Sorrel and Wild Green Tartlets
It’s been a grey, overcast day as I gather sorrel and other wild edible greens during a short walk to stretch my legs. Back … Continue
Robin Harford
Sea Plantain Risotto
Sea Plantain (Plantago maritima) is in deep abundance at the moment on my local estuary. An often overlooked wild green, Sea Plantain is totally … Continue
Sweet Pickled Cow Parsley Stems
Cow Parsley (Anthriscus sylvestris), also known as Wild Chervil, is a very under used wild edible, yet its flavour is truly unique. I don’t … Continue
Hairy Bittercress, Dandelion & Papaya Salad
A wonderfully sensual dish combining the exquisite sweetness of Papaya with the pepperiness of Hairy Bittercress and the gentle flavour of mild Dandelion greens. … Continue
White Dead Nettle Frittata
White Dead Nettle (Lamium album) is at its best at the moment down here in Devon. It has a wonderful scented flavour and is … Continue
When is the best time to harvest seaweed?
I’m often asked when the best time to harvest seaweed is. Look up the nutritional content of seaweed and you’ll soon discover that there’s … Continue
Wild Garlic Focaccia
This Wild Garlic recipe (Ramsons) with the grains of salt and the soft oil on top of the fluffy bread is quite simply perfection. … Continue
Wild Garlic Quiche With Goats Cheese
When Wild Garlic (Ramsons) appears you know that Springtime is on its way. The wonderfully mild garlic taste of cooked Wild Garlic makes this … Continue
How to store and process acorns
Processing and storing acorns has a lot of mystique surrounding it. The process that follows comes from Marcie Mayer (who I interviewed for my … Continue
Spicy lesser celandine straws
Lesser celandine should never be eaten raw, as all parts of the plant contain a toxic compound called protoanemonin. However, this toxin is completely … Continue
Top plant identification books for foragers
I am often asked which edible wild plant identification books I recommend. There isn’t a specific edible wild plant ID book available for the … Continue
Spiced Pickled Acorns
Acorn recipes tend to be rather bland and boring. Most folks grind them into flour and add that to bread or as a thickener … Continue
Devon laverbread cakes
Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit … Continue
Pickled rock samphire
Back in the 16th and 17th century Rock Samphire pickle was eaten regularly. These days it’s virtually unheard of thanks to the boring, puritan … Continue
Wild Celery Tapenade
I love this Wild Celery recipe served with crisp, hot potato wedges. A divine recipe that will have you going back for more… again … Continue