For devout foodies, scavenging through public parks and roadside ditches to pick wild, esoteric ingredients is an almost sacred ritual. Although the yields are small, the thistles, berries and greens they collect are nutrient-packed, deeply flavourful and, perhaps most importantly, not what the neighbours are eating.
But gourmands aren’t the only ones out foraging. Pioneering designers, including furniture makers and architects, are uprooting their own raw materials to make everything from cabinetry to structural columns. Turns out there are lots of aesthetic possibilities when working with forage. Roadside weeds can be boiled down to dye textiles, for example, while a naturally fallen tree can make a fetching coffee table.