Foraging as a child

We used pick crab apples, blackberries, damsons, sloes hated them, hazelnuts, wild raspberries and wild strawberries, also field mushrooms.
My mam would make jams and jellies out of the fruit, we would cook the mushrooms straight on the hob of the range just put a pinch of salt in the cup after removing the stem and let the juice develop.
We also picked wild sorrel in the fields it was very bitter, I think we used call it cuckoo spit, and picked young nettles and learned how to eat them raw without stinging which was something to show off to the townies when they visited. Later in life we picked elderberries to make elderberry wine, and apples to make cider, it was more a cidré than a cider.