Himalayan balsam & wild fennel crackers
Home > Plants > Himalayan balsam The transportation of seeds or whole plants is an offence under the Invasive Alien Species (Enforcement and Permitting) … Continue
Robin Harford
Rosehip syrup
Home > Plants > Rosehip This Rosehip Syrup recipe is packed with hedgerow goodness. Drink like a cordial or serve drizzled over ice-cream or … Continue
Alexanders in spicy tomato sauce
This quick and easy Alexanders recipe makes a wonderful wild tapas. Spicy tomatoes combine well with the myrrh like flavour of Alexanders (Smyrnium olusatrum). … Continue
Elderberry balsamic vinegar
Home > Plants > Elder This elderberry vinegar recipe makes a unique alternative to traditional Balsamic vinegar. Deep, rich, and beautifully smooth it goes … Continue
Stinging Nettle Tarte Tatin
This Nettle Tarte Tatin recipe is best served warm and provides an original and tasty way to use up the glut of courgettes and … Continue
Bilberry Smoothie
The Bilberries (Vaccinium myrtillus) this year are far smaller than last but still worth gathering. And Bilberries make the most amazing coloured and flavoured … Continue
Samphire stuffed mackerel with Alexanders and wild fennel seeds
Baked mackerel coated in Alexanders & Wild Fennel Seeds, then stuffed with Marsh Samphire brings this dish alive with the full flavours of estuary … Continue
Pickled Marsh Samphire
This fantastic Pickled Marsh Samphire recipe uses ancient hedgerow spices to create a truly sublime pickle. I’d heard whispers that Marsh Samphire (Salicornia) used … Continue
Salmon Terrine With Marsh Samphire
The young stems of Marsh Samphire (Salicornia spp.) – also known as Glasswort – adds natural salt to any dish and complements this delicious … Continue
Wild food foraging & the idler lifestyle
? Tom Hodgkinson is editor of The Idler and best selling author of How to Be Idle & How to Be Free. Last weekend … Continue
Fat hen tabbouleh
This vibrant quinoa and fat hen tabbouleh is a delightful twist on a classic, blending the nutty flavour of quinoa with the earthy taste … Continue
Buttered Sea Aster
Sea Aster (Aster tripolium) is one of the most flavoursome wild edible plants if you are into ‘gourmet foraging’. Often overlooked by many, it … Continue
Wild Strawberry Vinegar
The awesomely (is that a word) sweet wild strawberries are the perfect ingredient to make Wild Strawberry Vinegar. Far superior to cultivated varieties, these … Continue
Crispy Wood Avens Leaves
A wood avens (Geum urbanum) recipe that makes a wonderful alternative to ‘crispy seaweed’ that you often get served in high street Chinese restaurants. … Continue
Chickweed Pate
Many folk get stuck when it comes to Chickweed (Stellaria media). Chickweed is a hugely versatile plant, and one that has many more uses … Continue