6  Wild Greens Soup

Wild Soup Recipe

With an abundance of wild green in the hedgerow at the moment, I felt compelled by my bones to make a tasty spring time wild greens soup. Gathering an equal amount of cleavers, wood avens, dandelion, ramsons, lesser celandine, and ground elder I came up with this natty little wild greens recipe.

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Is It Hemlock or Cow Parsley

Hemlock or Cow Parsley? Think you know? Watch this video and take some time to see if you can tell the difference. In this video I reveal the answer, along with numerous photos to illustrate the plants.
But first I want to make a few things very clear to you, and also about my own way of teaching the edible weeds that surround us…

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Historical & Cross Cultural Food Uses of Three Cornered Leek (Allium triquetrum) aka Wild Leek

Video About Three Cornered Leek

Called “three cornered leek” (Allium triquetrum) because the leaves have a ridge down the middle of them that resembles the keel of a ship. You might be forgiven for thinking at first glance that this is simply a grass of some kind, but as soon as you crush the leaves or any part of this plant, its garlicky smell is revealed confirming you have the right plant. All Allium species are edible with some being more flavoured than others. [Read more…]

Wild Garlic & Dandelion Salad

Wild Garlic Dandelion Salad Recipe

Being a rather full day, I wanted to rustle up a quick lunch, and on my way back from a meeting I gathered a few handfuls of young Wild Garlic/Ramsons (Allium ursinum) and Dandelion (Taraxacum officinale) leaves. Thinking of how the French have traditionally served their dandelions, or Pissenlit as they call it, I decided to create my own variation. I was intrigued to find that it was actually very filling, even though the amount of the salad I ate was that of a side portion. So if you’re in a hurry, why not try out this Wild Garlic/Dandelion recipe.  [Read more…]

Wild Garlic Pakoras

Wild Garlic Pakora Recipe

Spying some pakoras in my local India delicatessen, I pondered on whether Wild Garlic/Ramsons (Allium ursinum) would work as a replacement to the usual spinach. After all, once steamed it does resemble spinach in texture.

So using the remainder of the Wild Garlic that I had gathered along with about ten other wild edibles for my talk at the Budleigh Food & Drink Festival, I whipped up this Wild Garlic recipe. And they turned out a treat. Way better than the usual shop bought pakoras! [Read more…]

Alexanders In Gluten Free Cheese Sauce

Alexanders Recipe

With buds appearing on the choice, young Alexanders (Smyrnium olusatrum) I spend an afternoon gathering down near my local river. The sun is shining, the sky an azure blue, and the smell of Spring is finally in the air. My body sighs with delight as I relax into the land. Winter finally feels put to bed.

According to Randall in the Journal of Ecology, Alexanders was “probably used since prehistory, became very popular during the time of Alexander the Great (fourth century BC) and was widely cultivated and eaten by the Romans, who introduced it into western and central Europe, up to the British Isles where it is now completely naturalised”. [Read more…]