Seasonal variation changes alot, but not more so than with flowers, nuts, berries and mushrooms. Times and success depend greatly on the weather and conditions in the year. Making it even more exciting using them. 

 Flowers

 Such a lovely thing to make use of, you would be surprised how many are edible.

Elder(sambucus nigra)

Elderflowers
 
The beautiful and delicate elderflower, surely the best flower to eat, drink and be merry with. 

 

 

Gorse flowers
Gorse(Ulex europaeus)

Gorse has a sweet coconut scent. Eat them in salads, garnish south east asian dishes, make ice cream, or wine. Get them while thery're good.

Mustard flowers 
Mustard(brassica nigra)

Amazing hot sweet flavour. Similar to colemans with a hot sweetness.

 

 

Haw(crataegus oxyacantha)

Dandelion(taraxacum oficinale) 

Lime blossom(citrus auratifolia)


Fruit

Rowan berry

 

Rowan berries(sorbus aucuparia)

  

Blackberries(rubus fruticosus)

Medlars(mespilus germanica)

 Quince(chaenomeles japonica)

Crab apples

 Elderberries

wild strawberries(fragaria vesca)

Damsons

 
Damsons/wild plums(prunus damacunum)

 

 

 

Sloes(prunus spinosa)

 Rosehips 

Haw(Crataegus oxyacantha) berries

 



Nuts

Acorns

Walnuts  (genus Juglans) Beech (genus Fagus)Acorn(quercus), Cob/Hazel(corylus) Pig nuts

Mushrooms

Parasol mushroom 

Far too many to mention, and not always easy to get when you want, but always delicious when you do. Honey fungus, Parasol, Bollette (ceps)
Rustlers, Blewitts, Jews ear, Hen of the woods, Chicken of the woods, Beef steak, are all noteable, with they're deep intense flavours.

 Dryads saddle