Guelder Rose Shrub Drink

For ages, I have been experimenting with making wild shrubs. A shrub is a cider vinegar drink popular in the 1920s during the prohibition period in the USA. However, its history goes back into the mists of time. In the 15th century, a shrub was a medicinal drink, which is why I am keen to … Read more

Pickled Rosehips

Rosehip – Its Food, Medicine and Other Uses You’ll learn the parts used as food and medicine, harvest time, recipes, nutrition and other ways humans use this amazing plant… Click here to find out more. Ingredients 2 cups of rosehips 1 cup of sugar ½ cup of cider vinegar 1 cup of water 6 juniper … Read more

Try This Majestic Meadowsweet Cordial

The delights of this super quick wild meadowsweet cordial recipe are worth trying. With Summer finally looking like it has arrived, my spirits pick up as I know that meadowsweet (Filipendula ulmaria) is flowering. Culpepper tells us meadowsweet “makes a merry heart”. Something I can definitely attest to. I just perk up whenever I breathe … Read more

Black Mustard Soup

This black mustard soup recipe came about from wandering. Wandering carefree through the hedge. For a few days, I have been walking past black mustard (Brassica nigra). The delicate little flower buds gracefully adorning tender stems called out to me. “Use me like little broccoli florets”, they sang. And because I have been immersing myself … Read more

Smooth Sowthistle Salsa

Sowthistle is delicious. One of my favourite Springtime greens its texture is similar to little gem lettuces yet it has so much more flavour. I pull the leaf blades off the leaf-stalk and use those, along with the young tips in most of my sowthistle recipes. The raw leaf stalk itself is too bitter for … Read more

Spiced Cow Parsley And Orange Compote

This cow parsley recipe came about as a result of touching and crushing the young stalks. For years I have always wondered why Cow Parsley (Anthriscus sylvestris) aka “wild chervil” is only used as a herb, with only the leaves being used in small amounts. This demotion to simply a seasoning is a shame. Considering … Read more

Oxeye Daisy Greens & Baked Temple Tofu

This plant-based Oxeye daisy greens recipe is a variation of a dish you might find being sold by Vietnamese street food hawkers. A variation might be a bit of a push, it’s more like inspired by really. But who cares. The fact is it cooks tofu in a way that makes it delicious. No longer … Read more

Braised Dandelion Greens

Quick and nourishing, this dandelion greens recipe worked really well. The maple syrup offsets any bitterness, and the Korean red pepper flakes add a “to die for” additional flavour. Red chilli flakes won’t work nearly as well! Dandelions are one of my go-to plants. Simply because when I want a bit of wild nutrition they … Read more

Persian Nettle Stew

This plant-based stinging nettle recipe was inspired by my love of Persian food. I love culture-blending. Whether it is food, ideas or some other creative exploit. If foraging has taught me one thing, it is that Nature thrives on diversity.   Ingredients 300g stinging nettle tops (the first 6 leaves) 400ml stock or seaweed broth … Read more

Braised Magnolia Flower Buds

Ingredients 2 tablespoons of Hikari koji miso (or another sweet miso) 100ml hot/boiled water 10 Edible magnolia flowers and/or buds. 1 tablespoon of olive oil Instructions Whisk the miso in with the hot water until it has thoroughly dissolved. Heat the olive oil, add the magnolia buds and very gently, fry for 1 minute. They … Read more

Magnolia Flower & Tempeh Dumplings

Ingredients 200g tempeh 2 tablespoons miso 2 tablespoons sesame oil 2 tablespoons mirin 50ml boiling water 80g edible magnolia flowers Instructions Cube the tempeh and put in a food processor. Pulse until it looks minced. Transfer to a bowl. In a jar (with a lid) combine the hot water, miso, sesame oil and mirin. Cap … Read more