Seedball Forager's Mix Wildflower Seed Tin

Designed in collaboration with the Wild Foods UK (www.foraging.co.uk), this is a collection of wild edible plants including Primrose, Shepherd’s purse, Wild garlic, Borage, Red clover, Pignut and Lady’s Smock.

Scatter at any time from early Spring until late Autumn.

Borage (Borago officinalis)

Borage tastes just like cucumber. The flowers and young leaves are best in salads or teas. The flowers are a great addition to salads and drinks. They can also be used dried as a pot herb with a fresh flavor. Borage is traditionally used for gastrointestinal, respiratory and cardiovascular disorders.

Season: March to September

Ladys Smock: (Cardamine pratensis)

The leaves taste of mustard or wasabi, and the flowers taste like cress with hints of sweetness and spice. The leaves can be a bit small and fiddly to collect - basal leaves at the bottom of the plant are easier. Leaves and flowers are lovely in salad. A tea made with the leaves of this plant was often used in the past as a Spring tonic or for menstrual problems.

Season: January to December

Pignut (Conopodium majus)

Pignuts take a few years to grow. They taste a little like a sweet chestnut or hazelnut crossed with a radish. The root must be carefully followed to find the nut at the end. It often bends 90 degrees before the nut and snaps off very easily.

Season: March to June

Primrose (Primula vulgaris)

Flowers and leaves can be used in salads, as a green vegetable, or in tea to treat anxiety, insomnia, and migraines. Roots can be used to make cough syrups and in arthritis and rheumatism treatments.

Season: March to June

Red Clover (Trifolium pratense)

The leaves taste like grass, the seeds taste like peas and the flowers taste sweet and are best on a sunny day -just beat the bees to them! The flowers are great in salads, and the peas taste good and cause bloating if you eat too many.

Flowers: May to September

Shepherds purse: (Capsella bursa-pastoris)

The leaves can be eaten raw or cooked. The flower tips can be eaten as a snack, and the dried flowers and leaves can be used as a tea. Some of the tea can be used on a cotton bud to stop nosebleeds.

Season: March to November

Wild Garlic: (Allium ursinum)

The plant can be used raw or cooked. It's best to leave the roots alone, as the leaves are tastier and there are no bulbs. This plant is known to reduce high blood pressure and cholesterol levels, and like bulb garlic, it has more medicinal claims than space to print them.

Season: February to June

Seedball Forager's Mix Wildflower Seed Tin

£6.50Price