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It has quietly become something of a green gold rush. In woods and <a
href="http://www.guardian.co.uk/environment/forests">forests</a>
across Britain, wild garlic is being harvested for soup makers, wood
sorrel gathered for Michelin-starred chefs, and spruce needles picked
to infuse hand-made chocolates.<br>
<a class="moz-txt-link-freetext" href="http://www.guardian.co.uk/environment/2009/apr/27/wild-food-foraging-reforesting-scotland">http://www.guardian.co.uk/environment/2009/apr/27/wild-food-foraging-reforesting-scotland</a>
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