Oxeye Daisy Tabbouleh

Oxeye Daisy Recipe

Oxeye daisy (Leucanthemum vulgare) is one of the most delicious and uniquely flavoured wild herb-vegetables that I use in the kitchen. Savoury, herby and all things delicious I chanced upon the idea for this recipe whilst mulling over how to make a tabbouleh without the usual bulgur wheat.

Also I had been taught by a middle eastern friend that the regular tabbouleh you find in restaurants and in shops and supermarkets is a pale comparison to the green laden recipe that is the traditional way to make tabbouleh.  [Read more…]

Eatweeds Podcast #2: Beyond Botany

podcast2

In Episode 2 of the Eatweeds Podcast Robin Harford interviews his Russian friend, plantwalker and herbalist Olya Maiboroda about how we can know plants beyond the usual botanical methods.

Something that pretty much all indigenous cultures have in common, is that we where foragers before botany was even dreamt up, and as a result how did humans discover the medicinal and edible uses for plants? [Read more…]

Oxeye Daisy Bruschette

Oxeye Daisy Recipe

It’s bitterly cold outside and I’m wandering around my local foraging area looking for something to gather. My body is wanting something with lots of garlic, and oil and fresh raw tomatoes. Not the usual foods one would necessarily want on a cold day, but as I am just getting over a monstrous upper respiratory infection, one which has seen me consume upwards of 15 garlic cloves a day over taking regular antibiotics. I think the craving for the foods stuff is still part of my ‘cure’, well bread aside that is. [Read more…]

Three Cornered Leek Hummus

Three Cornered Leek Recipe

It’s the end of January and I head out to forage, unfortunately or fortunately depending on how you look at it, I don’t need to step any further than my garden. Not because I have some lush cultivated veggies to harvest, but because my garden is putting forth a ubiquitous wild edible plant known as Three Cornered Leek (Allium triquetrum), or as some wild flower ID books call it Three Cornered Garlic. An immigrant plant to these shores and yet another that get’s attacked for daring to chance its luck on Blighty! [Read more…]

A Different Rowan Recipe: Rowan Turkish Delight

Rowan Turkish Delight
Although I am not a big consumer of sweets or deserts, I do have somewhat of a sweet tooth for Turkish Delight, in fact I find it deeply exotic. It must be something to do with being read the Arabian Nights as a child, as well as my love of foods made with roses, which I absolutely love. I find them deeply sensual, see my Rose Petal Honey for an example of serious food porn.

Recently I discovered some Rowan berries in my freezer, and pondered what I might do with them. A different kind of Rowan Recipe was calling to me other than the traditional… “Well they make a nice jelly for meats”. [Read more…]

Dandelion Dressing Recipe on Roasted Cherry Tomatoes

Dandelion Dressing
This makes for a wonderful Winter time Dandelion dressing recipe (Taraxacum spp.). Many assume that the best time to pick dandelion greens is in Spring (actually I find they have more bitterness then), but dandelion greens harvested in Autumn and Winter often have very low bitterness, even less than the chicory or radicchio that you’ll find in your grocers. [Read more…]

Fermented Dulse Recipe With Mooli

Fermented Dulse
This fermented dulse recipe makes for a delicious, tangy ferment. With fermented foods all the rage at the moment, there is good reason to start making them. They have the potential for improving your intestinal tract health, they enhance the immune system synthesising and enhancing the bioavailability of nutrients, as well as reducing symptoms of lactose intolerance, thereby helping to decrease the prevalence of allergy in susceptible individuals, and last but not least they have the potential to reduce the risk of certain cancers. [Read more…]