PICKING PLANTS IN THE WILD - WITH CHRISTINE IVERSON

One can never underestimate the power of nature, and Penhaligon’s new Potions and Remedies fragrances can attest to that. However, before William Penhaligon experimented with botany, our ancestors had already harnessed the art of herbal healing, often gathering from hedgerows to create their balms, remedies, and cures.

The art of foraging is still very much alive today (thank goodness), and Penhaligon’s was delighted to speak with foraging and folklore expert Christine Iverson, author of ‘The Hedgerow Apothecary’, to gain her insight into picking plants, preparing potions and, of course, perfume.

As a child, I used to love making lotions and potions with ingredients foraged from the garden, such as rose petal water. My parents grew lots of fruit and vegetables, and we also picked wild blackberries, rosehips and crab apples, so I took an interest in gathering from an early age. When we moved to a rural West Sussex village in 2001, I started to look at what I could find in the hedgerows – and I wasn't disappointed! This fascination soon became an obsession when I discovered the wealth of history, folklore, and superstition attached to our native wild plants, as well as discovering historic remedies and recipes. I was hooked! 

We are all becoming far more mindful of where our food comes from, as well as trying to eat more organically, locally, and sustainably. Foraging is a wonderful way to reconnect with nature and immerse ourselves in the changing of the seasons: you’ll soon begin to notice things growing in the cracks in the pavement or on waste land. These are all potential ingredients for use either in the kitchen or in your herbal apothecary. I can guarantee that there will be some fascinating folklore or superstition and even magic attached to each plant you find. 

There are so many wonderful folklore stories to choose from, but I particularly love this old English rhyme associated with the hawthorn tree that reminds young ladies to get up early on the first of May.​

The fair maid who, the first of May, ​
goes to the fields at the break of day,​
And washes in dew from the hawthorn tree,​
will ever after handsome be.​

Also, an infusion of hawthorn flowers and leaves was used by our ancestors as a remedy for sore throats, while chewing the bark was said to give relief from toothache. Historically, slugs were often used as a remedy for warts: the poor creature was rubbed onto the wart and then impaled on the thorns of a hawthorn tree. The warts would disappear as the slug shrivelled and died!

Foraging is such a wonderful activity but it’s not without its dangers. I recommend you buy a really clear field guide before you begin your foraging journey, as there are many look-alike plants that can be easily mistaken unless you are very careful. If you are not 100% certain of what you are picking, don't pick it!

Start off foraging something that you’re comfortable identifying – say, blackberries. These are prolific and easy to identify, and you can turn them into crumbles and vinegars. Nettles are also a pretty safe bet for novice foragers and can be used in soups, hair tonics, and even the most delicious green cake – however, you'll need gloves and long sleeves to pick these to avoid getting stung. 

That is a very exciting concept! I would definitely choose wild roses. Their scent is uplifting, relaxing, and it can help calm both body and mind. It’s also been proven to help reduce stress and anxiety.​

I would, of course, name it ‘Apothecary Rose’.

With wonderful antiviral and antioxidant properties, you can whip up a batch of this medicinal rob any time of year to speed up recovery from coughs, colds and sore throats. Be sure to pick elderberries away from busy roadways and always leave plenty for the birds.​

Makes one 750ml bottle.​

INGREDIENTS​

500g ripe elderberries (fresh or frozen)​
10 whole cloves, approximately​
300g caster sugar, approximately​
Sterilised bottles​

METHOD​

Place berries in a large pan. Add water until the berries float. Slowly bring to the boil and simmer for 15 minutes. Use a potato masher to burst any berries that are still whole.​

Strain contents through a colander and into a large jug, using the masher to squeeze out as much juice as you can. It’s worth taking time to do this – the best juice comes out at the end.​

Pour liquid through a sieve and measure your juice into a pan. For every 500ml of juice, add 300g of sugar and ten cloves. Bring slowly to the boil, stirring constantly to dissolve the sugar.​

Boil hard for five minutes, then allow to cool slightly before pouring into sterile bottles and labelling.​

This rob can be taken neat or diluted with hot water. Add a little rum or brandy with a squeeze of lemon for a medicinal hot toddy.