Heavenly Chinese Wisteria (Wisteria sinensis) is one of my all time favourite edible flowers. She bursts forth with great clusters of sweet smelling lilac flowers, the scent taking me into reverie. When I first started experimenting with her a few years ago I used her in my salads and as a vinegar. This year I wanted to translate her scent into a quaffable drink. This wisteria recipe does just that! Imagine her smell as a divine nectar, and you have this wisteria flower syrup. [Read more…]
Young sea aster (Aster tripolium) leaves are just coming up down at the estuary where I forage. I have a love affair with this plant. The leaves make for a delicious wild vegetable, and can be used in a multitude of ways as my previous sea aster recipes show.
As I am teaching a lot and out foraging most days, I wanted to create a quick and gorgeous lunchtime snack. Personally I think this sea aster pate recipe turned out rather good, and all my friends who sampled it thought that it had worked too! [Read more…]
Delicious Oxeye Daisy (Leucanthemum vulgare) are budding forth as I write this. One of the most unique taste sensations in the hedge, I have a love affair with this plant that takes me into the realm of the sensuous. The leaves and leaf tips are extraordinary, but the Oxeye Daisy flower buds have got to be tried to be believed. Divine is not too strong a word to describe them! [Read more…]
An interview with Simon Mills, herbal practitioner and author of Principles & Practice of Phytotherapy, The Essential Guide to Herbal Safety, Dictionary of Modern Herbalism. In this interview Simon’s talks about : Why plants are not pills. Taking back control of our health from experts, and much more.
This small-group workshop run by Olya Maiboroda, is for anyone with an interest in plants, Goethean science and plant medicine, including those who have never heard of Goethe before. The only requirement is your own curiosity to experience learning directly from a living organism, and your willingness to enter into a dialogue with a plant — a process that involves giving up our usual frame of mind and developing new and fresh perspectives. You can hear my interview with Olya here. [Read more…]
I love Garlic Mustard aka Jack By The Hedge (Alliaria petiolata), and while most of the wild food recipe books seem to concentrate on using the leaves and flowers, I like to focus on the vast amount of stems that seem to get over looked. Here’s a quick Garlic Mustard recipe for those on the hurry-up. [Read more…]
With the Wild Garlic aka Ramsons (Allium ursinum) filling the hedgerows at the moment, along with lovely Stinging Nettle tips (Urtica dioica) I was wondering how I could combine them to make something other than pesto or soup. [Read more…]