I harvest wild edibles for my own breakfast, lunch and supper table. A little here, a little there, and never more than a sixth of what's on offer. I ensure that plenty is left for the birds and bees. Common sense dictates that picking every summer elderflower in sight, doesn't bode well for elderberries in the autumn.
The hips may be used to make rosehip syrup, jam, tea, vodka or gin. Rosehip jelly isn't labour intensive because the long slow drip through jelly bag removes the hairs and seeds. The Ministry of Food encouraged folk to make rosehip syrup in the war years because it is a rich source of Vitamins A and B, as well as C. Blitzing the hips in a food processor makes light work of chopping the hips.
I've added a can of tuna fish in this easy recipe because I know that foraging enough razor clams to lunch upon, is a matter of experience. If you find a quantity to dine royalty, forget the tin of tuna in this Seashore Salad. When foraging wild ingredients, take enough for your own need and no more.