This is three minutes walk from where I live in the Stockbridge Colonies. An abundance of wild foodplants grows here, next to the Water of Leith.
One of the things I did on Sunday was to go foraging for free food along the Water of Leith near where I live in the Stockbridge Colonies.
In an hour I gathered loads of stinging nettles (Urtica dioica) and few-flowered leek (Allium paradoxum, similar to wild garlic) and sticky willy (cleavers or goosegrass, Galium aparine). I also took a few young leaves of common hogweed (Heracleum sphondylium), not to be confused with giant hogweed, which is poisonous!
In an hour I gathered two bags of nettles, a bag of few-flowered leek, some sticky willy (also known as cleavers or goosegrass) and some common hogweed.
From top left, clockwise: sticky willy (cleavers or goosegrass), common hogweed and few-flowered leek. Also visible is a pair of scissors and some gloves - needed for the gathering of nettles!
All of these are edible, and you can make wine from the dandelion flowers and the nettles.
Here are some recipes for nettle wine. I started a batch as soon as I got home. You’ll find my recipe for nettle soup in the comments attached to this post.
Sticky willy (cleavers/goosegrass). The young plants can be cooked and eaten like spinach. The older ones are a bit fibrous.
Here's a close-up of few-flowered leek (Allium paradoxum).