Episode 371: Wild Edibles

What if the future of our food system is already growing wild beneath our feet? Wendy Russell and Freda Farquharson explore the power of wild edibles — from sorrel seeds and citizen science to health, biodiversity, and climate-friendly farming — and how these overlooked plants could help shape a more resilient future for people, nature, and the land. Benny's Insect of the Week: The Australian Orange Tip Moth - sponsored by Cerddwr's Herbs go to www.cerddwrshb.com and use the code BUGPODS for a listener's discount. Cerddwr's Herbs on Facebook  Cerddwr's Herbs  Links The website link for becoming participants of the project The Wild Edibles logo was designed by Gabrielle Reith Gabrielle Reith is an artist, illustrator and maker based in Scotland – small-stories Milestones since the project's launch on 1st May 2025: 1st seeds sent out on 7th May 2025 Over 300 packets of seeds sent or delivered by hand so that's over 15 000 seeds sent out so far! Furthest south sent - Kent Furthest North sent - Shetland Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall If you liked this week's episode with Brigit you might also enjoy these episodes from the archives: Episode 155: Wild Food with Marlow Renton Foraging expert Marlow Renton joins Sarah to explore the delights and responsibilities of harvesting wild food, from deepening our relationship with the land to understanding seasonal abundance and ethical foraging. A perfect companion to Wendy and Freda's conversation about wild edibles, knowledge-sharing, and reconnecting with overlooked plants in our landscapes. Episode 349: Foraging Feasts with Flavour Fred Chef and forager Flavour Fred shares his passion for turning wild ingredients into vibrant, accessible food, celebrating flavour, creativity, and sustainability. This episode beautifully complements the Wild Edibles project, bringing the journey full circle from growing and foraging to cooking, eating, and valuing wild food as part of everyday life.