Local #FoodCrush | Why you should follow Roushanna Gray on Instagram

Where the fynbos meets the sea near Cape Point, there's a little house dedicated to sustainable cookery and the art of foraging for ingredients. Called Veld and Sea, it hosts workshops where curious foodies go to learn to pick and cook wondrous edibles under the guidance of botanical genius, Roushanna Gray.

This magical place comes alive on Instagram. Opt to follow @veldandsea and your feed will be filled with beautiful pictures of edible flowers that find their way into anything from pasta to cookies. You'll see snaps of wild herbs freshly picked in the morning and, later, see how they've been used in cocktails.

You'll also learn about the amazing abundance of ingredients our strandveld has to offer each season. Gray’s posts change along with the produce available, but remain bright and bountiful.

Summer is the prime time for coastal foraging, so you'll be greeted by beautiful shots of hands dug deep into piles of different seaweeds and a wealth of shellfish.

You’ll delight at the small window for mushroom foraging in forests in autumn, before winter emphasis on fynbos. Spring is all about edible flowers from Gray's garden which, she likes to point out, is not technically foraging.

“I just want to share what I have discovered,” she says. “It’s nothing new; it’s a very old practice with old ingredients but it’s very exciting. I don’t know, I find it incredibly exciting; I’m a bit of a nerd. I just want to tell everybody, stop them on the road and go, ‘Look, look! You can eat that!’”

• To find out more about Veld and Sea's workshops visit veldandsea.com