A Guide to Foraging with Wross The Forager
A Guide to Foraging with Wross The Forager

A Guide to Foraging with Wross The Forager

Thursday, 24th September 2020

Hi, my name is Wross Lawrence and I am forager.

I haven't always been a forager, before this I was a deep sea fisherman. This is where my interest in wild food began. Spending all day everyday surrounded by crabs, whelks, lobsters, bass and seaweeds I began to wonder what other edible gems mother nature might be providing for us on land. I soon discovered a forgotten world of strong tastes, unusual names, wonderful smells and different textures.

I learned about all the different plant families, and how everything is connected. I learned about how unbelievably good these plants are for our bodies, I learned about the history of these wild plants and the essential role they have played in our daily lives for thousands of years. Healing us, feeding us, exciting us and helping us to evolve. It’s safe to say I was hooked. I have now been foraging for 10 years. In that time I have picked wild food for Michelin starred restaurants, royalty, markets, breweries, botanical companies and many many more. I have foraged woodlands, estuaries and beaches all over the UK but I am currently picking in South West Wales, the home of laver seaweed and the world famous laverbread. Though if you look a bit closer to the headland, away from the tide you should find some Sea Beet. Imagine wild spinach that is far more robust and far better for you. Looking further inland to the estuaries and salt marshes you will find Sea Aster and Sea Purslane. Wild sea vegetables that thrive on the marshes. They are succulent, salty and packed full of goodness and are available now in store and online at Planet Organic.
 

Recipes

Creamed Sea Beet Recipe


Ingredients

50g Sea Beet (chopped)
75g Double Cream
1tblsp Unsalted Butter
1 Small White Onion (diced)
1 Garlic Clove (chopped)
1/4 tsp Cayenne Pepper
1/4 tsp Grated Nutmeg
1/4 tsp Lemon Zest
2 tblsp Parmesan (grated)

Method

In a large pan heat the butter, garlic and onion together for 3-4 minutes before adding the Nutmeg, Cayenne and lemon zest. Add in the Sea Beet and cook for 2-3 minutes before adding the cream and parmesan and leaving for 5 minutes to reduce on a lowered heat. Serve with fish and potatoes.
 

Sea Purslane Pesto


Ingredients

50g Chopped Sea Purslane
125ml Olive Oil
1 Crushed Clove of Garlic
1/2 tsp Salt
1/2 tsp Pepper
25g Grated Parmesan
25g Toasted Pine Nuts

Method

Combine all ingredients into a pestle and mortar or a blender if you have one and blitz until desired consistency. Sautéed Sea Aster Ingredients 50g Sea Aster 1 Crushed Garlic Clove 30g Butter 1/4 tsp Black Pepper Method Melt the butter and add the crushed garlic. fry for 30 seconds on a medium heat before adding the washed Sea Aster. Continue to cook until the Sea aster begins to wilt. Add the black pepper and cook for a further 30 seconds. Goes well with Lamb or Fish.

Shop Wross the Forager Herbs at Planet Organic


 


 


 

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