Ever since I met Frank Cook back in 2008, I’d always wanted to interview his friend, Sandor Katz. The two of them were good friends and conducted workshops together. In this short video Sandor talks about his friendship with Frank, and the ways they were exploring wild foods and wild fermentation… [Read more…]
This fantastic Marsh Samphire recipe uses ancient hedgerow spices to create a sublime pickle. [Read more…]
The young stems of Marsh Samphire (Salicornia species) add natural salt to any dish and complement this salmon recipe. The vibrant green provides a colourful contrast to the delicate pink of the fish. Although I have not tried it yet, I am confident this would also work with fresh and smoked trout fillets, another Marsh Samphire recipe variation. [Read more…]
The following is an extract taken from Stephen Harrod Buhner’s masterpiece on the direct perception of Nature called “The Secret Teachings of Plants”. This is a must-have book for anyone with a passion for the land and the wise green beings we share it with. [Read more…]
Tom Hodgkinson is editor of The Idler and best selling author of How to Be Idle & How to Be Free. Last weekend I managed to grab him for a quick interview to talk about the idler lifestyle and the benefits of wild food foraging. Watch the video or if you like to read, then you’ll find the transcript below… [Read more…]
The heat is scorching and I’ve been out foraging for two hours. The estuary is calm with a breeze that makes the heat of the day appear cool. Mere illusion! That evening after dropping off my wares to various friends, I return home and make a quick dish of wild estuary greens. Simple food, slow food, deeply nourishing food. Enjoy… [Read more…]
The fine summer we have had this year means the Elderflowers (Sambucus nigra) are heavy with pollen making them ideal to make Elderflower Champagne. [Read more…]
Last Saturday Fraser Christian & I ran a wildly successful Edible Seashore course. Click here to look at some of the photos.
Orache (Atriplex patula) is a member of the goosefoot family recognisable by their goosefoot shaped leaves. They are also cousins of the cultivated South American quinoa whose seeds are increasingly being used in cooking today. I decided to combine the two in this recipe. [Read more…]
Sea Aster (Aster tripolium) is one of the most flavoursome wild edible plants if you are into ‘gourmet foraging’. Often overlooked by many, it holds it’s texture very well, has an unusual, but highly more-ish taste, and to date I have yet to find anyone who found it revolting. [Read more…]