Spring is a fabulous time of the year. The trees and bushes are just bursting with new life and colour. Here in Scotland it takes a little longer for the buds to bloom, but the brush strokes of nature paint the landscape a little brighter each day. The birds are busy nesting and it feels as if positive change is in the air.
As the temperatures increase, somewhat slower this year, large areas of Yellow Gorse or Whin as it is known in Scotland, appear all over Argyll. It is a plant that loves the coastal areas and although it can flower throughout the year, it is most prominent during April & May. This year it seems to stand out more than ever. It is a beautiful sight driving along the coast, the scenic images framed by pretty yellow flowers. I discovered that the Gorse flowers can be eaten in salads and has a mild coconut aroma and a subtle almond flavour.
The Oystercatcher is one of my favourite seabirds. I love their bright orangey red bill which funnily enough can be right or left-handed. (striking to the right or left). They have a speedy walk as if they are late for work, or running for the train. A noisy bird, feeding on cockles and mussels and currently the low spring tides are offering up more than the average beak full. Oystercatchers breed on the coastline and can be found all over the UK and I feel lucky to have many of them resident on the shores of Holy Loch.
Roe deer (Capreolus Capreolus) ...and no I am not repeating myself, are widespread throughout Scotland. This Roe buck on the picture comes down into the garden most days and he makes a meal out of the lawn. In spring the velvet on their antlers moults, and then in October they will shed their antlers completely and grow new ones again.
Last weekend I took a friend who was visiting from Holland on a Spring Foraging Course with WildFoodUK which was a real eye opener to the many edible plants, flowers and mushrooms that Scotland (and the rest of the UK) has to offer. We spent about three hours walking the stunning grounds of Craigengillan Estate in Ayrshire picking gourmet ingredients for our dinner later that day. A fabulous day out and a life skill gained! On the photo, our wild foraged salad, including Wood Sorrel, Wild Garlic, Few Flowering Leek, Primrose, Ground Elder and Lime Leaf. For the record we also ate Hogweed Flan, Wild Garlic pesto, a delicious pasta with a creamy field mushroom sauce and a wild berry flan.
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