He is a fanatical forager himself, yet somehow the more he describes its benefits the less convincing they seem. Elderberries are well worth seeking out, too; their purple-red colour and bittersweet taste make them a delicious addition to desserts. In The Forager’s Calendar he lists well over 100 edible plants that flourish in the British countryside, grouping them according to the month when they are at their best and providing a detailed description and a colour photograph with each entry.

Violets also start to bloom towards the end of the month; the flowers make pretty additions to salads and desserts.Thanks to our variable climate and rich variety of ecosystems, the UK offers ample opportunity to source your own food in the wild throughout the year. There is also tonnes of practical advice to get you started or as handy reminders, from chapters on the law around foraging, what kit you’ll need and safety; as well as fungi, seaweeds and preserving – to name a few. The similarly bitter rowan berries are also brilliant for jellies and liqueurs; they grow in bright red clumps in their namesake tree.

Medlars are in season at this time of year too, and hawthorn berries will be at their sweetest towards the beginning of the month. It’s easily identifiable by that intense garlicky scent and it makes a tasty alternative to spinach, so try it in pasta, salads and pesto. You can also pick young birch leaves, too, whose serrated, nutrient-rich leaves make restorative tea. Sweet chestnuts are synonymous with this time of year, too, and are usually roasted before eating to bring out their distinctive sweet taste. You’ll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette.John Carey * The Sunday Times * Praise for A Natural History of the Hedgerow: A beautifully presented field guide. Rose petals, including those from dog roses — which grow profusely in hedgerows — have myriad uses, too. The sweet scent taste of yarrow leaves makes them a popular choice for desserts and drinks, while borage, with its blue, star-shaped flowers, is everywhereand makes a nice — and, in fact, traditional — addition to a pitcher of Pimm’s. Travel A year-round foraging calendar: what to pick and where in the UK The UK is a nutrient-packed treasure trove of wild food, from fruits and flowers to greens and mushrooms. Sweet honeysuckle is common in woodlands (although the berries are toxic) and bright purple mallow flowers also begin to bloom; their taste is mild, but they add a pop of colour to the plate.

Early spring is peak nettle season — harvest them sooner rather than later (with good gloves), picking only the top few leaves. Foraging for food in the wild is quite an arduous hobby, and if you are looking for an excuse for hanging up your boots, John Wright’s book might be the answer. Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat.I’ve had it on my shelves since last January and it has been one I’ve picked up often throughout the year and dipped in and out of it as the months come and go. The pickings are decidedly sparse as winter sets in, although one highlight is the lurid purple wood blewit mushroom, which can be picked until February. Don’t overlook dandelionseitheras their season peaks — full of nutritional value, you can eat the whole flower from the yellow petals right down to the root.