Zillah and I were up in London the past few days visiting family and friends and doing a bit of ‘business’, talking and meeting people who are at the cutting edge of community healthcare using food and plants for healing.
While wandering around on the top of Putney Common looking out for wild edibles, we chanced upon a wonderfully abundant Cherry Plum tree. Literally dripping with fruit. [Tell me more…]
A short interview I did with Carl Munson of New Exeter Radio Show where I discuss my personal philosophy of foraging, and how eating wild food can awaken your body to a deeper appreciation of the Natural World and our place in it. [Tell me more…]
This week I discovered that the leaves of the Sea Aster (Aster tripolium) are edible. They have a very refreshing texture, and a lovely delicate flavour distinctly unique.
Just finished eating a wild sea beet & sorrel houmous with raw sprouted chickpeas and tahini, combined with ground cumin, olive oil and tamari.
Ash Keys (Fraxinus excelsior) provide a unique taste sensation. If you’re into Slow Food then this is certainly a slow recipe as it takes three months before you can indulge your taste buds.
One thing to make sure is that you pick your Ash Keys when they are very young, and the small seed within the ‘wing’ has barely developed. You can see the seed if you hold the Ash Key up to the sunlight. [Tell me more…]
If you love houmous and love Wild Garlic (Allium ursinum), then you have got to try this Raw Wild Garlic Houmous Recipe. It will have you purring with delight. [Tell me more…]
The following Nettle Beer recipe was created by Maude Grieve back in the 1930’s. Maude was a Fellow of the Royal Horticultural Society, as well as an extremely respected herbalist with an encyclopedic knowledge of medicinal plants.
During the First World War she wrote and published pamphlets on the cultivation and uses of herbal medicines. It is these pamphlets that went to make up her Magnum Opus “A Modern Herbal”. It is from her book that this Nettle Beer recipe comes from. [Tell me more…]
I try and eat as much of my wild edible plants in their raw state as possible. In this wonderful raw soup recipe, the vibrant flavour of Ground Elder (Aegopodium podagraria) goes perfectly with the Nettles (Urtica dioica). [Tell me more…]
Most people often think of soup when they talk about Stinging Nettles (Urtica dioica). For those of you that have been going on at me to give you a Nettle soup recipe, here it is. [Tell me more…]
Juicing raw plants is one of the quickest ways to introduce nourishing nutrition into your body. This power-packed raw juice recipe made from Stinging Nettles (Urtica dioica), Carrots and Apples is the perfect get-up-and-go wild food drink first thing in the morning. [Tell me more…]
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