Traditional use of hottentot fig
Carpobrotus edulis has a good, balanced nutritional profile. The succulent leaves are a strong antioxidant. They can be pickled but can be astringent if … Continue
Robin Harford
Yarrow as a traditional herbal remedy
Yarrow (Achillea millefolium) grows everywhere, in the grass, in meadows, pastures, and by the roadside. The whole plant, stems, leaves and flowers, collected in the … Continue
Wild Water Pepper Tade Su
Ingredients 30g fresh water pepper leaf and tips. 6 tablespoons of high quality mirin (most are full of junk chemicals). 6 tablespoons of Japanese … Continue
Water Pepper
As I write this, I am sitting on a bench. Opposite me is a large patch of water pepper. I write with an ancient, primitive … Continue
Hogweed Seed Spice, Cashew and Date Sweets
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
Foraging as a mindfulness practice to restore vital connection
For many, their foraging journey starts by looking for “free food”. Yet as we continue down this amazing path, we begin to realise that … Continue
Purple Loosestrife
Purple loosestrife can be used as food and medicine. Below you’ll learn the parts used, harvest time, nutrition and other ways humans use this … Continue
Salad Burnet & Tomato Salad
Ingredients 1 or 2 tomatoes 1-2 tbsp. salad burnet leaves – young 1 small onion or shallot 1-2 tablespoons of plain yoghurt ½ tablespoon … Continue
Grain-Free Sea Aster Tabbouleh
It’s hot. 1976 hot. Scorched grass. Withered plants. It’s times like this that the farmer gets twitchy. Images of dust-bowls and draught go through … Continue
Sorrel, Watercress And Roasted Fennel Soup
One of the most delicious wild greens is Sorrel (Rumex acetosa). Sorrel soup has been a traditional dish served since the Middle Ages. In Belarus … Continue
How to get the gut health of a hunter-gatherer
Fermenting foods has finally come of age. Back in 2010, I interviewed the godfather of the modern fermentation revivalist movement Sandor Katz. I was … Continue
EP18: The wild art of fermentation
Fermented foods are a delicious and rich source of nourishment. The fermentation process can transform the flavour of food from the plain and mundane … Continue
Bramble (blackberry)
Introduction A popular bramble fruit, blackberries are often picked in late summer to autumn to make jams, jellies and pies. Bramble is one of … Continue
Wild Garlic (Ramsons)
The leaves of wild garlic (Allium ursinum) harvested before flowering have a delicious, sweet and pungent taste. Excellent raw in salads and as pesto. … Continue