From spruce needles to haw berries - pluck yourself a few ingredients from the hedgerow for your next cup of tea in the great outdoors
Spruce needles
Resinous, refreshing and rich in vitamin C – spruce needle tea is the perfect pick-me-up after a long hike. Pick the young needles (they taste sweeter) at the tips of the branches and infuse in hot, not boiling, water. Do not confuse with yew needles – they are toxic.
Hawthorn berries
Hawthorn is Britain’s most abundant hedgerow tree, so you’ll not be short of berries for an autumnal brew. They look like mini red apples, and require soaking for 12 hours to soften them before infusing, but all worth it for a tart and tangy tea that’s high in antioxidants.
Gorse flowers
The thorny gorse bush flowers at any time of year and is commonly found on clifftops and heathland. Its vivid yellow flowers have a mild coconut and almond flavour – perfect for a calming cup of tea before a night under canvas. Bruise the petals slightly before steeping.
Birch twig
Easily identified by its peeling white bark, the silver birch can be found in woods all over Britain. Birch twigs and buds have diuretic properties, so are good for flushing out toxins. Make sure the water isn’t boiling, as that will evaporate the wintergreen flavour.
Always take a reputable wild food guidebook with you when foraging – if you’re not sure, don’t pick it.