Oxeye Daisy Capers

Oxeye Daisy Caper Recipe

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…]

Sea Beet Chowder (Well Maybe)

 

Seabeet Recipe
Sea Beet is young, tender and the precursor to chard and beetroot. With her earthy taste, and uber nutrition, Sea Beet (Beta vulgaris maritima) is one of my all time favourite wild edible greens. Barely a plant one could label as a weed, she sits preening herself down by the estuary, and coast, watching the hurried humans making as much racket as they can. Giving herself over to me so I can feed myself, I conjure up this seafaring, warming Sea Beet recipe. It might be Spring, but ’tis still mighty cold this year.

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Eatweeds Podcast #3: Revisioning Herbal Medicine For The People

Eatweeds Podcast #3

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.

Come along to one of Simon Mills’ Wild Medicine Walks.
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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…]