Q & A with Natasha Lloyd author of Foraged Condiments 

Alongside her practice as a medical herbalist and President of National Institute of Medical Herbalists, and in house forager at The Fife Arms, AoF member Natasha Lloyd shares her knowledge in her recently published book Foraged Condiments Wild Plant Recipes for Sauces, Chutneys, Ferments and Drinks

We (Susanne and Sam) asked Natasha a few questions on her foraging and writing inspirations. 

1. What inspired you to forage and start to add more wild into your diet and lifestyle?

My Mum inspired me and taught me the wealth of plants that we can use mainly through showing me but also encouraged independent learning with a swath of books on the shelf. The book that I had my head in the most was A Modern Herbal by Mrs Grieves. The copy I still have and still use. It’s still a relevant book despite being written in 1931. Along with many other books and modern research I have always found learning to be one of the greatest joys of life. 

2. What’s the greatest foraged ingredient of all time? 

Oh the greatest foraging ingredient of all time is a hard one. How on earth do you choose one? A family maybe but one plant or mushroom seems really difficult. I really enjoy spring greens and semi doing a spring cleanse every year. After the quiet of Winter watching the regrowth of familiar plants gives such hope and joy. 

3. Was there one recipe or flavour that helped to spark the idea of this book?  

It has to be the pear and dandelion root chutney. When I first made it, I did the usual taste test around the kitchen, at The Fife Arms where I was working at the time and was given a lot of creative freedom, and it was very well received. So I made a bigger batch and guests loved it too. It was included in the official opening of the hotel and had compliments from the visitors on the day. This gave me so much confidence and the creative freedom given allowed me to start to create a whole line for the kitchen. Very happy memories. 

4. How much of this book is a document that reflects your foraging practice and how much of your practice has been enhanced by the researching it? 

This is very much a reflection of my practice more than researching the book inspiring my practice. Not that it didn't but I was keen to give over my thoughts on how to connect to Nature and respect it. 

5. Is this an easy way into foraging as you only have to pick a few things to add a touch of the wild to your dishes?

There is so much information now about how to forage and what to forage for I wanted to give some recipes and ideas of what to do those foraged finds. 

6. What is the foraged food you most look forwards to coming into season?

I adore dandelion roots. They have such a depth and complex flavour when roasted and cooked properly. They give a coffee, caramel and chocolate mix. What's not to love! Interestingly I don't drink coffee but I like the flavour just not the effect of caffeine. Anyone that knows me knows I have enough energy to talk as it is! Dandelion root is also so healthy in that it helps move bile through the liver improving liver function and also contains inulin a prebiotic which helps feed good bacteria in the microbiome. Before Dandelion roots I love wild raspberry with its power packed flavour compared to the offerings in supermarkets. Being able to have such a flavour bomb to pop into your mouth as you go on a walk is wonderful. Then making them into a jam to preserve them makes me very happy. It never lasts long though. 

P.S. Personal note from Susanne: "I love how Ashley's illustrations seek out the spirit of a plant and not just its physical form. My favourite is the bogbean, showing both its sturdiness of leaves rising out of tannic water and the ethereal flowers.  Photos in the book show Natasha out and about with her faithful canine companions. I think this book is a wonderful guide to bringing the outdoors in drawing from Natasha's knowledge and her delight. "