Foragers can have a lean time of it over the cold winter months but as the days lengthen, and we hear the distinctive song of the skylark as it hoovers in flight, the forager can fill his or her basket with buds and wild spring greens. The March wind may blow but wild garlic works as well in a dumpling as a sushi style wrap.
The celebration of the last night of the year, Hogmanay, is the most important of Scottish traditions. My father had no recollection of joyful Scottish Christmases in the 1950s, when Scots worked over Christmas per se but he had fond memories of an Aberdeenshire end of year winter solstice feast. It is only within the last generation that Scotland has embraced Christmas.
One of my favourite seaweeds to cook with is dulse. It is a ruby, red seaweed, which dries to a deep pink, and turns green when cooked. Dulse grows on rocks in the subtidal zone or sometimes grows as an epiphyte. It often hitches a ride on kelp.The pretty fronds resemble fingers and its stalk (stipes) are short.