Sea Arrowgrass & Lemon Soup
IMPORTANT: Since this post was published, new information has come to light on the safety of eating sea arrowgrass. I’ve recently got into blending … Continue
Robin Harford
Sugar free wild cherry nectar
The wild cherries are literally dripping from the trees this year. As I gather armfuls of them to concoct into this delicious Sobriety Drink the juice streamed down my arms to the point … Continue
Rose Petal Honey
I’m in love with roses at the moment. I just can’t contain myself. I’m sniffing as many as I can, creating rose flavoured concoctions … Continue
Smashing Samphire Guacamole
I don’t like using electrical kitchen equipment at the best of times. Far too much washing up for one thing, so having just purchased … Continue
Mugwort & Mushroom Soup
Recently I was chatting to one of my newsletter subscribers from across the pond, who pointed me to a video about a Chinese women … Continue
Lime flower and himalayan balsam vitamin water
Home > Plants > Himalayan balsam The transportation of seeds or whole plants is an offence under the Invasive Alien Species (Enforcement and Permitting) … Continue
Sea Beet Bubble and Squeak
When I was a youngling aged 9, I distinctly remember being served bubble and squeak at school out of plastic buckets by ‘diner ladies’, … Continue
Oh My God, those Creamed Nettles are Amazing!
Creamed nettles are one of my pet specialities. I’ve been eating this dish regularly for the last 3 years when I chanced upon the idea … Continue
Sea Purslane Mayonnaise in 30 Seconds
With the Sea Purslane Atriplex portulacoides, in perfect condition for picking this week, I was craving for some potatoes and mayonnaise. Instead I ended up … Continue
Aubergine And Avocado Bake With Ribwort Plantain
I’ve landed in a city for the first time in many years, and I’m finding it pretty hard to adapt since leaving the countryside. … Continue
Buttered Prickly Sowthistle Tips
Prickly sow-thistle (Sonchus asper) makes a great vegetable with minimal bitterness, more akin to chicory greens. This sow-thistle recipe is quick and easy to prepare. … Continue
EP01: Wild dolmades & other things
In this first episode of the Eatweeds Podcast wild food chef Paul Wedgwood from Edinburgh talks about making Garlic Mustard Dolmades (Alliaria petiolata). Research herbalist Monica … Continue
Garlic Mustard Wild Dolmades
Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The … Continue
Magnolia Flower Vinegar
A gorgeous, bright pink vinegar can be made from magnolia flowers… Read more! Click here…
Fermented Wild Garlic
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 … Continue