Urtica dioica (Nettle, Stinging Nettle)

Stinging nettles are ubiquitous, abundant, healthy, delicious, versatile and easy to identify

Calocybe gambosa (St George's Mushroom)

This is the time to look  along roadsides, grassy verges,  and in leaf litter for Calocybe gambosa

Viola species (violet, dog violet, sweet violet)

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Galium odoratum (Sweet Woodruff)

The flavour of May is Waldmeister; at least it is, if you grew up in Germany           

Morchella species (Morel)

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Alliaria petiolata (Garlic mustard, Hedge mustard, Jack by the hedge)

Ubiquitous and nutritious, this wild vegetable has been collected and eaten by humans for thousands of years ​​

Himanthalia elongata (Sea Spaghetti)

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Cerioporus squamosus (Dryad's Saddle)

This spring mushroom has a meaty texture and an interesting cucumber/watermelon rind scent and flavour

Taraxacum officinale (dandelion)

Though often disregarded as a lowly and all too common weed, one of the most amazing edible flowers are the common dandelions