For centuries, Britain has relied on imported spices and fruits to enhance flavours, but many native plants offer similar aromas and tastes and are easily found foraged alternatives!
Tantalised and seduced by the colours of fruit and vegetables we don’t grow here naturally, our ancestors brought cloves and cardamom from Southeast Asia and India in the 17th Century. They brought bright oranges, grapefruits and other fruits from China, India and the Caribbean as early as the 16th Century, touting them as ‘luxury’ exotic items for the wealthy (waking up on Christmas morning to find oranges and cloves in your stocking was a proclamation of how ‘good’ you’d been that year). And, of course, sailors found them to be a wonderful cure for scurvy. Chillies came back from the Americas with Christopher Columbus as far back as the 15th century!
Yet all of these flavours, with all of their associated health benefits – and more – are found in locally available hedgerow and forest plants. Whether foraging for sustainability, historical curiosity, or unique flavours, these wild alternatives are worth exploring.
It’s a shame our forefathers decided to ‘burn the witches’ – the women who knew plants, their uses and how to find them. Imagine how much more connected our society would be to a world that we knew could actually provide for us.
Why forage for local alternatives to imported spices?
Beyond the obvious – sustainability and footprint – foraging fosters a connection to the land, it has a plethora of mental health benefits that I can’t go into in this post, but feel free to ask if you’d like more information, and it increases a sense of belonging to a place. Foraging require a deep and intimate knowledge of the land, through many weathers, in all seasons. The unique flavours provide exciting flavours and different elements to food, and there’s something precious about knowing the provenance of your food.
1. Wood Avens Roots vs. Clove
Wood Avens (Geum urbanum), or herb bennet, contains eugenol, the same aromatic compound found in cloves. When dried and ground, the roots provide a mild, warming spice perfect for mulled drinks, baking, and even homemade tooth powders. Unlike cloves, which are harvested in tropical regions, Wood Avens thrives in British woodlands and hedgerows.
2. Hogweed Seeds vs. Cardamom
Common hogweed (Heracleum sphondylium) seeds have a citrusy, spicy aroma akin to cardamom. When crushed, they release warm, aromatic notes, making them excellent in baking, curries, and spiced drinks. With cardamom primarily imported from India and Guatemala, foraging hogweed seeds provides a local and flavourful alternative. Important note: Only common hogweed should be used—giant hogweed (Heracleum mantegazzianum) is highly toxic.
3. Pine Needles vs. Oranges
Scots Pine (Pinus sylvestris) needles are rich in vitamin C and have a fresh, citrusy flavour reminiscent of oranges. They can be brewed into tea, infused into syrups, or even used in marinades. With Britain’s climate unsuitable for growing oranges, pine trees offer a sustainable, locally sourced alternative. Try this Scots Pine Needle Soda for a surprising addition to your kitchen.
4. Western Hemlock vs. Grapefruit
Western Hemlock (Tsuga heterophylla) needles have grapefruit-like citrus notes, thanks to their natural resinous and aromatic compounds. While grapefruits are imported from subtropical regions, hemlock trees are widespread in British woodlands. Note: Western Hemlock is different from Water Hemlock (Cicuta species), which is highly toxic. It also has similarities to Yew, which is deadly. Always identify correctly before use.
5. Sweet Cicely vs. Aniseed/Fennel
Sweet Cicely (Myrrhis odorata) has a sweet, aniseed-like flavour similar to imported anise or fennel. Once used in medieval Britain to sweeten dishes before sugar became common, its leaves and seeds are excellent for flavouring desserts, teas, and liqueurs. Another alternative is the Aniseed Funnel Mushroom (Clytocide Odora), which grows on woodland floors among deciduous leaf litter.
6. Meadowsweet vs. Vanilla
Meadowsweet (Filipendula ulmaria) contains vanillin-like compounds, lending it a delicate, creamy sweetness. Traditionally used to flavour meads and desserts, it offers a local alternative to vanilla, which is predominantly imported from Madagascar.
7. Alexanders Seeds vs. Black Pepper
Alexanders (Smyrnium olusatrum), once a staple in medieval monastery gardens, has spicy, pepper-like seeds that can be used as a substitute for black pepper. Native to coastal Britain, it was widely used before the spice trade made black pepper easily accessible.
8. Sticky Weed Seeds vs. Coffee
Sticky weed (Galium aparine), also known as cleavers or goosegrass, produces small seeds that can be roasted and brewed as a coffee substitute. The flavour is mild and slightly nutty, making it a lower-caffeine (but the highest caffeinated plant in the UK) alternative to imported coffee beans.
9. Peppery Milkcap Mushrooms vs. Chilli Peppers
The Peppery Milkcap (Lactifluus piperatus) mushroom, found in British woodlands, has a spicy, hot taste reminiscent of chilli peppers. When dried and ground, it can be used sparingly to add heat to dishes. With chilli peppers requiring warm climates and extensive imports, this fiery mushroom provides a local, foraged alternative.
9. Magnolia Flowers vs Ginger
Magnolia Flowers (Magnoliaceae) come in over 250 varieties, introduced to Britain from the United States in the 18th century. Many of the white and pink varieties are edible and flavours range from bitter to sweet lemon or ginger or even cardamom. When dried and ground, it can be used sparingly to flavour to dishes in the same way as ginger, which was introduced by the Romans in the 16th century. Though not a native tree, Magnolia is now very common and there are plenty of Magnolia recipes to get you started!
As always, please be extra careful when collecting wild plants for consumption and only eat something if you are 110% sure that it is correct and safe. Never eat something just because a blog somewhere told you to!
