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…]
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…]
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…]
The Ground Elder (Aegopodium podagraria) with its shiny young leaves is beginning to wake up. I love her lemony, herby taste and having suddenly got into a “frying phase” having never really been a fan of fried foods (other than an occasional egg) I’ve been experimenting. [Read more…]
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…]