With this in mind, I have taken a much greater interest in the close environs of my house.
I estimate that, over the course of a year, I can harvest 200 different wild ingredients within 15 minutes walk of my kitchen. On a bike, I can reach the coast in the same timescale, increasing the list to about 350.
I’m fortunate to live in a rural valley with a rich and varied landscape. But a similar experiment in the west end of Glasgow unlocked over 100 ingredients, including dozens of indigenous aromatics, bitters, sours and natural acidifiers.
So my advice to any aspiring forager is to start at home. Fathom out flower beds, research riverbanks and unpick your park. Challenge yourself to make a balanced drink just from what you find there. You will be pleasantly surprised and almost certainly driven to new levels of creativity.