This is a book that is never far from me: Food For Free by Richard Mabey. It’s a concise collection that covers everything from seaweed to fungi to berries—all edible, but also notes those that are poisonous. With over half a million copies sold, it is undoubtedly the best pocket handbook for both seasoned foragers and beginners, complete with excellent plant illustrations.

The book mentions 240 wild foods. While it’s not primarily a recipe book, it does include some recipes. It provides top tips on what to do with various finds, offering ideas you might not have considered before. From watercress to wood sorrel, chanterelles to pig nuts, it will open your eyes to the wonders of the countryside.

It's nicely sized, not too heavy, and slips easily into a pocket or bag. The guide includes instructions on how to handle nettles and identifies mushrooms and plants to avoid. Identification is key here. It’s an interesting read even if you aren’t out and about.

There must have been a significant reliance on wild foods in the past. The knowledge of the seasons was likely common, with everyone knowing when to anticipate the next wild crop. The diversity in climate and land types from Shetland to Cornwall means much remains regional.

It's a fascinating book. I love it and even lent it to a neighbour who picked mushrooms and is still alive—so it must be a good reference!