Category Archives for "Wild Food Recipes"

Dandelion Root Coffee Recipe

My wife came home the other day with a huge bag of dandelion roots which she plonked in the middle of the kitchen floor, smiling a huge smile. Dandelion coffee anyone? And so the washing, grinding and roasting began.

Step 1

Dig up a large bunch of dandelion roots. You’re going to need far more dandelion root than the amount in the photo. Work on 15 times the amount you see above. Read more…

Common Sorrel Soup Recipe

I went and picked Common Sorrel (Rumex acetosa) for this warming, tangy Autumn soup recipe.

Common Sorrel is widely available, and can often be found on grassland and in hedges. For this recipe I went along an old green lane at the back of my house, and found a great cluster of these lemony tasting leaves.

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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 for giving it away as Christmas presents.

If your celebrating is more earth-centric, then you’ll be in time for the return of the sun on December 21st.

Enjoy this autumnal hawthorn jelly recipe.

Step 1

Find a nice Hawthorn bush (Crataegus monogyna) laden with lovely red haws. Read more…

Edible Burdock Root Recipe

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: When harvesting burdock root, make sure that you gather it only from first year burdock. Second year burdock is past its edibility prime and is not recommended as a food stuff.

Also make sure when collecting Burdock that you harvest from an area that is flush with the plant. Never completely harvest the whole patch, always leave some plants to continue to grow. Remember this isn’t strip-mining it’s sustainable food gathering.

Step 1

First off, find a nice patch of burdock. Read more…

Himalayan Balsam Seed Curry Recipe

Himalayan Balsam (Impatiens glandulifera) has been eaten in India for hundreds of years. I first came across the reference in Sir George Watt’s six volume ‘A Dictionary of Economic Products of India’ 1889-1896. In it he mentions that the seeds are eaten, having a nutty flavour, while the young leaves where used as a vegetable.

In this recipe, my friend Chris Holland from Wholeland, is going to be showing you how to make a spontaneous Himalyan Balsam seed curry using leftovers in his kitchen.

This recipe serves 2 adults and 1 nine year old child. Read more…

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 is excellent as a hot drink when you have a cold or the flu.

When you notice a cold looming, take 1 tablespoon of blackberry vinegar in a cup of hot water, or drink 2-3 cups a day if your cold is full-blown.

Step 1

Pick 1lb of blackberries. Remove the stalks, use only the berries.Read more…

How to Dry & Store Rose Hips for Rose Hip Tea

Rose Hip Tea (Rosa canina) is so refreshing and packed with vitamins and minerals. A great hot Winter time drink. Delicately sweet, this is one of my favourites, and I consume it daily throughout the Dark Months.

For rose hip tea, simply put 1-2 teaspoons of dried rose hips in a tea pot, let it sit for 15-20 minutes, then strain into a cup. Drink at will.

Step 1

Pick as many rose hips as you think you need to last you until next year. I also wash them first.

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