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London Wild Fruits

Learn about wild food in London and beyond. Foraging walks and courses

11/07/2026

Season of fruits is cranking into full swing. Here’s a cherry plum lassi that worked quite nicely

A lot of our traditional recipes to use the bounty of fruit involve huge amounts of sugar, something I’ve never been very comfortable with. And those recipes stem from European colonialism, that made sugar one of the first cash crops imported to the imperial core. There are other ways though, and we’ll be exploring one of them - pure fruit syrups, in a free workshop at R-Urban Poplar in Bow, on Thursday 23rd July. Places limited, booking link in my bio

21/06/2026

The Service Berry, otherwise known as Saskatoon. Honoured to pick some of these for my first time this year. Native to North America, planted widely here but in my experience the birds value them so highly there’s barely a moment to see when they’re ripe

Subject of Robin Wall Kimmerer Robin Wall Kimmerer’s latest book - The Service Berry, on indigenous economics, and on a lovely Upstream just recently. Following the way of the honourable harvest, and knowing what a special treat they are in this land - I only took what I need, didn’t pick more than half, and didn’t take the first, or the last

tbf I didn’t really need any of them, but judged it was ok, as a visitor, to take what the birds seemed to be leaving - there are places on a bush that pigeons struggle to get to, under lower branches, happening to be the easiest pickings for us land dwellers. And they do taste amazing, sweeter than many of our equivalent native fruits, with a strong almond note - like sweetened sour cherries or meadowsweet

Interestingly the birds have has almost all the cherries this year already. It’s amazing how fast they will go through every one when the fancy takes them. Maybe that’s why they left a few of these saskatoons?

20/06/2026

Lime flowers in full bloom throughout the land. If you catch a waft of sweet perfume in the street or park it’s likely a lime tree transmitting mass perfume into the humid midsummer airs. Traditionally picked and dried for calming tea, but I recommend using them fresh too - infused in a bowl of water with ice makes an excellent cooling drink 🌼🌼🌼

27/04/2026

Bizarre sights this springtime - last year’s Hawberries on this year’s leaves. This whole area’s been full of Hawthorn still full of fruit in April, west facing sheltered hillside. Maybe we call this a blood spring 🩸☘️

14/04/2026

It finally happened to me - Black Morels 🍄‍🟫. Been scanning wood chip for years whilst seeing everyone else find them. An American species, these morels find their way to the uk on imported wood chip. Making for a fun game of urban mushroom hunting, as the chip is used for the landscaping in new developments

I realise my mistake now - I usually forage by bike, and thought the best strategy would be to ride and glance over as much chip as possible. But this will never work - the morels are black and so is the chip, you’d only notice some real chonkers. And mushroom hunting doesn’t respond to efficiency, I know this. Most often it feels like intuition that leads to a mushroom meeting, almost as if it only happens when they let you

Just a small crop but still a thrill. There’s likely to be a bonanza going on in wetter parts of the country, but London is often cruelly dry at critical moments in the fungi calendar

04/04/2026

🌱 Wild Garlic preserves done for another year. Tried all sorts of extras with fermented garlic over the years, but have settled on a little fennel seed as favourite. Hog seed is good though too

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