Foraging for elderberries and brambles, crab apples and sloes, rosehips and mushrooms and other culinary plants, fruits or herbs used to be commonplace.
Sadly, as the number of people working and living on the land in Galloway declined so did the productive pastime.
However, recent years have seen something of a resurgence.
What do Dalry folk think about foraging in woods, fields and hedgerows for nature’s bounty?
Roger Crofts, the former chief executive of Scottish Natural Heritage, reckoned there was more to foraging than simply picking the fruits of the hedgerow.
He said: “It is actually an important part of connecting people to the countryside around them. I still go brambling along the river below the bridge.
“But if you are picking something like mushrooms you really have to know what you are doing.”
Nicolette Wise has been foraging for wild fruits since childhood.
She said: “I make blackberry chutney and pick wild sorrel which makes a very nice soup.
“I haven’t ever made nettle soup though I know people who do.”
Andy Mellor said: “I was out collecting chanterelles last week with my nephew. We found a big bucketful and we were very careful that we didn’t poison ourselves.
“In the 1970s Richard Mabey’s book Food for Free came out.
“I have tried nettle soup and dandelion leaves in salads.”
At The Clachan Inn, wilds foods often feature on the menu.
"We also use mushrooms such as chanterelles when they are in season.”
