This fermented dulse recipe makes for a delicious, tangy ferment. With fermented foods all the rage at the moment, there is a 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 …
Fermented wild garlic allows you to keep your greens ‘fresh’ for many months. However, they are so scrummy that I suspect they won’t last even a few weeks! Nature’s natural probiotics, lactic acid fermented foods have been used by indigenous peoples for millennia. It’s the way we preserved food before the arrival of …
I no longer recommend this plant be served to the public. This plant is not for beginners. Never eat raw. Always wear gloves when gathering. Please read these important Safety Notes. This fermented hogweed Borsch recipe is divine. In Russia Hogweed’s (Heracleum sphondylium) old name was “borschevnic”. The soup was …
The Judas Tree (Cercis siliquastrum) is a member of the Fabaceae family. Naturalised in Britain since at least the sixteenth century, carries with it one of the more unfortunate naming confusions in botanical history. The common name probably arose from a misunderstanding of Arbor Judae (Tree of Judaea). This referred …
Introduction Black mustard is an intrepid plant that has trekked its way across the world and is now cultivated in many countries including England, France, Spain, Greece, Turkey, Portugal, Holland, Finland, Norway, Poland, Romania, Russia, China, India, South Africa, and in the Middle East. The plant is thought to have …
I no longer recommend this plant be served to the public. This plant is not for beginners. Never eat raw. Always wear gloves when gathering. Please read the important Safety Notes below. Hogweed (Heracleum sphondylium) has enjoyed a reputation as both an important wild vegetable and a noxious weed. The …
Introduction The birch tree is the ‘lady of the forest’ with its silvery bark, elegant white boughs and delicate leaves. The Latin name for the tree is from the Celtic betul, and the history of its name may date back to the Sanskrit bhurga, meaning ‘a tree whose bark is …
The wild service tree has earned its name from the Latin cervisia, because people used its small fruit in ancient times to make a fermented, beer-like liquor. In The Complete Book of British Berries, David C Lang writes that the name service-tree derives from the Latin word for beer, cerevisia, because the Romans …
Discover over seventy wild food plants you can forage and harvest in July. Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available. Annual seablite – Suaeda maritimaLeaf: Raw, cooked.Stalk: Young, raw, cooked. Ash – Fraxinus excelsiorLeaf: Tea, leaf curd. …
This recipe was inspired by a conversation with a reader called Rachel who spends half her time in Burma as a conflict analyst. If you’ve ever been to Burma you will have experienced the wide array of salads. One in particular is their pennywort salad called Min kwa yuet which …
Every herb garden should grow rosebay willowherb (or fireweed as it is known) for a splash of colour and a buzz of bees. Where woodlands are cleared, buildings fall, and fire scorches the earth, so rosebay willowherb will rise like a phoenix from the ashes. This exciting plant also makes …
With wild garlic sprouting forth at the moment, I wanted to experiment with using fermented juices from sauerkraut, kimchi etc. to see how they change the flavour profile of my wild food recipes. This is a simple, modest plant-based dish, but it turned out well. The cashew nuts add a …
Traditional and Modern Use of Wild Garlic Wild Garlic: Frequently Asked Questions Wild Garlic & Cauliflower Cakes Wild Garlic & Cashew Nut Pâté Wild Garlic Pesto Wild Garlic Kimchi Wild Garlic Pakoras Fermented Wild Garlic Homemade Goat’s Cheese With Wild Garlic Wild Garlic and Nettle Nut Loaf Wild Garlic and …
Fermenting foods has finally come of age. Back in 2010, I interviewed the godfather of the modern fermentation revivalist movement Sandor Katz. I was speaking with him because he and my plant mentor Frank Cook had both been instrumental in bringing foraging and fermentation into the mainstream. Sadly, the interview …
Fermented foods are a delicious and rich source of nourishment. The fermentation process can transform the flavour of food from the plain and mundane into delicious flavours enlivened by colonies of beneficial bacteria and enhanced micronutrients. In this episode I talk with former plant biochemist Viola Sampson turned “fermentation passionista” …
The leaves of wild garlic (Allium ursinum) harvested before flowering have a delicious, sweet and pungent taste. Excellent raw in salads and as pesto. Dry or dehydrate leaves to make crisps. Cooked leaves are a good vegetable, and they lose their pungency. All parts of the plant make good lactic …
For the last few years I have taught on my plant courses about the Moken sea gypsies, and the extraordinary relationship they have with their environment. Little did I realise that I would ever get the chance to meet them. I had tried back in the Winter of 2015 while …
Thank gawd for lacto-fermented probiotic foods! Having recently found myself in the hospital with what can only be described as ‘nuclear grade Domestos’ being intravenously shoved into my veins. I thought I’d share with you this delicious seaweed sauerkraut recipe I developed to offset the damage done to my poor …
The sun is shining. The wind is fresh. And there’s that inevitable feeling in one’s bones that Spring may well have finally sprung! Excitement seems to be going viral. Down here in deepest Devon folks spirits lift dramatically. You see it in everyone. Faces are beginning to smile again. Say hello …
I love quick, wholesome wild food dishes, and if they have Asian flavours so much the better. This Thai style three cornered leek stir fry recipe really did the trick. It doesn’t require any noodles either. Tempeh is very filling and a fermented food. Tofu I find utterly tasteless, and …
I love the chilli like bite that water pepper has. Combined with miso and kelp seaweed it makes the perfect water pepper soup recipe. Water Pepper Soup Recipe – Ingredients 30g kelp seaweed 60g mini sardines 1” piece of ginger (sliced) 3 garlic cloves (sliced) 800ml water 3 dessert spoons of naturally fermented miso 30g water pepper …