Sweet chestnut, Castanea sativa
The nuts are delicious, prick skins and roast in the oven or near and open fire. They are great in soups, pickled, candied or even in a stuffing.
Beech, Fagus sylvatica
The small nuts are edible raw without the husk. You can eat the young leaves straight from the tree or in a salad.
Elder, Sambucus nigra
You can use the flowers to make cordial drinks or deep fried as fritters. They go really-well with gooseberries. You can add the berries to apple pies or make a jelly or jam from them.
Stinging nettle, Urtica dioica
Cooking the leaves will remove the stinging hairs. Tastes great in soups or cook like spinach. It can also be used to make tea and beer. It’s rich in iron and vitamins.
Ramsons, Allium ursinum
The leaves can be chopped and added to soups and stews, in pasta or risotto dishes. They can also be used to make pesto.
Dandelion, Taraxacum spp.
The leaves can be used in salads or cooked. You can use the flowers for dandelion wine or jelly and the roots can be roasted as a winter vegetable or dried to make a coffee.