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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

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

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

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

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

Country Hedgerow Jam

This Hedgerow Jam Recipe is made from seasonal wild fruits foraged from the countryside. A wonderful combination that gives a great boost to your … Continue

Sea Aster Fish Bake

Sea Aster (Aster tripolium) makes an ideal bedfellow with any line caught white fish. This dish can be made in advance and baked when … Continue

Alexanders pasties

The stems of the Alexanders (Smyrnium olusatrum) goes really well with the cheese and potato filling. You can either make your own flaky pastry, … Continue

Nettle Noodle Soup

This Nettle Soup recipe is not set in stone and is a great way of using up leftovers lurking in the fridge. It offers … Continue

Burdock Root Chips

For this burdock root recipe, you can use either the roots of Greater Burdock (Arctium lappa) or Lesser Burdock (Arctium minus). Burdock roots can … Continue

Pine Needle Vinegar

This Pine Needle (Pinaceae) recipe makes a wonderful alternative to Balsamic Vinegar. Deeply scented, Pine vinegar can be used in salad dressings, as a … Continue

Horseradish Leaf Bubble and Squeak

Horseradish leaf (Armoracia rusticana) makes a wonderful green vegetable, and raw it can taste very hot, however once cooked the hotness disappears. Cooked Horseradish … Continue

Spiced Plantain Seed Mix

I love the flavour of plantain seeds (Plantago spp). They have a mild, nutty taste. Plantain seed is also pretty high in calcium. This … Continue

Stinging Nettle Gnocchi

For this Stinging Nettle Gnocchi recipe you do need to use a floury potato (we used King Edwards), to avoid using too much flour … Continue

Elderberry cordial syrup

Home > Plants > Elder The elderberries (Sambucus nigra) are abundant this year. Great bunches of them are hanging off the branches, bowing down … Continue

Meadowsweet & Vanilla Panna Cotta

The scented delights of Meadowsweet (Filipendula ulmaria) are sadly drawing to a close for this year. Fortunately, as I was visiting some of my favourite foraging … Continue

Fat hen pesto bake

Fat hen makes a delicious green vegetable. In this recipe Marion Turnbull, our resident Wild Food Cook has created a simple, light Fat Hen … Continue

Cherry plum jam

The glut of Cherry Plums (Prunus cerasifera) this year is astounding. In fact most of the wild fruit coming out, or just about to, … Continue

Meadowsweet Sorbet

I can smell the gentle scent of Meadowsweet (Filipendula ulmaria) as it is carried on the breeze down the country lane I am ambling along. My … Continue

Cherry plum

My sweetheart and I were up in London the past few days visiting family and friends and doing a bit of ‘business’, talking and … Continue

Pickled Ash Keys

Home > Plants > Ash The keys of Ash (Fraxinus excelsior) provide a unique taste sensation. If you’re into Slow Food then this is … Continue

Raw Wild Garlic Houmous

If you love hummus and love Wild Garlic also known as Ramsons (Allium ursinum), then you have got to try this Raw Wild Garlic … Continue

Nettle Energy Balls

I made this Nettle Energy Balls recipe for our local Sidmouth Sustainable Funday event. Out of all the cakes and biscuits, these raw sweets … Continue

Ground Elder & Tempeh Recipe

This Ground Elder Tempeh Recipe (Aegopodium podagraria) is a current staple wild food for my family at the moment. It’s prolific, and well worth … Continue

Pickled buds of Alexanders

Pickled Buds of Alexanders Recipe – Alexanders buds have a heavily-scented flavour, unlike anything you have most probably tried. Alexanders (Smyrnium olusatrum) are an … Continue

Pickled Magnolia Flowers

This recipe was created and posted back in April 2009. I was rummaging through Facciola’s Cornucopia II: A Source Book of Edible Plants where … Continue

Nettle Cordial Recipe

This Nettle Cordial Recipe makes a wonderfully refreshing Springtime drink. When friends put it to the taste test, pretty much everyone agreed that they … Continue

Sweet Violet & Chocolate With Nettle

<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”>?</span> In this video, my friend Simone, a forager with 40 years experience, talks … Continue

Lesser celandine stroganoff

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

Steamed Alexanders

The young growth of Alexanders (Smyrnium olusatrum) are just beginning to emerge, and now is the time to don your wellies and hunt out … Continue

Frank Cook on nettle

? Frank Cook (internationally renowned edible wild plant expert) discusses the importance of Nettle (Urtica dioica) as food and medicine. Photo credit: Sassafras Krause … Continue

Frank Cook on dock

Home > Plants > Dock In the UK the two common species that you are likely to have come across are, Broad-leaved dock (Rumex … Continue

Sorrel Soup

I went and picked Sorrel (Rumex acetosa) for this warming, tangy sorrel soup recipe. Sorrel is widely available, and can often be found on … Continue

Hawthorn Jelly Recipe

This is a lovely, simple hawthorn jelly recipe that you can have with cheese or meats. Make it now and you’ll be in time … Continue

Protected wild plants

One of the off-shoots of eating wild food plants is the appreciation that comes for all the wild plants that cross your path on … Continue

Burdock Root Stir Fry

Burdock (Arctium) root is a tasty addition to a stir-fry. You can use either Greater Burdock (Arctium lappa) or Lesser Burdock (Arctium minus). IMPORTANT: … Continue

Himalayan balsam seed curry

Home > Plants > Himalayan balsam The transportation of seeds or whole plants is an offence under the Invasive Alien Species (Enforcement and Permitting) … Continue

Blackberry vinegar recipe

Blackberry (Rubus fruticosus) vinegar is fantastic added to salad dressings. It can also be used as a thirst quencher on a hot day and … Continue