson, she wild swims, canoes, hikes and most importantly, has an in-depth knowledge of the wild around her – finding snacks in hedgerows, meadows and even underwater – everywhere she goes. Fern showed us how simple it was to make hawthorn ketchup for an incredible sauce you won’t be finding in the shops.
Found on the Hawthorn Tree, Hawthorn berries, known as ‘haws’ – are fairly easy to spot with their bright red colour and abundant coverage of the Hawthorn tree. You’ve very likely seen them before and wandered straight past, not knowing their versatility. The young leaves, flower buds and young flowers are all edible as well and can be added to salads. Whilst the haws can be eaten raw, they can cause mild stomach upset, so the best way to use them is to make jam, wine (oh boy, don’t tempt us) or best of all… ketchup.