Latest: Learn the seven most nutritious wild plants of spring → Read more.

Prince of Wales ketchup

Home > Plants > Elder If you love elderberries then the chances are you will have come across Pontack sauce. Pontack is a Worcestershire … Continue

Field bindweed

1 Scientific name2 Family3 Photo identification4 Habitat and distribution5 Entomology6 Flowers7 Safety note8 Edible parts9 Edible uses10 Links Scientific name Convolvulus arvensis Family Convolvulaceae … Continue

Pickled Sea Sandwort

If you listen to some authors of wild food cookbooks regarding Sea Sandwort recipes (Honckenya peploides), you’d be forgiven for never wanting to try … Continue

Sea Aster & Monkfish

Sea aster (Aster trillium) is an extraordinary estuary wild vegetable. Waitrose last year tried selling it in their stores but it no longer appears on their … Continue

Foraging and the law

The right to forage has been enshrined in British law since at least the 13th century. See Daniel Butler’s excellent article on the legalities … Continue

Mugwort Jelly Recipe

This mugwort jelly recipe will have you purring with delight. Perfect as an accompaniment with lamb, duck or other fatty meats. Mugwort (Artemisia vulgaris) … Continue

Black mustard vinegar

Home > Plants > Black mustard The various wild mustard have gone from luscious spicy leaves, to wasabi biting flowers and now over to … Continue

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

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

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

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

Wild Garlic Pasta Sauce

I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, … Continue

Pork and laver casserole

Seaweeds are deeply nourishing, deeply healing foods. Laver is ubiquitous around the British Isles. At low tide, it sticks to the rocks like thin … Continue

Buttered Alexanders stems

Slipping down to the coast early morning, I harvest the young autumnal Alexanders stems. They are so young that I simply lift them out … Continue

Ground Elder Quiche

Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt … Continue

Wild Sea Beet Salad

Since Beltane (30th April-1st May) the plants have gone bonkers. I’m harvesting wild edible plants to pickle, ferment, cordial and some-such before they go … Continue

White Dead Nettle Syrup

I love concocting non-alcoholic drinks, especially when the only drinks foragers are assumed to drink are inebriating beverages made with weird weeds from the … Continue

Wild Garlic Vinegar

Vinegar can be made from literally hundreds of different plants. A never-ending plethora of culinary delights to tickle and tease your senses. So play … Continue

Wild Garlic & Nettle Pesto

Something to the quality of Land changes when the first shoots of Wild Garlic start sprouting forth. To the novice in the very early … Continue

Cream of Hedge Bedstraw Soup

My first hedge bedstraw recipe (Galium mollugo) was in a nut roast that worked superbly. The nutty, peppery flavours (more an after thought once … Continue

Hairy Bittercress Harissa Paste

HAIRY BITTERCRESS – Cardamine hirsuta offers a hot peppery cress flavour. Traditionally the leaves have been cooked like spinach, but I find they taste … Continue

On sea kale root

? A short video of Robin Harford on the delights & virtues of sea kale (Crambe maritima) root.

Tofu Marinated In Ground Ivy

I found some lovely ground ivy (Glechoma hederacea) today while walking the ‘foul stinking beast’. So I thought I’d try a marinade for tofu. I … Continue

Samphire & Wild Fennel Pickle

Lovely, lovely marsh samphire/glasswort (Salicornia), is in uber abundance at the moment near me. Perfect picking time before it starts developing a woody pith. … Continue

Sea Purslane Pickle

The Sea Purslane, Atriplex (Halimione) portulacoides is at its best at the moment down here in East Devon. Large swathes of the ‘silver crisps’ … Continue

Mugwort Smoothie

I love mugwort, dried or fresh it does not matter. The aroma sends me into heady reverie, and I love making drinks with it, … Continue

Dandelion Flower Vinegar

The dandelions are all bright and beautiful at the moment. Perfect, I thought for making a dandelion flower vinegar. Dandelion Flower Vinegar Recipe Ingredients … Continue

Cleavers & Aubergine Bake

With the trees just about to break from bud into a kaleidoscope of lime green visual delight, and a slightly cold wind coming in, … Continue

Wild Garlic In Oil

This wild garlic recipe is a great way to preserve the annual wild garlic gluts. I always make it my mission to make a few … Continue

Dahl With Wild Spices

I have always loved dahl. Its deeply warming and satisfying, and comes in so many variations. This dahl with wild spices recipe uses hedgerow … Continue

Alexanders chutney

There’s such a glut of Alexanders (Smyrnium olusatrum) at the moment – yes even in mid-January – and I have always wanted to turn … Continue

Sea Kale Rosti

Very few people mention using the root of sea kale, but in this sea kale recipe the deep flavours come through, a combination between … Continue

Staghorn Sumac Lemonade

Summary: Try this delicious, thirst-quenching staghorn sumac lemonade recipe. So simple even a child could make it. At this time of year (Nov) there … Continue

Sea Purslane Pesto

Summary: A vibrant, nutrient boosting sea purslane recipe, using a little known part of the plant. This slow-growing shrub belonging to the goosefoot family … Continue

Nettle & Chorizo Tapas

I always encourage folks to create simple, tapas style dishes when creating wild food recipes. Here’s a Stinging Nettle recipe I came up with … Continue

Mugwort Gin

Is it a Bullace or a Sloe? The question keeps getting asked. Bullace is half way in size between a Sloe and a Damson. … Continue

Sea Purslane Fish Cakes

In this Sea Purslane recipe, the gorgeous flavours of sea purslane, wild fennel seeds, and fresh mackerel merge together to create a fish cake … Continue

Ground Ivy Tempura

Voted the best plant to fritter by some local Devon foragers recently, Ground Ivy (Glechoma hederacea) tastes awesome when prepared as tempura. Try this … Continue

Sea Aster & Tomato Soup

To me Sea Aster is one of the best estuary greens. This Sea Aster recipe looks more like a gazpacho, however the delicate flavours … Continue

Brined Alexanders

Brined Alexanders? Sounds really weird… all that salt etc. But not so, because this Alexanders recipe turned out a treat. Let the Alexanders sit … Continue

Dandelion Vinegar Recipe

Nothing beats the delightful taste of wildcrafted dandelion vinegar, mixed in a salad dressing it really zings up your wild green salads. Make this … Continue

Curried Alexanders leaf

Alexanders leaf makes a great cooked edible green, and there is a vast abundance of it at the moment. In this Alexanders recipe, I … Continue

Traditional Sloe Gin Recipe

This Sloe Gin recipe differs from the modern versions, in that traditionally very little sugar is used. This allows the true flavours of the … Continue

Black mustard with millet

Home > Plants > Black mustard I made this Black Mustard Recipe (Brassica nigra) as a quick lunch after walking my trusted hound through … Continue

Oxeye Daisy Raita

Oxeye Daisy has a unique taste and is considered by many to be one of the best wild edible greens. This Oxeye Daisy recipe … Continue

Wild Winter Chestnut Soup

This deeply warming Sweet Chestnut (Castanea sativa) soup recipe will make you feel thoroughly nourished as the dark months creep in, and the cold … Continue

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

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

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

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