Common gorse, often referred to as just gorse is a hardy evergreen flowering shrub found over much of the British Isles often in coastal habitats, grasslands and heathland, it is a member of the Fabaceae also known as the legumes family this is the same family peas belong to. Gorse can be easily identified from its bright yellow flowers that have a distinct coconut like smell to them, gorse flower between December and June but reach their peak in April, these flowers are edible and are said to have a coconut, floral vanilla taste to them.  Gorse has long, sharp, spine like leaves these are shaped this way to help reduce the risk of water loss during droughts as leaves of this shape don’t lose much water. Gorse produces small almost purple in colour pods which contain 2-3 black seeds that are released from the pod when it splits open.

The small yellow flowers and buds of gorse can have a number of natural remedies and food uses, they have been used for non-grape based wines, the leaf buds can be used as a substitute for tea leaves. Historically the flowers have also been used in

Traditionally, common gorse was regularly collected from commonland for a number of purposes: it provided fuel for firing bread ovens; was used as fodder for livestock; was bound to make floor and chimney brushes; and was used as a colourant for painting Easter eggs. However, there were a number of restrictions on its collection; for example, in Oxfordshire, only the amount that could be carried on the back could be cut for fuel.

Folklore states that when gorse is out of bloom, you should not kiss your loved ones. But, as the different species of gorse bloom throughout the year, it can usually be found year-round. 

Several bird species take shelter in gorse bushes as they are so dense and provide great protection during harsh weather. Gorse flowers are a good source of nectar for bees and butterflies it provides shelter and food for many insects and birds, such as Dartford warblers, stonechats and yellowhammers.