A Season of Plenty: Lessons from Nature’s Abundance
by PETE COMPSTON
OUR RESIDENT FORAGING FANATIC PETE COMPSTON FOCUSES ON THE FINER DETAILS OF PLANT RECOGNITION THIS SUMMER
There’s a moment in early summer when the land seems to exhale. The slow emergence of spring gives way to the great crescendo of life—lush, wild, and generous. To those paying attention, nature’s message is clear: there is enough. More than enough.
Pete Compston
This abundance, however, is not a careless overflow—it’s a balanced, beautiful invitation. A call to share, to support, and to give back.
At Pendle Plant Craft, we’ve long felt guided by this wisdom. It shapes our gatherings, workshops, and wild foods we share. Most recently, it’s found its way into our new book—a love letter to the land, the seasons, and the quiet teachings of plants.
This season’s article celebrates that theme— abundance. It moves beyond scarcity thinking and discovers that when we give back to the land, we reconnect with something ancient and vital within ourselves.
You may notice we’re returning to two familiar plants this season—meadowsweet (Filipendula ulmaria) and Lime Tree (Tilia spp.)—alongside one final wild ingredient that brings it all together in a sweet, healing summer dessert: Wild Strawberry (Fragaria vesca).
Meadowsweet (Filipendula ulmaria)
Meadowsweet
Meadowsweet doesn’t shout for attention—it drifts into your awareness like a memory. Tall, elegant, and quietly regal, it rises from damp meadows and marshy margins, its creamy-white flowerheads held aloft on red-tinged stems swaying like lace in the wind.
If you follow the soft trails through Lomeshaye Marsh toward our cabin, you’ll find it everywhere—its sweet, almond-vanilla scent perfumes the air like summer’s incense.
As with all wild plants, it’s important to consider individual sensitivities and potential contraindications—especially for those with allergies to aspirin or salicylates.
“its sweet, almond-vanilla scent perfumes the air like summer’s incense.”
Meadowsweet belongs to the Rose family (Rosaceae), a plant lineage renowned for its affinity with the heart—physically, emotionally, and energetically. Like its relative Hawthorn, Meadowsweet offers gentle cardiovascular support and is known for its ability to calm inflammation and ease digestive discomfort.
Identification is straightforward once you get your eye in. The leaves are pinnate and comprise several toothed leaflets with a characteristic “little-big-little” pattern—smaller leaflets alternating with larger ones along the stem. The terminal leaflet at the tip is typically trifoliate (divided into three parts). The upper side of the leaves is deep green, while the underside is pale and downy. When crushed, the leaves release a sweet, antiseptic-like aroma—often compared to germolene or almond—thanks to their natural salicylates. The stems are grooved and often flushed red.
In the kitchen, the flowers lend a subtle floral depth. Infuse them in cream for custards or panna cottas, blend them into syrups, cordials, or vinegars, or simply dry them for tea. Their aroma evokes midsummer, making them a favourite for herbalists and foragers alike.
Lime or Linden Tree (Tilia)
Linden blossoms.
You’ll often find Lime trees lining old parks, shaded walkways, and woodland edges. Their broad, heart- shaped leaves flutter gently in the breeze, offering dappled shade. But in midsummer, something magical happens. Their pale yellow-green flowers open, and the air beneath them hums—alive with pollinators, drawn to the nectar-rich blossoms in a soundscape of soft buzzing.
The leaves are easily identified: finely serrated, asymmetrical at the base, and often tilted slightly. Some are matt, others glossy—especially when covered in “honeydew,” the sweet excretion of aphids. Though the idea might turn some away, it’s essentially glucose, and in truth, it makes the leaves even tastier.
In early spring, the young leaves are tender, mild, and mucilaginous—making them perfect for soothing sore throats, easing colds, or simply enjoying in a fresh salad. Later in the season, you can still find newer growth, particularly on shaded lower branches.
But it’s the flowers that have earned Lime its place in herbal lore. Dried and brewed as tea, they are beloved for their calming, antispasmodic, and mildly sedative effects.
“wild strawberries may be small, but they pack a surprising punch”
Wild Strawberry (Fragaria vesca)
Wild strawberry
Small, low-growing, and often hidden beneath leaves and brambles, the Wild Strawberry is one of the summer’s quietest delights. You’ll find it in woodland edges, sun-dappled banks, and sometimes spilling over onto pathways like tiny rubies nestled in green.
Unlike their cultivated cousins, wild strawberries may be small, but they pack a surprising punch—rich in antioxidants, polyphenols, vitamin C, and other nourishing compounds. Their intensity of flavour is matched by their vitality, making them a true superfood of the hedgerows. It’s no surprise that most never make it home—eaten warm from the sun, straight from the plant, they offer a fleeting kind of joy.
If you do manage to gather enough, they shine in desserts, teas, syrups, and even savoury dishes when paired with sharp herbs or soft cheeses.
Medicinally, their leaves have long been used as a gentle digestive tonic, rich in tannins and helpful for upset stomachs. They can be dried and brewed into astringent teas, while the fruits themselves support the immune system and offer a burst of natural energy.
Fittingly, the Wild Strawberry shares its lineage with another of our featured plants, Meadowsweet—they are both part of the Rose family, Rosaceae. Known for producing some of the most beloved edible and medicinal plants across the temperate world, Rosaceae members are often linked with cardiovascular health, digestive harmony, and subtle emotional support.
RECIPE: Meadowsweet, Linden Flower Panna Cotta with Wild Strawberries
This delicate, floral panna cotta captures the essence of midsummer in a spoonful. Light, creamy, and scented with the gentle aromas of Meadowsweet and Linden flowers, it’s topped with the bright sweetness of Wild Strawberries.
Ingredients:
- 400ml double cream (or oat cream alternative)
- 100ml whole milk (or plant-based milk)
- 2 tbsp wildflower honey (or to taste)
- 2 tbsp dried Meadowsweet flowers (or a loose handful of fresh)
- 1 tbsp dried Linden flowers (or a handful of fresh)
- 1½ tsp powdered gelatine or 1 sachet of vegetarian gel (adjust to pack instructions)
- A small handful of Wild Strawberries, washed and hulled
- Optional: grated lemon zest or rose petals for garnish
Method:
- Infuse the Cream: In a small saucepan, gently heat the cream and milk over low heat. Just before it reaches a simmer, remove from the heat and stir in the Meadowsweet and Linden flowers. Cover and steep for 20–30 minutes. Strain through muslin or a fine sieve, pressing gently to extract all the flavour. Return the infused cream to the pan.
- Sweeten and Dissolve: Stir in the honey while the mixture is still warm. Bloom the gelatine in cold water (or follow your vegetarian gel instructions), then stir into the warm cream until fully dissolved. Add lemon zest here if using.
- Set the Panna Cotta: Pour the mixture into small glasses or ramekins. Allow to cool slightly, then refrigerate for at least 4 hours or until fully set.
- Serve: Top with Wild Strawberries just before serving and garnish with rose petals or a drizzle of wild berry syrup if desired.
At Pendle Plant Craft, we believe every wild meal is an opportunity to connect—with the land, with each other, and with the richness already around us.
Find us at Pendle Plant Craft, join one of our walks, or pick up a copy of our new book, Thirteen Cycles Toward Nature’s Wisdom.
NorthernLife June/July/Aug 25