Your biggest concern with "foraging" for ingredients will be chemical uptake in those materials....how can you be sure that the soil isn't contaminated and your harvesting likewise contaminated herbs?
If you really want to use them (juniper, wild garlic et all) I suggest you harvest a sampling and send them to a lab for chemical residue analysis, you need to consider these products from the point of view of "approved supplier status"......how will you convince an auditor these items will not adulterate your finished products?
The issue is what may have been put on the lands or what the lands were used for...........if you're foraging in old growth forest, or is it reforested area......then there is the legal matter of who actually owns the lands on which you are foraging.............I would check out all of those things prior to keeping on
I applaud your efforts (we are orgainic farm to fork) but you need to ensure you don't jeopardize the business from a legal stand point