Oh My God, those Creamed Nettles are Amazing!
Creamed nettles are one of my pet specialities. I’ve been eating this dish regularly for the last 3 years when I chanced upon the idea … Continue
Creamed nettles are one of my pet specialities. I’ve been eating this dish regularly for the last 3 years when I chanced upon the idea … Continue
I no longer recommend this plant be served to the public. This plant is not for beginners. Never eat raw. Always wear gloves when … Continue
Chris Holland has spent over three decades helping people – young and old – find their way back to the natural world. In this … Continue
Most people walk through the countryside without noticing much of it. Attention is a skill that needs to be practised. Most of us were … Continue
Bistort, Persicaria bistorta, a wild green with a long history of culinary use, is a key ingredient in a traditional British springtime dish known … Continue
I step out, dodge rain showers, and am struck by the high river level. It’s so high that the area where I usually sit, … Continue
Having the correct equipment and tools can be of great help when foraging or wildcrafting plants for food and medicine. Note: Commissions may be … Continue
This plant-based stinging nettle recipe was inspired by my love of Persian food. I love culture-blending. Whether it is food, ideas or some other … Continue
Stinging Nettle is a surprisingly helpful plant in food and medicine despite its stinging hairs, as seen below. Scientific Name Urtica dioica Family Urticaceae … Continue
An interview with Miles Irving, author of the Forager Handbook and creator of The Wild Box, on why we must include humans in our … Continue
Over the weekend the anarchists came to stay. Who could imagine that a couple of wild urchins aged two and four years old could … Continue
Home > Plants > Elder With Autumn definitely on its way, and the sun starts setting early, now is the perfect time to give … Continue
The oldest recorded recipe in Britain according to the Centre for Nutrition and Dietetics at the University of Wales Institute in Cardiff is one … Continue
Gruel down the centuries gets a bad rap, courtesy of super snobs with their pretentious pontificating on what deems ‘good taste’. The phrase ‘food … Continue
Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The … Continue