Sylvienne Got it. Keep it simple and safe. First, only pick plants you can 100 % identify. Wild garlic, dandelion greens, nettles (wash them in hot water to neutralise the sting), and wild carrot roots are good, high‑protein options that also add flavor. For herbs, think rosemary, thyme, and wild mint—these grow in dry spots and taste bright in a stew. Avoid anything that looks suspicious or has a strange scent; if you’re not sure, skip it. A quick test: cook a small pinch in a separate pot and taste. If it smells off or tastes bitter, toss it. If it’s pleasant, it’s probably safe. Keep a spare container for any “wild” herbs you’re unsure about, so you can experiment later without risking the whole batch. And remember—never rely on a single source. Check a few plants, then mix to balance flavors and nutrition. That’ll keep your crew fed and give you a little peace of mind.

Just keep the fire low so the stew doesn’t burn, and stir often so the roots don’t settle on the bottom and scorch. Keep the nettles out of the heat for the first couple of minutes; they’ll release their sting quickly if you let them steam a bit before you add the rest of the greens. Watch for any sharp, metallic taste—if something’s off, it’s better to keep it in the side pot and taste again. And remember, a little smoke from the wood can add depth, but too much can make everything taste bitter. Keep an eye on the simmer, and you’ll have a nourishing, safe stew for the crew.