For our ancestors foraging was essential to survival, but these days the closest most of us get to this experience is browsing the fresh herb section of our local supermarket. That said, in a day and age when few people have a connection to where their food has come from, it’s is a good start. Adding a sprig of rosemary or thyme to a gin and tonic can elevate the drink to a whole new level and the recent trend for more interesting garnishes has spurred lots of people to look beyond their glass and into their back gardens, local parks and hedgerows in search of new flavours.
On Islay we’re spoiled. Pink purslane, sweet cicely, burdock, wild garlic, gorse flowers, sorrel and violets - these are just some of the edible delights that are popping up all over the island now spring is in full swing. Once you learn how to identify such treats no walk in the countryside (or city) is ever the same again. But with increased awareness and collecting comes increased responsibility. It’s easy to get excited, picking as much as you can carry, but this not only leaves little for those who follow it’s also not great for the local wildlife and ecology of the area.
Dunnock on gorse. Gorse flowers are one of the many edible delights to be found on Islay during spring. John Bridges (rspb-images.com)
In short you should only pick what you can comfortably use without waste or harm to the plant, and you’ll be surprised by how strong some botanicals can be, a few sprigs can go a long way! No matter if you’re a beginner or a seasoned forager you should only harvest what you are confident you can positively identify; if in doubt, leave it out, as they say, and use a good guide to help, such as Richard Mabey's Food For Free.
Sustainable local foraging is at the heart of The Botanist Gin’s ethos. Distilled here on Islay at Bruichladdich Distillery The Botanist uses 22 handpicked island botanicals to create their unique tipple, including camomile, apple mint, heather and hawthorn. The Botanist and RSPB Scotland share not only an island but also a mission to connect people with the natural environment around them and recognise foraging as an inspiring way to engage visitors to Islay with nature and conservation.
I’m therefore delighted to announce that I will include a foraging element during my weekly guided walks at Loch Gruinart (every Thursday at 10.00am) this summer. The walks will include identifying particular plants, discussing their uses (in gin and more) and emphasise on the importance of sustainable practice. Prices for guided walks are: £3 for RSPB members, £5 for non-members and under 16s free.
All foraging tours will take place at Loch Gruinart, Islay. Andy Hay (rspb-images.com)
Furthermore, Mark Williams, Scotland’s only professional foraging tutor, will deliver two evening walks on the RSPB reserve at Loch Gruinart. Mark, of Galloway Wild Foods fame, regularly writes about foraging for national press, offers guided walks and tuition on woodland, hedgerow and coastal foraging and works closely with chefs, barmen, nutritionists and herbalists to explore the possibilities of what he terms ‘our wild larder’. These special events will take place on the 27th July and 17th August (both of which will include a gin tasting session at the end of the walk) from 7:00 – 9:00pm at a cost of £30 per person. Booking is essential as there are only 14 places available for each event. To book, please email the RSPB office at Loch Gruinart – loch.gruinart@rspb.org.uk .
I am really looking forward to hosting the tours and hope to meet you at one of these events. And if you’re searching for other things to do on the island, I can thoroughly recommend booking a place on The Botanist Gin’s distillery tour at Bruichladdich, where this pioneering spirit is brought to life.